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.

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