Nutritional quality of rice protein compared with whole egg protein.

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Abstract
The nutritional quality of rice protein was compared with that of whole egg protein by slope ratio assay. Diets for each food at 4 levels of protein, 4, 6, 10 and 15% and a protein-free diet were given to male weanling rats of the Sprague-Dawley strain for 21 days. The clones of the regression lines of the whole egg and rice groups calculated from the changes of body weight (Y in g/21 days) with N intake (X in g/21 days), including and (excluding) zero protein group were, respectively, Y = 27.39 X -12.26 (Y = 24.41 X -1.86) and Y = 13.86 X -8.06 (Y = 12.54 X + 0.50). Assuming a potency of 100 for the egg protein, the relative potency of rice estimated from body weight gain with N intake was 51 (51). The values for rice calculated from body water gain and N retention with N intake were, respectively, 51(47) and 46(44). These values were compared with RNV [relative nutritive value] of several varieties of conventional rice and high-protein rice.

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