The experimental research work was carried out at the department of Agricultural Process Engineering, CAE & T, VNMKV, Parbhani (Maharashtra) to study the quality parameters, anti-nutritional factors and sensory evaluation of soy flour prepared from roasted soybean.
Soybean variety JS -335 was selected for the study on the basis of popularity and yield. Soybean was procured from Soybean Processing Center, VNMKV, Parbhani. Whole unbroken soybean free from infestations was selected for study purpose. The roasted soybeans were milled to obtain soy flour. Evaluation of quality parameters viz., moisture content, protein content, bulk density, dispersibility, water absorption capacity and color of soy flour samples was performed as per the standard procedures. Moisture content, bulk density and colour of roasted soy flour decreased with increase in roasting time. The protein content, dispersibility and water absorption capacity increased with increase in roasting time.