Studies on a vegetable protein mixture based on peanut and soy flours.

A vegetable protpin mixture made up of 50%
edible peanut flour and 50% full-fat soya flour
and· fortifird with 1% each of l-lysinp and dlmethionine
and adequate amts of essential vitamins
and minerals has been developed. Two
formulations, 1) unseasoned and 2) seasoned
have been developed for use in sweet and savoury
preparations; both the formulations keep well f9r
more than 9 months at :HC when stored in hermetically
sealed cans. 'I'hE' protein mixture contains
49.2% protein which posspsses a PER of 2.80 and
NPlT of 72.3; thE'se values compare favourably
with those for skim milk powdrr. Growth studirs
on albino rats and ferding trials on s,~hool children
have shown that the protein mixture has a signifieant
supplementary value to poor cereal-based
diets. 'I'he mixture fortified with methionine alone
is equally effective as skim milk powder for the
treatment of kwashiorkor.