WHOLE SOYBEAN FOODS FOR HOME AND VILLAGE USE

This document contains five papers that develop concepts, methods, and processes for home use of the whole soybean for human food consumption. The first paper discusses the home preparation of whole soybeans. To remove the soybean"s objectionable flavor and to enhance food value, the lipoxygenase enzyme is inactivated and antinutritional factors are eliminated through the boiling of soybeans in water to which sodium bicarbonate (baking soda) has been added. This cooking process is then applied to a variety of home preparations to produce flavorful and highly nutritional soy products. The next paper describes four methods for home preparation of soymilk, a viable substitute for people who are intolerant or allergic to cow"s milk. In each method, raw soybeans are moistened and heated before being ground into a slurry to avoid objectionable flavor. Soymilk prepared from whole beans is considered superior to similar products prepared from cracked beans and full-fat soy flour. A simple recommended procedure for the home preparation of soymilk is described in the paper. The third paper examines the hydration and tenderization of cooked soybeans to which cereals or vegetables are added. This nutritious combination, containing 50 % whole soybeans, requires less cooking time and is used to produce covenient breakfast foods and fried patty-meat substitutes. The fourth paper discusses the development of prototype, processed food products derived from whole soybeans such as a canned soybean-chicken product and dried soybean-fruit weanling food for children. The final paper considers the yield, price, and protein content of five Indian dals (pulses). A processing scheme is described to develop soybean dal similar to the indigenous dals at a competitive price. Brief bibliographies (33 in total, 1943-1976) follow each paper.