Improving the Nutritive Value of Wheat Foods (Final Report)

Report Summary: The developing countries of the World were reviewed for their potential for protein fortification of wheat foods. Eight countries were assessed by on site visits: Bolivia, Chile, Costa Rica, Ecuador, Egypt, Morocco, Paraguay, and Sri Lanka. Attempts to initiate protein fortification projects in Morocco, Costa Rica and Sri Lanka were unsuccessful. A joint project was consummated with the Ministry of Industry and Commerce in Bolivia considering fortification with soy, vitamins and minerals and extension of wheat flour with quinoa, rice and corn. Project studies or activities included: laboratory baking tests, commercial baking tests, a demonstration composite flour mill, consumer acceptance tests of fortified bread rolls and pasta, physiological acceptance test of fortified bread rolls, and the determination of the requirements for refitting an oilseeds solvent extraction plant to produce food grade defatted soy flour. A three phase implementation plan was recommended: I) Immediate addition of 10-25% partially gelatinized low fat corn flour in all pastas (18% of all wheat in use in Bolivia), II) After modification of the soy processing plant (approximately one year), fortification of all pastas with 5% defatted soy flour, III). Upon reaching full production of defatted soy flour and upon installation of feeders and blenders in Bolivia's 17 wheat mills, fortification of all wheat flour with 5% defatted soy flour at the wheat mills. The program promises to increase daily per capita protein intake by 2.3 grams, reduce wheat imports by $US 5,700,000 annually and stimulate Bolivian agriculture and agribusiness.