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American Journal of Clinical Nutrition, Vol 25, 875-880, Copyright © 1972 by The American Society for Clinical Nutrition, Inc.

Dietary protein quality in infants and children. VIII. Wheat- or oat-soy mixtures

George G. Graham M.D.1, Juan M. Baertl M.D.1, Robert P. Placko 1, and Angel Cordano M.D.1

1 From The Johns Hopkins University School of Hygiene and Public Health, Baltimore, Maryland 21205 and the Nutrition Research Institute, Lima, Peru

The utilization of proteins from a wheat flour-wheat concentrate-soy flour mixture and from a whole wheat flour-soy flour mixture were significantly limited by their digestibility, despite satisfactory biological values.

The biological value of an oat flour-soy flour mixture was so high that it almost completely compensated for its own inferior digestibility, when it was compared with milk protein.






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Copyright © 1972 by The American Society for Nutrition