Background and objectives: Ready-to-eat cereal-based foods like quick-cooking oatmeal are commonly available in the market often highlighting the levels of nutrients and the effects of dietary fiber. Information about the proteins in these foods is limited to content only. This study measured two health-related bioactivities of the salt-soluble proteins in commercially available oatmeal using in vitro assays.Soluble proteins and their peptic hydrolysates extracted from raw and cooked commercially available oatmeal were analyzed for their in vitro α-amylase inhibitory ac-