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Improving the Nutritive Value of Flour

VI. A Comparison of the Use of Soya Flour and Wheat Germ¹

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

Comparisons were made of the value of adding soya flour or wheat germ to enriched and non-enriched flour. Results indicated that both were significantly beneficial in promoting growth in rats when added to non-enriched flour but neither supported as good growth as the stock diet. When added to enriched flour these materials supported as good growth as the stock diet. No significant differences were found in rats receiving enriched flour plus wheat germ as against those receiving enriched flour plus soya flour in either the first or second generation. There was some evidence that soya flour when added to non-enriched flour aided in promoting better growth in the second generation than did wheat germ.

Differences in storage of the B vitamins in the livers were significant for thiamine and riboflavin but not for pantothenic acid and niacin. Rats receiving non-enriched flour alone stored the least thiamine and riboflavin. Those with enriched flour plus soya flour in the diet stored the largest amount of these vitamins. Significant differences in amounts of thiamine deposited in the muscle tissues were found. The addition of wheat germ or soya flour to enriched flour did not increase the deposition of thiamine above that of enriched flour alone. The addition of wheat germ to non-enriched flour increased deposition of this vitamin up to that of enriched flour.

Manuscript received 9 January 1954.