WBSCM Material Description and Number

BULGUR, SOY-FORT BAG-50 KG    100605

General Information

Soy-fortified bulgur is a cereal/legume blended product composed of 85 percent cracked, debranned, partially cooked (parboiled) wheat and 15 percent defatted, toasted, or expelled soy grits.Soy-fortified bulgur is milled from all classes of wheat produced in the US, including Durum, Hard Red Spring, Hard Red Winter, Hard White, Soft Red Winter, or Soft White wheat. For more information on United States wheat production, including crop varieties and harvest locations, refer to the United States Wheat Associates (http://www.uswheat.org). For more information on the milling process, see the North American Millers’ Association (http://www.namamillers.org/consumer-page/). Soy-fortified bulgur is packaged in 50-kilogram polypropylene woven bags whose fabric contains an inhibitor to resist ultraviolet absorption and an anti-skid coating. Bags should resist leakage and meet USDA specifications for air flow and strength. If stored properly, the product should have a shelf life of one year. For full product specifications refer to the USDA Commodity Requirements Document for bulgur/soy-fortified bulgur.

Programming Guidance

Soy-fortified bulgur may be used in place of fortified flour/meal and unfortified whole grains. It can be used in emergencxy and development settings as illustrated by the 2011 Food Aid Quality Review (FAQR) Report decision trees:

• Emergencies: Soy-fortified bulgur can be used with oil and a pulse as part of the second phase of emergency food distribution. Either corn soy blend (CSB) or a ready-to-use supplementary food (RUSF) should be added as a targeted supplement to this ration, for children under two (U2). In a longer-term emergency, rice may be provided in Food for Assets, Food for Work, Food for Training, as well as Vulnerable Group Feeding, and Food for Education programs.
• Development: Soy-fortified bulgur may be used in a ration in Food for Assets, Food for Work, Food for Training, Vulnerable Group Feeding and Food for Education programs. 

Nutrition/Preparation Information

Soy-fortified bulgur may be used in regions where wheat is an accepted staple grain, such as North Africa, the Middle East and parts of Asia, and in any application calling for bulgur. It is a good source of carbohydrates and fiber. The addition of soy grits increase the protein content but does not alter the taste of bulgur. Soy-fortified bulguris fortified with a micronutrient premix containing iron, zinc, and vitamins A, B1, B2, B3, B6, B9 (folic acid), B12, and D3 per USDA Commodity Requirements. Recent improvements to the premix will enhance the bioavailability of iron by using the EDTA form, increase zinc and vitamin B12, remove calcium and change levels of the other vitamins and minerals to keep in line with recommendations from the FAQR report. Soy-fortified bulgur can be eaten alone as a hot or cold cereal, in baked goods, casseroles, pilafs, soups, salads or as a meat extender. Preparing soy-fortified bulgur requires a ratio of two parts water to one part bulgur. To prepare a basic recipe, bring water to a boil, add soy-fortified bulgur, return to a boil and let stand for 15 minutes. Prior to cooking, the soy protein may separate from the milled bulgur; mix well before preparation. Upon cooking, it should retain its shape, becoming tender and palatable, but not disintegrate. For recipes and preparation guidance, refer to the North American Millers’ Association (http://www.namamillers.org/issues/food-aid/food-aid-recipes/) or the World Initiative for Soy in Human Health.

Nutritional Content

The nutritional values provided in the table below are for the finished product which consists of dry bulgur, defatted soymeal and micronutrient premix.  The micronutrient values are target levels for vitamins and minerals. The values in the table were calculated using the average intrinsic values from the USDA National Nutrient Database data for bulgur, dry, soymeal, defatted, raw and the USDA 2012 draft of the updated Micronutrient Premix MNP1 for use in U.S. Export Programs. 

To find this information please search the USDA National Nutrient Database (http://ndb.nal.usda.gov/) for: 

o   “Bulgur, dry”:  http://ndb.nal.usda.gov/ndb/foods/show/6483?manu=&fgcd=

o   “Soy meal, defatted, raw”: http://ndb.nal.usda.gov/ndb/foods/show/4856?manu=&fgcd=

USDA Commodity Requirements Document

http://www.fsa.usda.gov/Internet/FSA_File/bwsf15.pdf

Shelf Life/Best if Used By Date (BUBD)

• Shelf life - not available  
• BUBD - not available. USDA FGIS Official Certificates With Crop Year Statement may be available as a substitute.

Sources

North American Millers Association (n.d). Food Aid. Retrieved May 31, 2016 from: http://www.namamillers.org/issues/food-aid/

North American Millers Association (n.d). Issue Brief: Wheat Milling Process. Retrieved May 31, 2016 from: http://www.namamillers.org/education/wheat-milling-process/

U.S. Department of Agriculture, Agricultural Research Service. 2015. USDA National Nutrient Database for Standard Reference, Release 27. Nutrient Data Laboratory Home Page. Retrieved May 31, 2016 from: http://ndb.nal.usda.gov/

United States Department of Agriculture, Agricultural Research Service. 2012. USDA National Nutrient Database for Standard Reference, Release 25. Soy Meal, Defatted. Nutrient Data Laboratory Home Page. Retrieved on May 31, 2016 from: http://ndb.nal.usda.gov/

United States Department of Agriculture, Farm Services Agency (2013). BWSF15 Bulgur/Soy-Fortified Bulgur for Use in International Food Assistance Programs.  Retrieved May 31, 2016 from: http://www.fsa.usda.gov/Internet/FSA_File/bwsf15.pdf

United States Department of Agriculture, Farm Services Agency. Draft, 2012. USDA Commodity Requirements: For Discussion Purposes Only Micronutrient Premix MNP1 for Use in Export Programs. USDA.  Washington, DC. 

United States Wheat Associates. 2009. Buyer's Guide. Retrieved May 31, 2016 from: http://www.uswheat.org/howtobuy

Webb, P., B. Rogers, I. Rosenberg, N. Schlossman, C. Wanke, J. Bagriansky, K. Sadler, Q. Johnson, J. Tilahun, A. Reese Masterson, A. Narayan.  2011.  Delivering Improved Nutrition: Recommendations for Changes to U.S. Food Aid Products and Programming.  Retrieved May 31, 2016 from: http://pdf.usaid.gov/pdf_docs/PNADZ842.pdf