Zur Bestimmung der biologischen Wertigkeit von Nahrungsproteinen, XII. Die Mischung von Ei mit Reis, Mais, Soja, Algen

Abstract

The biological value of proteins in mixtures of egg with algae, maize, rice and soya was determined in balance experiments on humans. In agreement with earlier findings, there was an optimal composition for each mixture, in which the turnover (= requirement) was at minimum. The minimal point is bisected by 2 straight lines. A standardization procedure is described, whereby results for the nitrogen turnover of different persons can be compared. It was shown that with natural foods the biological value of the protein mixture does not depend upon single limiting amino acids; a decreased level of essential amino acids can be partly compensated by unspecific nitrogen carriers.