Author(s) :

Ghulam Murtaza, Muhammad Maaz Habib, Muhammad Abdullah.

Volume/Issue :

Abstract :

Soybean flour, an essential source of protein and vitamins, can be utilized to create high-protein, low-fat diet foods like pasta. Defatted soy flour (DSF), obtained by removing soybean fat, is rich in protein and can improve the nutritional and sensory attributes of pasta. The low oil content, beneficial LDL value, and extended shelf life of DSF make it beneficial for human consumption. A study aimed to develop affordable defatted pasta to combat protein malnutrition and promote soybean as a functional food. Five pasta treatments were prepared, with the most favorable formulation being T4 (60% wheat flour and 40% defatted soy flour) providing high levels of minerals, antioxidants, and phytochemicals. The study demonstrated the potential of defatted soy flour to improve the nutritional content and sensory appeal of pasta, addressing protein malnutrition concerns and promoting soybean utilization in the food industry.

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