Determination of available lysine was used to assess the heat damage produced during the processing of cereals for infant foods. The infant cereals analysed were: wheat, 7 and 8 cereals, rice, rice±corn, rice±corn±soy and oat. Lysine losses during the toasting of ̄ours ranged between 14 and 29%. Roller-drying treatment caused considerable heat damage, with a 53% decrease of available lysine in ...
