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Thesis (M.S.)—University of Nebraska—Lincoln, 1955. Department of Chemistry.


Copyright 1955, the author. Used by permission.


Due to the importance of soybean in the nutrition of humans and animals, much research has been performed which aimed at improvement of the nutritive value of this legume. The nutritive value of a substance may be defined as the ability of the substance to maintain of promote synthesis of body tissues in an appropriate experimental animal.

The quantitative assortment of essential amino acids in protein may be considered an index to its nutritive value in most cases. In a heat treated protein however, mere presence of certain essential amino acids in not sufficient evidence of its efficiency. It has been found that heat treatment alters the structure of the protein in such a manner that it cannot be utilized by the animal as well as the raw protein. However, some substances, such as egg white and soybean is markedly increased under the influence of heat.

This study uses rats as subjects to determine the differences, similarities, advantages, and disadvantages between heated and raw soybean value.

Advisor: Raymond L. Borchers