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Journal of Nutrition Vol. 36 No. 1 July 1948, pp. 59-63
Copyright © 1948 by American Society for Nutrition
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The Nature of the Supplementary Value of the Proteins in Milled Corn Meal and Milled Wheat Flour with Dried Food Yeasts1

Barnett Sure

Department of Agricultural Chemistry, University of Arkansas, College of Agriculture, Fayetteville

The increased biological value of the proteins in milled enriched wheat flour with dried food yeast (G) is due to the latter's provision of the amino acid, lysine, and also possibly to one or more other dietary essentials contained therein.

The increased biological value of the proteins in milled white corn meal with dried food yeast (G) is due to the latter's provision of the amino acids, lysine and tryptophane, and also possibly to one or more other dietary essentials contained therein.

1 Published with the approval of the Director of the Arkansas Experiment Station. Research paper no. 860, Journal series, University of Arkansas. Aided by a grant from Anheuser-Busch, Inc., St. Louis, Mo. A preliminary report of this paper was presented before the American Institute of Nutrition, May 22, 1947, Chicago, Illinois.

Manuscript received 22 January 1948.




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