Development of some high-protein conventional foods based on wheat and oilseed flours

Various flour mixtures utilizing wheat, soy and defatted sesame flours in p roportions of 70:20:10. 60:20:20, 50:30:20 and 0:50:50 were prepared and su bjected to chemical and nutritional evaluation. The protein contents of the se flour mixtures were 20.12, 24.64, 26.30 and 48.95%, respectively. All th ese flour mixtures presented a balanced essential amino acid composition, w hen compared with that of FAO reference protein. The protein efficiency rat io values of these mixtures ranged from 2.19 to 2.46, while that of casein was 2.65. Several products prepared from these mixtures such as cookies, ma caroni and burger presented high protein concentrations of 10.96 to 18.74, 18.10 and 22.59%, respectively. Results of sensory evaluation of the produc ts revealed a reasonable acceptance for macaroni. good acceptance for cooki es and an excellent acceptance for soy-sesame burgers. It was concluded tha t these cheap vegetable protein sources in the preparation of popular foods could serve as an alternative to alleviate chronic protein malnutrition in underdeveloped and developing countries.