Abstract
SOYBEAN protein, as determined by its amino acid distribution is known to be a fairly complete protein. Almquist, Mecchi, Kratzer, and Grau (1942) reported that the principal growth limiting factor in raw soybean protein is methionine and that heated soybean protein is slightly deficient in methionine for the chick at the 20 percent protein level. At this level no indications were obtained of a deficiency of other amino acids required by chicks but choline exerted a small growth promoting effect. Hayward and Hafner (1941) showed that autoclaving soybeans gave a nutritional response similar to that obtained by adding cystine and methionine to raw soybeans. However, the greatest response was obtained when either cystine or methionine or a combination of the two were added to autoclaved soybeans. They concluded that raw soybean protein was deficient in available cystine and that cooking made the cystine available. They also suggested that choline was .
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