Abstract: Malnutrition in related to protein deficiency is widespread in the developing nations, but even more so in the developing regions of the world. It can affect all age groups, especially young children and women. Micronutrient malnutrition has many adverse effects on human health, not all of which are clinically evident. Even moderate levels of deficiency can have serious detrimental effects on human body functioning and behavior. In the wealthier countries, higher incomes, greater access to a wider variety of micronutrient-rich and fortified foods, and better health services, are all factors that contribute to the lowering the risk and prevalence of Protein-Energy Malnutrition (PEM). Soybean is one of the chief sources of nutritional components like proteins with potential functionality and bio-availability; also fermented soy products have high nutritional quality with elevated anti nutritional compounds. Present study has been planned based on the protein rich soya flour, where bread was fortified and developed to mitigate the protein energy malnutrition (PEM). In this study defatted soy flour was incorporated into the bread and standardized the protein rich product with the semi trained sensory panel members.
Keywords: Protein Energy Malnutrition (PEM), Soy flour, Bread, Fortification.
Title: Effect of Composite Flour on Quality and Nutritional Properties of Bread
Author: Manjula K, Jhansi D, Sudha S
International Journal of Life Sciences Research
ISSN 2348-313X (Print), ISSN 2348-3148 (online)
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