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Unleavened bread (chapatti and roti) is the staple diet of people in the Indo‐Pak region, utilizing almost 90 percent of the wheat produced in the region. To improve the nutrition of chapattis, normally legume flour is used in the region. The purpose of the current study is to assess the nutritional quality and safety of chapattis supplemented with soy flour.

Wheat and soybean were procured and soy flour was prepared. Trypsin inhibitor contents and mineral contents of different flour and chapattis prepared were determined. Chapattis were prepared from different flour blends and whole wheat flour. To assess the quality and acceptability, the chapattis were presented to a panel of judges and the sensory evaluation was carried out for color, taste, aroma, chew ability, folding ability and overall acceptability characteristics. The data obtained for each parameter were subjected to statistical analysis to determine the level of significance.

The phytic acid and trypsin content were higher in un‐autoclaved soy flour supplement composite flour. The defattening of soy flour also increases the level of these anti‐nutrients in chapattis. The phytate and trypsin content of composite flour decreased as a result of baking. The protein, fiber and ash contents of composite flour increased while moisture content and nitrogen free extracts (NFE) decreased by the addition of soy flour. Mineral contents of chapattis except Mn increased by the incorporation of soy flour. The chapattis were found acceptable by the panel of judges at 10 percent replacement level of whole wheat flour by soy flour.

The results of the study indicate that 10 percent supplementation of soy flour in wheat flour was found acceptable by consumers as it did not affect the sensory attribute. For improved nutrition and to combat protein energy malnutrition, chapattis flour can be supplemented with soy flour.

The soy supplementation of wheat flour will improve the nutritional quality of the chapatti flour as soy flour is rich in high‐quality protein and mineral. The anti‐nutritional can be minimized or inactivated by autoclaving the soybean.

The purpose of this paper is to investigate the stability of chicken flavored textured soy protein (TSP) substitution for chicken meat in pizza toppings.

TSP obtained from defatted soy flour was used to replace chicken at 25, 50 and 100 percent level in the pizza toppings. Patent grade wheat flour, TSP, boiled chicken, cheese, pizza shell and whole pizza were subjected to chemical analysis. Rheological properties of patent grade wheat flour were assessed by mixograph and farinograph. A panel of judges assessed sensory characteristics of pizza topping and whole pizza.

Moisture, ash and protein contents of the whole pizza showed a rise when the amount of TSP was increased, while fat content decreased slightly with increase in TSP content. Mixographic studies showed 6 min mixing time and 44 percent peak height. The farinographic studies revealed water absorption, arrival time, dough development time, departure time and dough stability as 63.6 percent, 1.5, 8.5, 13.3 and 11.8 min, respectively. The pizza that contained 25 percent TSP in the topping formulation possessed improved aroma, color, flavor and after taste characteristics. Whole pizza containing 25 percent soy protein and the standard pizza having 100 percent chicken in the topping were ranked similar in sensory qualities. Best sensory quality of topping was also for 25 percent TSP incorporation. Statistical analysis showed that pizza prepared with 25 percent TSP were highly acceptable.

The steadily increasing costs of animal proteins have compelled the food industry to focus attention on the low cost vegetable sources of protein. Soybeans are so versatile that they can be processed into flour, lecithin, oil, protein concentrates, isolated proteins, hydrolyzed proteins and textured protein and can be incorporated in meat and meat products as a relatively cheap protein source compared to expensive protein of animal origin.

The paper's findings may used by the pizza industry to replace the chicken in topping with TSP for vegetarians.

This study focuses on specifically women refugees' experiences of accessing information and how sociocultural barriers impact these experiences aiming to broaden the LIS literature of women refugees' information problems from sociocultural aspects. The socioculturally formed roles of a woman can impact the information practices of women refugees or cause certain information problems during the integration process. Hence, the research questions that drive this study are: What kind of information problems might women refugees face in a new host country? What kind of sociocultural barriers influence their information problems? How do they react toward these information problems?

The study is designed based on semi-structured in-depth interviews with eighteen refugee women living in Sweden. The study is a part of a larger study in which authors intend to explore the information practices and integration challenges of almost 20 or more refugee women living in Sweden.

Women refugees face information overload, difficulties in understanding new communication culture and lack of appropriate sources and networks in a new country. These information problems are influenced by sociocultural barriers such as the role of women, national culture of “collectivism”, small-world and lack of information literacy. Women react in certain ways such as, stressing, panicking, quitting the tasks, wasting time and making wrong decisions which negatively impact the integration process.

The research has its limitations as it is conducted with a small group of women refugees, belong to specific Middle Eastern culture and cannot be generalized. Another limitation is that the interviews are conducted in English language (with sufficient language skill). However, conducting interviews in their mother language would have been an advantage.

Practically, the study provides awareness for official and private organizations, volunteers and policymakers dealing with refugees. The stakeholders involved in the societal integration process of refugees, must consider that women refugees are more prone to information problems due to certain sociocultural influences (i.e. “being a woman” and national culture) and need a separate plan than the male refugees. For instance, by increasing and offering intercultural opportunities at workplaces or schools can encourage the wider social networking for women refugees. The programs aiming to reduce the sociocultural differences among women refugees and the Swedes are needed to be included in the integration policy.

The study intends to help the refugees society and the Swedish society overall by improving the integration plan.

The findings related to the information experiences of women refugees have potential implications for research where the value of information in the integration process is explored. The study meets the gap in previous literature by presenting the gender specific views on information problems from sociocultural aspects. The study also provides future directions to understand how women refugees deal with potential sociocultural barriers to information in a new country.