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Incorporation of defartd soyjlour in an all wheat jlour for making chapatis has a significant Mect on its nutritive profile and tertural profile parameters. The protein content was increased from 11.9% to 19.8% at the 20% blending level. The textural parameters hardness, cohesiveness, springiness and chewiness were also afsected by the addition of defatted soyflour both at zero and 24 h of storage. All the chapatis were acceptable when fresh but not afer 24 h.

The pressure applied to soybean curd during processing into tofu has a profound effect on the moisture content, yield and some textural parameters of tofu. As the pressure increased from 0.186P to 0.744 P the moisture content decreased from 82% to 60% and yield decreased from 2.0 kg to 1.2 kg per kg whole dry soybeans. Hardness‐1, hardness‐2, chewiness andgumminess increased linearly with increasing pressure. Springiness, cohesiveness, adhesiveness and stringiness were hardly affected by increasing pressure. During storage in water at 2–3°C for 3 weeks, hardness, gumminess, and adhesiveness increased moderately; springiness decreased moderately and the other texture parameters were almost unchanged.

Whole soybeans and dehulled soybean cotyledons were soaked in water at ambient temperature for 0 , 8 and 12h then cooked in boiling water at atmospheric pressure for up to 6h. In every case there was an initial rapid rate of softening followed by progressively slower softening until, after about 3 h, there was little change in firmness. The kinetics of softening of every sample was consistent with the two substrate theory of thermal softening. The firmness ranking in descending order after 15 min cooking was no soak, whole beans > 12 h, soak cotyledons > no soak, cotyledons > 8 h soak, whole beans > 12h soak, whole beans. This ranking was maintained for the entire cooking period. For whole beans the soaked samples were less firm than the unsoaked samples while for the cotyledons the soaked samples were more firm than the unsoaked. This reversal in behaviour may be caused by the seed coat (skin) retarding the imbibition of water in the whole beans thus delaying the onset of enzyme activity in the bean tissue.,

A considerable number of bacterial species are able to exert a beneficial effect upon plant growth. Mostly they are associated with the plant rhizosphere, so they are called as rhizobacteria. Phosphorus is an essential element for plant development and growth making up about 0.2 % of plant dry weight. Several scientists have reported the ability of different bacterial species to solubilize insoluble inorganic phosphate compounds, such as tricalcium phosphate, dicalcium phosphate, hydroxyapatite, and rock phosphate. Detection and estimation of the phosphate solublization ability of microorganisms have been possible using plate screening methods. Phosphate solubilizers produce clearing zones around the microbial colonies in growth media. In the present investigation a total number of fifteen phosphate solubilizing bacterial colonies isolated from different paddy soils in Cuddalore district of Tamilnadu, India. The isolated PSB were identified and characterized for effective use in the field. All the PSB isolates were identified as Bacillus species and designated as P with serial number from 1 to 15. Among the fifteen isolates, the PSB isolate P6 showed highest amount of phosphate solubilization. The quantity of available phosphorus estimated in the P6 grown Sperber broth culture medium on 7 th day was maximum of 321.7 µg/ml which was the highest value compared to other PSB isolates.

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