THE NUTRITIVE VALUE OF VARIOUS LAYERS OF THE WHEAT AND CORN KERNEL

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Abstract
Milling fractions of wheat and corn were analyzed to determine the kind and quantity of proteins and their biological value. Various layers of the cereal grains examined differ in protein and in vitamin and salt content. Fractions from pericarp and germ are superior to those from endosperm in nutritive value for rats (Mitchell''s method). It is suggested that biological value of the proteins may be influenced by certain vitamins. "Red Dog" milling fraction of wheat gives best combination of highest biological value of wheat protein. Corn feed meal is dietetically superior to corn meal. As with wheat, high dietetic value parallels a rich globulin content.

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