Cereal Chem 47:513 - 521.  |  VIEW ARTICLE
Preparation and Evaluation of Popped Grains for Feed Use.

H. G. Walker, Jr., B. Lai, W. C. Rockwell, and G. O. Kohler. Copyright 1970 by the American Association of Cereal Chemists, Inc. 

Dry-heat expansion or "popping" of grains has been investigated as a method for increasing the digestibility of cereal grains for feedlot use. In-vitro data for different processing conditions show greatest starch digestibility associated with high initial moisture level and greatest degree of expansion. Comparison of in- vitro digestibility of popped milo with atmospheric-steamed and flaked or pressure-cooked and flaked milo indicates that the popped product is digested more slowly. Popping does not increase the amount of water- soluble material appreciably nor decrease the apparent availability of lysine, but does lower the amount of extractable protein. In-vivo ruminant feeding tests showed that popped grains performed as well as steamed and rolled or pressure-cooked and rolled grains.