DIGESTIBILITY OF SOY-BEAN AND PEANUT FLOUES. 19 



In the experiments with soy-bean flour the subjects ate on an 

 average 84 grams of protein, 92 grams of fat, and 268 grams of carbo- 

 hydrate per man per day. The coefficients of digestibihty for the 

 entire diet were, for protein 86.6 per cent, for fats 94.2 per cent, 

 and for carbohydrate 96.3 per cent. The digestibihty of soy-bean 

 protein was estimated to be 85.3 per cent. Keferring to pages 

 2 and 3 it will be noted that the digestibihty of the proteins of com- 

 mon legumes, as shown by numerous studies made by well-known 

 investigators, is noticeably lower than this. It is quite possible that 

 the method .of preparation and of cooking may affect the digesti- 

 bihty to some extent, since in grinding the press cake the cells are 

 without doubt quite thoroughly broken up. However, in those 

 studies in which peas were served in the form of a puree the ceUs were 

 also very thoroughly broken. The digestibility of soy-bean protein 

 (85.3 per cent) compares very favorably with that of the common 

 cereals. 



Of the 84 grams of protein eaten daily 82 grams were supplied 

 by the soy-bean biscuits. Since approximately 85 per cent of the 

 total protein of the biscuits was soy-bean protein, the subjects ate 

 on an average 70 grams of soy-bean protein daily. Inasmuch as none 

 of the subjects reported any physiological disturbances as a result of 

 this diet, it appears that soy-bean protein is well tolerated by the 

 human body. 



The results of the experiments in general indicate that protein 

 supplied by soy-bean press cake (ground to flour) is well assimilated 

 and is too valuable to be overlooked as a human food. 



THE DIGESTIBILITY OF PROTEIN SUPPLIED BY PEANUT PRESS- 

 CAKE FLOUR. 



As previously noted on page 13, two types of peanut flour were 

 used in these tests, namely, one made by grinding the press cake 

 resulting from the expression of oil from roasted, degermed peanuts, 

 and the other by grinding the press cake remaining after the ex- 

 pression of oil from raw shelled peanuts from which the red skin had 

 not been removed. The roasted peanut flour was of a golden yeUow 

 color and that from the raw peanuts was of a decidedly red tinge. 

 Seven experiments were made with flour made from roasted peanuts 

 and four with flour made from raw peanuts. In the first series of 

 experiments the "flour mixture" used for making the biscuits con- 

 sisted of two parts wheat flour and one part peanut flour (roasted 

 peanuts), and in the second series the "flour mixture" consisted of 

 equal parts of wheat flour and peanut flour (raw peanuts) . Since 

 the same men served as subjects and uniform experimental condi- 

 tions were maintained for both series, the results obtained should be 

 directly comparable. 



