Supplementary Value of Vegetable-milk Curds in the Diet of Children

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Abstract
A synthetic milk was prepared from ground peanuts fortified with certain minerals and vitamins and homogenized after which it was seeded from cows'' buttermilk and set in a curd. Feeding of such a vegetable curd to 42 girls from 4-11 years of age was carried out in a boarding house over a 6 months period. Significant improvement in weight, height and nutritional status over controls fed iso-caloric diets without added curd were noted.