Prospects of Soy Food Products in India

Dr. Suresh Itapu

Technical Director – Human Nutrition
American Soybean Association

Soybean is one of the very few plants that provide a high quality protein with minimum
saturated fat. Regular consumption of soybeans will help people feel better and livelonger
with an enhanced quality of life. Soybeans contain all the three macronutrients required
for good nutrition, as well as fiber, vitamins and minerals. Soybean is very good source
of protein, which provides all the essential amino acids in the amounts needed for human
health. In addition to the rich nutrients, soybean has other beneficial compounds such as,
photo-chemicals, which provide a number of health benefits such as, cancer prevention,
cholesterol reduction, combating osteoporosis and menopause regulation. With all these
good qualities, soy has a major role to play in the Indian nutritional and health areas. As
we all know, the prevalence of malnutrition, underweight and stunting is very high
among children in India. Among adults, almost one-third of the population has Chronic
Energy Deficiency. Cereals are the major protein source in India, which has an inferior
quality of protein compared to other vegetable and animal protein sources. Yet, like
developed countries, India is experiencing diet related chronic diseases which are now
among the top causes of death in most parts of India, especially among the urban
population. It has been recently reported that India ranks number one in the world in
heart-related deaths and diabetes. At this situation inclusion of little soy in the daily diet
of Indians will not only improve the nutritional situation of the population but also help
in developing a healthy society.

Soy in Traditional products

Compared to any other populations, Indians are more rigid in their food habits. One of
the easiest ways to add soy to the Indian diets is to add it to the traditional diets. This
ensures healthy diet without the effort of developing new food habits. Also, traditional
Indian diet is low in protein quantity and quality. Further, addition of soy has certain
economic and functional benefits. While using soy in the traditional diets imagination is
the only limitation. Following are some of the commercially viable products in the
Indian markets and their current status.

Soy Fortified Wheat Flour

Wheat-soy flour, Paushtik atta, is wheat flour fortified with defatted soy flour maximum
up to 10 per cent. The protein content in paushtik atta increases by about 25-30 percent
compared to regular whole-wheat atta. In addition to nutritional improvements, soy
fortified wheat flour will improve the functional characteristics of the end products in
terms of better moisture retention, less oil absorption. This product was introduced in the
Indian market some time in mid ‘90s. At present there are about 15 brands of paushtik
atta in the Indian market. However, a number of flour millers and soymilk manufacturers
make wheat soy flour to sell in the local markets. Branded wheat flour market is only 6-
7 per cent of the total wheat consumption in India. More than 30 million metric tons of
wheat is consumed through chakkis across the country. In order to access this segment
the best way is to promote soy fortification at the chakkis.
Soy-fortified Gram Flour
Next to paushtik atta, this product has the greatest potential for soy utilization, as it is a
major raw material for most snacks. Soy flour, which has more than double the protein of
chickpea flour (besan), is cheaper than chickpeas. At the same time, soy flour blends
very well with besan. Approximately 20% of besan can be replaced with soy flour,
thereby saving money on inputs and adding nutrition.

Nuggets and Granules (Soya Bari)

Soy nuggets or granules are versatile, economical and convenient for consumption by all
classes of consumers on all occasions. In India, with its rapidly growing health
consciousness this product has unlimited potential. Bari has more than 50 percent protein
that makes it a very rich source of vegetable protein. And in a country like India where
majority of the population is vegetarian it is a product that can be put to great use. The
product in bulk packing has already grown to a dominating position, setting a market
trend. Market size for Bari has already grown to about 150,000 MT annually. There has
been a rapid growth in the branded segment in the last couple of years. Though Bari has
been in the market in India from early 70’s, unfortunately there has been no development
as far as improvement in product quality or variety of products are concerned. Now is the
time to focus on developing new Bari products to suit the changes that have come about
in the Indian consumer market.

Soy Milk and Tofu

In spite of major failures of soy milk in mid 80’s, soy drink is now becoming popular;
Soymilk and tofu segment is one of the fastest growing soy food segments. Currently
there are more than 100 small units, eight medium-scale units and two large-scale units.
In the last five years soymilk production increased from a mere 4 lakh (annual) to more
than 78 lakh liters. And the future for this looks very bright.

Soy Nuts
Soy nuts are whole soybeans that have been soaked in water and roasted until browned.
Soy nuts can be eaten as snacks, as an alternate to peanuts, which are expensive, and pose
the problem of aflatoxins. Roasted soy nuts have at least 50 per cent less fat than
peanuts. Soy nuts were commercially introduced in India only in 2002. At present, there
are at least 50 branded products in the market. This the second fastest growing soy food
segment next only to soymilk and tofu.

Soy in Bakery Applications

In different bakery products wheat flour can be fortified with soy both for functional and
nutritional reasons. In general defatted soy flour can be added up to 3 per cent without
changing formulation except water. Currently a number of bakers are using enzyme
active soy flour up to one per cent as a bread improver. Soy flour and soy lecithin can be
added to cake mix to replace eggs. Use of enzyme active soy flour is becoming popular
with Indian bakers.
Soy Papads
Papad is another potential fortification opportunity for soybean in Indian traditional food
products. Soy flour can be blended up to 30-40 per cent in black gram (urad dal) for
manufacture of soy-fortified papad. Soy fortified papads are highly cost effective.
Addition of soy flour not only increases protein content up to 30 per cent but also reduces
the raw material cost. At present about five brands are available in the markets and at
least ten manufacturers are currently working on this product.

Miscellaneous
In addition to above mentioned products, currently there are a number of soy food
products are being introduced in the Indian markets. Out which, extruded snacks,
breakfast cereals, and retail marketing of defatted soy flour has promising future. Other
products available are soymilk powder, soy-ice cream, soy-lassi, bujjia, soy-coffee, soy-
yogurt, soy-sattu etc. Other promising areas are promoting soy through the government
feeding programs and residential schools. India feeds more than 58 million children from
503,896 schools across the country.

Conclusion
In the last four years Indian market has seen a tremendous growth in the domestic
consumption of soybean as human food. Thanks to the growing middle class population
and increasing health consciousness. However, whatever change one may see in the
lifestyle and food habits, when it comes to daily diet Indians are very rigid in their food
habits. Industry has realized that the best way of including soy into the daily diet is
through traditional foods. But there also signs that new products are also better accepted
now than some time back. Consumption of soybean as human food will not only improve
the nutritional status but also contribute towards the economic development of the
country. Soy food industry and the government of India have to work together to make
soy regular food ingredient in Indian households. Indian soy industry should develop its
domestic market where it has an advantage (virtual monopoly) as far as soy products are
concerned. There is scope for immense growth is this sector.