Cereal Bran Research Articles

BIOCHEMICAL PROPERTIES OF MAIZE BRAN WITH SPECIAL REFERENCE TO DIFFERENT PHENOLIC ACIDS

ABSTRACT Maize bran is a milling by-product having many nutritional and functional properties. Functional properties are attributed to the presence of some bioactive compounds. Among those, ferulic acid is a natural phenolic compound and abundantly present in maize bran. It has numerous advantages and generally has nutraceutical properties in many food products. In the current research, the nutritional & bioactive profiles of two different maize brans (PEARL-11and FSH-810) were explored with special reference to different phenolic acids. Moreover, the alkaline-hydrolysis method was used to extract ferulic acid from maize brans using NaOH and then extracted by precipitating with ethanol. The extraction method was optimized using two different concentrations (0.5 M NaOH and 1 M NaOH) at 40°C & 60°C, respectively, and was analyzed to evaluate the optimization effects on extraction yield. Furthermore, obtained extracts were analyzed by High-Performance Liquid Chromatography (HPLC). Results showed that maize bran (PEARL-11) contains higher dietary fiber, total phenolic and flavonoid contents as compared to FSH-810. Moreover, DPPH and FRAP contents ranged from 78 to 86% and 26.8 to 22.6 mg TE/100 g in FSH-810 and PEARL-11, respectively. HPLC results showed maximum amount of ferulic acid (3.89 ± 0.07 mg/g) in maize bran (PEARL-11) at these conditions (0.5 M NaOH concentration; 60°C hydrolysis temperature) whilst other phenolic acids such as diferulic and p-coumaric acid were 0.79 ± 0.012 and 0.42 ± 0.003 mg/g at 0.5 M NaOH concentration and 60°C hydrolysis temperature, respectively. Furthermore, the extraction yield of ferulic acid from maize bran (PEARL-11) of NaOH concentration (0.5) with hydrolysis temperature (60°C) was increased. Conclusively, it is observed that maize bran is the cheapest and naturally rich source of different phenolic acids (especially ferulic acid) among other cereal bran.

Impact of ultra-fine milling and air classification on biochemical and techno-functional characteristics of wheat and rye bran

Dry milling and air classification were applied to produce three different ingredients from wheat and rye brans. Dried and pin disc-milled brans having particle size medians of 89–131 µm were air classified to produce protein- and soluble dietary fibre-enriched hybrid ingredients (median particle size 7–9 µm) and additionally brans were ultra-finely milled (median particle size 17–19 µm). The samples were characterised in regard to their composition and techno-functional properties. In air classification, protein content increased from 16.4 and 14.7% to 30.9 and 30.7% for wheat and rye brans, which corresponded to protein separation efficiencies of 18.0 and 26.9%, respectively. Concurrently, the ratio between soluble and insoluble dietary fibre increased from 0.22 to 0.85 for wheat and from 0.56 to 1.75 for rye bran. The protein- and soluble dietary fibre-enriched wheat bran fraction showed improved protein solubility at alkaline pH when compared to pin disc- and ultra-finely-milled wheat bran, whereas less difference between the wheat ingredients was observed at native and acidic pH. The protein- and soluble dietary fibre-enriched rye bran fraction exhibited lower solubility than the pin disc- or ultra-finely-milled rye brans at all the studied pH-values. Ultra-fine milling alone decreased protein solubility and increased damaged starch content when compared to the pin disc-milled brans. Both protein enrichment and ultra-fine milling improved colloidal stability in comparison to the pin disc-milled raw materials. The lowest water and oil binding capacities were obtained for the protein-enriched fractions. Ultrasound-assisted emulsification of the protein- and soluble dietary fibre-enriched fractions and the ultra-finely-milled brans revealed no major differences in the visual quality or stability of the emulsions. The results suggest that modification of the techno-functional properties of cereal brans may be acquired via both air classification and ultra-fine milling.

Preparative separation of high-purity trans- and cis-ferulic acid from wheat bran by pH-zone-refining counter-current chromatography

Ferulic acid stereoisomers are the most abundant phenolic acids in cereal bran. However, it is challenging to separate them because of the similar structures and properties. In this study, a preparative separation method of ferulic acid stereoisomers from the crude extract of wheat bran was successfully developed. The method contained a two-step separation, the traditional counter-current chromatography (CCC, hexane: ethyl acetate: methanol: water = 2:5:2:4) was followed with a pH-zone-refining CCC (hexane: ethyl acetate: acetonitrile: water = 2:5:2:2, 10 mmol L−1 trifluoroacetic acid in organic stationary phase and 10 mmol L−1 ammonia in aqueous mobile phase). Trans-ferulic acid and cis-ferulic acid with HPLC high purity over than 99% and 98% can be yielded in large-scale separation. Moreover, it is found that different proton affinity, deprotonation ability and interaction site of hydrogen bond result in distinct partition behavior of stereoisomers, which is illustrated by quantitative analysis of molecular surface. This contributes to our in-depth understanding of the separation mechanism toward pH-zone refining CCC. The developed method can be applied in the exploitation of ferulic acids and related phenolic acids from other resources.

Monosaccharide composition and carbohydrates linkage identification in cereal brans using UHPLC/QqQ-DMRM-MS

A rapid detection method employing ultra-high-performance liquid chromatography coupled with triple quadrupole mass spectrometry in dynamic multiple reaction mode (UHPLC/QqQ-DMRM-MS) for exploring monosaccharide composition of cereal brans and linkages in bran polysaccharides was used. The monosaccharides were analyzed simultaneously in a 10 min run after derivatization with 1-phenyl-3-methyl-5-pyrazolone (PMP). Cereals in the study included wheat, barley, sorghum, and millet. The bran from the cereals was modified through particle size reduction (1 mm and 2 mm) and enzyme modification (Xylanase and Cellulase). Out of 14 monosaccharides analyzed, glucose, arabinose and xylose were found in highest proportions in all types of bran samples. Liquid chromatography tandem mass spectrometry (LC–MS/MS) was used for identification of linkage positions in cereal bran polysaccharides. The linkage analysis indicated prevalence of 6-glucose, 4-glucose, terminal glucose, and terminal arabinose linkages in all types of bran samples.

Morning diurnal preference and food intake: a Mendelian randomization study

Poor dietary choices may underlie known associations between having an evening diurnal preference and cardiometabolic diseases. Assessing causal links between diurnal preference and food intake is now possible in Mendelian randomization (MR) analyses. We aimed to use a 2-sample MR to determine potential causal effects of genetic liability to a morning preference on food intake. We also examined potential causal effects of a morning preference on objectively captured response performances to email-administered 24-h diet recalls. We used genetic variants associated with a morning preference from a published genome-wide association meta-analysis. Our outcomes included 61 food items with estimates from a food-frequency questionnaire in the UK Biobank (n=361,194). For significant findings, we repeated the analysis using intake estimates from modified 24-h diet recalls in a subset of overlapping participants (n=146,086). In addition, we examined 7 response performance outcomes, including the time and duration of responses to 24-h diet recalls (n=123,035). MR effects were estimated using an inverse-variance weighted analysis. Genetic liability to a morning preference was associated with increased intake of 6 food items (fresh fruit, alcohol with meals, bran cereal, cereals, dried fruit, and water), decreased intake of 4 food items (beer plus cider, processed meat, other cereals [e.g., corn or frosted flakes], and full cream milk), increased temperature of hot drinks, and decreased variation in diet (PFalse Discovery Rate<0.05). There was no evidence for an effect on coffee or tea intake. Findings for fresh fruit, beer plus cider, bran cereal, and cereal were consistent when intakes were estimated by 24-h diet recalls (P<0.05). We also identified potential causal links between a morning preference with earlier timing and a shorter duration for completing email-administered 24-h diet recalls. Our findings provide evidence for a potentially causal effect of a morning preference with the increased intake of foods known to constitute a healthy diet, suggesting possible health benefits of adopting a more morning diurnal preference.

Potential utilization of bulgur bran as a source of dietary fiber in cookies

AbstractBackground and objectivesIn this study, the utilization of bulgur bran as a fiber source in cookies was investigated. Different levels of bulgur bran (0%, 5%, 10%, 15%, 20%) with different particle sizes (200 µm, 400 µm, 850 µm) were blended with flour, and the blends were evaluated for dietary fiber and phytic acid content. Also, the effect of bulgur bran on the rheological properties of dough and the physical, structural, and sensory properties of cookies were investigated.FindingsBulgur bran increased the amounts of dietary fiber in cookies significantly, depending on the addition rate. The addition of bulgur bran increased the phytic acid content of cookies. The water absorption, dough development time, and stability of the farinograms increased as the rate of incorporation and particle size of bulgur bran increased. As the particle size and bran levels increased in mixtures, cookie thickness increased, but the spread ratio decreased, and cookies became darker in color. The addition of bulgur bran increased the breaking strength of cookies. Sensory evaluation showed that as the particle size of the participating bran increased, consumer acceptability was reduced. It was concluded that acceptable cookies could be obtained by incorporating bulgur bran at rates lower than 10% in the formulation.ConclusionAs a result, it was determined that bulgur bran contained high amount of dietary fiber, whereas it contained low amount of phytic acid. Therefore, it can be used as an alternative to other cereal brans, both in terms of functionality and human health.Significance and noveltyFindings of this study revealed useful information on chemical composition of bulgur bran and utilization in cookies. These results showed that bulgur bran could be used as a good source of fiber for different products in the bakery industry.

Improving storage property of wheat bran by steam explosion

AbstractSteam explosion (SE) was exploited for stabilizing wheat bran (WB), and its effects on nutrients retention of WB were investigated. Result showed that SE could effectively inactivate lipase and peroxidase of WB at 0.8 MPa (170 °C) for 5 min while lipid and protein were not loss. Total flavonoids, phenolics contents, soluble dietary fibre content and DPPH radical scavenging activity in WB after SE increased by 198%, 83%, 27% and 21% respectively compared with those after conventional thermal sterilization (0.1 MPa (121 °C) for 20 min), while fatty acid value and peroxide value and insoluble dietary fibre content deceased by 21%, 75% and 24%, respectively. SE inhibited hydrolysis rancidity of wheat bran and reconstituted whole wheat flour (wholemeal) in the accelerated storage test. Therefore, SE may be a new efficient technology that could stabilize cereal bran and further promote its products development.

Cereal bran protects vitamin A from degradation during simmering and storage.

Food supplementation with vitamin A is an efficient strategy to combat vitamin A deficiency. The stability of vitamin A during cooking and storage is, however, low. We here show that cereal bran protects retinyl palmitate (RP) during simmering and storage. Native wheat bran stabilized RP the most during simmering. About 75% RP was recovered after 120min of cooking, while all RP was lost after 80min in the absence of bran. Heat-treated rice bran protected RP the best during forced storage, with a 35% recovery after 8weeks. RP was degraded entirely in the absence of bran in less than one week. Results suggested that the physical entrapment of oil within the large wheat bran particles protects RP from the action of water and pro-oxidants during simmering. During storage, the high amount and diversity of lipid components present in rice bran are presumably responsible for its protective effect.

Screening local feed ingredients of Benin, West Africa, for fish feed formulation

The cost of fish feed is a major constraint to fish farming in Sub-Sahara Africa. In the aquaculture value chain, feed is a determining factor and accounts for 60-75% of the total cost of fish production in many African countries. Therefore, 284 actors from all eight agro-ecological areas of Benin were interviewed and 28 local feed ingredients were collected as alternative ingredients for new fish feed formulations for, predominantly, Clarias gariepinus and Tilapia niloticus. Three categories of feeds were used, namely imported (84% of farmers), locally produced to complement imported feeds (76%) and natural ingredients (81%). The main imported feeds were from the Netherlands (59% of farmers), Ghana (52%) and France (15%). Natural ingredients were mostly Moringa leaves (52%), cassava leaves (26%) and maggots (43%). The best available ingredients were cereal bran, soybean meal, cottonseed meal, cassava chips, palm kernel cake, soybean and maize. Regarding proteins, the most promising ingredients were trash fish (680 g/kg), poultry viscera (590 g/kg), soybean meal (450 g/kg) and cottonseed meal (410 g/kg). Oyster shell had the highest ash content (960 g/kg), followed by whole garden snail meal (700 g/kg). The highest carbohydrate contents were for tapioca (890 g/kg), lafun (880 g/kg) and cassava chips (810 g/kg). Overall, this study revealed a diversity of local feed ingredients available in Benin to formulate fish feeds with adequate nutritional composition to enable efficient fish farming.

Cereal fiber: extrusion modifications for food industry

Although the consumption of whole grain foods has been encouraged due to the association between whole grains and health benefits, changes in the technological parameters and sensory attributes may limit the consumption of these products. This review addressed the effects on technological properties and sensory attributes of using cereal bran fiber in pasta and expanded extrudates (breakfast cereals and snacks). However, there are few studies on the microstructure and the fiber modification of these products, demonstrating that there is a great challenge to solve the technological and sensory problems of fiber-added expanded extruded products.

Use of corn flour and polydextrose in fried extrudate making: Effects of polydextrose content in the blend and extrusion temperature on the product quality

AbstractHigh fiber snack food has attracted great attention due to many health benefits. In this study, the effects of polydextrose content and extrusion temperature on proximate composition, physical and sensory properties of the fried corn snack were investigated. Firstly, the polydextrose content in the blend was varied from 0 to 10% while the extrusion temperature was fixed. Then the blend formula was fixed while the die temperature was changed from 60 to 110°C. An increase in polydextrose content in the blend from 0 to 10% augmented the product density and decreased its radial and axial expansion ratio and crispness. Moreover, small air cells and thick cell walls were observed in the texture of the product with high polydextrose content. An increase in die temperature from 60 to 100°C reduced the product bulk density and enhanced the radial and axial expansion ratio, hardness, and crispness. High die temperature also resulted in large air cells and thin cell walls in the product texture as well as high water absorption and water solubility index of the snack. However, further, an increase in die temperature from 100 to 110°C reduced the expansion ratio, hardness, and crispness of the fried extrudate. It can be concluded that snack quality was greatly influenced by polydextrose content and extrusion temperature. The use of polydextrose is the potential for the development of high fiber snack food.Practical applicationRecently, many studies focus on the possibility of the application of various dietary fiber sources in the production of extruded snack food. Most of the investigated fiber materials are whole grain cereal flour, cereal bran or fruit, and vegetable fibers. Nowadays, commercial soluble dietary fiber preparations are well‐known in food industry. Their proximate composition and properties are stable and highly standardized. However, their use in extruded snack production has not been considered. In this study, corn flour and polydextrose were extruded to produce snack with high fiber content. The effects of polydextrose ratio in the blend and extrusion temperature on proximate composition, physical and sensory properties of the fried extrudate were investigated. The obtained results would be useful for food scientists and technologists who look for a potential dietary fiber source in the production of snack food with high fiber content.

Potential of pineapple wastes for Pectin recovery: A path towards waste valorization

Majority of agricultural wastes and crop residues like cereal brans, sugarcane bagasse, peels, pomace and sugar beet pulp act as the vital sources for natural production of biochemicals. The production of natural pectin from various agro-wastes can be focused as the major biotechnological tool taking much demand against the chemical production processes. Investigation was carried out for conversion of pineapple wastes towards isolation of pectin as a part of waste management. About 60% of total pineapple fruit is regards as waste in form of peel, core, pomace and crown. Maximum pectin was detected from pomace part of the pineapple.

Improvement of chemical properties of noodle and pasta using dephytinized cereal brans

In this research, cereal brans (rice, rye, wheat and oat) were dephytinized by two different methods (phytase enzyme and malt flour) and used in noodle and pasta formulation (20%) to improve nutritional quality of the final product. As a result of phytase treatment, phytic acid content of different bran samples decreased between 70.9 and 83.5%. Rice bran noodles and pasta samples gave the highest amount of phytic acid. In general, the use of cereal bran in noodles samples increased protein and fat content compared to control noodles. The use of cereal bran increased the total dietary fiber content by 1.9–3.3 times in noodle and 1.7–2.9 times in pasta samples. All bran samples increased total phenolic content and antioxidant activity values in noodles and pasta samples (p < 0.05). The amount of Ca, P, K, Mg and Zn of cereal bran noodles and pasta samples was higher than control noodles and pasta samples (p < 0.05). In addition to nutritional enrichment, it was concluded that the noodles and pasta samples with a lower phytic acid content can be produced using dephytinized cereal brans.

Comparative Recalcitrance and Extractability of Cell Wall Polysaccharides from Cereal (Wheat, Rye, and Barley) Brans Using Subcritical Water

Cereal brans constitute an unexploited source of valuable cell wall polysaccharides and phenolics. Sequential subcritical water extraction (SWE) of wheat, barley and rye bran enables the isolation ...

Microbiome Catabolites as Novel Modulators of Cellular Glucose and Energy Metabolism

The gut microbiome supplies bioactive metabolites such as butyrate from dietary fiber to enhance the function of skeletal muscle mitochondria, and influences metabolism during exercise. Trained athletes have a distinctly different microbiome compared to sedentary individuals, since the composition and activity of the microbiota is in turn affected by muscle fitness.The gut microbiota regulate mitochondrial biogenesis through modulation of PGC‐1α, SIRT1 and AMPK, and the mitochondria regulate the gut microbiota by modulating mucosal immune responses and intestinal barrier function. Skeletal muscle is the main site of postprandial glucose disposal; the glucose transporter GLUT4 is activated by insulin by translocation to the plasma membrane from internal vesicles. In diabetic and pre‐diabetic insulin‐resistant tissues, this GLUT4 translocation is compromised. Therapeutic strategies against insulin resistance, including exercise and diet‐related interventions, aim to lower postprandial glycemia at least partly by restoring skeletal muscle glucose uptake and enhancing metabolism.Dietary phenolics can be considered as prebiotic‐type molecules, including precursors present in the unbound form as well as covalently‐attached to dietary fiber such as in cereal brans. After microbial action, many potentially bioactive phenolics are released and absorbed in the colon. These microbial products, once absorbed, interact with other tissues, including muscle and adipose cells, and stimulate the uptake of glucose by several mechanisms. For example, the microbial metabolite isovanillic acid sulfate (IVAS) stimulated a dose‐dependent increase in glucose transport in human LHCN‐M2 muscle cells through a GLUT4‐ and PI3K‐dependent mechanism. IVAS also upregulated GLUT1, GLUT4 and PI3K p85α protein, and increased phosphorylation of Akt.The stimulation of glucose uptake and metabolism provides a novel link between the diet, gut microbiota and skeletal muscle energy utilization.

Probing the effect of physical modifications on cereal bran chemistry and antioxidant potential

Bran is the highly nutritious protective covering of cereal grains. Important health-benefitting compounds like dietary fiber, phenolics and antioxidants, vitamins and minerals are found in bran in good proportions. However, bran is discarded as a byproduct in milling operations and not used in substantial quantities in human foods because of some technical problems. Modification of cereal brans can improve their technological aspects and utilization in end-products. In this project, brans from seven cereals (wheat, barley, millet, sorghum, rice, oat and corn) were physically modified. The techniques included soaking, autoclaving and dry heat treatment. The effects of these modifications on chemical and antioxidant composition of bran were evaluated. Dry heat treatment improved the fiber content while a decreasing trend for TPC, TFC and antioxidant activity was observed. Highest TPC and TFC were observed in native sorghum (0.58 ± 0.01 mg GAE/g) and native millet bran (214.09 ± 0.16 µg QE/g) respectively. Antioxidant activity assayed by DPPH analysis was also highest in native millet bran (86.83 ± 0.05% inhibition). Tannins were highest in rice bran (182.85 ± 0.51 mg/100 g). Rice and corn bran had highest quotients of phytic acid as 6.35 ± 0.13 and 6.13 ± 0.15 g/100 g respectively. Modification treatments particularly dry heat treatment was effective in lessening the anti-nutritional factor.

Manufacturing Organic Embryo Red Rice using Sugawa Machine at Lombok Kulon, Wonosari Subdistrict Bondowoso Regency, East Java

Gapoktan Al-Barokah of Lombok Kulon, Wonosari Subdistrict, in Bondowoso Regency has started milling organic rice using husking machine thus produced raw red rice. Raw red rice is rice grain that has its husks removed. The study established that raw red rice is actually covered by hard husk which contains Phytic Acid that could obstruct nutrition absorption to the body. Other drawbacks from raw red rice is that soaking is required before cooking, the texture of the cooked rice is hard to eat, and its nutrition is difficult to digest. These make it less favorable among society therefore it is not in a good sale so far, resulting in low revenue of the organic rice farmers. Therefore, this program was initiated to enrich the quality of red rice products through adding a step into the milling process which is milling using sugawa machine to remove the hard husks. The final product expected from the program was organic embryo red rice that is easy for cooking, soft textured cooked rice, and digestable rice in order to increase the chance of optimal nutrition absorption to the body. Among several solutions offered in the program include supplying and testing a milling machine, production training and guidance, socializing and marketing. The first solution administered was supplying and testing a Sugawa machine to mill raw rice into embryo red and brown rice. Then, it was followed by providing a Sugawa pressure cooker tool to mix derived product from the materials used such as embryo rice and bran, that is embryo porridge and bran cereal. The training conducted in the program contains guidance for applying the SOP of producing embryo rice and its derivatives. While socialization was administered specifically to the board and partners of Gapoktan Al-Barokah, village government, field trainers, and muspika (council for local government) of Wonosari aiming to achieve a collective and sustainable movement, as well as a group of patients of degenerative illnesses from Community Health Center of Wonosari. Finally, it was followed by marketing that was performed during the socialization by providing samples of embryo red rice, embryo brown rice, and its derivatives. The embryo rice was packaged in a 1kg-vacuum bag, labelled with Botanik Beras Embrio Merah and Botanik Beras Embrio Coklat and thereby distributed to nearby stores around Wonosari subdistrict area.

Evaluation of the effectiveness of cereal bran extract for sunflower oil stability during frying

This study evaluated the effectiveness of black rice, millet and barley bran extracts against oxidative degradation of sunflower oil in frying, by determining the total antioxidant activity, total phenolic content, free fatty acid content, conjugated diene content and total polar content. It was reported that the total phenolic content rice bran was approximately three times higher than that of the millet bran extracts and five times higher than the results for barley bran extracts. The total antioxidant activity results for barley bran and rice bran extract (40.95 ± 0.07and 40.87 ± 0.04 Trolox equivalent μmol/g of bran, respectively) were two times higher than that of millet bran extract (17.16 ± 0.34 Trolox equivalent μmol/g of bran). The results of the effectiveness of the cereal bran extracts were significantly different (p&lt;0.05). The free fatty acid content of the rice bran and propyl gallate enriched oil samples showed better results (2.02 ± 0.01% and 1.62 ± 0.00%) than millet, barley and control enriched oil samples (3.43 ±0.01%, 3.13±0.01% and 6.13 ± 0.01% respectively). In the same vein, conjugated diene content results from all the enriched oil samples indicated that the rice bran enriched oil sample had the least amount of secondary oxidized products compared to the other enriched oil samples. It can be concluded that rice bran extract can be used for frying without discarding or replenishing the oil.

DEFİTİNİZE EDİLMİŞ TAHIL KEPEKLERİNİN VE ENZİMLERİN MAKARNANIN FİZİKSEL VE DUYUSAL KALİTESİ ÜZERİNE ETKİLERİ

Bu araştırmada, tahıl kepekleri (pirinç, çavdar, buğday ve yulaf) iki farklı yöntemle (fitaz enzimi ve malt unu) defitinize edilmiş ve farklı enzim uygulamaları (ksilanaz ve transglutaminaz) ile makarna formülasyonunda (% 20 oranında) kullanılmıştır. Tahıl kepekleri makarnanın parlaklık değerlerini kontrol örneklerine kıyasla düşürmüştür (P&amp;lt;0.05). Makarna örneklerinde transglutaminaz + ksilanaz enzimi uygulanarak en yüksek ağırlık, hacim artışı ve en düşük pişirme kaybı değerleri elde edilmiştir. Tahıl kepeği kullanımı, makarna örneklerinde sıkılık değerini azaltmıştır. Duyusal analiz sonuçlarına göre, pirinç kepeği içeren makarna numuneleri diğer çeşitlere göre daha düşük görünüş ve tat puanlarını almıştır. Panelistler tarafından yulaf ve buğday kepekli makarna örnekleri daha fazla beğenilmiştir.

Protein digestion of different protein sources using the INFOGEST static digestion model.

In vitro digestion systems are valuable tools for understanding and monitoring the complex behavior of food degradation during digestion, thus proving to be good candidates for replacing in vivo assays. The aim of the present work was to study protein hydrolysis in a selection of different protein sources using the harmonized INFOGEST static protocol: three isolated proteins (collagen, zein, and whey protein) and five foods (sorghum flour, wheat bran cereals, peanuts, black beans, and pigeon peas). The proteins of all the substrates were analyzed by SDS-PAGE and HPLC-MS/MS. Individual amino acid composition was analyzed by high-performance liquid chromatography (HPLC). EAA/NEAA (essential amino acids/ nonessential amino acids) ratios in the substrates from low to high were as follows: wheat bran cereals, peanuts, collagen, zein, whey protein, sorghum, pigeon peas, and black beans. The results revealed sorghum, whey protein, and zein as good sources of BCAA. In all substrates, no intact protein from the substrates was visually detected by SDS-PAGE after the intestinal phase of in vitro digestion with the INFOGEST protocol. However, digestion-resistant peptides were detected in all substrates after the intestinal digestion phase. Protein hydrolysis was high in whey protein isolate and pigeon pea and low for wheat bran cereals and bovine collagen.