Table 1.
Nutritional compositions of cereal bran by-products derived from rye, wheat, and oat grains, g 100 g−1 DW.
| Major Nutrient Profiles, g 100 g−1 DW | ||||||
|---|---|---|---|---|---|---|
| Type of Bran | Moisture, % | Crude Carbohydrates |
Starch | Crude Lipids |
Crude Proteins |
Dietary Fiber |
| Wheat | 11.9 ± 0.2 a | 20.3 ± 0.4 c | 8.7 ± 0.0 c | 4.5 ± 0.1 b | 16.2 ± 0.4 a | 46.5 ± 2.1 a |
| Rye | 11.7 ± 0.2 a | 30.9 ± 0.5 b | 18.6 ± 0.0 b | 3.8 ± 0.1 c | 16.9 ± 0.5 a | 36.0 ± 1.9 b |
| Oat | 12.4 ± 0.3 a | 50.0 ± 0.9 a | 47.6 ± 0.9 a | 6.7 ± 0.5 a | 14.0 ± 0.7 b | 14.0 ± 1.7 c |
Note: Values are means ± SD values of triplicates (n = 3). Means within the same column with different superscript letters (a, b, and c) are significantly different at p ≤ 0.05; DW—dry weight; SD—standard deviation.