Chemical and biological evaluation of protein quality of locally produced and processed full‐fat soya bean flour from three tanzanian villages

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Abstract
Samples of locally produced and processed full‐fat soya bean flour from three Ujamaa villages in Tanzania were tested for protein quality and trypsin inhibitory activity. Differences were found in true digestibility (t.d.), biological value (b.v.) and net protein utilisation (n.p.u.) of the three flours as tested in balance experiments with rats under standardised conditions. A possible explanation for the differences is suggested on the basis of variations in amino acid content and trypsin inhibitory activity. The possible reasons for the variation in inhibitory activity are discussed.