26 BULLETIN 717, U. S. DEPARTMENT OF AGRICULTURE. 
those obtained for some other legume proteins. Perhaps the differ- 
ence between the digestibility of the soy-bean and peanut proteins 
as shown by these experiments and the digestibility of the common 
legumes reported by other investigators is due in part at least to 
the soy bean and peanut having been finely ground. It is hoped 
that additional experiments will give more data on this point. 
No attempt was made to ascertain the limit of tolerance for soy- 
bean and peanut flours when included in a simple mixed diet, but 
since in seven experiments with soy beans the subjects ate an average 
of 70 grams daily of soy-bean protein and in four experiments with 
peanut flour the subjects ate an average of 65 grams of peanut pro- 
tein daily without any observed symptoms of physiological disturb- 
ance, it should be very evident that these proteins are tolerated by 
the human body in amounts in excess of those which are likely to be 
found in the ordinary mixed diet. 
Since in household economy the soy-bean and peanut flours would - 
be used to supplement wheat or other cereal flours, and since numer- 
ous investigations of the value of soy-bean and peanut proteins for 
food purposes indicate that these proteins have a nutritive value 
nearly if not quite equivalent to that of meat, milk, and egg pro- 
teins, it would seem that these flours could be very properly classed 
as both wheat and meat substitutes. 
From these facts it is very evident that it is highly desirable to use 
for human food such soy-bean and peanut press cakes, by-products 
of the oil mills, as can be properly prepared for food purposes rather 
than to continue to use them exclusively for stock feeding and ferti- 
lizing purposes. 
The data obtained in this and other investigations give sufficient 
evidence to justify the belief that soy-bean and peanut flours, rich in 
proteins that are well digested and of high biologic value, should 
prove especially valuable additions to the human dietary. 
