The relationships among available lysine, lignin, Hunter L values, and in vitro protein digestibility for selected wheat‐based breakfast cereals were evaluated. Cereals processed by extrusion had lower loss of available lysine than did cereals processed by extrusion puffing or flaking and toasting. Hunter L values were positively correlated with all measures of lysine availability and protein digestibility except PPDR and negatively correlated with lignin of the cereals.
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McAuley et al. (1987) studied this question.
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