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February 3, 1945

BIOLOGIC VALUE OF SOY PROTEIN

JAMA. 1945;127(5):279-280. doi:10.1001/jama.1945.02860050027011
Abstract

This country, with its vast food produciing capacity and food stores, has developed average food habits at a level not even approached elsewhere. In the United States the soybean has not been the staple, main source of nutriment that it is to large portions of the world's inhabitants. Soybean flour has been increasingly included in breads and pastries; the small increase in protein, the "richer" color and the nutty flavor imparted by modest admixture of this material are some of the reasons for the growing diversion of soybeans to the production of low fat soyflour. The possibility, emphasized by the war, that the large quantities of soybeans raised in the United States might provide human food which could be substituted for more expensive or less readily available nutrients ordinarily consumed has received attention in the present national emergency.

Of particular interest in this connection is the suitability of the protein

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