The effect of heat processing on the biological values of selected foods using the amoeba Tetrahymena pyriformis as a test agent

Tetrahymena pyriformis strain W was used as the testing subject for the determination of the biological value of selected eatables. The eatables were investigated at a 2% concentration. Part of the test eatables was subjected to heat treatment at 0.1 MPa and at the temperature of 121 degrees C for 120 minutes. Heat treatment under these conditions was found to reduce the biological value of the eatables.