Effect of Soybean Fortification on Quality and Acceptability of Sattu

• Main Authors: More, Pramodini, Housalmal, Sukanya, Khodke, S. U.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Avinashilingam Institute for Home Science and Higher Education for Women 2013
• Subjects: Food Science and Technology; Attu
• Online Access: https://www.informaticsjournals.com/index.php/ijnd/article/view/2567

In India, 65-70 per cent population is vegetarian and depends upon food grain for nutritional requirement. Dietary protein is derived from pulses, oilseeds and cereals. Both cereals and pulses are nutritionally important since they usually provide the bulk of the diet and are also a relatively cheap source of energy, protein and important vitamins and minerals. S attu is a ready-to-eat traditional snack food and is considered as food of the poor people. It is most popular in Bihar and Uttar Pradesh. In rural areas of Maharashtra, sattu , a traditional weaning food, is consumed by all age groups. S attu is prepared from the flour of roasted cereals or legumes or combination of cereal and legumes with added flavoring agents. Traditional sattu is a mixture of Bengal gram and wheat flour 1 . It has a natural taste and easy to digest and can be eaten by all age groups and hence is good for first solid feeds. It energizes and refreshes the body immediately on consumption.