Soy Fortified Products

Soy is added to cereals because it greatly improves their protein content and quality. Soy fortified processed foods are used as staples in all categories of P.L. 480 Title II programs. They have been formulated to resemble as much as possible the appearance and taste of similar unfortified foods.

Corn Soy Blend (CSB)

Corn soy blend has a bland flavor and tan color and has been widely used in P.L. 480 Title II programs, especially in India for Mother Child Health (MCH) programs. CSB is a blend of partially cooked cornmeal, soy flour, salt, vegoil, plus vitamins and minerals. It is often used for weaning-age children in the form of a thin, drinkable gruel. The only preparation necessary is to mix CSB with water in the appropriate proportions and boil for 5 to 7 minutes. Many other preparations are possible. Vitamin A and C retention is improved if prepared into a thick paste, or ugali. Additional salt, sugar and other ingredients may be added for flavor.

Refer to the USDA Food for Progress Commodity Fact Sheet for more information.

Wheat Soy Blend (WSB)

WSB is a blend of partially precooked wheat or bulgur flour, wheat protein concentrate, and soy flour. It is supplemented by oil, salt, vitamins and minerals. Unlike the bland taste of CSB, WSB has a distinctive wheat-type flavor and a darker color. It produces a thicker paste than CSB with the same level of added water and can be formed into dumplings. It is quite versatile and is used in many programs.

Refer to the USDA Food for Progress Commodity Specifications.

Soy-Fortified Bulgur

Cracked, debranned, and partially precooked bulgur wheat is fortified with 15 percent soy grits and vitamins and minerals. It is often accepted as a substitute for rice and is generally used to make porridge. Soy-fortified bulgur is also fortified with minerals and vitamins to same levels as bulgur and cornmeal.

Refer to the USDA Food for Progress Commodity Specifications.

Soy-Fortified Cornmeal

Degermed cornmeal is fortified with 15 percent soy flour and vitamins and minerals. Soy-fortified cornmeal can be prepared the same way as plain cornmeal.

Refer to the USDA Food For Progress Commodity Requirements

Corn Soy Masa Flour, Instant

Corn soy masa flour is made from lime-treated whole corn, fortified with 5% soy flour, plus vitamins and minerals. It is primarily intended for use in the preparation of tortillas and similar products but may also be used to make gruel.

Soy-Fortified Sorghum Grits

Soy-fortified sorghum grits is degermed and dehulled grain sorghum that has been fortified with 15 percent soy grits. They are a good replacement for rice in rice-consuming areas of the world.

Refer to the USDA Food for Progress Commodity Specifications

Comments are closed