Utilization of soyabean in dhokla preparation

Dhokla was prepared by replacing Bengal gram flour with that of soyabean at the rate of 20,40,60,80 and 100 percent. The Dhokla was then evaluated for its nutritional, microbial and organoleptic quality attributes. The 100 percent replacement of Bengal gram with soyabean brought about significant improvement in nutritional quality of Dhokla. The fermentation for 14 hrs brought about significant decrease in pH and also increased the microbial load from 9.80 x 10⁹ to 1.31 x 10¹⁰ per ml in all the Dhokla batters. All treatments exhibited good organoleptic scores while, 100 percent replacement of Bengal gram by soyabean recorded highest scores for all organoloeptic attributes.