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Nutritive value of wheat bran I.—Effects of fine grinding upon bran, and of added bran upon the protein quality of white flour
Author(s) -
Hutchinson J. B.,
Martin H. F.
Publication year - 1970
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740210311
Subject(s) - bran , food science , lysine , chemistry , weanling , sugar , biology , raw material , biochemistry , amino acid , endocrinology , organic chemistry
The addition of bran to a diet based upon white flour, and thereby deficient in lysine, improved the growth rate and food consumption of weanling rats on this diet, partly because of the supplementary effect of the lysine of the bran upon the protein of the flour. The increasing replacement of flour by bran continued to improve growth rate towards an upper value where much of the flour in the diet had been replaced. However, growth rates were still poor, and well below that attainable if flour without bran is supplemented with small amounts of lysine and threonine. Fine grinding of the bran affected neither growth rate nor food intake significantly in a 50 : 50 mixture of bran and flour, but it slightly depressed the apparent digestibility of the nitrogen of the diet.