The Relative Biological Values of the Proteins in Cereal Grains
- 1 November 1948
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 36 (5), 595-600
- https://doi.org/10.1093/jn/36.5.595
Abstract
The biological values of milled and whole cereal grains, fed at a 5% protein level, were determined by the Mitchell ('24b, '44) nitrogen balance method. The protein utilization for the milled cereal grains was as follows: Rice, 75.1; wheat, 60.0; rye, 63.1; and corn, 32.0. The findings for the whole cereal grains were: Rice, 80.0; wheat, 76.1; rye, 73.2; corn, 78.8; and rolled oats (oatmeal), 75.6.Keywords
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