Cereal Chem 44:48 - 60.  |  VIEW ARTICLE
Extensive Analyses of Flours and Millfeeds Made from Nine Different Wheat Mixes. II. Amino Acids, Minerals, Vitamins, and Gross Energy.

D. H. Waggle, M. A. Lambert, G. D. Miller, E. P. Farrell, and C. W. Deyoe. Copyright 1967 by the American Association of Cereal Chemists, Inc. 

Wheat, bran, shorts, red dog, germ, and flour from mixes of five hard red winter, two hard red spring, one white, and one soft red winter wheat were analyzed for 17 amino acids, 9 vitamins and related compounds, 15 minerals, and gross energy content. The amino acids, determined by ion-exchange chromatography, were lysine, histidine, arginine, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystine, valine, methionine, isoleucine, leucine, tyrosine, and phenylalanine. Vitamins and related materials determined were niacin, pantothenic acid, folic acid, thiamine, riboflavin, pyridoxine, alpha-tocopherol, betaine, and choline. Levels of these minerals were determined: Ca, P, K, Na, Mg, Zn, Fe, Mn, Cu, Se, B, Sr, Al, Ba, and Co. As is well known, millfeeds contained higher levels of vitamins, minerals, and amino acids than flour milled from the various wheats used.