Studies on the physico-chemical parameters of expanded soybean.

Available information on soybean processing was adapted to produce expanded soybean dhal for direct consumption in traditional nutritious snack foods. Longitudinal expansion was by >50% of its length, but increases in width and thickness were marginal. The bulk density was reduced by 60% and overall expansion was in the order of 30-40%. Recovery of the expanded dhal was 68-70% of the raw seeds. Most of trypsin inhibitors were destroyed. The hardness of the expanded soy dhal was comparable to hardness of roasted groundnut kernel.