Studies on the development and storageability of legume and vegetable based soup powder
2007
F Rokhsana
Legumes are important constituents of Bangladeshi diet and provide a considerable portion of dietary proteins, minerals, and vitamins. The ready to eat soup powder prepared from legume and vegetables in the laboratory can provide an improved nutritional status. Incorporating processed rice, corn, and processed wheat flour as the starchsource, three different samples of soup powder were prepared. Protein source was derived from legumes and vegetable paste was used as a mineral source. All these three developed formulations have a protein value ranging from 19.00 to 19.40% and calorie content 347 to 353 Kcal/100g.
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