Relative Protein Efficiency Ratios for Wheat-Based Breakfast Cereals

Male weanling rats were subjected to standard 28-day PER trials following the outline by the AOAC (1984) except that the diets contained 8.5% protein (N × 6.25) as one of six wheat-based breakfast cereals, white flour, whole wheat flour or casein. One of the cereals was an extrusion puffed product, three were flaked and toasted cereals and two were extruded cereals. Of the two extruded cereals, one was lightly toasted and the other was more heavily toasted. Relative PER (R-PER) was lowest for the puffed cereal (- 15.3) and highest for the extruded-lightly toasted cereal (69.9). R-PER for the flaked cereals ranged from 1.7 to 16.3; the other extruded cereal had a R-PER of 2.8 and each of the two flours had a R-PER of 42.9.