1 . Subject of the Study
A study on the nutritive composition and utilization of wheat or barley for the improvement in our national dietary life.
f . Purpose and Importance of the Study
1. Korea has long depended on rice for its staple food, but a sharp increase in population in recent years has brought about the shortage of rice, which makes it inevitable to import a great quantity of foreign rice.
It is considered therefore that the development and utilization of other cereals than rice is a serious and pressing problem facing Korea.
2. Wheat and barley are the second largest products next to rice in Korea and it is desired that the composition of several kinds of wheat and barley be analyzed and their nutrition which rates with differing degrees of hulling process be specified.
~. In this study, the experiment has been carried out in the following order: first, seven species were selected among various kinds of wheat and barley produced in Korea to analyze their respective composition, and to determine the most ideal degree of hulling process on 5 kinds among the 7 kinds: second, ratio of mixing rice with wheat or barley is increase the nutrition value and to seek selfsufficiency in staple food supply: third, economical and reason-able way of improving the nutrition value in the national dietary life is suggested by developing a simple and easy recipe which is also to the taste of the population.
M. Contents and Scope of the Study
1. Objectives of the study
The objectives will come under five items.
G" *Korea University, College of Alledicine, Seoul, Korea
a) Analysis of materials (wheat or barley).
Among the materials obtained from the Office of / Agricultural Promotion (a . government agency), the following are selected- for general analysis of composition.
G three kinds of barley: Suwon No. 18, Jeicheun No. 5, Suwon No. 6.
(Z three kinds of naked barley: Baikdong, Cheongmaik, Sedohadaga.
a kind of hulled wheat.
b) The general analysis by the degree of hulling proces3.
Among the recommended materials two kinds of barley (Suwon No. 18, Jeicheun No-5), two kinds of naked barley (Baikdong, Cheongmaik) and wheat are selected for general analysis in three different degrees of hulling process and then for special analysis, selecting one out of each group.
c) Experiments by feeding animals (rats).
In accordance with the results obtained from the analysis of the composition, proportions of 10%, 20%, 30%, 400,0, and 50010 of two kinds of barley, two kinds of raked barley and wheat to rice are mixed respectively for experimental feeding of rats.
d) Experimental cooking (recipe).
A universally acceptable menu is suggested through experimental cooking of one of the most favorable that is obtained from b) and c) above.
e) Functional tests for human subjects.
Concise functional tests are made according to the results obtained from d) above.
2. Contents of the study.
a) Barley or wheat of high nutritive level is determined by analyzing the materials provided-
b) A proper methods of hulling process is determined by composition analysi, through different degrees of hulling processes.
c) By special analysis. of wheat and barley, the ingredients -such as amino acid, Fe, vitamin Bl and Ez are observed.
d) An ideal ratio of cereals is established for rats by feeding mixed food (proportion of rice-barley or rice-wheat are 10010, 200,0, 300,0, 401,10 and 500% respectively). The materials employed are 2 barleys, two naked barleys and wheat mentioned preciously.
e) According to the results obtained from d) above, an ideal kind is selected for experimental cooking, thus a universally acceptable menu is suggested.
f) Functional tests are made against human subjects according to the menu above.
3. Scope of the study
a) Analysis of the nutritive composition
The kinds of barley and wheat that are produced plentifully in Korea are analyzed for their general composition. Out of them are selected 5 kinds, which go through three different degrees of hulling process. These five are: two kinds of barley (Suwon No. 18, Jeicheun No. 5); two naked barleys (Baikdong, Cheongmaik) and wheat. Special analysis is made for three out of these five.
b) The observation of the effect of each diet on the growth rates of the rats experimented. The growth rates of rats has been observed for 12 weeks by feeding 26 differently mixed diet.
c) Check-up for food consumption
Food consumption of subject rats was observed at weekly intervals The food that is fed the 26 differently mixed diet described in 2-d) above.
d) rood efficiency rate
The food efficiency rate for each diet was determined by calculation of weights gained and the amount of food consumed at the same weekly intervals.
e) Protein efficiency rate
The protein efficency rate for each diet was calculated in. the same way that was used in d) above.
f) Body composition
The total nitrogen in the serum and the total nitrogen and total lipid in the liver are observed.
g) Nitrogen excretion in the urine
To determine nitrogen balance, the total nitrogen in the urine was observed.
h) Experimental recipe.
In the course of animal feeding, one that showed a better result was chosen and experimental cooking was done as a principal food, a side food and a between-meal.
i) Functional test for human subjects.
Functional tests were made against human subjects in order to determine the availability of animaltested food to human beings.
IV. Results of the Study and the Suggestion for Application
The national food product plan, nationwide nutritive enlightment and the improvement activities in our country eating habiis, especially mixed food problems are to be significantly refferred and the following results could be applied.
a) The general component contents wheat or barley showes a high level in the mixed diets group of rice-Suwon No. 18, rice-Jeicheun No. 5, rice-Baikdong and rice-Cheongmaik.
b) The contents of protein, lipid and minerals are decreased but that of carbohydrate is increased according to the polished rate of wheat or barley.
c) In the protein components, the contents of the methionine among the essential amino acid is the most decreased in the mixed diets group of rice-wheat, rice-Baikdong and rice-Suwon No. 18, and that of the leucine is the most increased. Therefore the wheat group makes the most decreasing component among wheat, Baikdong and Suwon No. 18.
d) The contents of Fe, vitamin Bl and Bs are lower in the mixed diets group of rice-wheat than that of rice-Suwon No. 18 and rice-Baikdong.
e) As the results from the animal experiments, the nutritive value of each mixed diets of rice-Barley or rice-wheat makes a similar level.
f) In the mixed diets of rice-wheat or rice-Barley, the nutritive value of the mixed foods is better than the rice according to the rising ratio of mixture,
g) In the experimental cooking of wheat or Barley as a principal food, a side food, each mixed diets of rice-barley or rice-wheat makes a similar preferance to the standard diet, and they have no a marked change according to the kinds of wheat or barley.
h) The mixed foods of rice-wheat is recommended from the view point of our national nutrition and economically property as the results of the animal experiments for feeding the mixed diets of rice-barley.
i) In this report, the nutritive value which is investigated during the formation period and functional test cannot,; be considered as a perfect and entire evaluation. Consequently, the. data
for our national nutrition can be obtained from the experiment similar to thi´´s for the ´inuch -Longer -period `examining for men.
IV j) The study on the nutritive analysis of the cereals, broon corn, ´soy `bean, millet, red bean, corn and potatoes would be of much help to the study for the absorption and digestion and the change ´of ´physical strength.
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