TY  - JA
AU  - Hegedüs,M.
AU  - Pedersen,B.
AU  - Eggum,B.O.
TI  - The influence of milling on the nutritive value of flour from cereal grains: 7. Vitamins and tryptophan
SN  - 0921-9668
PY  - 1985///
CY  - Netherlands
PB  - Springer
KW  - Milling
KW  - AGROVOC
KW  - Nutritive value
KW  - Flours
KW  - Cereals
KW  - Vitamins
KW  - Tryptophan
N1  - Peer review
N2  - Rye, wheat, barley, rice, maize and sorghum were milled into more or less refined fractions, and the content of thiamin, riboflavin, vitamin B6, folate, biotin, niacin and tryptophan were determined. Differences in vitamin content between the different cereal grains were rather small. Refining resulted in marked losses of all vitamins studied. On average, 70%–80% of the vitamins were lost during the milling process. The lowest vitamin content was found in highly refined rice, containing only about 5% of the folate and 10% of the niacin present in brown rice. Maize had a low content of tryptophan, and the concentration was greatly reduced by degerming. For the other cereal grains, milling had only a slight effect on tryptophan concentrations
T2  - Plant Foods for Human Nutrition
DO  - https://doi.org/10.1007/BF01092134
ER  -