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The present study focuses on the production of value added products from nutritionally rich under-utilized ingredients like soybean and millets. The practice of fortification of yoghurt with health promoting additives is gaining popularity and is expected to fulfil more nutritional needs also. Continuous efforts are being made to develop yoghurt from certain nonconventional food sources such as soybeans to convert them to more acceptable and palatable forms thus producing low-cost nutritious foods. In the present study, soy-based fermented product – soy yoghurt was prepared and fortified. Supplementation of cereal based products with millets has become increasingly popular due to nutritional and economic advantages. Value added products from the less explored minor millets such as Finger millet, Foxtail millet and Pearl millet were prepared to investigate their health benefits and to be an alternative to cereals. The research work is being pursued to explore the inherent technological opportunities for better utilization of these resources in designing value added and sustainable foods in different sectors of food industries in India. This work aims to popularise the value of soybeans and millets by developing value added products from soybean and selected millets.

international journal for research in applied science and engineering technology

Framework for Secure Data Sharing in Dynamic Group Using Public CloudValue Added Food Products from Under-Utilized Soy Beans and Millets – From Laboratory to Industry