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Digestibility and Biological Value of Soybean Protein in Whole Soybeans, Soybean Flour, and Soybean Milk^1,2,

Department of Physiological Chemistry, Wayne University College of Medicine, Detroit, Michigan

The average true digestibility in adult human subjects of the protein in cooked whole soybeans, in cooked soybean flour, and in soybean milk was found to be 90.5%, 94.0%, and 89.6%, respectively.

The average biological value of soybean protein for maintenance in adult human subjects, as determined by the method of Murlin et al. ('41) in which the protein of whole egg is employed as a standard, was found to be 94.5% for the protein in cooked whole soybeans, 91.7% for that in cooked soyflour, and 95.3% for that in a commercial soybean "milk."

Under the conditions of the present study less favorable nitrogen balances were observed when the experimental subjects were fed diets containing soybean products than when they were fed a standard egg diet, owing largely to greater loss of soybean nitrogen in the feces.

² Presented at the meeting of the Michigan Academy of Science, Arts and Letters, Ann Arbor, March 17, 1944.

Manuscript received 15 April 1944.