CONTENT OF NUTRIENTS AND LIGNANS IN ROLLER MILLED FRACTIONS OF RYE

Rye grain was roller milled into six flour fractions (607 g kg(-1)), a short (341 g kg(-1)) and a bran (52 g kg(-1)) in a Buhler laboratory mill. In the different flours (F1-F6) a progressive increase in ash (4 -13 g kg(-1)), crude protein (39-87 g kg(-1)) and crude fat (5-17 g kg (-1)) concentration was found and a corresponding decrease in starch ( 853-699 g kg(-1)) concentration. Total dietary fibre (55-109 g kg(-1)) constituents and the lignans, matairesinol (0.05-0.22 mg kg(-1)) and secoisolariciresinol (0.21-0.38 mg kg(-1)), showed a different distrib ution with a maximal concentration in F5. The short and bran had highe r concentrations of ash, crude protein, crude fat, dietary fibre compo nents and lignans but a lower concentration of starch than the flours. Compared to the short, the bran contained more of all constituents an alysed except mixed-linked beta-glucan and starch. A very high proport ion of total dietary fibre components of the rye, such as arabinoxylan (72%), cellulose (76%) and Klason lignin (79%) as well as of mataires inol (87%) and secoisolariciresinol (73%), was found in the short and bran together.