Addition Of Bran Research Articles

Sequential fractionation and characterization of lignin and cellulose fiber from waste rice bran

Abstract Cellulose and lignin were simultaneously isolated from rice bran is an interesting and alternative renewable materials synthesis for industrial application. In the present research, acid pre-treatment (AT) (85 % organic acid, 80 °C, 120 min) has been proposed for the fractionation of lignin from rice bran (RB). After end of the pre-treatment, residual RB was further submitted to bleaching treatment (BT) (1.7 % sodium chlorite, 60 °C, 120 min) for fractionation of cellulose fibres. The isolated lignin structure was extensively characterized using UV–vis spectroscopy, Fourier-transform infrared spectroscopy (FT-IR) and matrix assisted laser desorption/ionisation-time of flight-mass spectrometry (MALDI-TOF-MS). In addition, surface morphology and surface elemental composition of untreated rice bran (UT-RB), acid treated rice bran (AT-RB) and bleaching treatment rice bran (BT-RB) were performed by X-ray photoelectron spectroscopy (XPS), SEM, XRD and FTIR. Fractionated lignin and cellulose fibres could be used as feedstock in the integrated biorefineries application.

Dietary Fibres Differentially Impact on the Production of Phenolic Acids from Rutin in an In Vitro Fermentation Model of the Human Gut Microbiota.

Polyphenols are often ingested alongside dietary fibres. They are both catabolised by, and may influence, the intestinal microbiota; yet, interactions between them and the impact on their resultant microbial products are poorly understood. Dietary fibres (inulin, pectin, psyllium, pyrodextrin, wheat bran, cellulose—three doses) were fermented in vitro with human faeces (n = 10) with and without rutin (20 µg/mL), a common dietary flavonol glycoside. Twenty-eight phenolic metabolites and short chain fatty acids (SCFA) were measured over 24 h. Several phenolic metabolites were produced during fibre fermentation, without rutin. With rutin, 3,4-dihydroxyphenylacetic acid (3,4diOHPAA), 3-hydroxyphenylacetic acid (3OHPAA), 3-(3 hydroxyphenyl)propionic acid (3OHPPA) and 3-(3,4-dihydroxyphenyl)propionic acid (3,4diOHPPA; DOPAC) were produced, with 3,4diOHPAA the most abundant, confirmed by fermentation of 13C labelled quercetin. The addition of inulin, wheat bran or pyrodextrin increased 3,4diOHPAA 2 2.5-fold over 24 h (p < 0.05). Rutin affected SCFA production, but this depended on fibre, fibre concentration and timepoint. With inulin, rutin increased pH at 6 h from 4.9 to 5.6 (p = 0.01) but increased propionic, butyric and isovaleric acid (1.9, 1.6 and 5-fold, p < 0.05 at 24 h). Interactions between fibre and phenolics modify production of phenolic acids and SCFA and may be key in enhancing health benefits.

Influence of rice bran and corn bran addition on the selected properties of tarhana, a fermented cereal based food product

The main objective of this study was improving nutritional composition and functionality of tarhana, a fermented food product, with dietary fiber sources. For this purpose, two different by-products; rice bran (RB) and corn bran (CB) were used in tarhana formulation at the levels of 5, 10 and 15% and some physical, chemical, microbiological, functional and sensory attributes were examined. 15% RB added tarhana contained higher levels of ash, protein, fat content, antioxidant activity and total phenolic compounds (3.64%, 16.39%, 6.91%, 59.40% and 142.4 mg/100 g respectively) whereas the highest cellulose content was observed with 15% CB substitution (2.37%). Moreover 10% and 15% CB supplementation resulted in an increase in Lactobacillus spp. and Streptococcus spp. counts. L* values decreased with CB and especially substitution level higher than 10% decreased a* and b* values of samples. Control exhibited higher viscosity values than others. The end product was affected by enrichment with brans and overall acceptability results showed that RB addition had an unpalatable effect whereas CB added samples gained similar scores with control.

Confocal Laser Scanning Microscopy and Image Analysis for Elucidating Crumb and Crust Microstructure of Bran-Enriched South African Fried Dough and Batter

A double staining protocol for image acquisition using confocal microscopy (CLSM) coupled with image analysis was employed to elucidate the crust and cross-sectional properties of fried dough. Penetrated oil by image analysis (POia), porosity and pore features were quantified from the cross-section micrographs. Crust surface roughness was measured using fractal metrics and fat content was determined by solvent extraction using the American Association of Cereal Chemists method. Crumb porosity ranged between 54.94%–81.84% and reduced (p < 0.05) with bran addition. Crumb pore sizes ranged from 0–475 µm with <1 circularity, indicating elliptical shape. POia values were notably higher (p < 0.05) than PO by Soxhlet extraction (POsox), except for wheat bran (WB) fried dough where the values of POia and POsox were closely ranked. The linear effect of initial moisture content and bran concentration showed a significant impact on the image properties. The mean fractal dimension (FD) decreased as initial moisture increased. The addition of WB caused a significant reduction in the FD of fried dough, while the opposite effect was noted for its oat bran counterpart. Due to non-collinearity of image properties (FD, POia and porosity), data were fitted to cubic polynomial regression with R2 values > 0.70. CLSM and image analysis were effective in measuring oil absorption and interpreting crumb properties of fried dough. The protocol used in this study can be applied to other thick deep-fried foods for qualitative observation and quantitative measurement of a specific physical or chemical property.

Influence of full fat rice bran from Ethiopian rice milling industries on nutritional qualities, physicochemical and sensory properties of bread and biscuits

Combining cheaper crop byproducts with main food ingredients is suitable for developing affordable food products for low-income consumers such as Ethiopia, where food security is a critical issue. Rice bran is one of the byproducts of rice milling and is an excellent source of macro and micronutrients for humans. This research investigated the effect of full fat rice bran flour on rheological properties of the composite flour dough, physicochemical and sensory properties of value added food products—bread and biscuits. In such a way, the study determined the optimum blend ratio of full fat rice bran and wheat flour for production of bread and biscuits with acceptable properties. Microwave stabilized full fat rice bran flour was mixed with commercial wheat flour at (5, 10, 15, and 20%) and (5, 10, 15, 20, 25 and 30%) to develop bread and biscuits respectively. Rheological studies show that rice bran addition increased dough development time and degree of softening and reduced water absorption and stability time. The results of this study show that the proximate composition (crude protein, crude fat, crude fiber and ash) and mineral contents (potassium (K), sodium (Na), calcium (ca.), iron (Fe) and zinc (Zn)) of full fat rice bran flour is significantly (P < 0.05) higher than that of wheat flour. This eventually resulted in a significant increase (P < 0.05) in these proximate composition and mineral contents as supplementation level of full fat rice bran flour increased in both bread and biscuits. It is also evidently clear from results of this study that full fat rice bran can be added to wheat flour up to 10% for bread and 20% for biscuits productions with acceptable physicochemical and sensory attributes.

Fish Feed Formulation with the Addition of Sludge of Dairy Wastewater and Fermented Wheat Bran

HighlightColloids in dairy wastewater could be destabilized by adding ferric chlorideAspergillus niger could increase protein and decreased the crude fiber in wheat branWheat bran fermentation could be carried out in room temperature during three daysFish feed formulation was conducted by solving simultaneous linear equationsSludge of dairy wastewater and fermented wheat bran could be utilized as fish feedAbstractDairy wastewater contains suspended solids, which are very difficult to settle naturally. This waste could be treated by using ferric chloride, due to its ability to bind suspended solid and to form brown solid of Iron (III) hydroxide. The optimal amount of FeCl3 in coagulating dairy wastewater was 0.15 g of FeCl3 for every 250 mL of wastewater. This sludge could be utilized into something useful for the organism. The sludge of dairy wastewater could be mixed with other ingredients to make fish feed. Wheat bran, one of the ingredients used to make fish feed, was fermented using Aspergillus niger to increase the crude protein content and to lower crude fiber content. The addition of fermented wheat bran in fish feed formulation could increase the crude protein content in feed B (which had 0.085% iron) by 5.78% and feed C (which had 1.703% iron) by 5.17%. By using simultaneous linear equations, fish feed formulation was conducted by adding sludge of dairy wastewater, fermented wheat bran, rebon flour, starch, and vitamin C. In this research, two variations of fish feeds were made (feed B and feed C). The results indicated that feed B and feed C had better stability and buoyancy than feed A, as the commercial feed. Feed C also had the biggest crude protein of all feeds, amounting to 32.057%. Feed C also gave the best result in increasing nile tilapia’s growth rate. The result showed that sludge of dairy wastewater and fermented wheat bran could be added to fish feed formulation.

Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles

The study aims to evaluate the effects of xanthan gum (XG), inulin and defatted rice bran on the physicochemical, functional and sensory properties of the gluten-free noodle prepared from Pathumthani 80 rice (RD 31) native autoclaved resistant starch (NARS). The increase in concentration of XG (0.625–5%) in the formulation of gluten free noodles resulted a significant decrease (p ˂ 0.05) in resistant starch content whereas, the tensile strength was increased. RD 31-NARS gluten-free noodles with 2.5% XG received the high sensory scores and further selected for the addition of inulin and defatted rice bran (5%, w/w), separately. RD 31-NARS gluten free noodle with XG (2.5%) and defatted rice bran exhibited the highest protein (4.62%), fiber (0.35%) and ash content (1.45%). Further, addition of inulin and defatted rice bran significantly (p ˂ 0.05) decreased the glycemic index and increased the cooking time and firmness. The surface morphology of gluten free noodles showed relatively porous structure under the scanning electron microscope (SEM) after the addition of rice bran (5%) and inulin (5%). Thus, resistant starch along with gums and fibers can be used to develop gluten free functional foods with better acceptability.

Quality of water hyacinth (Eichhornia crassipes) silage with different level of rice bran

This study aimed to determine the effect different levels of rice bran with on the quality of Water hyacinth (Eichhornia crassipes) silage, know the nutrient content of water hyacinth before and after fermentation and determine the effect of adding a dose of bran with a different level of the quality of water hyacinth silage (pH, moisture content, carbohydrate and nutrient contents). This research was conducted in the Subdistrict Rasau Jaya, District Kubu Raya, West Kalimantan. The research design used was completely randomized design (CRD) with 5 treatments and 4 replications. There are P0 = Control (0% of rice bran), P1 = 5% of rice bran, P2 = 7.5% of rice bran, P3 = 10% of rice bran, P4 = 12.5% of rice bran. The parameters of this research are crude protein, crude fibre, crude lipid, pH, moisture content and carbohydrate. The results showed that treatment with the addition of rice bran was highly significant on water content, but no significant effect on crude protein, crude lipid, and crude fibre.

Study on the Difference of Transformation of Livestock and Poultry Feces by Black Soldier Fly

In this experiment, livestock and Poultry feces (chicken manure and pig manure) were mixed in different proportions, and cow dung and co-substrates (rice bran) were added in chicken manure and pig manure in different proportions, so as to analyze and study the transformation of livestock and poultry feces by black soldier fly larvae (BSFL) under different treatments. The results showed that the conversion rate of chicken manure by BSFL was higher than that of pig manure, and the highest conversion rate of pure chicken manure was 15.31%. Adding cow dung to chicken manure and pig manure resulted in a significant decrease in the conversion rate of BSFL, and the addition of cow dung was not conducive to the conversion of mixed feces by BSFL. The transformation effect of BSFL on chicken manure, pig manure and cow manure is: chicken manure >pig manure >cow dung. The addition of rice bran can promote the transformation of chicken manure and pig manure by BSFL. When the proportion of adding is 15%, the conversion rate of BSFL is the highest, which is 19.74% and 19.25%, respectively.

Effect of processing on the hydroxycinnamic acids, flavones, and cellular antioxidant activity of tortillas supplemented with sorghum bran

AbstractBackground and objectivesThe aim of this study was to evaluate the effects of sorghum bran (SB) addition on the bound and free hydroxycinnamic acids, flavone levels, total phenolic compounds, total anthocyanin content, in vitro antioxidant activity, as well as cellular antioxidant activity of corn tortillas prepared with nixtamalized corn flour (NCF + SB).FindingsThe addition of SB increased the bound and free ferulic (FA), p‐coumaric (p‐CA), dehydro‐diferulic (di‐FA), and dehydro‐triferulic (tri‐FA) acids in tortillas. Corn tortillas enriched with 10% of sorghum bran contained higher total ferulic acid (186.78 mg FA/100 g), luteolin (3.05 µg/g), apigenin (2.26 µg/g), cellular antioxidant activity (36.95%), in vitro antioxidant activity (8.79%), total phenolic compounds (172.47 mg GAE/100 g), and total anthocyanin content (12.42 mg/100 g) compared to the control tortilla. The baking process increased the free ferulic acid from 66.6% to 131.2% in tortillas.Despite the effects of lime‐cooking and baking, tortillas prepared with the NCF + SB‐10% retained approximately 86%, 90%, 54%, and 60% of total ferulic acid, total phenolic compounds, antioxidant activity, and total anthocyanin content, respectively. Likewise, the retention of apigenin and luteolin was 62% and 69%, respectively, whereas the retention of the cellular antioxidant activity was 58%.ConclusionsThe tortilla NCF + SB‐10% showed the best phytochemical profile and exerted the highest cellular antioxidant activity. Sorghum bran can be used as a functional ingredient for the production of corn tortillas with higher amounts of ferulic acid, cellular antioxidant activity, flavones, and total phenolic compounds.Significance and noveltyThe supplementation of SB to corn tortillas enhanced the bound and free hydroxycinnamic acids, flavones, total anthocyanins, and cellular antioxidant activity.

Fortification of Yellow Alkaline Noodles with Wheat Bran and the Impact on Physical and Sensorial Properties.

Food fortification is a commonly-used method to increase nutritional value of food products in order to reduce the risks of Non-Communicable Diseases (NCDs). Noodles are a versatile and popular staple food, especially in Asia, that can be nutritionally enriched using various types of ingredients and one of them is wheat bran that is rich in dietary fiber. This study aimed to determine effect of fortification of fresh yellow alkaline noodles with wheat bran on its physical and sensorial properties. Addition of wheat bran was varied in concentration (0-20%) and physical properties of fortified yellow alkaline noodles were assessed. Additionally, 9-point hedonic scale and 'Just About Right' scale were employed to assess sensory properties of the fortified noodles, using 40 non-trained panelists. Noodles fortified with the highest amount of wheat bran exhibited the highest cooking loss (4.61%) compared to the non-fortified one (2.78%), indicating weak structural integrity, presumably due to the impaired gluten network. On contrary, noodles fortified with various amount of wheat bran did not demonstrate significant alteration of textural properties in terms of springiness, cohesiveness, and resilience. Sensorially, noodles fortified with 10% of wheat bran had the highest preference among the panelist based on general appearance, overall acceptability, color suitability, hardness suitability, and smoothness. Proximate analysis showed noodles supplemented with 10% of wheat bran met regulatory criteria for claim as a high-fiber food, with its dietary fiber content of 5.40 g/100 g of noodles. Conclusively, fortification of yellow alkaline noodles with wheat bran could improve its product properties.

Development of high-fiber wheat bread using microfluidized corn bran

Microfluidized corn bran is an excellent source of dietary fiber but has not been used to develop high-fiber bread. To develop such bread, it replaced 18, 20, and 22% of flour in the control white bread formula. At the standard water content, the amount of water required to develop a dough consistency of 500 Brabender Units in farinograph tests, the resulting bread had worse microstructure and textural properties, and much smaller loaf volume than the control bread. Instead of using existing physical, chemical and enzymatic methods to reduce the deteriorating effects of bran, we resolved the issue effectively by optimizing the water content in bread formulas. For the three levels of bran addition, when the water content was increased from its standard values of 38.3, 38.6, 38.8% to 40.8, 41.9, and 44.0%, respectively, the obtained loaves exhibited similar microstructure, specific loaf volume, and textural properties to the control bread.

Manufacture and antibacterial characteristics of Eucommia ulmoides leaves vinegar.

In this work, the fermentation conditions and the antibacterial characteristics of Eucommia ulmoides leaves vinegar (EV) were studied. By single factor orthogonal test, it was found that under optimal fermentation conditions (bran addition 10%, sugar addition 8%, leaven addition 0.3% and acetic acid bacteria solution 12%), the acetic acid content and CA content of EV were 45.5 ± 2.8mg/mL and 0.98 ± 0.08mg/mL, respectively. Then, by the disc diffusion method, it was concluded that the antibacterial effect of EV was significantly higher than that of Eucommia ulmoides leaves enzymatic hydrolysate and Zhenjiang aromatic vinegar (P<0.05). An investigation into action mode of EV against Bacillus subtilis indicated that, under the combined action of CA and acetic acid, EV exerted its antibacterial effect by damaging bacterial cell wall and cell membrane, increasing the cell permeability which resulted in the structural lesions and release of cell components, thus led to cell death.

Nutritional Improvement and Rheological Characteristics of Tere (Rokak) Bread Supplemented with Inulin or Wheat Bran

Nutritional, rheological, and sensory evaluation for Tere (Rokak) bread supplemented with 0, 2.5, 5, 7.5, and 10% of inulin or wheat bran were studied. The chemical composition of bread was slightly affected by these treatments, while energy values were reduced from 354.24 to 315.76 calories/100g. The results showed that Farinograph water absorption decreased from 70.2 to 50.3% and Mixing Tolerance Index from 34 to 0.00 BU with an increase in development time from 9.3 to 20 min, stability time from11-14.9 min, and quality number from 138-200 by increasing of inulin addition. The most pronounced effect of bran addition was on Farinograph stability and quality number which decreased from 9.3min and138 to 6.9min and 117 respectively. On the other hand, inulin decreased the Amylograph viscosity peak at heating from 840 t0 610 BU and the final viscosity at cooling from 1250 to 990 BU. Inulin addition significantly reduced the amount of required water to make Tere bread from 66% to 54% compared to control and bran. Inulin reduced about 3cm of bread diameter, while 7.5% of bran addition increased 3cm of Tere diameter. Also, the sensory evaluation showed that inulin and bran addition up to 10% had a slight effect on Tere bread compared to control , and their total acceptability was 70%-80%. No mold growth was observed on stored bread for three months which emphasized their resistance to any visible growth.

Physico-chemical and nutritional characterization of cereals brans enriched breads

The resurgence of food-related chronic non-communicable diseases has become a public health problem in most African countries. Unfortunately, nutritional management is not yet effective in these countries and is of upmost importance to find solutions that respect feeding habits. The objective of this study was to evaluate the effect of bread fortification at 30% with brans of three local cereals (maize, rice and sorghum) on its physical, sensory and nutritional characteristics. Results showed that incorporation of brans in bread formula lead to decrease in bread volumes, while water, ash, lipids, proteins, fibers and phytates contents increased. Phytate contents of samples varied significantly (p < 0.05) with bran type, and maize bran enriched bread recorded the highest value (0.53 g/100 g DM) although lower than standards (2.5 g/100 g DM). Enriched breads were less caloric when compared to the control bread. Addition of maize, rice, and sorghum brans significantly (p < 0.05) improved the magnesium, potassium, zinc, manganese and iron contents when compared to control bread but had no significant effect on calcium and copper contents. However, compared to the mineral contribution of brans, there was a significant decrease in manganese and iron levels in rice-bran-enriched bread and a decrease in calcium content in maize bran-enriched breads. The fact that enriched breads were most appreciated makes them to be considered as functional foods and can therefore be an alternative to prevent several chronic non-communicable diseases.

Wheat bran addition improves Ceriporiopsis subvermispora and Lentinula edodes growth on wheat straw, but not delignification

A rapid and complete colonization of lignocellulosic biomass by white-rot fungi is a prerequisite for an efficient and contamination free delignification. To improve the colonization, mycelium growth and delignification by Ceriporiopsis subvermispora and Lentinula edodes of wheat straw, with addition of 2, 4, 6 and 10% of wheat bran for 0, 2, 4, 8 and 12 weeks, was evaluated. The ergosterol content, chemical composition and in vitro gas production (IVGP) by ruminal microorganisms were determined. The fungal biomass and starch amount was significantly (P < 0.001) affected by the inclusion level of wheat bran and incubation time. An increase in added wheat bran increased the fungal biomass with different effects observed for the two fungi. The added starch from the wheat bran was degraded by C. subvermispora, mainly during the first two weeks (up to 44%), whereas, L. edodes degraded starch during 12 weeks up to 83%. The supplementation of wheat bran, however, did not affect (P > 0.05) the amount of hemicellulose and lignin at the end of the incubation. There was no significant effect of wheat bran addition on the IVGP for the two fungal treatments. Supplementation of wheat straw with wheat bran resulted in a quicker fungal colonization, which is useful for C. subvermispora, a fungus that forms only thin mycelium and is more prone to contamination than L. edodes.

CO-drying characteristics of sticky sewage sludge pre-conditioned with biomass and coal

The sticky sewage sludge was pre-conditioned using biomasses and pulverized coal and thin-layer drying experiments were conducted to investigate the co-drying characteristics of the mixtures. Parametric studies were carried out to investigate the effects of mixing ratio, layer thickness, hot air temperature and velocity on the drying process and to obtain the optimum drying conditions. The effective diffusivities and activation energies in the drying process of sludge and biomass/coal mixtures were determined. Experimental results showed pre-conditioning can increase the bed porosity and improve the drying rate, allowing a 50% reduction of the total drying time for the sludge/sawdust mixtures. The mixing ratio, layer thickness and hot air temperature had significant effects on the sludge drying rate. Addition of sawdust and bran reduced the drying activation energy of sewage sludge from 16.67 kJ/mol for pure sludge to 12.97 kJ/mol, 10.99 kJ/mol respectively.

In vitro digestibility assessment of banana stem silage (Musa paradisiaca) inoculated with EM-4 and different accelerators added as ruminant feed

Utilization of banana (Musa paradisiaca) stem as ruminant feed is limited by low crude protein and high crude fiber content. High water content of banana stems accelerates the decay process. Implementation of ensilage technology with the addition of inoculants and accelerators is intended to increase the nutritional value of the banana stem and its storability. The purpose of this study was to evaluate in vitro digestibility of banana stem silage inoculated with EM-4 and different accelerators addition as ruminant feed. This study was design as a completely randomized design consisted of 4 treatments, namely R0 (control without accelerator), addition of rice bran (R1), cassava (R2) and sago (R3) with 4 replications each. Parameters measured in this study were in vitro pH value, N-NH3 concentration, dry matter (DM) and organic matter (OM) digestibility. The result showed that cassava added silage produced the lowest (P<0.01) pH value compared to other treatments and increased (P<0.01) in vitro N-NH3 concentration, DM and OM digestibility compared to control. It was concluded that addition of cassava as accelerators improved the fermentation quality of banana stem, as shown by the lowest pH value and the highest in vitro N-NH3 concentration, DM and OM digestibility.

Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase

Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer was proposed. The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids (up to three times) and peptides and optimal in vitro protein digestibility (up to ca. 87%) value as well as relevant phytic acid degradation were achieved during bran fermentation. The main nutritional features of each matrix were enhanced and distinguished. Fortified breads were characterized by a concentration in total dietary fibers and protein of ca. 7 and 13% of dry matter, respectively. Compared to wheat bread the addition of pre-fermented brans caused a significant increase in protein digestibility (up to 79%), and a relevant decrease of the predicted glycemic index (ca. 8%) of the fortified bread. According to the results, this study demonstrates the potential of xylanase treatment and lactic acid bacteria fermentation to be used as suitable strategy to include bran in breadmaking, meeting both nutritional and sensory requests of modern consumers.

Effects of various brans on quality and volatile compounds of bread

The present study aimed to evaluate the effect of various bran sources, including wheat, barley, and rice, on the quality and volatile compounds of Egyptian ‘balady’ bread (Fino). The protein, fat, and total carbohydrates content of the studied brans ranged from 8.49 to 14.16%, 2.16 to 8.12%, and 34.38 to 85.06%, respectively. The mi- neral composition and colour parameters of the brans were also evaluated. The substitution of wheat flour with 10%, 20%, and 30% of different brans resulted in decreased loaf volume and specific volume, and increased loaf weight. A significant decrease in colour parameters (L, a, and b) of the bread crust and crumb were observed in all the sam- ples. The addition of bran at three concentrations showed a remarkable increase in the total phenolic content of the bread samples, compared to the control. The antioxidant activity of the bread samples fortified with brans showed the following order: RB (rice bran) &gt; BB (barley bran) &gt; WB (wheat bran), as determined by the DPPH and β-carotene assays. Thirty-six volatile compounds identified in the bread samples using GC-MS included 5 alcohols, 6 pyrazines, 2 acids, 9 aldehydes, 5 ketones, 3 esters, and 6 sulphur-containing compounds. Alcohols were the predominant vola- tile constituents accounting for 58.3; 61.57; 59.08; and 56.15% in the control and in the bread samples prepared with bran from rice, barley, and wheat, respectively.