Cereal Chem 50:571 - 575.  |  VIEW ARTICLE
Lysine Fortification of Commercial Bulgur.

F. K. Shoup and W. E. Henry. Copyright 1973 by the American Association of Cereal Chemists, Inc. 

This study was the result of the production of several million pounds of lysine-fortified bulgur. A colorimetric method using ninhydrin as the reactant was used as a quality control method for determination of L-lysine monohydrochloride. Variation of interlaboratory results indicated the method was not adequate at the desired level (0.10%) of fortification. Growth studies indicated an increase in protein efficiency ratio when rats received bulgur fortified with lysine. Analytical and biological evaluations also indicated losses of lysine up to 65% when added before cooking.