Corn Soya Blend
Corn Soya Blend
Corn Soya Blend (CSB) is declared as a ‘Super Cereal’ by World Food Program (WFP) because of its rich nutrition values. CSB is a mixture of Corn & Soya along with a particular percentage of Vitamin Premix processed as per prescribed guidelines in a powder form. Pre Cooked food that can be conveniently consumed in the form of porridge/gruel/balls/ along with the African staple foods. Various international reports like CSA & ICF International report and also the USAID reports have mentioned about the usage of CSB in different occasions. These reports indicate that this product can be effectively used to fight malnutrition as well as during emergency relief operations like drought conditions etc
Method of Processing
Wet extrusion (or) Dry extrusion (or) Roasting process
Super Cereal
Corn Soya Blend shall be suitable for young children and adults after boiling at a simmering point for a minimum of five minutes and a maximum of ten minutes. In addition, we can also customize the nutrition contents as desired by adjusting the ingredients composition
| SPECIFICATION OF CORN SOYA BLEND | |
|---|---|
| Ingredients | Percentage |
| Corn (Maize) | 78.30% |
| Soya | 20% |
| Premix | 1.70% |
| MACRO NUTRITION CONTENT IN CSB | ||
|---|---|---|
| Tests | Requirments | Reference method |
| Moisture | Max. 10.0% | ISO 712 |
| Protein | Min. 14.0 g/100 g flour (N x 6.25) | AOAC 981.10 |
| Fat | Min. 6.0 g/100 g flour | AOAC 954.02 |
| Crude fibre | Max. 4.0 g/100 g flour | AOAC 962.09 |
| Total ash | Max. 4.1 g/100 g flour | ISO 2171:2007 |
| Peroxide value | Max. 10.0 meq/kg fat | AOAC 965.33 |
| Urease index | Max. 0.20 pH units | AOCS Ba 9-58 (1997) |
| Organoleptic quality (smell, taste, color) | Pleasant smell and palatable taste, typical color | Sensorial inspection |
| Bostwick flow rate | Min. 55mm/30s for 15% dry matter porridge | WFP’s SOP. |
| Vitamin A | 2770-4160 IU/100 g flour | AOAC 992.04 |
| Iron | 9.4-14.1 mg/100 g flour | AOAC 944.02 |
| Calcium | 340-510 mg/100 g flour | AOAC 984.27 |
| Potassium | 580-870 mg/100 g flour | AOAC 984.27 |
| Aflatoxin (total) | Max. 20 ppb (total of B1, B2, G1, G2) | AOAC 972.26 |
| Mesophilic aerobic bacteria | <100,000 cfu/g flour | ICC No 125 |
| Coliforms | <100 cfu/g flour | AOAC 2005.03 |
| Salmonella | 0 cfu/25g flour | AACC 42-25B |
| Escherichia Coli | <10 cfu/g flour | AOAC 991.14 |
| Staphylococcus aureus | <10 cfu/g flour | AACC 42-30B |
| Bacillus Cereus | <50 cfu/g flour | AOAC 980.31 |
| Yeasts and moulds | <1,000 cfu/g flour | ICC No 146 |