Comparative protein value of several vegetable protein products [processed to resemble ground beef] fed at equal nitrogen levels to human adults [Soybeans, wheat]

• Published in: Journal of food science Vol. 41; no. 5; pp. 1086 - 1091
• Main Authors: Vemury, Merlyn K, Kies, Constance, Fox, Hazel M
• Format: Journal Article
• Language: English
• Published: 01.01.1976
• Subjects: human nutrition; meat substitutes; Nutrient values; nutrition education; Proteins, plant; soybean products; Textured vegetable proteins
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1976.tb14393.x

Extract: The objective of this study was to determine the protein nutritional value of several vegetable protein products processed to resemble ground beef. The test products were soy protein products. Ground beef and dried whole egg were used as comparative control proteins. Nutriture of the subjects was evaluated by the nitrogen balance technique. The mean nitrogen balance of subjects fed extruded defatted soy protein were 1.16, 1.31 and 0.99, as compared to the standard controls beef and egg, which were 0.42 and 0.34, respectively.