KANSAS STATE UNIVERSITY. FOOD AND FEED GRAINS INSTITUTE
IMPROVING THE NUTRITIVE VALUE OF CEREAL BASED FOODS, PROGRESS REPORT, 1971
A review is presented of research to improve the nutritional value of cereal based foods in North Africa and Pakistan by supplementation and process modification without decreasing the food acceptability to the consumers in those areas.
1970
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Abstract
The foods considered were protein fortified wheat based bread, chapatis, and couscous using soy flour, chickpea flour, and broadbean flour. The fortified foods met the nutritive guidelines established by the project and prove acceptable to small consumer panels. Many other protein resource materials were evaluated. A system of developing and evaluating protein fortified foods was evolved.
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