The influence of milling on the nutritive value of flour from cereal grains. 7. Vitamins and tryptophan |
| |
| Authors: | M Hegedüs Birthe Pedersen Dr B O Eggum |
| |
| Institution: | (1) Department of Animal Nutrition, University of Veterinary Science, Pf. 2, H-1400 Budapest, Hungary;(2) Department of Animal Physiology and Chemistry, National Institute of Animal Science, Rolighedsvej 25, DK-1958 Copenhagen V, Denmark |
| |
| Abstract: | Rye, wheat, barley, rice, maize and sorghum were milled into more or less refined fractions, and the content of thiamin, riboflavin, vitamin B6, folate, biotin, niacin and tryptophan were determined. Differences in vitamin content between the different cereal grains were rather small. Refining resulted in marked losses of all vitamins studied. On average, 70%–80% of the vitamins were lost during the milling process. The lowest vitamin content was found in highly refined rice, containing only about 5% of the folate and 10% of the niacin present in brown rice. Maize had a low content of tryptophan, and the concentration was greatly reduced by degerming. For the other cereal grains, milling had only a slight effect on tryptophan concentrations. |
| |
| Keywords: | vitamins tryptophan cereals milling |
| 本文献已被 SpringerLink 等数据库收录！ |
|
