Preparation and Standardization of Food Products by Soya Chunks and Oats as a Substitute of Meat Products

Isoflavones, which are a subclass of flavonoids, are present in many different plants but the soyabean is the only common consumed food to contain nutritionally relevant amount of these diphenolic molecules. The two primary soybean isoflavones are genistein and daidzein. Isoflavones are referred to as phytoestrogens because they have a chemical structure similar to the hormone estrogen, bind to estrogen receptors (ER), and exert some estrogen like effects in cells. The present study was conducted “Preparation and standardization of food products by soya chunks and oats as substitute of meat products� however, isolfalvones affect many genes differently than estrogen as well as affecting some genes that do not respond to estrogen. Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutrition value. It is believed that consumption of oats possesses various health benefits such as hypochloesterolaemic and anticancerous properties. Oats have also recently been considerable suitable in the diet of celiac patients. Research and development on soya chunks and its products may be helpful in combating various diseases known to mankind. The prepared food products were seek kabab, kofta and Manchurian and served as treatments T1, T2, T3 and T4 at 20:70:10 percent, 40:50:10 percent, 60:30:10 percent and 80:10:10 percent of Soya chunks, Bengal gram and Oats respectively with some objectives To assess the organoleptic quality of prepared food products to determine the nutritional composition of prepared food products to calculate the cost of the prepared food products. Sensory evaluation was carried out using nine point Hedonic scale.