THE EFFECT OF FORTIFICATION OF PROCESSED SOYA FLOUR WITHdl-METHIONINE HYDROXY ANALOGUE ORdl-METHIONINE ON THE DIGESTIBILITY, BIOLOGICAL VALUE, AND NET PROTEIN UTILIZATION OF THE PROTEINS AS STUDIED IN CHILDREN

Abstract

The true digestibility coefficient, biological value, and net available protein of diets based on processed soya flour supplemented with dl-methionine hydroxy analogue (MHA) or dl-methionine (at a level of 1.2 g/16 g N) have been determined in children aged 8–9 years. The mean daily intake of protein by the children on the different diets was maintained at a level of about 1.2 g/kg body weight. Supplementation of soya flour with dl-methionine brought about a marked increase in the biological value and net protein utilization of the proteins. MHA was, however, slightly less effective than dl-methionine in this respect. The biological value and net protein utilization of the different proteins were as follows: soya flour, 63.5 and 53.3; soya flour + MHA, 71.5 and 61.4; soya flour + methionine, 74.9 and 64.7; and skim milk powder, 82.6 and 72.0.

The Effect of Supplementing a Rice Diet With Lysine, Methionine, and Threonine on the Digestibility Coefficient, Biological Value, and Net Protein Utilization of the Proteins and on the Retention of Nitrogen in Children

“…excreta was similar to that of Tasker et al (7). The composition of the lowprotein diet was sinlilar to the one used by Parthasarathy et al (8). The first series of experiments consisted of six periods: period 1, rice diet; period 2, rice diet + methionine; period 3, rice diet + lysine; period 4, rice diet + 1)-sine + ~nethionine; period 5 , low-protein diet + skim milk powder; and period 6, low-protein diet.…”

Utilization of protein from soy flour and soy isolate by adult women

“…Data on the protein nutritive value of soy products, as measured in human subjects, are not as readily available as data from rat studies (Bressani, 1975). Furthermore, in studies with humans, the various forms of soy are usually tested in comparison to a non-soy protein source (Parthasarathy et al, 1964;Bressani et al, 1967;Fox, 1971,1973;Korslund et al, 1973). These cited studies tested soy flour, textured vegetable protein, and a spun soy fiber product.…”