The protein nutritive value of bouza and its ingredients

Abstract

1. The amino acid pattern ofbouza and its ingredients were determined. On germination of wheat, the values for threoine, isoleucine+leucine, histidine, arginine, valine, lysine, thyrosine and methionine were increased with exception of phenylalanine. Marked increase was also noticed during the first period of fermentation (24 h.). 2. Reduction in most of the amino acids was observed on the second and third days of fermentation. Tryptophan increased markedly during the course of fermentation. 3. The total free amino acids increased during germination of wheat; a progressive increase in the total free amino acids was also observed during fermentation ofbouza. 4. Animal experiments showed that the net protein utilization of a diet of stewed beans and bread, a popular recipe in Egypt, increased from 43 to 52 when supplemented withbouza (first day samples), while the rice and lentils recipe was slightly increased from 48.4 to 50 when supplemented withbouza (third day samples).