The Biological Value of Alaska Pea Proteins

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Abstract
The average biological values of raw and cooked Alaska pea proteins fed at a 9% protein level as determined by the Mitchell method with weanling rats were found to be 60.6% and 61.7%, respectively. The addition of 0.3% DL-methionine to the diets increased the average biological value of raw pea proteins to 77.6% and that of cooked pea proteins to 76.9%. Average egg replacement values of raw and cooked Alaska pea proteins fed at a 6% protein level as determined by Murlin and Mattill's method with adult rats were found to be 78.0% and 72.8%, respectively. With the addition of 0.3% DL-methionine to the diets, average egg replacement values were increased to 89.3% for raw pea proteins and to 88.4% for cooked pea proteins. It was indicated that Alaska peas are a protein food of high biological value when adequately supplemented by methionine.
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