Relative Supplementary Values of Dried Food Yeasts, Soybean Flour, Peanut Meal, Dried Non-Fat Milk Solids, and Dried Buttermilk to the Proteins in Milled White Corn Meal and Milled Enriched Wheat Flour

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Abstract
When used as supplements to the proteins in milled white corn meal, there were found very little differences between dried food yeasts, soybean flour, non-fat milk solids, and dried sweet-cream buttermilk. Peanut meal proved to be the poorest supplement. When used as supplements to the proteins in milled enriched wheat flour, cultured yeast (G) and brewers' yeast (K) proved to be superior supplements to soybean flour. Peanut meal was the poorest supplement. Results with dried non-fat milk solids and dried sweet-cream buttermilk were variable, perhaps due to having used products that may have been subjected to different temperatures of drying.