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Improving the Nutritive Value of Flour

I. The Effect of Supplementing Enriched Flour with Other B-Complex Vitamins¹

Four Figures

Department of Food Economics and Nutrition, Kansas Agricultural Experiment Station, Kansas State College, Manhattan

Evidence has been presented to show that the supplementing of enriched flour with certain B-complex vitamins improves the nutritive value of the flour. Under the conditions of the experiments the addition of 1 µg of riboflavin per gm of enriched flour produced an increase in the growth rate of the animals. The addition of 1 µg of riboflavin and 1 µg of thiamine to the enriched flour stimulated even greater growth of the rats. The addition to 10.3 µg calcium pantothenate and 3.5 µg pyridoxine per gm of enriched flour was beneficial, but a still greater increase in growth resulted when 20.5 µg calcium pantothenate and 7 µg pyridoxine per gm were added to the enriched flour.

Manuscript received 26 August 1946.