Off-campus UNL users: To download campus access dissertations, please use the following link to log into our proxy server with your NU ID and password. When you are done browsing please remember to return to this page and log out.
Non-UNL users: Please talk to your librarian about requesting this dissertation through interlibrary loan.
Wheat, corn and rice in human nutrition: Sources of selected B complex vitamins and fiber
Abstract
The overall objective of the present project was to evaluate selected parameters associated with wheat, corn, and rice as sources of thiamin, niacin, and pantothenic acid for humans in relationship to dietary contents of dietary fiber. To achieve this objective, three separate studies were conducted. These included a mouse bioassay, a human bioassay, and a human acceptability evaluation of cereals. The objective of the mouse bioassay was to compare polished and unpolished rice, whole wheat, and two enriched wheat products as sources of thiamin, niacin, and pantothenic acid. In the mouse bioassay, six different cereals were compared. Products employed included polished and unpolished rice and wheat, and commercial products (couscous and rice-shaped wheat pasta) formulated from enriched extracted wheat flour. B vitamin utilization, as well as feed intake and body weight gain, were measured. Impaired utilization of three B vitamins was observed in unpolished products, either rice or wheat. Processed wheat products were better sources of the three B vitamins than were the whole wheat products. In the second study, the B vitamin status of human adults was compared when corn brans produced by the wet milling and dry milling processes were fed for 8 weeks. Two grind sizes of bran were fed. Dietary fiber from bran exerted an adverse effect on vitamin utilization. Particle size and milling procedures also influenced the vitamin utilization. Wet-milled corn bran a had greater negative effect on vitamin utilization than did dry-milled corn bran. In the last study, the acceptability of several wheat products were evaluated as rice replacements using graduate student representatives from different population groups. Products evaluated included boiled/steamed whole kernel wheat, couscous, rice-shaped wheat pasta, and bulgur. Acceptability was judged by panels. Best scores were given to the rice-shaped wheat pasta and couscous.
Subject Area
Nutrition|Livestock|Food science
Recommended Citation
Yu, Bog-Hieu, "Wheat, corn and rice in human nutrition: Sources of selected B complex vitamins and fiber" (1989). ETD collection for University of Nebraska-Lincoln. AAI9004710.
https://digitalcommons.unl.edu/dissertations/AAI9004710