On Japanese Foods　-Report 3-

概要

論文の詳細を見る
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; the animals fed on the fortified soy-bean went on growing while those fed on unfortified soy-bean protein showed no growth. 7. The human babies given the fortified soy-bean protein for a certain period as substitute for half the amount of animal protein contained in their ordinary diet showed that their growth rate and other aspect of their physical development were nearly the same in this and in any other period.
Yamaguchi University Graduate School of Medicineの論文
1962-06-00