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KMID : 0380619760080030121
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Korean Journal of Food Science and Technology
1976 Volume.8 No. 3 p.121 ~ p.128
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The Effect of Korean Soysauce and Soypaste Making on Soybean Protein Quality ; Part 4 . Protein Supplementary Effect of Soybean Products to the Rice Diet
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Abstract
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Cooked soybean, soybean curd, soymilk residue and fermented soybean Meju products were prepared in the laboratory and the protein supplementary effect of these foods to the rice diet was determined by the rat feeding experiments. The soybean products providing 20% of the dietary protein were added to steamed rice and the protein digestibility (TD), Biological Valu(BV), NPU, PER and Partial Carcass Nitrogen Value of the diets were measured.
The protein supplementary effect of soybean products indicated that the non-fermented products generally improved the protein quality of the rice diet, whereas the fermented products did not but reduced it in some cases.
There was observed a possible antinutritional effect for the diet supplemented with Home-made Meju. This growth retarding effect of Home-made Meju disappeared during the subsequent ripening in the brine for 6 months.
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