Journal of Nutrition

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Journal of Nutrition Vol. 30 No. 1 July 1945, pp. 31-36
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The Riboflavin, Niacin and Thiamine Content of Dried Leguminous Seeds1

Louise Daniel and L. C. Norris

School of Nutrition, Cornell University, Ithaca, New York

A study has been made of the riboflavin, niacin and thiamine content of dried leguminous seeds. Seventeen varieties of legumes were analyzed. Two different methods were used for determining each vitamin in one sample of every variety of legume. Excellent agreement was found in all cases. The routine methods used were the fluorometric method for riboflavin, the microbiological method for niacin and the thiochrome method for thiamine.

1 The authors are indebted to Swift and Company for a grant in support of this work.

Manuscript received 12 February 1945.




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