The Effect of Soy Flour on the Nutritive Value of the Protein of White Bread

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Abstract
Growth studies and biological values are reported which show that the addition of 5% soy flour significantly improves the growth promoting value of white bread which contains 3% of whole milk solids. White bread containing 3% of milk solids gave 0.97 gm. gain per gram of protein consumed and bread with 5% soy flour, containing an equal amount of milk, 1.17 gm.; the difference is significant. The biological value of the protein of the white bread as determined by the Mitchell method was 43.3 as compared with 47.7 for the bread with 5% soy flour. The analysis of thirty-three samples of breads purchased in 1942 showed a range from 0.34 to 6.20% in the content of milk solids (dry basis) and an average value of 2.30%. Breads labelled as containing milk varied as widely and contained no more milk solids than breads not so labelled.