The invention relates to an improved compositions comprising mixtures of toasted soybean flakes and potato flakes, for making highly soy protein enriched and soy oil containing mashed potato products having excellent nutritional, taste and texture properties. The toasted soybean flakes are made from full fat, enzyme active, dehulled soybean flakes. Additionally, the invention relates to methods for making said highly soy protein enriched and soy oil containing mashed potato products from said compositions; and to said highly soy protein enriched and soy oil containing mashed potato products per se.
CROSS REFERENCE TO RELATED APPLICATIONS
This application is a Continuation-in-Part of U.S. patent application Ser. No. 10/382,697, filed Mar. 6, 2003 and entitled COMPOSITION CONTAINING SOYBEAN FLAKES AND POTATO FLAKES, METHOD FOR MAKING A FOOD PRODUCT THEREFROM, AND SAID FOOD PRODUCT, relating to Soybean flakes-Potato flake compositions.
