title: The amino acid composition and protein quality of biscuits.
abstract: The protein quality of biscuits (Mary's Bisuit), a product largely consumed by infant and children in this country proved to be of very inferior quality, with very low lysine content, which is obviously completely destroyed during the baking process. Rats fed biscuits as protein source lost weight during the experimentation period and their food consumption was too low. Rats fed this diet showed also very slight increase in body water (1.9 g), in comparison to a value of 16.0 g in rats fed casein at the same dietary protein level.
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D000601:Amino Acids, Essential / Q000032:analysis; D000818:Animals; D001835:Body Weight; D001939:Bread / Q000032:analysis*; D002648:Child; D004044:Dietary Proteins / Q000032:analysis*; D006358:Hot Temperature; D006801:Humans; D007225:Infant Food / Q000032:analysis*; D008297:Male; D051381:Rats; D014908:Triticum / Q000032:analysis*
chemical_list: D000596:Amino Acids; D000601:Amino Acids, Essential; D004044:Dietary Proteins