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Improving the Nutritive Value of Flour

VIII. Lysine, Tryptophan, Valine and Methionine as Supplements to the Protein in Flour¹

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

Data have been presented relating to the addition of lysine, tryptophan, valine and methionine to diets high in cereal containing 2% and 6% milk. All diets with 2% milk and added supplements produced significantly better growth gains and food efficiencies in the rats than the diet with 2% milk alone. The addition of 5.7% beans with 0.14% lysine or 0.42% lysine without beans promoted the best growth rates on diets with 2% milk. However, the addition of lysine did not increase the growth rate of food efficiency, unless vitamins were added, up to that of the animals with 6% milk in the diet.

The addition of lysine to diets with 6% milk produced no statistically significant weight gains over those of animals on diets without lysine. The amounts of tryptophan, valine and methionine added along with the lysine in some diets was not sufficient to replace beans for growth purposes.

Animals with 2% milk, 5.7% beans and 0.14% lysine in the diet stored significantly more of the 4 B vitamins and fat in the livers than did the stock animals. Those on diets with 6% milk, 5.7% beans and 0.14% lysine and those with 2% milk with 0.42% lysine stored more riboflavin, pantothenic acid and fat than those on the stock ration.

Under the conditions of these experiments the addition of lysine up to 0.42% of the diet did not produce an imbalance in the amino acid ratio, or upset the normal metabolic processes.

Manuscript received 20 October 1956.