On Japanese Foods　-Report 3-

On Japanese Foods　-Report 3-

Creators Hirohata Ryozo

1. On the protein contents of the 8 kinds of pulses and their preparations examined that of ”natto'', a soy-bean preparation, was better absorbable than that of the mung-bean itself. 2. The protein content of mungbean malt was better absorbable than that of the mung-bean itself. 3. The isolated protein of soy-bean is most easily absorbable in humans among the legume proteins in original state examined and somewhat better absorbable than animal protein. 4. In biological value soy-bean protein headed the list, followed in descending order by mung-bean protein azuki, and peanut protein. 5. Of the 8 different legumes examined the soy-bean proved to be a source of the cheapest and most plentiful protein of the best quality. 6. Our feeding experiments on rats disclosed that soy-bean protein fortified by the addition to it of 6-8% DL-menthionine, 1-3% L-leucine, 1% L-phenylalanine or DL-theronine is about as nutritive as, or a little more so than, milk protein

[ISSN]0513-1812

[NCID]AA00594272