Abstract
The concentrations of thiamin, riboflavin, and vitamin B-12 in fermented grain products from white wheat, red wheat, corn, milo, and barely were assayed microbiologically. Vitmain B-12 was produced during the fermentation and was present at levels of 190-560 ng/100 g distillers’grain (dwb). the effects of five different drying methods and of pH prior to drying the fermented mash on the levels of these three vitamins were determined for distillers’dried grains produced from white wheat. Thiamin was most labile during liquefaction and to the drying process. Relatively large amounts of these three vitamins were lost if the soluble solids were not recovered in the finished product.
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