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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.