Table 3.
Content of proximate components, phytic acid and minerals of the different rye and wheat bran samples
| Brana | Rye 1 | Rye 2 | Rye 3 | Rye 4 | Rye 5 | Rye 6 | Wheat 1 | Wheat 2 |
|---|---|---|---|---|---|---|---|---|
| Protein (g/100 g DM) | 14.4 | 16.2 | 16.5 | 15.2 | 18.0 | 17.7 | 15.2 | 16.9 |
| Fat (g/100 g DM) | 3.9 | 4.6 | 4.3 | 4.6 | 4.1 | 4.6 | 5.6 | 5.6 |
| Starch (g/100 g DM) | 28.3 | 17.1 | 24.5 | 17.6 | 19.0 | 13.2 | 8.8 | 24.8 |
| Total dietary fibre (g/100 g DM) | 41.1 | 46.6 | 42.1 | 46.8 | 42.3 | 47.5 | 53.1 | 39.9 |
| Arabinoxylan (g/100 g DM) (Ara/Xyl) | 20.6 (0.59) | 25.1 (0.42) | 21.5 (0.45) | 24.3 (0.50) | 22.2 (0.36) | 24.9 (0.36) | 29.8 (0.50) | 22.4 (0.53) |
| β-Glucan (g/100 g DM) | 4.2 | 4.5 | 4.3 | 4.9 | 4.8 | 5.3 | 2.6 | 2.2 |
| Cellulose (g/100 g DM) | 5.5 | 6.0 | 5.6 | 6.5 | 5.0 | 5.9 | 12.1 | 9.3 |
| Klason lignin (g/100 g DM) | 3.5 | 4.4 | 4.1 | 4.4 | 3.7 | 4.5 | 4.9 | 3.3 |
| Fructan (g/100 g DM) | 7.2 | 6.6 | 6.6 | 6.7 | 6.6 | 6.9 | 3.7 | 2.8 |
| Phytic acid (g/100 g DM) | 1.38 | 3.02 | 2.70 | 2.48 | 3.34 | 3.76 | 4.19 | 3.48 |
| Ash (g/100 g DM) | 2.8 | 5.2 | 4.6 | 4.5 | 5.6 | 6.2 | 6.5 | 5.5 |
| Phosphorus (mg/100 g DM) | 560 | 1,090 | 980 | 970 | 1,200 | 1,350 | 1,390 | 1,240 |
| Phytic acid phosphorus (mg/100 g DM) | 390 | 850 | 760 | 700 | 940 | 1,060 | 1,180 | 980 |
| Potassium (mg/100 g DM) | 860 | 1,480 | 1,370 | 1,330 | 1,540 | 1,790 | 1,760 | 1,530 |
| Magnesium (mg/100 g DM) | 140 | 330 | 260 | 260 | 360 | 380 | 430 | 360 |
| Calcium (mg/100 g DM) | 80 | 100 | 100 | 110 | 90 | 100 | 100 | 100 |
| Sodium (mg/100 g DM) | 4 | 3 | 9 | 7 | 4 | 12 | 15 | 8 |
| Manganese (mg/100 g DM) | 7 | 7 | 7 | 7 | 8 | 7 | 7 | 7 |
| Zinc (mg/100g DM) | 5 | 7 | 7 | 6 | 7 | 7 | 6 | 7 |
| Iron (mg/100g DM) | 5 | 9 | 7 | 8 | 9 | 9 | 9 | 11 |
| Copper (mg/100g DM) | 0.6 | 1.3 | 0.9 | 0.9 | 1 | 1.1 | 1.5 | 1.4 |
aThe moisture contents of the brans ranged 7.3–9.4%.