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 Sure, B. Search for Related Content PubMed Articles by Sure, B.

Relative Supplementary Values of Dried Food Yeasts, Soybean Flour, Peanut Meal, Dried Non-Fat Milk Solids, and Dried Buttermilk to the Proteins in Milled White Corn Meal and Milled Enriched Wheat Flour¹

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

When used as supplements to the proteins in milled white corn meal, there were found very little differences between dried food yeasts, soybean flour, non-fat milk solids, and dried sweet-cream buttermilk. Peanut meal proved to be the poorest supplement.

When used as supplements to the proteins in milled enriched wheat flour, cultured yeast (G) and brewers' yeast (K) proved to be superior supplements to soybean flour. Peanut meal was the poorest supplement. Results with dried non-fat milk solids and dried sweet-cream buttermilk were variable, perhaps due to having used products that may have been subjected to different temperatures of drying.

Manuscript received 22 January 1948.