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Utilization of soyflour as a source of isoflavone in wheat paratha

Article  in  Journal of Dairying, Foods & Home Sciences · March 2018

DOI: 10.18805/ajdfr.DR-1256

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Asian J. Dairy & Food Res, 37(1) 2018 : 69-72 AGRICULTURAL RESEARCH COMMUNICATION CENTRE
Print ISSN:0971-4456 / Online ISSN:0976-0563 www.arccjournals.com

Utilization of soyflour as a source of isoflavone in wheat paratha

Shazia Husain* and Vibha Bhatnagar
Department of Foods and Nutrition, College of Home Science,
Maharana Pratap University of Agriculture and Technology, Udaipur–313 001, Rajasthan, India.
Received: 22-05-2017 Accepted: 06-01-2018 DOI: 10.18805/ajdfr.DR-1256
ABSTRACT
The research was conducted to develop soyflour and evaluate the quality characteristics of soyflour enriched paratha. In
this study, wheat flour was replaced with soyflour at different levels i.e. 10, 15, 20, and 25%. Developed products were
evaluated for their sensory attributes and chemical composition. Results showed that paratha incorporated with 20%
soyflour was the most acceptable. Nutrient analysis showed soyflour contained 44.07g protein, 198 mg calcium and 131.55
mg isoflavone, whereas most acceptable paratha contained 18.39 g protein, 43.33 mg calcium and 19.94 mg isoflavone.Thus,
the results indicated that by incorporating soyflour, it is possible to enhance the sensory and nutritional quality as well as
isoflavone content of wheat paratha.
Key words: Acceptability, Food enrichment, Isoflavone, Nutrient composition, Sensory evaluation.

INTRODUCTION quality, high isoflavone content and thus to make them

Soybean (Glycine max) belongs to the family available to the nutritionally vulnerable groups.The
leguminosae and sub-family papillionnideae.The protein development and consumption of such functional foods not
content of soybean has rich amino acids with a good balance. only improves the nutritional status of the menopausal
The quality of soybean proteins is comparable to that of women but also helps those suffering from diseases
animal proteins sources. The high lysine content of soy associated with today’s changing life styles and environment.
protein makes it a good complement to cereal proteins, which Therefore, an attempt was made in the present study to
are low in lysine (Jooyandeh, 2011). Apart from its protein develop and evaluate the effect of soyflour at different
content, soybeans are exceptionally rich in isoflavones, with replacing levels on sensory and nutritional content of paratha.
an average content of 1-2 mg/g (USDA, 2008) and constitute MATERIALS AND METHODS
the major source for dietary isoflavones. The main Soybean, whole wheat flour and refined oil used
isoflavones in soybeans, present in glycosylated form, are for this study were purchased in a single lot from the local
genistin, daidzin and glycetin. market of Udaipur, Rajasthan.
Traditional soy foods of East Asian countries such Preparation of soyflour: Soyflour was prepared using dry
as tofu and miso have been widely used in various Western heat method (International Soybean Programme, 2009).
countries by health conscious individuals. Soy foods hold Soybeans were cleaned by sorting out contaminants such as
particular appeal for postmenopausal women because of its sand, sticks and leaves and were washed. Beans were covered
isoflavone content, one type of phytoestrogen. Isoflavones with several times their volume of water and soaked for 8
exhibit estrogen-like effects under certain experimental hours. After draining water, they were spread in a single layer
conditions and are posited to reduce risk of coronary heart on a baking sheet and were baked at 175°C for 15 min in
disease, osteoporosis, certain forms of cancer, and to alleviate oven. After turning them, they were again baked for 10 min
menopause related hot flashes (Kozlowska and Szostak- longer. Soaking and heat treatment is the most common
Wegierek, 2014). Consequently, many women view soy method used to reduce any antinutritional factor present in
foods as natural alternatives to conventional hormone raw soybeans (Ferrier and Lopez, 2006; Soetan and Oyewole,
therapy. 2009). One of the extra advantages of using heat treatments
Paratha is usually made from wheat flour, which on soybeans is that the process improves the taste of the end
is normally consumed by majority of Indian at breakfast, product. Dried beans were later milled using mini grain mill
dinner and sometimes at lunch. Wheat flour contains and sieved into fine flour (Fig. 1).
negligible amount of isoflavones (USDA, 2008). So, the Product formulation: Paratha is an unleavened bread that
challenge of processing soybean for human consumption is is made with wheat flour. The dough is folded over a couple
to develop acceptable soy foods which are of high protein of times giving it a puffy, layered, and flaky texture. It is
*Corresponding author’s e-mail: husain.shazia@gmail.com
70 ASIAN JOURNAL OF DAIRY AND FOOD RESEARCH
made by pan frying on a griddle. The recipe was cooked in Calorific value: The calorific value (Kcal/100g) of products
the laboratory of Foods and Nutrition, College of Home was calculated by summing up the products of multiplication
Science, MPUAT, Udaipur. Ingredients required for recipe of percent protein, fat and carbohydrate present in the
were weighed on an electronic food balance of 1g accuracy. samples by 4, 9 and 4, respectively.
A series of preliminary trials for preparing recipe were carried Calcium: Calcium was determined by titrametric method
out to standardize it. Wheat flour was replaced with soyflour in (AOAC, 2000).
four preparations 10, 15, 20 and 25 % and designed as T1, T2,
T3, and T4 respectively, whereas T0 (without soyflour) was Isoflavone: Isoflavone content of developed products was
kept control. The preparation of paratha is shown in Fig. 2. All estimated by using standard method given by Kao and Chen
the preparations were carried out in triplicate. (2002) for the High Performance Liquid Chromatography.
Organoleptic analysis: The sensory evaluation of products Statistical analysis: All data were expressed as mean values
were made by panel of ten judges using nine point Hedonic ± SD. Statistical analysis was performed using one way
Rating Scale to test liking or disliking of the product. A 9- analysis of variance (ANOVA) with p<0.05 and p<0.01 being
point Hedonic scale, where “1” representing “extremely considered statistically significant. All the analysis was
dislike” and “9” representing “extremely like” was used(BIS carried out in triplicate.
1971). The qualities assessed include colour, texture, flavour, RESULTS AND DISCUSSION
taste and overall acceptability. Coded samples of the same Sensory evaluation: Results of sensory evaluation of paratha
size and temperature were served on a (white) coloured plate samples containing different level of soyflour substitution
to judges in each panel. Most acceptable level of soyflour in as compared to the control is shown in Table 1, revealed
paratha was further analyzed for its nutrient content. that the overall acceptability of paratha substituted with
Chemical analysis: The chemical analysis of prepared soyflour ranged from 7.7 to 7.6. This indicated that the
soyflour and most accepted paratha(blended with 20 % recipes were found to fall under the category of ‘liked very
soyflour) was carried out in triplicate. Both were dried in much to like moderately’. Control paratha (T0) exhibit
hot air oven at 60°C for 48 h and ground to powder form highest scores for all sensory attributes i.e. 8.6±0.51 (colour),
followed by packing in air tight containers. 8.6±0.51 (texture), 8.7±0.48 (flavor), 8.7±0.48 (taste) and
Proximate composition: Moisture, protein, crude fibre, total 8.6±0.39 (overall acceptability) as compared to paratha
ash, crude fat in samples were determined according to prepared with 10, 15, 20 and 25 % level of soyflour.
AOAC (2000) procedures. The incorporation of soyflour into wheat flour
Carbohydrates: The carbohydrate content present in resulted in poor colour scores. This may be due to brownish
samples was expressed as per cent and calculated by appearance that could be directly related to the increase in
subtracting the sum of per cent moisture, protein, fat, fibre fibre content. Moreover browning of the paratha could also
and ash from 100 (Gopalan et al., 2010). occur due to caramelization and maillard reactions, as the

Sorted so y beans
Wheat flour (35g) + soyflour (10%, 15%, 20% and 25%)
Washed so y bea ns
Addition of 1 pinch salt and 25 ml water
Soaked soybean in tap water for 8 hours
Mix all the ingredients into dough
Drained water from soybean Knead the dough firmly until smooth, free from stickiness
and covered for 5 minutes
Baked a t 175°C for 25 minutes
Roll the dough into a disc, brush with oil, fold into half,
brush with oil and fold again
Milled and sieved in min i grain mill
Sprinkle some wheat flour and roll the double folded dough into
Sieved flo ur a triangular shaped paratha

Shallow fry the paratha on griddle with oil

Pa ckage d into pla stic ba gs
Fig 1: Flow chart for the preparation of soyflour Fig. 2: Flow chart for the preparation of paratha
 Volume 37 Issue 1, 2018 71
Table 1: Mean±SD of acceptability scores of paratha.
Treatments Colour Texture Flavor Taste Over all acceptability
T0 (control) 8.6±0.51 8.6±0.51 8.7±0.48 8.7±0.48 8.6±0.39
T1 (10%) 7.9±0.87 7.5±0.71 7.8±0.78 7.5±0.84 7.7±0.70
T2 (15%) 7.9±0.87 7.7±0.67 7.8±0.91 7.6±1.07 7.7±0.79
T3 (20%) 8.0±0.47 7.9±0.73 7.9±0.73 7.9±0.73 7.9±0.42
T4 (25%) 7.8±1.61 7.9±0.56 7.2±0.63 7.1±0.87 7.6±0.57
General Mean 8.0±0.96 7.9±0.72 7.8±0.84 7.7±0.95 8.2±0.80
CD5% 0.86 0.58 0.65 0.74 0.72
CD1% 1.15 0.77** 0.87** 0.99** 0.96
Values are mean ±SD of three replicates
*,** Significant at 5% and 1% respectively

protein contributed by soyflour must have reacted with sugar content of soyflour was 26.82 % and the calorific value was
during the baking process (Mohsen et al., 2009). The score 455.89 kcal/100g. The calcium content was evaluated to be
for texture of the paratha samples, increase with increase in 198 mg/100g in soyflour. These findings are in agreement with
soyflour substitution, but were less in score when compared to those reported by Famurewa and Raji (2011) and Mishra et
paratha (control). The paratha with 20 % (T3) and 25% (T4) al.,(2012). In the present study, the isoflavone content was
had the best texture score as compared to their counter part abundant in soybean flour i.e. 131.55 mg/100 g. Edina et al.,
treatment group. Statistical data revealed that there was a (2012) reported the total isoflavone content in seven cultivators
significant difference in texture of paratha at p<0.01. of soybean was in range from 71.2 to 133.8 mg/100g.
Results regarding flavour and taste of the soyflour The nutritional composition of paratha substituted
incorporated products revealed increased in scores upto 20 with 20 %(T3) soyflour contained moisture 26.96±0.46 g,
% incorporation and then decreased. Paratha sample with protein 18.39±1.51 g, fat 2.98±0.39 g, ash 3.26±0.10 g, crude
25 %(T4) soyflour recorded the lowest value. From the fibre 1.62±0.33 g, carbohydrate 73.75±1.11 g, energy
statistical data, it is clear that, there was a significant 395.38±2.20 kcal and calcium 43.33±1.15 mg (Table 2). The
difference at p<0.01 in flavour and taste of paratha. Serrem protein, fat, ash and crude fibre content of paratha were
et al., (2011) reported that substitutions of defatted soyflour more or less comparable as reported by Mishra et al.,
into wheatbread and biscuits were associated with the (2012).The isoflavone content of paratha was found to be
roasted soybean flavour, aroma and after taste. The beany 19.94 mg/100 g on fresh weight basis.In the present study,
flavour is commonly associated with food legumes(Okoye the isoflavone content was abundant in soyflour but was in
and Okaka, 2009). less concentration in its products. Apart from incorporation
The sensory evaluation also revealed that paratha level of soyflour at different level in developed product, the
with soyflour substitution up to 20 % (T3) were overall difference in isoflavone content between the products may
highest acceptable, even though normal paratha was still be due to cooking methods and exposure to heat.Isoflavone
preferred.The findings were in accordance with Aleem et content and its distribution in soybased foods have been
al., (2012) who also reported similar results after replacing reported to depend on the variety of soybean, methods of
refined wheat flour with soyflour at 20 per cent level to processing, and addition of other components (Yaqiong et
prepare biscuits. Whereas, Kadam et al., (2012) reported al., 2009).
lower incorporation level of soyflour and chickpea flour in
equal quantities i.e. 10 % each in wheat paratha. Table 2: Nutritional composition of soyflour and selected paratha
Nutrient analysis: The chemical composition of soyflour (on dry weight basis).
are shown in Table 2. The moisture content of flour Nutrients Soyflour Paratha (SF-20%)
(Mean±SD) (Mean±SD)
determines its storage stability as lower the flour moisture,
Moisture (g) 4.23±0.24 26.96±0.46
longer will be its storage stability. It was observed that Protein (g) 44.07±0.50 18.39±1.51
soyflour recorded a moisture content of 4.23 %. The flour Fat (g) 19.14±1.15 2.98±0.39
quality is also assessed by the quantity and quality of protein Ash (g) 4.70±0.10 3.26±0.10
in flour. The result of the proximate composition of the Crude fiber (g) 5.25±0.01 1.62±0.33
soyflour showed a high amount of protein (44.07%). Soyflour Carbohydrate (g) 26.82±1.49 73.75±1.11
being a product of soybean which is an oilseed contained Energy (kcal) 455.89±5.74 395.38±2.20
about 19.14 % fat. The ash content in the food stuff represents Calcium (mg) 198±2 43.33±1.15
inorganic matters remaining after the organic matters have Isoflavone* (mg) 131.55 19.94
 SF – Soyflour
been burnt. The total mineral content was 4.70 % and the
 All the values are the average of three observations
crude fibre content was 5.25 %. The computed carbohydrate *Isoflavone content of products (per 100g) on fresh weight basis
72 ASIAN JOURNAL OF DAIRY AND FOOD RESEARCH
CONCLUSION soyflour blended other local and traditional products for
Based on the above results, it could be concluded menopause women.
that soyflour incorporation up to the level of 20 % ACKNOWLEDGEMENT
i ncrea sed t he over a ll accepta bil it y a nd nut ri en t The authors are grateful to Dr.Rukam SinghTomar,
characteristics of paratha. The enhancement of the Associate Professor, Department of Biotechnology, Food
protein, calcium and isoflavone content of paratha with Testing Laboratory, Junagarh Agriculture University,
the addition of soyflour, could help to alleviate the Junagarh, for providing HPLC facility.This study was
problem during menopause and thus improve their quality sponsored by University Grants Commission under Maulana
of life. Also, further studies should be performed on Azad National Fellowship.

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