Studies on a spray dried infant food based on peanut protein isolate and full fat soy flour and fortified with DL-methionine and certain vitamins and minerals. I. Preparation, chemical composition and

A process is described for the preparation
of spray-dried infant food
formulation, containing about 26%
protein and 18% fat and based on
a blend of peanut protein isolate,
full-fat soy fiour, dextrimaltose, and
hydrogenated peanut oil and fortified
with DL-methionine and certain vitamins
and minerals. The infant food
was pale cream in color, reconstituted
readily in water, and was organoleptically
acceptable to a panel of
judges. It was free from Bacillus coli)
Salmonella) and pathogenic anaerobes,
and the total count per gram ranged
from 21,000 to 24,000. When airpacked
in sealed tin containers, the
food kept well at 37°C for 8 months,
the losses of vitamins A and C and
thiamine at the end of the storage
period being respectively 24, 32, and
18%.