Skip to main content
SpringerLink
Log in

The amino acid composition and protein quality of biscuits

  • Original Contributions
  • Published:
Zeitschrift für Ernährungswissenschaft Aims and scope Submit manuscript

Summary

The protein quality of biscuits (Mary's Biscuit), a product largely consumed by infant and children in this country proved to be of very inferior quality, with very low lysine content, which is obviously completely destroyed during the baking process.

Rats fed biscuits as protein source lost weight during the experimentation period and their food consumption was too low. Rats fed this diet showed also very slight increase in body water (1.9 g), in comparison to a value of 16.0 g in rats fed casein at the same dietary protein level.

Zusammenfassung

Der Lysingehalt der untersuchten Biskuite betrug nur 82 mg/g Stickstoff, im Vergleich zu einem Wert von 168 mg/g Stickstoff im Weizenkernel. In Rattenverfütterungsversuchen konnte kein PER-Wert ermittelt werden, da die Ratten ständig an Gewicht abnahmen.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Association of the Official Agricultural Chemists. Official Methods of Analysis, 10th ed. The Association Washington (1965).

  2. Bender, A. E., D. S. Miller: Biochem. J.53, 7 (1953).

    Article  Google Scholar 

  3. Clegg, M.: Brit. J. Nutr.12, (1960).

  4. Heese, J., G. Jahn, R. Fahnenstich: Z. Tierphysiol. Tierernähr. u. Futtermittelkde.28, 307 (1972).

    Article  Google Scholar 

  5. Hegsted, D. M., R. Neff, J. Worcester: J. Agr. Food Chem.16, 190 (1968).

    Article  CAS  Google Scholar 

  6. Kline, L. H. Hanson, T. Sonoda, J. Cegg, R. Feeney, H. Lineweaver: Food Technol.5, 323 (1951).

    CAS  Google Scholar 

  7. Kohler, G.: Cereal Science Today9, 5 (1964).

    Google Scholar 

  8. Leiner, L. E.: (New York 1960).

  9. Muller, R.: Z. Tierphysiol., Tierernähr. u. Futtermittelkde.28, 307 (1964).

    Google Scholar 

  10. Osborn, J. B., L. B. Mendel: J. Biol. Chem.32, 369 (1917).

    Google Scholar 

  11. Spies, J. R.: Anal. Chem.39, 1412 (1967).

    Article  CAS  Google Scholar 

  12. Weiner, R. P., M. Voshida, A. E. Harper: J. Nutri.80, 279 (1963).

    Google Scholar 

  13. World Health Organization. Wld. Hlth. Org. Techn. Rep. Ser. no. 522 (1973).

Download references

Author information

Author notes

  1. M. Abbassy

    Present address: University College for Girls, Ain Shams University, Cairo

  2. L. Hussein, A. Arafa & S. R. Morcos

    Present address: National Research Center, Nutrition Laboratory, Giza

Authors and Affiliations

  1. National Research Centre, Dokki, Cairo, Egypt

    L. Hussein, M. Abbassy, A. Arafa & S. R. Morcos

  2. University College for Girls, Ain Shams University, Cairo

    L. Hussein, A. Arafa & S. R. Morcos

Authors
  1. L. Hussein
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M. Abbassy
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. A. Arafa
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. S. R. Morcos
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Hussein, L., Abbassy, M., Arafa, A. et al. The amino acid composition and protein quality of biscuits. Z Ernährungswiss 18, 245–249 (1979). https://doi.org/10.1007/BF02020514

Download citation

  • Received:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02020514

Search

Navigation