1．Introduction＆by M．L．Arson and A．M．ALTSCHUL

Ⅰ．Contents of the Book

Ⅱ．Nutrition

Ⅲ．Technology

Ⅳ．Availability and Cost

Ⅴ．The Future

References

Part Ⅰ:General Properties of Plant Proteins,and Their Utilization

2．Proteins＆by C．M．LYMAN

Ⅰ．Proteins,What They Are and How One Protein Differs from Another

Ⅱ．What Proteins Do in Living Organisms

Ⅲ．The Significance of Proteins in Animal and Human Nu-trition

Ⅳ．Structure and Chemical Properties of Protein

Ⅴ．Protein Classification

Ⅵ．Protein Analysis

Ⅶ．Amino Acids

References

3．Plant Proteins＆by A．BONDI

Ⅰ．Introduction

Ⅱ．Seed Proteins

Ⅲ．Leaf Proteins

Ⅳ．Proteins from Other Vegetative Parts of Flowering Plants

Ⅴ．Proteins of Lower Plants

Ⅵ．The Non-Protein Nitrogen of Plants

Ⅶ．Synthesis of Amino Acids and Proteins

Ⅷ．Enzymes

Ⅸ．Differences between Plant and Animal Proteins

Ⅹ．Summary and Conclusions

References

4．Processing of Oilseeds＆by H．D．FINCHER

Ⅰ．Historical

Ⅱ．Hydraulic Processing

Ⅲ．Screw-Pressing

Ⅳ．Prepress Solvent Extraction

Ⅴ．Direct Solvent Extraction

Ⅵ．Processing Trends

References

5．Effect of Heat on Plant Proteins＆by IRVIN E．LIENER

Ⅰ．Introduction

Ⅱ．Processes Involving the Application of Heat

Ⅲ．Effect of Heat on the Nutritive Value

Ⅳ．Chemical and Physical Changes Induced by Heat

Ⅴ．Importance of Heat Treatment in the Industrial Usage of Vegetable Proteins

Ⅵ．Conclusions

References

6．Effect of Other Processing Factors on Vegetable Protein Meals＆by K．A．KUIKEN

Ⅰ．Introduction

Ⅱ．Solvent Extraction of Oilseeds

Ⅲ．Chemical Contamination of Feed Products

Ⅳ．Selection of Varieties and Strains of Seeds

Ⅴ．Storage of Raw Materials and Finished Products

References

7．Evaluation of Protein Quality＆by C．R．GRAU and R．W．CARROLL

Ⅰ．Introduction

Ⅱ．Direct Methods Using Birds and Mammals

Ⅲ．Indirect Evaluation of Protein Quality—Biochemical Methods

Ⅳ．Conclusions and Trends

References

8．Use of Processed Plant Proteins in Mixed Feeds＆by N．R．ELLIS

Ⅰ．Introduction

Ⅱ．Vegetable Proteins

Ⅲ．Ruminants Versus Non-Ruminants

Ⅳ．Non-Ruminants

Ⅴ．Other Livestock

References

9．Use of Processed Plant Proteins as Human Food＆by R．F．A．DEAN

Ⅰ．General Considerations

Ⅱ．Plant Proteins Now in Use

Ⅲ．Other Forms of Plant Food

Ⅳ．Future Extensions of the Use of Plant Proteins

References

10．Vegetable Protein Isolates＆by ALLAN K．SMITH

Ⅰ．Introduction

Ⅱ．Source Materials for Protein Isolates

Ⅲ．Processing Meal for Protein Isolation

Ⅳ．Preparation and Properties of Isolated Protein

Ⅴ．The Hull Problem

Ⅵ．Uses of Protein Isolates

Ⅶ．Selected Oilseed Protein Isolates

Ⅷ．Cereal Grain Proteins

References

11．Potential Uses of Isolated Oilseed Protein in Foodstuffs＆by M．L．ANSON

Ⅰ．Introduction

Ⅱ．Preparation and Advantages of Isolated Protein

Ⅲ．Uses of Isolated Protein

Ⅳ．Cost of Isolated Protein

Ⅴ．Fermentation Products

Ⅵ．Cheap Animal Proteins

Ⅶ．Summary

References

12．Chemical Sources of Nitrogen as Supplements to Protein Feeds＆by J．K．LOOSLI

Ⅰ．Introduction

Ⅱ．Mechanism of Nitrogen Utilization in Ruminants

Ⅲ．Factors Influencing the Utilization of Non-Protein Nitrogen

Ⅳ．Limitations or the Use of Non-Protein Nitrogen Compounds

Ⅴ．Ammoniated Feeds

Ⅵ．Quality of Protein Synthesized in the Rumen

Ⅶ．Non-Protein Nitrogen in Livestock Rations

References

13．Supplementation of Plant Proteins with Amino Acids＆by J．WADDELL

Ⅰ．Introduction

Ⅱ．Availability and Production of Synthetic Amino Acids

Ⅲ．Supplementation of Diets Based on Corn and Soybean Oil Meal

Ⅳ．Supplementation of Diets Containing Cottonseed Meal

Ⅴ．The Amino Acid Supplementation of Cereal Diets

Ⅵ．Low-Protein Diets,Amino Acid Imbalances,and Appetite

Ⅶ．Conclusion

References

Part Ⅱ:Processed Plant Proteins

14．Soybean Oil Meal＆by W．W．CRAVENS and ENDRE SIPOS

Ⅰ．Introduction

Ⅱ．Production and Trade

Ⅲ．Structure and Composition of the Soybean Seed

Ⅳ．Methods of Processing

Ⅴ．Composition of Soybean Oil Meal

Ⅵ．Soybean Oil Meal for Feed

Ⅶ．Future Trends in Soybean Oil Meal Utilization

References

15．Edible Isolated Soybean Protein＆by S．J．CIRCLE with D．W．JOHN-SON

Ⅰ．Introduction

Ⅱ．Isolated Soy Protein Compared to Soy Flour

Ⅲ．Availability and Forms of Edible Soy Protein Isolate

Ⅳ．Properties of Unmodified Isolated Soy Protein

Ⅴ．Nutritional Value of Edible Isolated Soybean Protein

Ⅵ．Food Uses of Edible Isolated Soy Protein

References

16．Groundnuts(Peanuts)and Groundnut Meal＆by GORDON D．ROSEN

Ⅰ．Introduction

Ⅱ．Production and Trade

Ⅲ．Growth,Harvesting,and Curing

Ⅳ．Structure and Composition of Groundnuts

Ⅴ．Economics of Use in Foods and Feeds

Ⅵ．Whole Groundnuts as Food and Feed

Ⅶ．Production,Properties,and Uses of Groundnut Meals

Ⅷ．Groundnut By-Products

Ⅸ．Trends in Production and Utilization of Groundnuts and Groundnut Products

References

17．Cottonseed Meal＆by A．M．ALTSCHUL,C．M．LYMAN,and F．H．THURBER

Ⅰ．Introduction

Ⅱ．Production and Trade

Ⅲ．Appearance and Structure

Ⅳ．Composition of Seed

Ⅴ．Processing of Seed and Composition of Meal

Ⅵ．Uses of Meal

Ⅶ．Trends in Production and Utilization of Cottenseed Meal

References

18．Sesame Meal＆by ROBERT W．CALDWELL

Ⅰ．Introduction

Ⅱ．Production and Trade

Ⅲ．Botanical and Breeding Information

Ⅳ．Growing and Harvesting

Ⅴ．Processing

Ⅵ．Seed and Oil

Ⅶ．Sesame Meal and Protein

Ⅷ．Uses of Seseme Meal

Ⅸ．Trends

References

19．Sunflower Seed Oil Meal＆by D．R．CLANDININ

Ⅰ．Introduction

Ⅱ．Production and Trade

Ⅲ．Sunflower Seed

Ⅳ．Processing

Ⅴ．Sunflower Seed Oil Meal

Ⅵ．Uses of Sunflower Seed Oil Meal

Ⅶ．By-Products

Ⅷ．Trends

Ⅸ．Summary

References

20．Rapeseed,Mustard-Seed,and Poppy-Seed Meals＆by B．C．CHRlSTIAN

Ⅰ．Rapeseed Meal

Ⅱ．Mustard-Seed Meal

Ⅲ．Poppy-Seed Meal

References

21．Linseed Oil Meal＆by SETH W．PETERSON

Ⅰ．Introduction

Ⅱ．Production and Trade

Ⅲ．The Flax Plant and Its Growth

Ⅳ．Processing

Ⅴ．Composition

Ⅵ．Uses of Linseed Oil Meal

Ⅶ．Trends

References

22．Minor Oilseed and Tree Nut Meals＆by J．A．KNEELAND

Ⅰ．Introduction

Ⅱ．Safflower Meal

Ⅲ．Almonds

Ⅳ．Walnut

Ⅴ．Babassu

Ⅵ．Hempseed

Ⅶ．Pecans

Ⅷ．Illipe Nut

References

23．Coconut Oil Meal＆by LEO V．CURTIN

Ⅰ．Introduction

Ⅱ．Production and Trade

Ⅲ．Structure and Composition

Ⅳ．Processing

Ⅴ．Properties of Oil Meal

Ⅵ．Trends

References

24．Palm Kernel Meal＆by J．G．COLLINGWOOD

Ⅰ．Introduction

Ⅱ．Production and Trade

Ⅲ．Botanical Information

Ⅳ．Composition of Kernels and Meal

Ⅴ．Methods of Processing

Ⅵ．Effect of Processing

Ⅶ．Uses

Ⅷ．Trends

References

25．Alfalfa and Other Leaf Meals＆by C．RAY THOMPSON

Ⅰ．Introduction

Ⅱ．Production and Processing

Ⅲ Botanical Description

Ⅳ．Methods of Processing

Ⅴ．Composition of Leaf Meals

Ⅵ．Uses of Leaf Meals

Ⅶ．Trends

References

26．Peas and Beans＆by I．DESCHAMPS

Ⅰ．Introduction

Ⅱ．Botanical Classification

Ⅲ．Production

Ⅳ．Composition

Ⅴ．Toxic Components of Certain Legume Seeds

Ⅵ．Uses

Ⅶ．Potential Uses

References

27．Fermentation Feedstuffs＆by C．S．BORUFF and J．M．VAN LANEN

Ⅰ．Introduction

Ⅱ．Grain Distillers Feeds

Ⅲ．Brewing and Malting By-Products

Ⅳ．Molasses Fermentation By-Products

Ⅴ．Antibiotics,Vitamins,and Growth Factors

References

28．Milling Feeds＆by R．D．SEELEY

Ⅰ．Introduction

Ⅱ．Feeds from the Wet Milling of Corn

Ⅲ．Feeds from the Wet Milling of Grain Sorghum

Ⅳ．Feeds from the Milling of Rice

Ⅴ．Summary

References

29．Microbial Proteins＆by J．L．STOKES

Ⅰ．Introduction

Ⅱ．Yeasts

Ⅲ．Molds

Ⅳ．Mushrooms

Ⅴ．Bacteria

Ⅵ．Summary and Conclusions

References

30．The Algae＆by W．A．P．BLACK

Ⅰ．Classification

Ⅱ．Historical Background

Ⅲ．Microscopic Algae

Ⅳ．Macroscopic Algae

Ⅴ．Utilization and Prospects

References

31．Inedible Oilseed Meals＆by DON S．BOLLEY and RAIFORD L．HOLMES

Ⅰ．General Introduction

Ⅱ．Castor Meal

Ⅲ．Tung Meal

Ⅳ．Aceituno Meal

Ⅴ．Other Toxic Meals

References

32．Plant Residues and Pomaces＆by E．G．KELLEY

Ⅰ．Introduction

Ⅱ．Sources of Vegetable Residues and Pomaces

Ⅲ．Recovery of Vegetable Waste Materials

References

33．Amino Acid Composition of Foodstuffs＆by T．H．HOPPER

Table Ⅰ:Conversion Factors

Table Ⅱ:Amino Acid Content of Selected Products

References

Appendix:National Average Food Supplies

Author Index

Subject Index