Cereal Chem 61:350 - 352.  |  VIEW ARTICLE
Effect of Variety and Growing Year on the Constituents of Durum Bran Fiber.

W. H. Kunerth and V. L. Youngs. Copyright 1984 by the American Association of Cereal Chemists, Inc. 

Whole meal and bran from five varieties of durum wheat comparably grown during three years were studied to determine the fibrous composition of durum whole meal and of bran originating from milling durum wheat into semolina. The Southgate procedure for unavailable carbohydrates was modified to obtain the following values (mean percent +/- standard deviation) for the components of dietary fiber in bran and in whole meal, respectively; water-soluble noncellulosic polysaccharides (NCP) 0.6 +/- 0.3 and 0.2 +/- 0.1; water-insoluble NCP 23.6 +/- 1.6 and 6.7 +/- 0.3; cellulose 10.4 +/- 0.9 and 2.7 +/- 0.2; and lignin 3.6 +/- 0.4 and 0.6 +/- 0.1. In addition, the effects of variety and growing year were calculated. Variety and growing year significantly affected protein, ash, insoluble dietary fiber, percent extraction by 85% methanol, starch, water-insoluble NCP and cellulose contents in bran, and protein, ash, crude fat, and cellulose contents in whole meal. Variety had a significant effect on crude fat content in bran and on the insoluble dietary fiber content of whole meal. Growing year had significant effects on the water-soluble NCP content of bran, and on the lignin and percent extraction by 85% methanol in whole meal.