Use of Soy Flour in a Balanced Diet

Abstract

This article discusses the possibility of using soy flour as a food additive in order to expand the range of finished products and to enrich vegetable fillings with complete proteins containing essential amino acids. It also provides the results of the use of secondary food products, in particular the use of radish leaves, which are thrown into waste, after the use of root crops, both in catering establishments and housewives, although it is rich in vitamins and minerals that are necessary for the human body, which have phytoncidal properties.