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III. Some aspects of protein-rich food schemes: Location,
source of the idea, ownership of the enterprise,
characteristics of the products (ingredients, composition,
type of product), promotion, external assistance. IV.
Evaluation of the protein-rich food approach: Summary of
the outcome of the various schemes: Operational status,
sales volume (the largest are Bal-Ahar, Vitasoy, and
Pronutro), sales trend, distributive outlets. Reason for the
outcome (success or failure). Impact on the protein problem:
Production capacity, sales of Incaparina in Guatemala,
income levels, prices of protein-rich foods (Bal-Amul is the
most expensive since it is canned, followed by Pronutro),
prices in relation to incomes, prices of competing products,
distribution of protein-rich foods in rural areas. Impact
made by protein-rich food schemes on the protein problem:
Summary (very small). Future contribution of protein-rich
foods to the protein problem. V. Initiation of protein-rich
food schemes: guidelines for Government Administrators.
References. Statistical appendix.
List of tables: Text: I. Daily protein requirements. II.
Protein contents and protein biological values. III. Protein
products/enterprises. IV. Cost of product allowances per
child at retail prices. Appendix: I. Ownership of enterprise.
II. Ingredients of protein-rich foods. III. Composition of
protein-rich foods. IV. Outlets for protein-rich foods. V.
Capacity of plant/sales. VI. Retail prices/protein prices. VII.
National income in selected countries.
The following foods containing soya are discussed (see
Table II, p. 66, for full list of ingredients, and Table III, p.
67, for nutritional composition). The percentage of soya in
the product, when known, is shown in parentheses: Brazil:
Incaparina (38%), Golden Elbow Macaroni (30%), Fortifex
(47.5%), Solein, Cerealina, Saci (3% protein). Colombia:
Incaparina Blanca (30%), Colombiharina (30%), Incaparina
(20.9%), Duryea, Pochito (20.0% protein). Ethiopia: Faffa
(18%). Guyana: Puma. Hong Kong: Vitasoy (3% protein).
India: Bal-Amul (20-25%). Indonesia: Saridele (18-19%
protein). Madagascar: Weaning Food (38%). Malaysia:
Vitabean (2.75% protein). Mexico: Conasupo products
(30%), Protea (24.0% protein). Mozambique: Super Maeu
(10%). Singapore: Vitabean (2.75% protein). South Africa:
Kupangi Biscuits, Pronutro. Taiwan: Weaning Food (30%).
Thailand: Noodles, Poluk, Kaset Cookies, Kaset Protein.
Turkey: Weaning Food (20%). Uganda: Soya Porridge
(38%; 21.0% protein), Soya Maize (16.0% protein), School
Porridge (15.0% Protein). U.S.A.: WSB (Wheat-soya blend,
20%), CSM (Corn-soya milk, 25%). Venezuela: Incaparina
(19%). Zambia: Milk Biscuit (7.1%). Address: Foreign and
Commonwealth Office (Overseas Development
Administration), TPI, 56/62 Gray’s Inn Rd., London WC1
8LU, England.
243. Liener, I.E. 1972. Nutritional value of food protein
products. In: A.K. Smith and S.J. Circle, eds. 1972.
MEALS FOR MILLIONS, SOY, AND FREEDOM FROM HUNGER 106
© Copyright Soyinfo Center 2011
Soybeans: Chemistry and Technology. Westport, CT: AVI
Publishing Co. xiii + 470 p. See p. 203-77. Chap. 7. [417
ref]
• Summary: Contents: 1. Introduction. 2. Protein and amino
acid requirements of man: Protein requirements, amino acid
requirements. 3. Evaluation of protein quality: Amino acid
composition, biological techniques involving animals,
protein efficiency ratio (PER), N-balance studies, plasma
amino acids, experiments with human subjects, amino acid
availability, in vitro techniques (physical tests, available
lysine, tests for biologically active components [urease,
trypsin inhibitor], enzymatic and microbiological
techniques). 4. Nutritional significance of other soybean
constituents: Available energy, vitamins (fat-soluble
vitamins, water-soluble vitamins), minerals (calcium,
phosphorus, zinc, other minerals), unknown growth
factor(s). 5. Factors affecting the nutritive properties of
soybean protein: heat treatment, supplementation with
amino acids, storage, germination, effect of antibiotics,
dietary source of carbohydrate. 6. Soybean products used
for human consumption: Soybeans as a vegetable, soybean
flour (incl. Multi-Purpose Food (MPF)), soybean milk,
soybean curd, other fractions, protein concentrates, protein
isolates (use in infant foods, use in textured foods),
fermented products (tempeh, natto, miso). 7. Use of soybean
products as protein supplement: As supplement to wheat
protein (bread, other baked goods), as supplement to corn,
as supplement to rice, use in vegetable protein mixtures,
peanut and other oilseed proteins, blends containing corn,
other cereals and legumes. Address: Univ. of Minnesota.
244. Smith, Allan K.; Circle, Sidney J. eds. 1972. Soybeans:
Chemistry and technology. Vol. 1. Proteins. Westport,
Connecticut: AVI Publishing Co. xi + 470 p. Illust. Index.
24 cm. [500+ ref]
• Summary: One of the best and most comprehensive
reviews on the subject, with extensive information on
modern soy protein products. Each of the 12 chapters is
written by an expert on the subject. Volume 2 was never
published. Address: 1. PhD, Oilseeds protein consultant,
New Orleans, Louisiana; 2. PhD, Director, Protein
Research, W.L. Clayton Research Center, Anderson Clayton
Foods, Richardson, Texas.
245. Meals for Millions Foundation. 1973. Annual report
1972. Santa Monica, California: MFM Foundation. 16 p. 22
cm.
• Summary: Submitted by Mark M. Sterner, the new
Executive Director. Cover is printed in beige, gold, and dark
brown ink showing a stylized Mercator projection map of
the world on a white background. The pages are
unnumbered.
Contents: A letter from Charles Sweeney, President.
Meals for Millions–an idea whose time has come [a phrase