AACC InternationalAACC International

Cereal Chemistry Home
Cereal Chem 49:677 - 683.  |  VIEW ARTICLE
Nutritional Evaluation of Protein Quality in Breakfast Foods.

L. R. Hackler. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

The protein quality of several breakfast foods which had either oats or wheat as the principal cereal source of protein were evaluated singly and in combination with milk protein (casein). Two products, coded OSC and OSWM, were found to be superior to casein in all combinations studied, as measured by PER. Other products, coded STO, OCo, OSu, W, SW, and WB, gave adjuster PER values above casein, standardized at 2.50, when the breakfast food represented 35% of the dietary protein. On the other hand, products coded O, PW, TWB, and WSu may not have contributed much, if any, protein for growth when they were fed in combination with casein (BF = 35%, casein = 65% of total dietary protein). Consumption patterns of breakfast foods with milk for individuals ranging in age from 2 to 37 years suggest a remarkably constant intake for each breakfast food. However, when consumed with milk, the protein contribution from the breakfast foods may be very different (values ranged from 21 to 64% of total protein). The data obtained infer the need for evaluating a protein product in a system which duplicates human consumption patterns and requirements as closely as possible.

© Copyright AACC International  | Contact Us - Report a Bad Link