Cereal Chem 46:313 - 316.  |  VIEW ARTICLE
Comparative Protein Quality of Triticale, Wheat, and Rye.

J. E. Knipfel. Copyright 1969 by the American Association of Cereal Chemists, Inc. 

The protein qualities of triticale, wheat, and rye were evaluated, with growing rats as test subjects. The Protein Efficiency Ratio (PER) of triticale was equal to the PER of rye, whereas that of wheat was significantly lower than PER of the other two cereals. Supplementation of 5% triticale protein with 5% casein raised the PER to a value equal to that of casein. A similar increase in PER was obtained when rye was supplemented with casein, whereas the PER of wheat supplemented with casein was lower than that of supplemented rye, triticale, or of casein fed alone. Examination of amino acid concentrations in test diets and in blood plasma of rats fed these diets indicated that lysine was severely limiting in triticale and wheat, and less limiting in rye. Further amino acid limitations were not determined. The superiority of triticale to wheat was believed to be due to a higher content of lysine and sulfur amino acids. Triticale was proposed to be a potentially useful cereal for human consumption, although further studies on its nutritive value are necessary.