Development and evaluation of processed foods based on legumes, oil seeds, oil seed meals and protein isolates there of

Abstract

Data relating to the processing and nutritive value of edible low fat flours from peanut, soyabean, cottonseed, seame seed and coconut and processed foods based on them are presented. The different foods prepared and tested are (a) Indian multipurpose food consisting of 3∶1 blen of low-fat peanut flour and chick-pea flour (b) Protein food containing 1∶1∶2 blend of coconut meal, chick pea flour and peanut flour (c) balanced malt foods consisting of blends of cereal malt, peanut, sesame, soya and chick-pea flours and skim milk powder (d) enriched macaroni products based on blends of cassava flour, wheat semolina, peanut flour and chick pea flour. Experiments on albino rats showed that the above foods promoted good growth when incorporated to provide 15–20% protein in the diet and also supplemented to and marked extent poor Indian diets based on different cereals. Feeding trials on children showed that the different foods when fed at a level of 2 ounces per child per day for a period of six months brought about marked improvement in the growth and nutritional status of children.