Effect of processing method on nutritional quality of black soybean

Black Soybean is highly nutritious legume of Uttarakhand but its hard seed coat reduces the nutrient availability to consumer Attempt was made in this experiment to study effect of processing method on proximate composition of black soybean. Four Kilograms of black soybean was taken and subjected to three different processing methods like germination, roasting and cow urine treatment while one group was taken as control. Results indicated highly significant (Pd”0.01) differences in drymatter, crudeprotein, ether extract, ash and crude fibrecontent ofblack soybeanamong differentgroups comparedto control. All processing methods were effective in improving nutritional value of black soybean thereby increasing its utilization in foods and food formulations.