Microbiological Determinations of Amino Acids in Foodstuffs. I.
- 1 January 1949
- journal article
- research article
- Published by Danish Chemical Society in Acta Chemica Scandinavica
- Vol. 3 (7) , 931-938
- https://doi.org/10.3891/acta.chem.scand.03-0931
Abstract
Meat meal, lupine meal, bean meal, unpeeled potato, oat meal and barley meal were analyzed for 18 amino acids. Values are expressed as: (1) percentage for ash- and moisture-free material, (2) percentage in crude protein (total N in hydrolysate x 6.25) and (3) amino acid N in percentage of total N in hydrolysate. Analysis of field bean has not been previously carried out and is inferior to soy bean as a potential source of essential amino acids. A comparison of Swedish oat and barley with that of oat and barley grown in U. S. A. shows comparatively good agreement.Keywords
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