The Nutritive Value of Protein

Abstract

Several oat products processed by different commercial procedures, as well as home cooked oatmeal, have been tested for their relative protein quality by a rat growth method. The protein efficiency calculated from the gain in body weight per gram of protein consumed indicates ordinary household preparation of oatmeal, precooking of oat flour by the drum dried process and toasting of an extruded oat flour product does not cause any impairment of the protein quality. Processing by means of the explosion technique does cause considerable damage to the protein quality of oat products.