ISSN: 0973-7510

E-ISSN: 2581-690X

Vivek Mishra and Archana Mishra1
Department of Microbiology, Saifia PG College of Science and Education, Bhopal. India.
1Department of Home Science, Government MLB Girls (Auto) PG College. Bhopal. India.
J Pure Appl Microbiol. 2007;1(1):131-132
© The Author(s). 2007
Received: 09/01/2007 | Accepted: 23/03/2007 | Published: 30/04/2007
Abstract

Madhya Pradesh has been richly rewarded by nature’s bounty and has a very rich plant bio-diversity it also has a very large area under forest cover. Forest are the rich source of medicinal plant and fruit trees. Madhuca indica popularly called Mahua is present in large numbers and is used for collection of its flower rich in sugars, vitamins and calcium. The forest produce Mahua is collected on large scale and is commonly for liquor production. The tribal production involved with collection show poor nutritional status and are suffering from various diseases due to poor immunity. The present study focuses on providing a unique soy food fortified with Mahua extract. It deal with food science parameters and compares the modified soy product with other common traditional foods.

Keywords

Fortified Soy Foods, Proteins, Common man

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© The Author(s) 2007. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.