Protein studies. Plant protein II. The biological values of lucernemeal, sesamemeal, peanutmeal, coprameal, cottonseedmeal and oatmeal

Abstract

The conception of biological values of proteins was first introduced by Thomas, who defined biological value as the number of parts of body nitrogen replaced by 100 parts of food protein. His technique, adapted to human beings, was subsequently modified and elaborated by Mitchell (1924) and Boas Fixsen and Jackson (1932) for application to rats, and forms at present the basis of measuring the biological value of proteins by the nitrogen balance sheet method.