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Improving the Nutritive Value of Flour

II. Further Studies on the Effect of Supplementing Enriched Flour with B-Complex Vitamins and Some Observations on the Use of 80% Extraction Flour¹

Four Figures and Two Plates

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

Experiments have been conducted on albino rats to determine the effect on growth, maintenance, reproduction and length of life of the use of whole wheat, enriched flour, enriched flour supplemented with other B-complex vitamins, and 80% extraction flour in the diets. Under the conditions of the experiments it was found that the whole wheat and the enriched flour did not support normal growth and reproduction in the rats when included in the diet as sources of the B-complex vitamins, at either the 40 or 60% level. However, the enriched flour in the diet at these levels promoted better growth than the whole wheat.

Under the conditions of these experiments the enriched flour supplemented further with the B vitamins supported better growth, maintenance, reproduction and length of life than the enriched flour alone. The addition of choline, pyridoxine and riboflavin to the enriched flour resulted in greater weight gains than the addition of choline and pyridoxine. However, when choline, pyridoxine and calcium pantothenate were added even better growth was obtained. The animals with additional riboflavin or calcium pantothenate in the diet lived longer and showed fewer deficiency symptoms than those on the diet of enriched flour with only choline and pyridoxine added.

Animals on diets with choline, pyridoxine, calcium pantothenate and riboflavin added to the enriched flour, and these vitamins plus thiamine, made excellent growth records which compared favorably with the average gain made by the animals on the stock diet. None of the animals on the test diets reproduced so well as those on the stock diets.

The 80% extraction flour, without enrichment, did not support growth in the rats. When 80% extraction flour was enriched at the same levels as patent flour it supported slightly better growth than the enriched patent flour.

Manuscript received 15 March 1948.