Dietary fiber or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. It has two main components:
Raisin bran is a breakfast cereal containing raisins and wheat bran manufactured by several companies under a variety of brand names, including Kellogg's Raisin Bran, General Mills' Total Raisin Bran and Post Cereals' Post Raisin Bran.
Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains.
The Three Sisters are the three main agricultural crops of various indigenous groups in the Americas: winter squash, maize (corn), and climbing beans. Originating in Mesoamerica, these three crops were carried northward, up the river valleys over generations of time, far afield to the Mandan and Iroquois who, among others, used these "Three Sisters" as trade goods.
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
The germ of a cereal is the reproductive part that germinates to grow into a plant; it is the embryo of the seed. Along with bran, germ is often a by-product of the milling that produces refined grain products. Cereal grains and their components, such as wheat germ oil, rice bran oil, and maize, may be used as a source from which vegetable oil is extracted, or used directly as a food ingredient. The germ is retained as an integral part of whole-grain foods. Non-whole grain methods of milling are intended to isolate the endosperm, which is ground into flour, with removal of both the husk (bran) and the germ. Removal of bran is aimed at producing a flour with a white rather than a brown color, and eliminating fiber, which reduces nutrition. The germ is rich in polyunsaturated fats and so germ removal improves the storage qualities of flour.
Phytic acid is a six-fold dihydrogenphosphate ester of inositol, also called inositol hexakisphosphate (IP6) or inositol polyphosphate. At physiological pH, the phosphates are partially ionized, resulting in the phytate anion.
Rice bran oil is the oil extracted from the hard outer brown layer of rice called chaff. It is known for its high smoke point of 232 °C (450 °F) and mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying. It is popular as a cooking oil in several Asian countries, including Bangladesh, Japan, India, and China.
Kellogg's Complete Wheat Bran Flakes is a breakfast cereal containing 100% of the United States' Recommended Dietary Allowance of eleven vitamins and minerals, including vitamins B1, B3, B5, B6, B12, C, E, and Iron, Riboflavin, Folic Acid, and Zinc. One 3/4 cup serving contains 3 grams of protein, 5 grams of dietary fiber and 90 calories, 5 of which come from fat. Kellogg's Complete contains no cholesterol.
Rice bran wax is the vegetable wax extracted from the bran oil of rice.
Aleurone is a protein found in protein granules of maturing seeds and tubers. The term also describes one of the two major cell types of the endosperm, the aleurone layer. The aleurone layer is the outermost layer of the endosperm, followed by the inner starchy endosperm. This layer of cells is sometimes referred to as the peripheral endosperm. It lies between the pericarp and the hyaline layer of the endosperm. Unlike the cells of the starchy endosperm, aleurone cells remain alive at maturity. The ploidy of the aleurone is (3n) as a result of double fertilization.
Refined grains, in contrast to whole grains, refers to grain products consisting of grains or grain flours that have been significantly modified from their natural composition. The modification process generally involves the mechanical removal of bran and germ, either through grinding or selective sifting. Further refining includes mixing, bleaching, and brominating; additionally, thiamin, riboflavin, niacin, and iron are often added back in to nutritionally enrich the product. Because the added nutrients represent a fraction of the nutrients removed, refined grains are considered nutritionally inferior to whole grains. However, for some grains the removal of fiber coupled with fine grinding results in a slightly higher availability of grain energy for use by the body. Furthermore, in the special case of maize, the process of nixtamalization yields a considerable improvement in the bioavailability of niacin, thereby preventing pellagra in diets consisting largely of maize products.
Diferulic acids (also known as dehydrodiferulic acids) are organic compounds that have the general chemical formula C20H18O8, they are formed by dimerisation of ferulic acid. Curcumin and curcuminoids, though having a structure resembling diferulic acids', are not formed that way but through a condensation process. Just as ferulic acid is not the proper IUPAC name, the diferulic acids also tend to have trivial names that are more commonly used than the correct IUPAC name. Diferulic acids are found in plant cell walls, particularly those of grasses.
Maize, also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences and separate ovuliferous inflorescences called ears that yield kernels or seeds, which are fruits.
A flour tortilla is a type of soft, thin flatbread made from finely ground wheat flour from Mexico.
A maize milling machine is a machine for processing maize or corn for safe consumption, such as for daily food use.
8,5'-Diferulic acid is a non cyclic type of diferulic acid. It is the predominant diferulic acid in sugar beet pulp. It is also found in barley, in maize bran and rye. 8-5'-Diferulic acid has also been identified to be covalently linked to carbohydrate moieties of the arabinogalactan-protein fraction of gum arabic.
Decarboxylated 8,5'-diferulic acid is a molecule included in the group but is not a true diferulic acid. It is found in maize bran.
