Premium
Influence of Cooked Wheat Bran on Bowel Function and Fecal Excretion of Nutrients
Author(s) -
YU M. H. M.,
MILLER L. T.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb15334.x
Subject(s) - bran , feces , zoology , chemistry , excretion , nutrient , food science , dietary fiber , biology , biochemistry , raw material , ecology , organic chemistry
The effect of cooked wheat bran on fecal wet and dry weight, fecal nutrients and transit time was investigated in 10 men. The study was divided into three 18‐day periods. Five subjects received the experimental diet supplemented with 15g (raw) of AACC wheat bran (B) served in a cooked form during the first period, no bran (NB) in the second, and B in the third. The remaining five subjects received, in order, NB, B, and NB. Fecal wet and dry weight were significantly higher (p < 0.05 and p < 0.01, respectively) when the subjects received B (172 ± 39 and 43 ± 3 g/day) than when they received NB (143 ± 34 and 36 ± 4). Fecal neutral detergent fiber (NDF) was significantly higher (p < 0.05) on B (8.3 ± 2.2 g/day) than on NB (5.1 ± 2.6 g/day). Fecal NDF correlated significantly (P < 0.05) with fecal wet and dry weights, and moisture. Bran induced significantly higher (p < 0.01) fecal losses of energy, nitrogen and ash, but these losses were too small to be important nutritionally.