Soybean (Glycine max), otherwise known as a ‘miracle crop’ with over 40 per cent protein and 20 per cent oil, minerals and vitamins for human food originated in China. Soy foods are nutritious, economical and provide many health benefits. A number of processed soya products are available in the market. They include Soya milk, Soya flour, Soya curd and Tofu (Soya Paneer). Besides its nutritive quality, functional properties of Soy Protein have opened avenues for producing new products and improving the quality of existing standard food products. Research trial was conducted in Mandsaur district of Madhya Pradesh (M.P.), under the Front Line Demonstration (FLD) programme, thirteen farm women were selected randomly and questionnaire was developed to study demographic parameters and extensive review of the value addition training of respondent of village. Soybean paneer (tofu) fortified by blending 70:30 ratio of soy milk and with buffalo milk then blended milk was coagulated with 2% acetic acid. After draining of whey coagulum was set as soy paneer and some was analyzed for organoleptic parameters. The result findings show that the benefit cost ratio was (1.64) found in improved method and (1.31) in traditional method, where income was increased 64.67 % compare to traditional method. Farm women earn the money by value added product of fortified soy-paneer. It was found that overall acceptability increased with 30 % addition of buffalo milk used for preparing soy-paneer (Tofu) that increased the quality of product and also increased the income of farm women.

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