Author(s):

Aisha Parveen, Alisha, Mohd Asim and Dr. Ritu Prakash Dubey

Abstract: Isoflavones, which are a subclass of flavonoids, are present in many different plants but the soyabean is the only common consumed food to contain nutritionally relevant amount of these diphenolic molecules. The two primary soybean Isoflavones are genistein and daidzein. Isoflavones are referred to as phytoestrogens because they have a chemical structure similar to the hormone estrogen, bind to estrogen receptors (ER), and exert some estrogen like effects in cells. The present study was conducted “Preparation and standardization of food products by soya chunks and oats as substitute of meat products” Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutrition value. The prepared food product is seek kabab and served as treatments T1, T2, T3 and T4 at 20:70:10 percent, 40:50:10 percent, 60:30:10 percent and 80:10:10 percent of Soya chunks, Bengal gram and Oats respectively with some objectives To assess the organoleptic quality of prepared food products to determine the nutritional composition of prepared food products to calculate the cost of the prepared food products. Sensory evaluation was carried out using nine point Hedonic scale. Soybean has received the status as one of the most important edible plants known for its seed as a source of protein, oil and nutraceuticals. The content of the isoflavnes and folic acid has made it a versatile crop for healthy food applications. The utility of soybean crop for food applications is described the soybean proteins are gaining importance as a vegetable source for protein based products, with abundance quantity of essential amino acids. Its content of quality fats and PUFA are also important from nutraceutical point of view. The fermented soybean meal is also a good source of nutritionally rich tofu.

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