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The Nutritive Value of Cereal Breakfast Foods

III. The Rate of Digestion and Absorption as Determined by Experiments on Rats

(From the Department of Vital Economics, University of Rochester, Rochester, N. Y.)

By a method described, the rate of passage of cereals from the stomach and the speed of absorption from the intestinal tract of rats were studied. Two wheat cereals, one bland, (Wheat Endosperm) the other containing a small amount of bran ("Whole Wheat"), and Precooked Oats were employed, after 15 minutes cooking. When finely ground, the cereals left the stomach more rapidly than in the granular manufactured form probably because when finely comminuted there was less tendency to form a gummy gelatinous mass. The addition of bran had little if any effect in slowing the rate of stomach emptying in the case of the finely ground materials; there was evidence that the bran particles might even accelerate stomach passage of a compact and glue-like cereal preparation. Physical consistency, rather than the presence of roughage, seems to determine the time of sojourn of cereal in the rat's stomach.