Cereal Chem 46:301 - 303.  |  VIEW ARTICLE
Improved Nutrient Utilization from Wheat Subjected to Autoclaving and Freezing.

S. El- Lakany, J. Biely, and B. E. March. Copyright 1969 by the American Association of Cereal Chemists, Inc. 

The nutritional availability of wheat which had been subjected to autoclaving and freezing, respectively, was compared to that of raw wheat. Nutritional availability was estimated in terms of the metabolizable energy content of the wheat for chicks. Autoclaving for 60 min. at 15 lb. pressure or freezing for 5 days at - 4 C. significantly increased the metabolizable energy values of the wheat samples under test.