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American Journal of Clinical Nutrition, Vol 13, 243-249, Copyright © 1963 by The American Society for Clinical Nutrition, Inc.

Nutritive Value of Selected Proteins and Protein Combinations

I. The Biological Value of Proteins Singly and in Meal Patterns with Varying Fat Composition

ALBERT SANCHEZ M.S.1, J. A. SCHARFFENBERG M.P.H., M.D.1, and U. D. REGISTER PH.D.1

1 From the Department of Biochemistry, School of Medicine, Loma Linda University, Loma Linda, California

The protein quality of selected dietaries was determined by the biological value method with young rats. Supplements of milk, soybean milk, lysine or meat significantly increased the biological value of some diets. The biological value of single meals containing either rice and beans, or corn and beans, compared favorably with the same meal containing milk or meat.

Because of current interest in saturated and unsaturated fats, the P:S ratio was calculated and found to be above 1.3 in several diets having a high biological value.

These studies show that a protein of good quality can be obtained from mixtures of plant foods in selected dietaries which have a high P:S ratio.






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