Physical, nutritional and sensory attributes of maize Chapattis supplemented with tofu, okara and soy flour

India produces about 6.5 million tons of soybean annually [1]. Soybean has been identified as the richest source of protein (40%) with balanced contents of all essential amino acids among different legumes. Apart from being an excellent source of protein, soybean contains many of the essential nutrients including cholesterol free fat rich in polyunsaturated fatty acids, dietary fibre, vitamins and minerals. Though being rich in various valuable nutrients and its vast production potential in India, this legume has remained under utilized in the traditional food systems in the country due to the presence of beany flavour and its poor sensory acceptability by the Indian consumers. It has been suggested that the use of soy based products e.g. Soy-flour, soymilk, tofu and soymilk byproduct (okara) needs to be exploited in the traditional food products to derive their health enhancing dietary benefits. Hence, the present study was conducted to test and compare the nutritional and sensory performance of soy flour, tofu and okara solids in maize chappatis frequently consumed in Himachal Pradesh and several other parts of the country.