NUTRITIONAL PROFILE OF A FRACTION FROM AIR-CLASSIFIED BRAN OBTAINED FROM A HARD RED WHEAT

Pooled coarse and fine bran (12.5% of the kernel weight) from a hard r ed winter wheat was air-classified to identify a fraction rich in nutr ients. Compared to the original bran, the identified fraction (yield 1 4%) contained more protein (22.1% vs. 14.9%), ash (14.7% vs. 6.9%), fa t (6.1% vs. 2.7%), and soluble fiber (5.2% vs. 2.4%), but less total f iber (24.9% vs. 49.2%). This fraction also contained 24% more Ca, 76% more K, 89% more Zn, 107% more Cu, 109% more Fe, 123% more Mg, 142% mo re P, 44% more riboflavin, 94% more thiamin, and 117% more niacin than the original bran. All essential amino acids were also present in hig her amounts (lysine by 44%) in the identified fraction. The protein ef ficiency ratio of the identified bran fraction measured 1.8 (casein, 2 .5), the apparent protein digestibility 82.6% (casein, 90.8%) and the carcass nitrogen retention 43.8% (casein, 57.4%). Because this fractio n is low in fiber, it may be more functional for use in bakery foods t han the original bran.