Effect of micro grinding on physicochemical properties and fiber content of wheat bran

Wheat as a major component of human diet is made up of bran layers rich in dietary fiber, starchy endosperm and fatty germ. Wheat bran is a by-product of the milling industry and as a rich source of dietary fiber plays an important role in preventing a variety of diseases. In the study, effect of fine grinding on the physicochemical composition and fiber content of different fractions were studied. Ground bran were classified into four different fraction based on granulometry and specifications of each fraction was determined. With increasing particle size of bran fractions, darkness and ash percent increased while protein and fat percents decreased. Starch content decreased with increasing particle size. Fiber components (crude fiber, NDF, ADF, ADL) increased with increasing particle size of bran. The maximum percent of crude fiber (14.0), NDF (56.7), ADF (17.7) were found in 250-355 and the minimum percent of crude fiber (7.8), NDF (32.3), ADF (9.7) were in