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Introduction
Home
- List of Acronyms
- List of Cooperating Sponsors
- Conversion Tables
Part One
Section I:
Commodities
- Commodity Availability
- Commodity Characteristics
- References
Section II:
Food Commodity
Fact Sheets
- Beans, Black
- Beans, Great Northern
- Beans, Kidney (Light Red, Dark Red, All types)
- Beans, Navy (Pea Beans)
- Beans, Pink
- Beans, Pinto
- Beans, Small Red
- Bulgur (BW)
- Bulgur, Soy Fortified (SFBW)
- Corn (bagged, bulk)
- Cornmeal
- Cornmeal, Soy-Fortified (CMSF)
- Corn Soy Blend (CSB)
- Corn Soy Milk (CSM)
- Corn Soy Milk, Instant (ICSM)
- Lentils
- Non Fat Dry Milk (NFDM)
- Peas
- Rice
- Rice (Parboiled)
- Sorghum
- Sorghum Grits, Soy-Fortified (SFSG)
- Fortified Refined Vegetable Oil
- Wheat
- Wheat Flour
- Wheat Soy Blend (WSB)
- Wheat Soy Milk (WSM)
Section III:
Storage/Shelflife
Specifications
- Storage Specifications
- Storage Inspection Checklist
- Shelf Life of Agricultural Commodities
- References
Section IV:
Controlling
Damage to Food
Commodities
- Cleaning and Inspecting
- Insect Control
- Rodent Control
- Reference Chart for Controlling Damage to Food Commodities
- References
Part Two
An Overview
Part Three
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Section II: FFood Commodity Fact Sheets |
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Updated January 2006
Wheat Soy Milk
Wheat Soy Milk (WSM) is a blended, fortified, processed commodity and
is a source of high quality energy, protein, minerals, and vitamins.
WSM requires cooking before consumption. WSM can be used as a high
quality nutrient supplement for all age groups. It is particularly
suitable as a complementary food for infants over six months (assuming
exclusive breastfeeding until six months) and for young children. It
can be used in MCH programs, in blanket and selective feeding programs,
and as a part of a general ration. When used as a primary food source
for young children, vegetable oil and/or sugar should be added to the
blended food to increase the energy content and improve the taste. In
general, lactose intolerance is unlikely to result from consumption of
WSM. For more information on the physiologic appropriateness of
blended, fortified commodities containing NFDM, refer to Part Two of the CRG.
1. Nutritional Values (per
100 g)
These are average values, calculated from
nutritive data for Wheat Soy Blend (WSB), bulgur, and Non-Fat Dry Milk
(NFDM), as listed on the U.S. Department of Agriculture, Agricultural
Research Service (USDA:ARS) 2001 USDA Nutrient Database, Release 14,
Laboratory Home Page, (www.nal.usda.gov/fnic).
These nutrient values are provided as a guide for use in the
calculation of food aid rations; users should be aware that shipments
of food aid may vary from these exact nutrient values.
| Nutrient |
Amount |
Unit |
| Water |
7.92 |
g |
| Energy |
357.50 |
Kcal |
| Protein |
25.08 |
g |
| Total
Lipid |
5.82 |
g |
| Carbohydrate |
43.31 |
g |
| Fiber,
total dietary |
10.44 |
g |
| Ash |
2.96 |
g |
| Calcium |
1030.55 |
mg |
| Iron |
17.90 |
mg |
| Magnesium |
219.16 |
mg |
| Phosphorus |
394.20 |
mg |
| Potassium |
901.60 |
mg |
| Sodium |
91.50 |
mg |
| Zinc |
5.83 |
mg |
| Copper |
0.96 |
mg |
| Manganese |
1.75 |
mg |
| Selenium |
5.80 |
mcg |
| Vitamin C |
41.02 |
mg |
| Thiamin |
0.60 |
mg |
| Riboflavin |
0.73 |
mg |
| Niacin |
8.33 |
mg |
| Pantothenic
acid |
4.09 |
mg |
| Vitamin
B-6 |
0.48 |
mg |
| Folate |
260.00 |
mcg |
| Vitamin
B-12 |
1.60 |
mcg |
| Vitamin A1 |
2328.40 |
IU |
| Vitamin E |
8.27 |
mg-ATE |
| Vitamin D
|
247.80 |
IU |
| Iodine |
56.88 |
mcg |
1 For
conversion of vitamin A content to Retinol Equivalents, 1 IU =
0.3µg.
2. Components:
62.8% Wheat fractions, total
- 45.6% Bulgur flour
- 17.2% Wheat protein concentrate,
enzyme inactivated
OR
- 32.7% Straight grade flour, cooked
- 30.1% Wheat protein concentrate,
enzyme inactivated
15.0% Soy flour: - defatted, toasted
15.0% Non-fat dry milk: - spray process
4.3% Soybean oil: - refined, deodorized, stabilized
2.8% Minerals
0.1% Vitamin premix
3. Specifications:
WSM shall conform in every respect to the
provisions of the "Federal Food, Drug, and Cosmetic Act," as amended,
and the regulations promulgated thereunder, including any Defect Action
Level guidelines issued by the Food and Drug Administration (FDA) which
may be applicable to WSM.
| CHEMICAL AND PHYSICAL
REQUIREMENTS |
| |
REQUIREMENT
|
| ITEM |
Minimum |
Maximum |
| Moisture, % |
-- |
9.5 |
| Protein
(Nx6.25), % |
20.0 |
-- |
| Crude Fat, % |
6.0 |
-- |
| Ash, % |
-- |
6.6 |
| Crude Fiber,
% |
-- |
2.5 |
| Lysine, % |
0.9 |
-- |
| Material
that will pass through U.S. Standard No. 70 woven-wire-cloth sieve, % |
97.0 |
-- |
| Total
Bacteria Count, per gram |
-- |
50,000 |
Salmonella and E. Coli will be negative
(Source:
USDA:FSA:PDD:EOB March 2002 (Contact Tel: 202-690-3565) http://www.fas.usda.gov/excredits/foodaid/commodities/wheatsoymilk.html)
4. Packaging:
For shipments to Africa, packaging will
generally consist of 25 kg. high performance paper bags. For
destinations other than Africa, standard 25 kg. paper bags with
multi-wall paper lining will be provided.
5. Shelf Life:
The shelf life and Best if Used By Date
(BUBD) for WSM are not available. See Section III:
"Storage/Shelf Life Specifications" for more information.
Fact Sheet Download:
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