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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
