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Journal of Nutrition Vol. 36 No. 5 November 1948, pp. 595-600
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The Relative Biological Values of the Proteins in Cereal Grains1

Barnett Sure and Frances House

Department of Agricultural Chemistry, University of Arkansas, Fayetteville

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.

1 Research paper No. 863 Journal Series, University of Arkansas. Published with the approval of the Director of the Arkansas Agricultural Experiment Station.

Manuscript received 29 May 1948.




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