Improving the biological value of bread made with corn (maize) flour, by the addition of extracted sunflower meal

Csáky, Tihamér (1947) Improving the biological value of bread made with corn (maize) flour, by the addition of extracted sunflower meal. A Magyar Tudományos Akadémia Tihanyi Biológiai Kutatóintézetének évkönyve, 17. pp. 319-329. ISSN 0365-3005

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Abstract

1. The observations made on 30 adult humans showed that extracted sunflower meal in a proportion of 20% can be added to wheat flour, or to a mixture of wheat and corn (maize) flours, without spoiling the appetising quality of the bread made from it. 2. Young mice grow the best on a diet of wheat-corn (maize) bread containing 20% sunflower meal, less well on pure wheat, still less well on bread made of wheat-corn (maize) flour. On pure corn (maize) flour bread the animals did not grow and died. 3. The extracted sunflower meal contains such quantities of lime, tyrosine, tryptophane, lysine and nicotinic acid amide that by adding 20% of it to com (maidé) bread itsi low biological value is improved to such an extent, that it is higher than that of pure wheat bread. 4. On the basis of these experiments the introduction of regular consumption of sunflower meal is recommended in popular diets, principally in regions where pellagra is of common occurrence, and in times of distress when, because of lack of grain, bread is prepared with wheait) flour mixed with corn (maize) flour.

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