Thesis - Open Access
Master of Science (MS)
Department / School
Studies were conducted to evaluate the nutritive value of three wheat cultivars produced at South Dakota State University. The three wheats were Kitt, Era and Rall. Crude protein analysis by the Kjeldahl method, amino acid content and a biological assay were conducted on all three wheat flours. Kjeldahl analysis yielded the following percentage proteins for Kitt, Era and Rall respectively; 18.1, 13.7, and 11.9. Lysine was the first limiting amino acid for rats in all three cultivars under investigation. Diets consisting of four protein levels of each wheat flour, four protein levels of casein control diet and one protein level of bread made from each of the wheat flours were fed ad libitum to rats for a test period of ten days. Six male Holtzman rats were placed on each dietary treatment. Protein efficiency ratios were calculated to describe the overall performance of the wheat protein. Across the four diets, the average protein efficiency ratio of casein was 2.8 grams of weight gain per one gram of protein intake. Kitt averaged a PER of 1.38, Era 1.33, and Rall 1.42. The bread diets were consistently close to 1 gram of weight gain per gram of protein intake. When tested with regression analysis, casein, Kitt, and Rall showed no significant differences among their diets and PERs. Era had some significant differences within its treatments. When the ten per cent [sic] diet of each wheat and casein were tested between themselves, some significant differences showed. When these lines were broken down into three orthogonal comparisons of the lines, casein diet was significantly different from the others. Kitt, Era and Rall displayed no significant differences between themselves.
Library of Congress Subject Headings
Plant proteins -- Analysis
South Dakota State University
Jost, Lorna, "An Evaluation of Protein Quality of Kitt, Era and Rall Wheats by the Protein Efficiency Ratio Method" (1978). Electronic Theses and Dissertations. 5569.