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Bioavailability of biotin in wheat
Author(s) -
Bryden Wayne L,
Mollah Yasin,
Gill R J
Publication year - 1991
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.2740550212
Subject(s) - biotin , bioavailability , agronomy , vitamin , food science , whole wheat , absorption (acoustics) , chemistry , biology , biochemistry , bioinformatics , physics , acoustics
Abstract The bioavailability of biotin in wheat was determined by ileal digestibility in chickens. Only ⩽12% of the vitamin was available in a range of wheat cultivars, in contrast to almost 100% in maize. Grinding wheat or adding oat hulls to a wheat‐based diet did not improve the digestibility. The low digestibility of biotin was not associated with the biotin concentration, or other characteristics of the wheat grain. It was concluded that low availability in wheat results from the inability of birds to liberate biotin from wheat in a form suitable for absorption.