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close this bookFood Chain No. 09 - July 1993 (ITDG, 1993, 16 p.)
View the document(introduction...)
View the documentGreetings
View the documentImportance of Mishti in Bangladeshi culture
View the documentMaking Soy Channa
View the documentHow to turn waste into food
View the documentIdentifying problems, designing solutions
View the documentNews Lines
View the documentNetetou - a typical African condiment
View the documentBook Lines
View the documentCash crops or food source? The price of agricultural success
View the documentHow to make channa and sondesh
View the documentAcknowledgments

Making Soy Channa

An acceptable quality product can he prepared using the straightforward methods and very simple equipment developed by the Food Processing, Project of GUP.

· Soak the soybeans for 8-12 hours in 10 litres of water per 1kg dry soybean. If the water contains iron this can be removed by using a simple charcoal filter and by aeration using an ordinary aquarium aerator.

· Care should be taken to remove crushed, bad quality and infested beans as they produce a beany flavour during soaking

· Blanch the soaked soybeans, in a perforated bucket or pan, for one to three minutes by dipping them in boiling water. The container should be moved up and down to ensure proper heat treatment.

· Blanching destroys enzymes that are responsible for the development of beany flavours. Longer blanching produces an inferior soy channa that is not suitable for use in sweetmeat production

· Peel the blanched beans by rubbing, then wash and grind on a stone. More than one grind is needed because fine grinding increases the yield of channa Boiling water is added at this stage to assist the girding - the use of cold water may produce a beany flavour.

· Add the ground paste to a large pan containing boiling water and stirr thoroughly. Filter the mixture using a fine cotton cloth. The residue can be used for making different foods or can be dried and used as poultry feed.

· The resulting soy milk is removed from the fire and a quantity of soured, fermented cow milk whey is added and mixed well. The milk coagulates immediately leaving a clear whey.

· The optimum pH for coagulation of soy milk is 4.2 - 4.6 and the temperature is ARC. Initially it is better to use a thermometer and pH indication paper to control the conditions. About 150-200 ml of fermented whey is needed per litre of soy milk coagulation depending on the pH of the whey.

· Leave the coagulated mass to stand for half an hour and then strain using a fine cotton cloth. After hanging for several hours, the resulting soy channa should be put under pressure for 10-20 minutes to remove excess whey.

· The resulting soy channa is used in making soy mishti in the same way as cows' milk channa


Figure

For further information contact:
Mr Shamin Abu Ahmed,
GUP, 4/5 Iqbal Road, Block A,
Mohammadpur, Dhaka,
Bangladesh