How to Use Soy Daily?
Soy Paneer (Tofu): Tofu is the most popular among all the soymilk products. Tofu is made by coagulating hot soymilk and removing the whey. Tofu is a versatile food and can be converted into a variety of value added products. Tofu easily takes the flavor of the product with which it is cooked. Tofu is a highly perishable product just like dairy products. It should be kept immersed in water under proper refrigeration, water should be changed often and in this manner it can be kept for almost seven days. Soy Papad: Papad is another potential fortification opportunity for soybean in Indian traditional food products. Soy flour can be blended up to 30-40 per cent in black gram (urad dal) for manufacture of soy-fortified papad. Fortification of urad flour with soy flour at 30% will increase protein from 21% to 30%. Soy Nuts: Soy nuts are whole soybeans that have been soaked in water and then baked until browned. Most conventional nuts are incredibly high in fat but soy nuts have less fat and
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