WHEAT BRAN

WHEAT BRAN

Introduction

Bran is the outer layers of the wheat. Wheat bran is a by-product of wheat flour milling.

Wheat bran is a by-product of wheat milling industry. Milling of one million tons of wheat can yield 0.25 million tons of wheat bran. For example, in Finland, one of the biggest industrial mills: Fazer Mills and Mixes Ltd., produces around 20 000 tons of wheat bran every year. More than 95 % of it is used as animal feed. The price of the wheat bran is from 70 to 140 Euros per kilo, depending on its quality.

Wheat bran usually accounts for 14-19 % of the grains weight. It consists of outer layers. Germ can also be included in bran depending on the milling process. The composition of wheat bran depends greatly on wheat variety, cultivation conditions and separation methods. Separation methods determine how much starch is attached to the aleurone layer after the separation.

ü The Health benefits of Wheat Bran

• Wheat bran is high in protein, magnesium, manganese, niacin, phosphorus, zinc and vitamin B6, and is low in fat, with no cholesterol, and no sugar or sodium.

• Wheat bran is one of nature's richest sources of natural food fiber. It can help maintain normal bowel function and relieve occasional constipation, such as caused by changes in dietary habits or travel.

Ø Colon and Breast Cancer

Ø Heart Disease

Ø Control of the sugar levels in the blood

Ø Weight Loss

Ø Digestive Health

Ø It Adds Bulk and Speeds up Transit Time

Ø Control of cholesterol in blood:

Ø Constipation and Diverticular Disease

Ø Emotional Benefits

Ø Cosmetic

          Component

          Functionality

         Impact on health

      Dietary fiber

Increased viscosity in gut and reduced

postprandial glycemic response

Laxative effect, lowered blood cholesterol level.

Colon cancer prevention.

     Arabinoxylan

Oestrogenic effect/antitumour properties

Reduced risk of cardiovascular disease and

type II diabetes

      Lignans

Anticarcinogenic and antioxidant properties.

Inhibition of LDL oxidation

Reduced risk of breast, and prostate cancer

    Phenolic Compounds

Inhibits absorption of cholesterol in the

small intestine

Reduced risk of colon cancer and cardiovascular

disease

   Phytosterols, tocopherols

Inhibits cholesterol absorption

Reduced plasma cholesterol

AMRAT RAJ

BSc FINAL YEAR

INSTITUTE OF FOOD TECHNOLOGY

*Component*	*Functionality*	*Impact on health*
Dietary fiber	Increased viscosity in gut and reduced postprandial glycemic response	Laxative effect, lowered blood cholesterol level. Colon cancer prevention.
Arabinoxylan	Oestrogenic effect/antitumour properties	Reduced risk of cardiovascular disease and type II diabetes
Lignans	Anticarcinogenic and antioxidant properties. Inhibition of LDL oxidation	Reduced risk of breast, and prostate cancer
Phenolic Compounds	Inhibits absorption of cholesterol in the small intestine	Reduced risk of colon cancer and cardiovascular disease
Phytosterols, tocopherols	Inhibits cholesterol absorption	Reduced plasma cholesterol