The Nutritive Value of Cereal Breakfast Foods

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Abstract
The biological value of the proteins of three cereal breakfast foods and of milk was determined on rats by Mitchell's method. The proteins were fed on an approximately 5 per cent level. The cereals examined were Precooked Oats, Wheat Endosperm, and “Whole Wheat,” with a milk powder ration for comparison. The average biological values obtained from 6 to 8 periods on each food were 89 for milk, 82 for oats and 73 and 72 respectively for the two wheat preparations. The figures are in substantial agreement with those for similar foods obtained by other workers.

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