.esearchere experiment on high-level prote
in .-food
Working with grains
beans which normally have a
low-protein concentration,
scientists at the UN-L Food and
NulriLiuii Lab are producing
high-protein products. ':,
Under the direction, of Dr.
Satterlee, lab personnel are
working on such projects as
making high-protein cookies
out of beans or on making food
products out of the waste
produced by distilling alcohol.
Satterlee noted that the
reasons for the experimen
tation is not to produce cheaper
food but to use what products
are available to maximum
efficiency.
"If you take a look ahead into
1985," he said, "There will be a
real protein crunch. Americans
never feel the shortages of the
rest of the world, but we must
either give the other peoples
food or they'll starve to death.
"And they are starving to
death," he said. "There are
seven kids a minute dying from
starvation. South America is
probably going to be one of the
worst countries hit, because of
the rate their population is
increasing.
"What we're trying to do
here is to do work on the
problem before it becomes a
crisis."
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Graduate assistants and lab
technicians are working on
extracting high quality protein
from grains such as alfalfa,
bran, wheat or beans. The.
point of the research, said John
Woerman, graduate assistant
in Food Science and Tech
nology, is to take a product
fairly low in protein, and
produce from this a substance
high in protein.
One student, he said, has
succeeded in producing a bean
product that is 80 per cent
protein. The original beans in
his experiment contained only
21 per cent protein.
Another student has pro
duced from alfalfa, which has a
nine per cent protein content, a
concentrate that has 75 per
cent, he said.
The basic process involved,
he explained, is that each of the
amino acids in the product is
extracted and then put to
gether in a new food form.
But even after the protein
concentrate has been made, he
said, the by-products from the
production are used. The
by-products, Woerman said,
are high in carbohydrates and
have a fairly high digestibility.
They can be used in animal
feed.
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Satterlee noted that at
present a great deal of food is
wasted through processing.
But, he said, 100 per cent of the
material produced from these
experiments can be used.
"Every one of our products is a
utilization product," he said.
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John Woertman and Deanna Rhinehart check (he rats being used to
One of the main thrusts of
the research, he said, is on
cereals because they're so low
in protein. They are trying, he
said, to "move snack foods
(such as cheese curls) from nine
per cent to 26 per cent protein
so that a teenager living on
coke and snacks will get some
protein.
One of the areas the
scientists are doing research
on, he said, is on producing
usable food products from the
grain used in making alcohol.
Using large amounts of grain
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to produce alcohol, he said,
"takes a lot of potential food
products from persons needing
food.' However, he noted,
distillers use only the sugar and
starch from the grain, they
dispose of all the protein.
In the lab the scientists are
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studying the distilling process
to discover how best to isolate
the protein. Satterlee said they
hope to pull out the protein and
test its value as a human feed.
One of the problems in this,
he said, is in discovering where
a toxic substance found in
damaged grains, mycotoxin,
goes during the distilling
process. If this toxin is carried
to the protein it could be unfit
for human consumption.
"We have to prove to the
FDA (Food and Drug Admini
stration) that in no ways are
people going to be harmed by
eating food from the by
products of making alcohol,"
he said.
In the grain experiments
loaves of wheat bread have
been made that had 17,4 per
cent protein, Woerman said.
This is compared to about nine
per cent found in the usual loaf
of wheat bread, he said.
For the added protein,
Satterlee said, a loaf of bread
would probably go up five
cents. However, he said about
95 per cent of the population is
unaware of nutritional require
ments or content. Therefore,
he said, the price is an
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Siiiiiitif r He brasban
Editor Lucy Lien
Business Manager Jodi Kopf
Published each Tuesday
Office: 112 Avery Lab.
Phone:472-2557
Volunteers needed
Volunteer services needs
persons to help with inter-city
411, persons who would be
interested in adult education
and could hel, two women who
ne-d reading help. There are
mentally retarded students
who need help, volunteers are
needed to help the mentally ill
important factor to consider in
making new food products
because most people do not buy
food because it's good for them.
Most buy food because it tastes
good or because it's cheap.
At present the food products
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test the quality of protein foods.
are still in the experimental
stage and have not been tested
on humans, although the lab
personnel have tried their
samples, Woertman said.
The experiments are in
various stages, he said. Protein
is being extracted from some
grains, the amount and type of
amino acids is being analyzed to
determine if it is feasible to
make human food out of the
product. The most advanced
stage of testing at this time, he
said, is where the technicians
are feeding the food products to
rats in order to discover factors
such as the quality of the
protein.
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212, or 477-7556, -
TfirrtrjTfrrrsTninnr
Drive carefully
over
the holidays.
and readers for the blind
needed.
are
Transportation
for volunteers.
is available
Those wishing to volunteer
should contact Mary Dean in
the student services center.
The phone number is: 472 2480.
tuesdoy, July 2. 1S74