---

ABSTRACT
Soybean is known as the “Golden Bean” of the 20th century because of its high nutritional potential with high protein content  (40-43%). Soy protein is exceptional because the protein retains its integrity during processing of soy-based products.  Soybean and its processed products are an excellent source of quality protein, oil and minerals. Soy-based products are the healthy non-dairy alternative for people with lactose intolerance and diabetics as they are low in carbohydrates, cholesterol and also consists of sufficient quantity of all essential amino acids that support the normal growth and development. Valueadded products from soybeans acts as a good source of protein and minerals, and the cost of formulations were also affordable. It serves the purpose of developing nutritionally improved convenient foods thereby ensuring nutritional security.

Keywords: value addition, processing, soymilk, full fat soy flour, textured vegetable protein

---

16._Value_addition_of_Soybean.pdf