Replacement of Maida by Soybean Flour (Glycine max) for Preparation of Gulabjamun

Gulabjamun is a popular indigenous sweet commodity, commonly prepared from khoa in the northern, western and central parts of the country.It is generally prepared from cow or buffalo milk khoa by kneading it with wheat flour (maida) and baking powder to form a smooth dough, portioning the dough, rolling them into balls of spherical shape, deep-frying the balls in oil till they turn golden brown in colour and soaking them in sugar syrup overnight (Nalawade et al., 2015).Soybean is one of the nature's wonderful nutritional gifts.It is one of the very few plants that provide a complete protein with minimum saturated fat.Regular consumption of soybean helps to prevent cancer, reduce cholesterol level, combating osteoporosis and menopause regulation.Soybeans contain all the three essential macro nutrients required for good nutrition, complete protein (40%), carbohydrate (18%), fat (18%) and moisture (9%) apart from vitamins and minerals (5%), including folic acid, calcium, potassium and iron (National Soybean Research Laboratory, 2008;Singh et al., 2009).Replacing maida with soy flour in the preparation of gulabjamun offers several nutritional and functional benefits, backed by scientific findings.Soy flour is rich in proteins, essential amino acids, and dietary fiber, whereas maida primarily comprises refined carbohydrates