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The effect of rinsing and washing with chlorinated alkaline detergents on the protein and fat present in milk soils was studied as a function of temperature, time and length of milk contact before cleaning. Milk containing either I131-labelled protein or I131-labelled fat was recirculated through a test chamber for varying times, after which the chamber was rinsed with water then washed with a detergent solution. Soil removal was monitored by measuring radiation in the test cell during the cleaning procedures. Fat and protein studies yielded similar results showing rapid soil removal at the beginning of water rinses and hot detergent washes tapering off after 1 to 2 min to very little additional soil removal. The rinse water temperature does not greatly affect soil removal, but conventional chlorinated alkaline detergents perform very poorly at 20°C and show a much more linear rate of soil removal at this temperature. Soil deposition increases with milk contact time as does the fat portion of the soil which is always at least four times greater than the protein. Results are consistent with the soil immediately adjacent to the contact surface being primarily milk protein and the outer soil being mostly milk fat.

The effects of soy-supplementation of maize meal on the nutritive value of Kenyan Ugali was determined by consideration of amino acids, available lysine, minerals, phytate, oligosaccharides, protein and in vitro protein digestibility. Supplementation at lo%, 20%, and 30% of soy flour resulted in (a) increased protein ranging from 12.6% to 19.6% (b) increased chemical score ranging from 74 to 87; (c) increase in available lysine of Ugnli ranging from 2.61 to 5.11 g/ 16gN and, (d) increases in minerals, phytate, and oligosaccharides. The supplementation did not affect adversely the in vitro protein digestibility of Ugdi prepared from the maize-soy blends. Supplementation up to 20% had no apparent effect on the taste preference of Ugali. The overall nutritional value of Ugali could be improved substantially by supplementation of the maize meal with 20-30% soy flour.

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