Abstract: The nutritive value of flaked grain can be quantified by measuring starch availability, degree of processing, and the percentage of gelatinized starch in relation to the total amount and availability of starch in the whole (unprocessed) grain. A laboratory method is described for measuring the degree of processing and starch gelatinization. The method utilizes the differences in reaction rates between corn starch and gelatinized corn starch, for example. The method involves determining the relationship between glucose yield and gelatinized starch percent of known reference standards and flaked grain samples. The data are then used to provide valuable information used to adjust milling practices.