The use of meat extenders and substitutes is not a new development; it predates the dawn of civilization. According to Burnett (1951), the people of the Orient have subsisted largely on soybean products for well over 2,000 years. These products substitute for animal products such as milk, cheese, eggs, and meat. Nevertheless, it is well recognized that as disposable income rises, there is a proportionately larger demand for animal products and a decline in consumption of vegetable products (FAO 1970). In spite of an apparently adequate diet, the Japanese and Chinese have recently increased their consumption of animal proteins by developing indigenous animal production and by importing larger amounts of meat, poultry, and dairy products. Although economic growth (except for the last year) and relatively high incomes in the United States would