Nutritious foods produced by low-cost technology : summary report of cooperative activities between Colorado State University and the Office of International Cooperation and Development, USDA 1974-1980

This report summarizes results of a joint U.S. Department of Agriculture/Colorado State University project to test three cookers - the Brady (#2106), Insta-Pro (#500 and #2000), and the Anderson (4.5"). Initial discussion of alternative low-cost cooking methods and of the capabilities and limitations of the three cookers is succeeded by an account of project efforts to evaluate the nutritional and functional characteristics of LEC products, especially those similar to Title II, Food For Peace products such as corn/soy blend (CSB) and instant Corn/Soy/Milk (ICSM). Typical manufacturing costs of an LEC plant are indicated and the range of LEC products detailed. Finally, pilot plants established under the project in Sri Lanka, Tanzania, Costa Rica, and Guyana and project technology transfer efforts are described. The project showed that LEC"s can produce instant products having a high caloric density, a protein quality similar to milk, good shelf life, and low bacterial counts. A list of publications providing additional information is appended.