American Journal of Clinical Nutrition, Vol 26, 1195-1201, Copyright © 1973 by The American Society for Clinical Nutrition, Inc.

Nitrogen retention of adult human subjects who consumed wheat and rice supplemented with chickpea, sesame, milk, or whey

¹ From the Purdue University Agricultural Experiment Station and the School of Home Economics, Department of Foods and Nutrition, West Lafayette, Indiana 47907

Healthy young men and women consumed experimental diets that supplied 8.0 g nitrogen. White wheat flour, bulgur, and rice furnished 80% of the nitrogen in two diets and either nonfat dry milk or whey that was demineralized and delactosed by reverse osmosis provided 20%. In three other combinations, the same cereals supplied 60%, chickpea 20%, and either milk, whey, or sesame 20%. Intakes of calories and all other nutrients were adequate. Mean daily nitrogen balances, which varied from 0.79 ± 0.29 to 1.10 ± 0.47 g, did not differ significantly as a result of dietary treatment. All of the men retained nitrogen when they consumed 0.7 g protein/kg body wt. All diets provided generous amounts of all essential amino acids. Lysine intake ranged from 1.86 to 2.58 g/day, total sulfur-containing amino acids from 1.97 to 2.15 g, and tryptophan from 0.62 to 0.85 g. The combination of cereals, chickpea, and sesame meal therefore was a useful source of amino acids, as well as cereals and either milk or whey with or without chickpea.