押小麥・押大麥・小麥粉の消化吸收比較試驗
1952 年 10 巻 3 号 p. 82-90
詳細
1952 年 10 巻 3 号 p. 82-90
Digestibility of pressed grains we e examined about 4 healthy persons who took for two days experimental diets which consist of (A) the pressed wheat and polished rice mixture (1:1) (the pressed wheat period), (B) the pressed barley and polisheb rice mixture (1:1) (the pressed barley period), (C) the ‘udon’ (prepared from wheat flour and as like as macaroni) and polished rice mixture (1:1) (the wheat flour period) and (D) the polished rice (the polished rice period). Eeach diets contain some vegetables, beans, fishes anb seasonings as usual. From the above experiment, digestibility coefficients were calculated and compared with each other.
The results are as follows: (1) Digestibility of the pressed barley is better than that of pressed wheat, (2) the wheat flour is better than the grain such as the pressed wheat, (3) the light flour (80% flour) is better than the dark flour (90% flour).
