DIGESTIBILITY OF SOY-BEAN" AND PEANUT FLOURS. 11 



While several investigators are giving attention to the nature and 

 value of the peanut proteins, as yet little information has been 

 reported regarding the biologic value of these proteins. Daniels and 

 Loughlin ^ have recently reported a study of two peanut meals ; one 

 of which was ground roasted peanuts which contained the normal 

 amount of peanut oil, the second was ground press cake which con- 

 tained a relatively small amount of peanut oil. Regarding the bio- 

 logic value of peanut proteins the authors state — 



Rations consisting of 67.5 grams of peanut meal, supplying 18 per cent protein, 10 

 grams of lard, 5 grams of butter fat, 11.4 grams of cornstarch, and 5.09 grams of suitable 

 inorganic material proved satisfactory in every way. The curves of growth * * * 

 [as one of the charts accompanying the paper shows] in all cases were similar to those 

 generally considered to be normal. Reproduction occurred at frequent intervals and 

 three generations were obtained. Good growth was secured also with a ration supply- 

 ing 15 per cent protein from the peanut meal. The proteins of peanuts are comparable 

 to those of the soy bean, since it has been shown that both legumes supply the essen- 

 tial amino acids in sufficient amounts for normal growth and reproduction. 



In discussing the value of soy-bean flour it should also be noted that 

 this material is especially valuable for food purposes since it supplies 

 the water-soluble and to a limited extent the fat-soluble accessories 

 essential in a complete diet. In this connection Daniels and Nichols ^ 

 say: 



It contains a high percentage of a physiologically good protein, a considerable 

 amount of energy-yielding material in the form of fat and carbohydrate, and a fairly 

 liberal supply of the fat-soluble food accessory, as well as of .the water-soluble growth 

 determinant. 



And Osborne and Mendel ^ state that— 



So far as we are aware the soy bean is the only seed hitherto investigated, with the 

 possible exception of flax and millet, which contains both the water-soluble and [in 

 limited quantity] the fat-soluble unidentified dietary essentials or vitamins. This 

 fact, taken with the high physiological value of the protein, lends a unique signifi- 

 cance to the use of the soy bean as food. 



Referring to the presence of the fat-soluble and water-soluble food 

 accessories in peanut meal Daniels and Loughlin * say : 



That peanuts are lacking in the fat-soluble food accessory has been shown by the 

 behavior of animals which were given rations containing no butter fat * * * . 

 Since all the animals receiving the 5 per cent butter-fat ration were normal in every 

 respect, proof is furnished for the presence of a considerable amount of the water- 

 soluble food accessory in the diets. When the peanuts formed 56 per cent of the ration, 

 there was sufficient water-soluble B for the experimental animals. Like the soy bean, 

 it needs only to have added suitable inorganic material and some of the fat-soluble 

 food accessory to make it a complete food. 



1 Jour. Biol. Chem., 32 (1918), No. 2, p. 296. 



2 Jour. Biol. Chem., 32 (1917), No. 1, p. 96. 



3 Jour. Biol. Chem., 32 (1917), No. 3, p. 376. 

 «Loc. cit. 



