Preparation, chemical composition and shelf-life of precooked roller-dried protein foods based on full-fat soya flour and low-fat groundnut flour

Abstract

A process for the preparation of precooked roller-dried protein foods based on full-fat soya flour and a 1:1 blend of full-fat soya flour and low-fat groundnut flour and fortified with DL-methionine and certain vitamins and minerals, is described. The foods when mixed with warm water formed good porridge which was acceptable to weaned infants, pre-school children and adults. They were free from Esch. coli, Salmonella and pathogenic anaerobes and the total count per g. ranged from 19,000 to 23,000. Both the foods, when packed in hermetically sealed tin containers kept well for 9 months at 37°, the losses of thiamine and vitamin A in that time being 13-18% and 20-24% respectively. One ounce of the product costing about Id. provides about one-third of the daily requirements of protein, certain vitamins and minerals of weaned infants and pre-school children.