Cereal Chem 48:292 - 302.  |  VIEW ARTICLE
Nutritive Quality of Wheat Flour and Bread Supplemented with Either Fish Protein Concentrate or Lysine.

B. R. Stillings, V. D. Sidwell, and O. A. Hammerle. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

Studies were made to determine the relative supplemental value of fish protein concentrate (FPC) and of lysine when added to wheat flour. The nutritive quality of the supplemented wheat flour was determined before and after processing into bread. Mixtures were prepared containing wheat flour and either 0 to 25% FPC or 0.1 to 1.0% lysine. When unprocessed mixtures were added directly to rat diets at a 1.6% nitrogen level, 15% FPC and 0.2 to 0.4% lysine produced the maximum weight gain, protein efficiency ratio (PER), net protein utilization, and total protein and fat in the carcasses. Maximum responses obtained with FPC were greater than those obtained with lysine. When bread was added to diets at a 1.6% nitrogen level, 25% FPC and 0.4% lysine produced maximum weight gain and PER. The protein ratings for bread supplemented with 10 to 25% FPC were 35 to 150% higher than those for bread supplemented with lysine. When bread was included in diets on the basis of 80% by weight, the highest weight gains were produced with either 10% FPC or 0.4% lysine. With 10% FPC the weight gain was 36% higher than with 0.4% lysine.