Saturday, 11 November 2017
Cookies of OKARA & AZUKI
OKARA contains mostly crude fiber composed of cellulose, hemicellulose, and lignin, about 25% protein, 10−15% oil, but little starch or simple carbohydrates. It is a suitable dietary additive in biscuits and snacks because it reduces calorie intake and increases dietary fiber.
AZUKI bean is a small red-brown bean frequently used in Japanese desserts. Like other legumes, the adzuki bean is a nutritional powerhouse, rich in protein, fiber and folic acid.