Development of Nutri Rich Cakes with Soya Chunk Flour and its Quality Evaluation

Abstract

The soybean, otherwise known as ‘vegetarian meat’ is a staple in many cultures around the world since the time of immemorial. The process of "defatting" or removing the oil from soy flour ultimately produce soya chunks which contain outstanding amount of protein. The objectives of the present endeavour was to develop Nutririch cakes with soya chunk flour and their quality evaluation. Three different types of cakes were formulated by incorporation of different ingredients in different proportions such as wheat flour(whole), soy chunk flour, jaggery, curd, oil, cardamom powder, baking soda, and baking powder