الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
 |  | from | 185 |  |  |
| | | from | 185 | | |
Abstract
This investigation deals with the chemistry of soybean varieties (calland, williams, columbus and clark), functional properties of low fat soyflour and protein isolates of soybean varieties and, some supplementation of foods with soybean products variety. The present work deals with the study of their chemical composition viz. Lipids, crude protein, protein fractions, amino acids, mono-and disacharides, total carbohydrates, crude cellulose, ash, macro-ash micro elements. The study also includes functional properties of low fat soybean flour and protein isolates of soybean varieties under investigation: protein dispersibility index, oil and water absorption, emulsification and foaming at different PH values. In addition, the study is directed towards the supplementation of some foods such as biscuits, tost and sausage with varying degrees of soy products variety calland to satisfy human consumption from the standpoint of acceptability, low cost and high biological value.