Plant Foods for Human Nutrition

, Volume 37, Issue 2, pp 141–149 | Cite as

Preparation and nutritional quality of high protein food extracts from immature corn, whole soybean and dry whole milk

  • Nurul H. Khan
  • Ricardo Bressani


Five foods have been prepared from water extracts of immature corn (IC), immature corn-milk (CM) and immature corn-whole soybean (CS). The method of preparation followed either the common practice used for the immature corn drink or with certain modifications to increase yield. The protein quality of the three foods (IC, CM and CS) were evaluated and compared with that of casein. They had same digestibility (87–88%) but differed in protein quality. Two other foods, CS-1 and CS-2 were prepared using mechanical pressing of solubles. The corn-soy foods, CS-1 and CS-2, had almost the same digestibility as that of casein. An analysis of costs of materials indicated that the production of corn-soy food will be cheaper than the corn-milk food.

Key words

high protein food extracts immature corn soybean extract immature corn extract dry whole milk 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    AOAC (1980) Official Methods of Analysis, 13th edn. Washington D.C.: Association of Official Analytical ChemistsGoogle Scholar
  2. 2.
    Bressani R, Braham JE, Elías LG, Cuevas R, Molina M (1978) Protein quality of a whole corn/whole soybean mixture processed by a simple extrusion cooker. J Food Sci 43:1563–1565Google Scholar
  3. 3.
    Bressani R, Braham JE, Elías LG, Rubio M (1979) Further studies on the enrichment of lime-treated corn with whole soybeans. J Food Sci 44:1707–1710Google Scholar
  4. 4.
    Bressani R, Marenco E (1963) The enrichment of lime-treated corn flour with proteins, lysine and tryptophan, and vitamins. J Agr Food Chem 11:517–522Google Scholar
  5. 5.
    Bressani R, Murillo B, Elías LG (1974) Whole soybeans as a means of increasing protein and calories in maize-based diets. J Food Sci 39:577–580Google Scholar
  6. 6.
    Bressani R, Villareal EM de (1963) Nitrogen balance of dogs fed lime-treated corn supplemented with proteins and aminoacids. J Food Sci 28:611–615Google Scholar
  7. 7.
    Del Valle FR, Montemayor E, Bourges H (1976) Industrial production of soy-enriched tortilla flour by lime cooking of whole raw corn-soybean mixtures. J Food Sci 41:349–351Google Scholar
  8. 8.
    Del Valle FR, Pérez-Villaseñor J (1974) Enrichment of tortillas with soy proteins by lime cooking of whole raw corn-soybean mixtures. J Food Sci 39:244–247Google Scholar
  9. 9.
    Franz K (1975) Tortillas fortified with whole soybeans prepared by different methods. J Food Sci 40:1275–1277Google Scholar
  10. 10.
    Green JR, Lawhon JT, Cater CM, Mattil KF (1976) Protein fortification of corn tortillas with oilseed flour. J Food Sci 41:656–660Google Scholar
  11. 11.
    Green JR, Lawhon JT, Cater CM, Mattil KF (1977) Utilization of whole undefatted glandless cottonseed kernels and soybeans to protein fortify corn tortillas. J Food Sci 42:790–794Google Scholar
  12. 12.
    Hegsted DM, Mills RC, Elvehjem CA, Hart EB (1941) Choline in the nutrition of chicks. J Biol Chem 138:459–466Google Scholar
  13. 13.
    Hurrell RF, Lerman P, Carpenter KJ (1979) Reactive lysine in foodstuffs as measured by a rapid dye-binding procedure. J Food Sci 44:1121Google Scholar
  14. 14.
    Kakade ML, Simons N, Liener IE (1969) An evaluation of natural vs. synthetic substances for measuring the antitryptic activity of soybean samples. Cereal Chem 46:518–526Google Scholar
  15. 15.
    Manna L, Hauge SM (1953) A possible relationship of vitamin B13 to orotic acid. J Biol Chem 202:91–96.Google Scholar
  16. 16.
    Rakosky J Jr (1970) Soy products for the meat industry. J Agr Food Chem 18:1005–1009Google Scholar
  17. 17.
    Tejerina J, Gómez-Brenes R, Bressani R (1977) Efecto de varios procesos sobre la calidad proteínica de un alimento a base de soya de maíz. Arch Latinoamer Nutr 27:181–194Google Scholar

Copyright information

© Martinus Nijhoff Publishers 1987

Authors and Affiliations

  • Nurul H. Khan
    • 1
  • Ricardo Bressani
    • 1
  1. 1.Division of Agricultural ScienceInstitute of Nutrition of Central America and Panama (INCAP)Guatemala CityGuatemala, Central America

Personalised recommendations