[Biological value of the protein products from soy and cedar nut]

A complex assessment of the soya and cedar nuts proteinic products was made by using chemical and biological methods. By the E/T ratio, chemical score, as well as by a relative biological value (according to the microbiological method) the samples of the soya and cedar meals, obtained laboratorily by the following technological scheme, proved to stand close. The fermentative proteolysis rate of the nuts protein was twice as great as that of the soya protein. The biological value of the soya curdle, obtained by the traditional technology, and of the cedar curdle was much lower than that of the initial products.