Abstract
Digestibility was determined by the method of trypsin digestion in vitro, and by the Mitchell's method with rats in vivo. The values obtained with the proteins isolated from chlorella or scenedesmus were much higher than that obtained with the dried chlorella (scenedesmus) or decolored one. They can match with casein in digestibility.
The biological value of the isolated protein, however, was somewhat lower than that of casein. But the isolated protein is available to use to the improvements of nutritive values of cereal proteins, for example, the improvement of nutritive value of bread by the addition of the isolated chlorella protein was explained by the circular explanatory diagrams of limitting amino acids.
