Nutritive value of leaf protein concentrates. II.

Abstract

Abstract Leaf protein concentrates were treated in various ways in an attempt to improve their nutritive value, as measured by the “gross protein value” technique with chicks. Washing with hot water improved the value of some lucerne concentrates by removing a water‐soluble toxic factor. No appreciable improvement was obtained by: (a) varying pH of precipitation of curd, (b) different methods of drying the wet curd, or (c) solvent extraction of pigments, waxes, etc. Dried whole juice and alkali‐soluble protein had low nutritive values. The leaf protein concentrates differ considerably in “gross protein value”, but all are inferior to the better animal protein concentrates.