Nutrient composition and anitnutritional content of supplementary foods using defatted soy flour

Supplementary foods namely shakkarpare, sweet biscuits and salty biscuits were prepared using refined flour as control and refined flour supplemented with defatted soy flour at 20% and 30% levels. The developed products were analyzed for their proximate composition. Antinutritional factors in the products namely phytate phosphorus, total phenols and trypsin inhibitors were also analyzed. Products with 20% and 30% defatled soyflour (DSF) had significantly higher moisture, crude protein, crude fibre and crude ash but significantly lower crude fat content than control. There was a decrease in the phytate phosphorus and total phenol content and an increase in the trypsin inhibitor content of the products with DSF incorporation.