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Development of potato based protein-rich food supplements'R. G. SINCH and NIRANKAR NATH Potato-based low cost protein rich (1 5.7 % protein) food can be prepared from soy flour-soy slurry-potato paste blended in the proportion of 17:33:50. Full fat flour was prepared from soy cotyledons blanched in boiling water for 1.5 min, dried and milled. For soy slurry cotyledons were soaked for 4 h in water and blanched in boiling water for 10 min. Potatoes were boiled, peeled and mashed. Drying the product to about 8 % moisture took approx. 7 h at 80 L-1 "C in a tray drier. The product was very well accepted as deep fat fried snack. It could be used in the form of sweetened gruel also.