Abstract
The authors determined (in vitro) the amino-acid composition and the enzymatic cleavage of protein and starch as well as (in vivo) the biological value of synthetic macaroni produced on the basis of casein, soybean protein and cotton-seed protein. The products based on casein and soybean protein have a great biological value. Cotton-seed protein has a toxic effect. The biological value of synthetic macaroni is mainly determined by the composition of the initial mixture. The processes of production and culinary processing exert no essential effects on protein content, amino-acid composition of the protein and enzymatic cleavage.
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