The Roles of Okara Powder on the Processing and Nutrient Content of Roti and Paratha

International Journal of Agriculture & Environmental Science
© 2019 by SSRG - IJAES Journal
Volume 6 Issue 2
Year of Publication : 2019
Authors : Sumaiya Afrin Zinia, Abdur Rahim, Md. Abdul Latif Jony, Anjuman Ara Begum, Md. Anisur Rahman Mazumder
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Sumaiya Afrin Zinia, Abdur Rahim, Md. Abdul Latif Jony, Anjuman Ara Begum, Md. Anisur Rahman Mazumder, "The Roles of Okara Powder on the Processing and Nutrient Content of Roti and Paratha," SSRG International Journal of Agriculture & Environmental Science, vol. 6,  no. 2, pp. 18-23, 2019. Crossref, https://doi.org/10.14445/23942568/IJAES-V6I2P104

Abstract:

Okara is a by-product from soy milk or tofu production and it has been under-utilized using only for animal feed. The aim of this research is to substitute the wheat flour by okara powder, processing and observation of nutrient content of roti and paratha. The result showed that increasing the okara powder at any ratio did not show any significant difference (p<0.5) in case of moisture content for both roti and paratha; however ash content was increased but not significantly differs. Protein, fat and crude fiber content was significantly (p<0.5) increased with increasing okara powder for both roti and paratha. Protein and crude fiber content was significantly (p<0.5) higher in roti than paratha at all ratio of okara powder, though fat content was higher (p<0.5) in paratha. For both roti and paratha, 50% okara powder substitution for wheat flour gave the highest amount of protein, fat and ash content, but 50% okara powder was not suitable to prepare roti and paratha due to low gluten content in the dough. However, substituting 30% okara powder could be used for processing of roti and paratha.

Keywords:

Okara powder, wheat flour, roti, paratha, genistein

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