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Journal of Nutrition Vol. 36 No. 3 September 1948, pp. 359-368
Copyright © 1948 by American Society for Nutrition
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Availability of Amino Acids in Some Foods1

K. A. Kuiken, Carl M. Lyman, Shirley Dieterich, Marjory Bradford and Mary Trant

Department of Biochemistry and Nutrition, Agricultural and Mechanical College of Texas, College Station

1. It was found that all 10 of the essential amino acids in roast beef are completely available to the rat.
2. Wide variations occurred in the availability of the individual amino acids in cottonseed flour. Lysine in this protein source was only 65% available. The corresponding value for arginine in the same sample was 93%.
3. The availability of each of the essential amino acids in wheat and peanut flour was found to be relatively high. For wheat the values ranged from 92.2 to 98.8%, and for peanut flour from 94.8 to 99.5%.

1 Presented, in part, at the 12th annual meeting of the American Institute of Nutrition at Atlantic City, March, 1948. This investigation was aided by a grant from the American Meat Institute.

Manuscript received 3 April 1948.




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