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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
Article

Abstract

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 

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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

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