BULLETIN No. 717 ¢ 
NY 
Contribution from the States Relations Service 
A. C. TRUE, Director 
Washington, D. C. PROFESSIONAL PAPER September 25, 1918 
DIGESTIBILITY OF PROTEIN SUPPLIED BY SOY- 
BEAN AND PEANUT PRESS-CAKE FLOURS.' 
By Artur D. Hoimes, Specialist in Charge of .Digestion Experiments, Office of Home 
Economics. 
CONTENTS. 
Page Page 
Introduction @225¢.-4-ceee ee Pr lpn <8 1 | The subjects of the digestion experiments.... 14 
Investigations of digestibility of common Preparation of experimental diets............ 14 
Le puimesh ose oacysicis wemtere = oicis)siarsjdevereis's wicieiais 2 | Details of the experiments. ......:.......--.- 15 
Source and available supply of soy-bean and The digestibility of protein supplied by soy- 
peanut pressicakesS! 225 25.22 ae veins cine ne 3 bean press-cake flour....................-- 16 
Factors considered in determining food The digestibility of protein supplied by pea- 
VAIUG Ola PlOLell ness <ion celine anise cles sei 4 nut press-cake fowrs2: 2c. asses cece see 19 
The amino acids supplied by soy-bean and Experiments with flour made from roasted 
peanut proteins as compared with those Peanuts 325). Skee cheese. sepiseaee eer 20 
supplied by common cereal proteins....... 5 | Experiments with flour made from raw pea- 
Biologic value of soy-bean and peanut pro- TUES Se et ae ees S ene ei acer aeeees 22 
teins as compared with that of common Summary of all experiments with peanut 
Cereal proteins sso) eed cae cuca -aajee'e 8 Rourss.272 aiesc ec eewsee un be Semeetiesee 23 
Digestibility of soy-bean and peanut pro- General conclusions regarding the value of 
GOUT Beets eect Ns area no cic ate ee wrciatbto ays ote 12 soy bean and peanut flours as food......... 25 
Preparation of soy-bean and peanut press- 
Cakes flonrssacroc tee wocs eeenmava sense eee ke 12 
INTRODUCTION. 
It has long been recognized that in order to maintain the well- 
being of an individual, or in fact to maintain the normal body proc- 
esses, proteins of sufficient quantity and quality are absolutely 
essential. The proteins normally occurring in the human dietary 
are of a quite varied nature and are derived from both the animal 
and vegetable kingdoms. Those foods which contain the largest 
proportion of protein and are ordinarily referred to as protein-rich 
foods are obtained largely from the animal kingdom and include 
such food materials as meats, eggs, and milk. 
1 Prepared under the direction of C. F. Langworthy, Chief, Office of Home Economics. 
Norte.—This bulletin records studies of the digestibility of protein supplied by soy-bean and peanut 
press-cake flours. It is primarily of interest to students and investigators of food problems. 
64347°—18—Bull. 717-——1 
