The supplementary relationships between the proteins of wheat and rye breads and those of the pea (Pisum sativum).

The biological values of the proteins of pea meal, rye bread (baked from 70 % rye flour by the Municipal Bakeries in Warsaw), of two mixtures of wheat rolls and pea meal and of two mixtures of rye bread and pea meal have been determined by the method of Osborne et al. [1919]. The bread was dried at 350 and the dry product ground in a mill. The peas were boiled, dried and ground. The following mixtures were used: wheat-pea mixture I; wheat rolls 80 %, pea meal 20 %; wheat-pea mixture II; wheat rolls 60 %, pea meal 40 %; rye-pea mixture I; rye bread 80 %, pea meal 20 %; rye-pea mixture II; rye bread 60 %, pea meal 40 % . The nitrogen contents of the above products are given in Table I. The composition of the diets is given in Table II. The biological values of the proteins were, in most cases, estimated at