Product Alternatives: 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.
1. 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 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.
2. 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.
Table I.2 - Composition of Blended Commodities Provided under P.L. 480
Title II
| Ingredient |
CSB |
WSB |
| Cornmeal, processed |
69.9% |
|
| Soy flour, defatted, toasted |
21.8% |
20.0% |
| Bulgur Flour |
52.9% |
|
| Wheat Protein Concentrate |
20.0% |
|
| Soybean Oil |
5.5% |
4.0% |
| Vitamin Premix |
0.1% |
0.1% |
| Tricalciumphosphate |
2.0% |
2.0% |
| Salt/Mineral Premix |
1.0% |
2.7% |
| Source : USAID commodity reference guide |
3. 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.
4. 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.
5. 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.
6. 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.
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