NUTRIENT-BASED CORN AND SOY PRODUCTS BY TWIN-SCREW EXTRUSION

Blends were developed to provide 20% protein, 12% fat,68% carbohydrate and 8% moisture. High protein soy products (full fat flakes, protein isolate and/or concentrate) were formulated with corn meal and soybean oil to provide high protein and fat. The blends were extruded to prov ide pre-cooked foods that could be reconstituted at 40 degrees C to a porridge or gruel, eliminating prolonged cooking or degradation of hea t labile nutrients. Two types of soy isolate and concentrate were eval uated under extrusion temperatures from 100 to 130 degrees C and feed moistures 8.5 to 18%. The extrusion of lower valued concentrates at 10 0 to 115 degrees C with moisture from 12 to 18% produced a precooked m ix that was high In nutrients and contained the most available lysine.