Nitrogen retention of adult human subjects who consumed wheat and rice supplemented with chickpea, sesame, milk, or whey

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Abstract
Healthy young men and women consumed experimental diets that supplied 8.0 g nitrogen. White wheat flour, bulgur, and rice furnished 80% of the nitrogen in two diets and either nonfat dry milk or whey that was demineralized and delactosed by reverse osmosis provided 20%. In three other combinations, the same cereals supplied 60%, chickpea 20%, and either milk, whey, or sesame 20%. Intakes of calories and all other nutrients were adequate. Mean daily nitrogen balances, which varied from 0.79 ± 0.29 to 1.10 ± 0.47 g, did not differ significantly as a result of dietary treatment. All of the men retained nitrogen when they consumed 0.7 g protein/kg body wt. All diets provided generous amounts of all essential amino acids. Lysine intake ranged from 1.86 to 2.58 g/day, total sulfur-containing amino acids from 1.97 to 2.15 g, and tryptophan from 0.62 to 0.85 g. The combination of cereals, chickpea, and sesame meal therefore was a useful source of amino acids, as well as cereals and either milk or whey with or without chickpea.