ACCEPTABILITY AND NUTRITIVE-VALUE OF PUFFED SOYA AS A SNACK FOOD

Seven varieties of soybeans were evaluated for their potential in maki ng puffed soya snack. Soaking of soybean for 2 and 3 h in a solution c ontaining 5% salt plus 3% sodium bicarbonate was found to completely e liminate flatus compounds in 'CO 1' and 'Local' varieties, respectivel y. The formulated puffed soya snack provided 40% proteins, 19.0% fat a nd 420 Kcal energy/100 g product. The puffing process reduced beany fl avour and bitter taste, in addition to the elimination of flatus compo unds. The crisp and tasty puffed soya was found to be well accepted. D ata revealed that puffed soya can be introduced as a protein-rich snac k food, and as a substitute for other costly nuts.