USAID. BUR. FOR TECHNICAL ASSISTANCE. OFC. OF NUTRITION
UNDER PROJECT BEGUN IN 1968 BY KANSAS STATE UNIVERSITY, SOY FLOUR AND OTHER PROTEIN FORTIFICANTS HAVE BEEN SUCCESSFULLY INTRODUCED INTO LEAVENED BREAD, SIGNIFICANTLY RAISING THE NUTRITIONAL VALUE OF THE BREAD.
1972
Abstract
PROJECT CALLS FOR A CONTINUATION OF RESEARCH ON PROTEIN SUPPLEMENTS TO CEREAL PRODUCTS; INTEGRATION OF FORTIFIED FLOURS AND CEREAL PRODUCTS INTO NORMAL DISTRIBUTION/CONSUMPTION NETWORKS; ASSESSMENT OF ECONOMIC AND SOCIOLOGICAL BENEFITS OF SUCH PROGRAMS; ALSO SURVEYED FOOD PREFERENCES IN LDC"S AND INVESTIGATED POSSIBLE INDIGENOUS SOURCES OF PROTEIN FORTIFICANTS.
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