Abstract
Milk protein is easily digestible. However, some plant‐based dietary fibres (DF) could impact protein bioavailability. The effect of DF fortification on the true protein digestibility (TPD) of milk was evaluated following the rat balance method. Four groups of rats were fed four different diets. Three diets comprised milk protein as a source of protein along with either DF Blend I (a mix of psyllium husk, oat fibre, microcrystalline cellulose and inulin) or Blend II (psyllium husk, oat bran, wheat fibre and inulin) or cellulose (as control). The fourth group was nitrogen‐free with cellulose (5%). The TPD of milk remained statistically unaffected (ANOVA, P > 0.05), indicating that DF blends are suitable for milk fortification.
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