Lysine Enrichment Of Wheat Flour - Evaluation In Infants

The equivalent of 0.12% lysine enrichment of white wheat flour resulted in significant enhancement of its protein value for the rapidly growing human infant, as demonstrated by increased rates of weight gain and nitrogen retention, stability of serum albumin, and elevation of the molar ratio of plasma lysine when the flour was the only source of protein in the diet. Isonitrogenous and isocaloric casein diets were used as controls. Enrichment to the 0.2% level resulted in suggestive further increases in the rates of weight gain and N retention, a further elevation in the molar ratio of plasma lysine and a reduction in that of plasma threonine. Enrichment to the 0.4% level resulted in a suggestive further increase in N retention alone and in further elevation of plasma lysine and reduction of plasma threonine.