Hostname: page-component-586b7cd67f-t8hqh Total loading time: 0 Render date: 2024-11-26T13:29:19.007Z Has data issue: false hasContentIssue false

380. The effect on the biological value of bread nitrogen of additions of dried skim milk and of soya flour

Published online by Cambridge University Press:  01 June 2009

K. M. Henry
Affiliation:
From the National Institute for Research in Dairying, University of Reading
S. K. Kon
Affiliation:
From the National Institute for Research in Dairying, University of Reading

Extract

1. Breads were made from flour of 85% extraction alone or supplemented with either 6% dry skim milk or 5·56% full-fat soya flour or 3% milk and 2·78% soya flour.

2. The biological values of the proteins of the breads, determined on rats by the balancesheet method, at an 8% level of protein intake, were respectively 56·7, 59·3, 62·6 and 61·9, and the true digestibilities 91·9, 90·6, 90·9 and 90·8.

3. The soya-flour protein exerted a supplementary effect on the proteins of the plain and of the milk bread. The possible reasons for this supplementary relationship are discussed.

4. Milk proteins had no such supplementary effect on the bread proteins.

Our thanks are due to Dr P. Halton of the Cereals Research Station for the preparation of the breads and to Mr G. Cooper for help with the nitrogen analysis.

Type
Original Articles
Copyright
Copyright © Proprietors of Journal of Dairy Research 1949

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Henry, K. M., Kon, S. K. & Rowland, S. J. (1946). J. Dairy Res. 14, 403.CrossRefGoogle Scholar
(2)Kon, S. K. & Markuze, Z. (1931). Biochem. J. 25, 1476.CrossRefGoogle Scholar
(3)Osborne, T. B., Mendel, L. B. & Ferry, E. L. (1919). J. biol. Chem. 37, 223.CrossRefGoogle Scholar
(4)Hove, E. L., Carpenter, L. E. & Harrel, C. G. (1945). Cereal Chem. 22, 287.Google Scholar
(5)Jones, D. B. & Divine, J. P. (1944). J. Nutrit. 28, 41.CrossRefGoogle Scholar
(6)Harris, R. S., Clark, M. & Lockhart, E. E. (1944). Arch. Biochem. 4, 243.Google Scholar
(7)Carlson, S. C., Hafner, F. H. & Hayward, J. W. (1946). Cereal Chem. 23, 305.Google Scholar
(8)Volz, F. E., Forbes, R. M., Nelson, W. L. & Loosli, J. K. (1945). J. Nutrit. 29, 269.CrossRefGoogle Scholar
(9)Mitchell, H. H. (1924). J. biol. Chem. 58, 873.CrossRefGoogle Scholar
(10)Mitchell, H. H. & Carman, G. G. (1926). J. biol. Chem. 68, 183.CrossRefGoogle Scholar
(11)Henry, K. M. & Kon, S. K. (1946). J. Dairy Res. 14, 330.CrossRefGoogle Scholar
(12)Henry, K. M., Houston, J., Kon, S. K., Powell, J., Carter, R. H. & Halton, P. (1941). J. Dairy Res. 12, 184.CrossRefGoogle Scholar
(13)Henry, K. M., Kon, S. K. & Watson, M. B. (1937). Milk and Nutrition, part I, p. 37. Reading: Nat. Inst. Res. Dairying.Google Scholar
(14)de Loureiro, A. (1931). Arch. Patol., Lisboa, 3, 72.Google Scholar
(15)Henry, K. M. & Kon, S. K. (1945). Biochem. J. 39, xxvi.CrossRefGoogle Scholar
(16)Henry, K. M., Kon, S. K., Lea, C. H., Smith, J. A. B. & White, J. C. D. (1946). Nature, Lond., 158, 348.CrossRefGoogle Scholar
(17)Henry, K. M., Kon, S. K., Lea, C. H. & White, J. C. D. (1948). J. Dairy Res. 15, 292.CrossRefGoogle Scholar
(18)Block, R. J. & Mitchell, H. H. (1946). Nutr. Abstr. Rev. 16, 249.Google Scholar
(19)Hayward, J. W., Steenbock, H. & Bohstedt, G. (1936). J. Nutrit. 11, 219.CrossRefGoogle Scholar
(20) Indian Research Fund Association, soya bean sub-committee of the Nutrition Advisory Committee (1945). Spec. Rep. Indian Res. Fund. Ass. No. 13.Google Scholar
(21)Hayward, J. W., Steenbock, H. & Bohstedt, G. (1936). J. Nutrit. 12, 275.CrossRefGoogle Scholar