Postmenopausal women have increased risk of developing hypertension, cardiovascular diseases, neurodegenerative disorders, obesity, diabetes mellitus and osteoporosis due to loss of ovarian function and subsequent estrogen deficiency. The aim of present investigation was to assess the effect of black soybean flour intervention on blood pressure, fasting blood glucose, haemoglobin and lipid profile of the postmenopausal women. A study having experimental design with pre and post observations including 46 postmenopausal women of 45-55 years was conducted. The selected women were randomly divided into 2 groups. Experimental group A and B received 50g of raw and germinated black soybean flour per day, respectively, for consecutive 90 days. Information on general characteristics, anthropometric measurements and nutrient intake was collected. Blood pressure was measured and blood was analyzed for haemoglobin, fasting blood glucose and lipid profile parameters twice in the study, once at the beginning and second at the 90^th day of intervention to analyze the effect of black soybean flour intervention on the parameters. The findings of study revealed that subjects of both the experimental groups were found comparable for their consumption of all the nutrients except dietary fibre (p<0.05). The dietary intervention of both raw and germinated black soybean flour to two groups led to non-significant increase in their haemoglobin levels but significant improvement (p<0.05) in their blood pressure and lipid profile parameters (decrease in TC, LDL-C and TG and increase in HDL-C) was recorded. A marked improvement was observed in the fasting blood glucose levels of prediabteic and diabetic subjects of the study. Present investigation proved the beneficial effect of black soybean flour supplementation on fasting blood glucose levels, blood pressure and lipid profile parameters in postmenopausal women. Hence, it is concluded that black soybean have potential use in the management of dyslipidemia and hypertension in menopausal women. There is a need to popularize and commercialize black soybean and its products by improving its processing and designating the product as functional food/nutraceutical.

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