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NUTRITIVE VALUE OF BREAKFAST CEREAL‐MILK COMBINATIONS
Author(s) -
WOMACK MADELYN,
VAUGHAN DAVID A.,
MILLER LARRY R.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02897.x
Subject(s) - food science , breakfast cereal , milk protein , allowance (engineering) , chemistry , protein quality , mathematics , zoology , biology , mechanical engineering , engineering
The protein quality of 11 breakfast cereal‐milk mixtures combined as normally eaten (1 oz cereal and 4 oz fluid milk) was determined by using a modified slope‐ratio assay. Slope ratios (milk = 100) of three of the mixtures (oatmeal‐milk, cream of rice‐milk and shredded wheat‐milk) were higher than that of milk alone. Using protein content and slope ratios it was calculated that 1 oz of the various cereals could increase potential protein value over that of milk alone by 26 to 117%, and that some of the mixtures could supply as much as 22% of the recommended daily allowance for an 8–10‐yr‐old child. It is suggested that information of this sort combining the protein quality of food mixtures as eaten with the protein content of a serving would be welcomed by consumers.