Protein Quality of High Protein Wheats in Infants and Children

Abstract

Two varieties of high protein (16% to 17%) hard wheat were compared both as whole wheat and white flour with a U.S. commercial wheat (11% to 13% protein) and with casein in the diets of convalescent malnourished children. Nitrogen balance studies with protein (N × 6.25) providing 6.4% of energy were carried out. A 9-day control period feeding a casein based diet was followed by each of the three whole wheat or white flours (9 days each) and a final 9-day control period. Apparent nitrogen absorption from all three white flours was similar to that from casein and superior to that from the whole wheat flours. Apparent N retention from the whole wheat and white flours was 66% to 73% and 64% to 77% respectively of that from the first casein control period. Wheat dietary periods, and some casein periods, were associated with an increase in stool weight, possibly due to undigested carbohydrates. Rates of weight gain while consuming wheat were uniformly less than while consuming casein. Because similar nitrogen retention occurred from all three wheats at isonitrogenous intakes, the increased protein content of the two high protein varieties tested appears to offer significant advantage when equal quantities are consumed.