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Use of a Whey Protein Concentrate as a Supplement to Maize, Rice and Potatoes: A Chemical and Biological Evaluation Using Growing Rats¹

Institute of Nutrition, University of Uppsala, Box 551 S-751 22 Uppsala 1, Sweden

Liquid whey has long been known to contain proteins of high nutritional value, but their use in human nutrition has been complicated by the high lactose and low protein contents of the whey. Modern technological processes of gel filtration and ultrafiltration have made possible the production of whey protein concentrates (WPC) low in lactose. In this investigation, the supplementary effect of WPC on maize and rice proteins was compared with the corresponding effect of dried skim milk (DSM). Protein quality was studied by chemical and biological methods on growing rats. Biological tests performed on both raw and boiled protein mixtures showed WPC to be superior to DSM in supplementing maize and rice proteins. The nutritive value of a potato-WPC mixture was also studied and compared with those of potato-lactalbumin and potato-egg mixtures, both of which are known to contain protein of very high quality for man. The comparison indicated that a potato-WPC mixture may also possess high protein quality.

KEY WORDS: • whey • whey protein concentrate • dried skim milk • maize • rice • potato • protein supplementation

¹ Supported by grants from the Swedish Nutrition Foundation.

Manuscript received 27 August 1973.