Compositional Analysis of Whole Grains, Processed Grains, Grain Co-Products, and Other Carbohydrate Sources with Applicability to Pet Animal Nutrition.

Alison N Beloshapka,Preston R Buff,George C Fahey,Kelly S Swanson

doi:10.3390/foods5020023

Alison N Beloshapka, Preston R Buff + Show 2 more

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https://doi.org/10.3390/foods5020023

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Abstract

Our objective was to measure the proximate, starch, amino acid, and mineral compositions of grains, grain co-products, and other carbohydrate sources with potential use in pet foods. Thirty-two samples from barley (barley flake, cut barley, ground pearled barley, malted barley, whole pearled barley, pearled barley flakes, and steamed rolled barley); oats (groats, ground oatmeal, ground steamed groats, instant oats, oat bran, oat fiber, oat flour, quick oats, regular rolled oats, steamed rolled oat groats, and steel cut groats); rice (brown rice, polished rice, defatted rice bran, and rice flour); and miscellaneous carbohydrate sources (canary grass seed, hulled millet, whole millet, quinoa, organic spelt hull pellets, potato flake, sorghum, whole wheat, and whole yellow corn) were analyzed. Crude protein, amino acid, fat, dietary fiber, resistant starch, and mineral concentrations were highly variable among the respective fractions (i.e., barley flake vs. malted barley vs. steamed rolled barley) as well as among the various grains (i.e., barley flake vs. brown rice vs. canary grass seed). These ingredients not only provide a readily available energy source, but also a source of dietary fiber, resistant starch, essential amino acids, and macrominerals for pet diets.

Highlights

According to the American Association of Cereal Chemists (AACC), whole grains are defined as the intact, ground, cracked, or flaked caryopsis, which consists of starchy endosperm, germ, and bran portions that are similar to the intact caryopsis, and may be malted or sprouted, as long as labeled as such [1]
The whole grains studied varied when compared to their respective fractions as well as compared to other grains
The samples evaluated in this study included a variety of carbohydrate and fiber sources including: whole grains, grain fractions, processed grains, and other carbohydrate sources, such as potato flakes

Summary

Introduction

According to the American Association of Cereal Chemists (AACC), whole grains are defined as the intact, ground, cracked, or flaked caryopsis, which consists of starchy endosperm, germ, and bran portions that are similar to the intact caryopsis, and may be malted or sprouted, as long as labeled as such [1]. The endosperm is the largest portion of the grain and contains carbohydrates, proteins, vitamins, and minerals. The germ is known as the embryo and contains vitamins, some protein, minerals, and fats. The bran portion is the outer covering of the grain, which protects the germ and endosperm. It contains phenolic compounds, vitamins, and minerals [2]. Whole grains, processed grains, and grain components vary greatly in their macronutrient and micronutrient composition and include a variety of bioactive compounds such as fiber, folate, phenolic compounds, lignans, and sterols [3]

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