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Intestinal Absorption of Nitrogen and Methionine from Processed Soybeans, in the Rat¹

Graduate School of Nutrition, Cornell University, Ithaca, New York

Food intake and fecal excretion studies in the rat have led to the following conclusions:

1. Nitrogen and methionine are more poorly absorbed when unheated soyflakes are fed than when this soy product is properly heat-treated.

2. Percentage absorption of nitrogen and methionine does not decrease when the level of unheated soyflakes in the diet is increased.

3. The ratio of percentage of methionine to nitrogen absorption is one for unheated soyflakes and this ratio is the same for heated soybean products, isolated soybean protein and casein.

4. Unheated soyflakes do not cause any decrease in the absorption of free methionine added to the diet.

5. Dietary penicillin, which increases the nutritive quality of unheated soybeans has no effect upon the total absorption of nitrogen or methionine.

6. It is concluded that fecal losses of endogenous nitrogen and the limiting amino acid methionine does not account for the low nutritive value of unheated soybean products.

Manuscript received 8 February 1962.