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Practical feeding programs using soy protein as base
Author(s) -
Crowley Paul R.
Publication year - 1975
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02545084
Subject(s) - soy protein , ingredient , food science , soy flour , sorghum , soy milk , business , soy bean , vegetable proteins , microbiology and biotechnology , biology , agronomy
The U.S. has furnished billions of lb food commodities containing soy protein for use in feeding programs in the less developed countries. As a result of the low cost, excellent nutritional qualities and functional versatility of soy products, they have been used extensively as protein additives in a broad spectrum of foods for practical feeding programs. Soy flours are a major ingredient in blended foods, such as instant corn soy milk, corn soy blend, and wheat soy blend; and soy flours and grits have been used as protein fortificants in wheat, corn, sorghum, and oat products distributed overseas. Most recently, a new whey soy drink mix has been developed for use in preschool feeding programs and now is being introduced around the world. As more attention focuses on the nutritional requirements of feeding program beneficiaries and on the need for low cost sources of protein, it can be expected that uses for soy protein will expand and additional soy based foods will be added to the list of commodities used in practical feeding programs.