American Journal of Clinical Nutrition, Vol 22, 38-43, Copyright © 1969 by The American Society for Clinical Nutrition, Inc.

Total Protein Value of Protein- and Amino Acid-Supplemented Bread

¹ From the Merck Institute for Therapeutic Research, Rahway, New Jersey 07065

The protein content of a series of supplemented breads has been evaluated from the standpoint of both quality and quantity of protein content. A net protein value was obtained by multiplying the measure of quality by the measure of quantity. The breads contained supplements of nonfat dry milk, soy, or fish flour, with and without the addition of l-lysine monohydrochloride. Addition of lysine monohydrochloride alone to white bread gave a net protein value approximately the same as that obtained from 3% fish flour or 10% nonfat dry milk. The net protein values of bread supplemented with 3% fish flour, 6% fish flour, and 10% promine were 9.7, 11.8, and 13.0%, respectively. Addition of l-lysine monohydrochloride in combination with these supplements raised these values to 12.9, 14.4, and 16.7%, respectively. The advantage of supplementing with proteins and amino acids in combination is that the protein supplement raises the protein level and supplies enough of the second limiting amino acid so that a better response to lysine can be obtained, while the lysine monohydrochloride enables lower and more organoleptically acceptable levels of the protein supplement to be used.