QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Westerman, B. D. Articles by Bayfield, E. G. Search for Related Content PubMed Articles by Westerman, B. D. Articles by Bayfield, E. G.

Enriched, Morris Type and Whole Wheat Flour as Sources of the B-Complex Vitamins¹

Three Figures

Dept. of Food Economics and Nutrition, and Dept. of Milling Industry, Kansas Agricultural Experiment Station, Kansas State College, Manhattan

Four series of experiments were conducted on albino rats to compare the relative growth promoting values of whole wheat, Morris type flour, patent flour enriched at the old levels, and patent flour enriched at the new levels, as a source of the B-complex vitamins. The first experiment included whole wheat, Morris type flour and old enriched flour, the second, compared whole wheat, old enriched flour and new enriched flour at 30 and 50% levels in the diet, while the third made comparisons at the 40% level. A fourth test was run on wheat and flour from another mill at the 50% level.

Under the conditions of these experiments, the results indicate that whole wheat is a better source of the B-complex vitamins than either Morris type flour or patent flour, enriched at the old levels, when these materials make up 30 or 50% of the diet. At a 30% level whole wheat is slightly better than patent flour, which has been enriched at the new levels. Whole wheat and new enriched flour promote the same amount of growth when fed at a 40% level, while at a 50% level the new enriched flour is better as a source of the B-complex vitamins than whole wheat.

Contribution no. 110, Department of Milling Industry.

Manuscript received 21 August 1944.