Local Flour Research Articles

Effect of Addition of Rosemary Leaves Powder on the Rheological Characteristics of Dough in Addition to the Quality Attributes of Bread Manufactured from to Local Wheat

Different percentages (2.5%, 5% and 7.5%) of rosemary leaves powder were added to local wheat flour(80% extraction), to study the result of adding this herb on the rheological properties of dough. To reach this target, Farinograph was used to study the water absorption, dough development time, dough stability and degree of dough softening, the out come was compared with local wheat flour with out addition. The obtained results showed that local wheat had values of water absorption, dough stability approximate to those of the local wheat flour after adding the percent of 2.5 and 5% of degree dough softening from rosemary leaves powder. The water absorption, dough development time of local wheat flour was improved as a function of adding rosemary to the flour. The increase rosemary is forming, which helped include The water absorption, dough development time of local wheat flour. It can be concluded that rosemary leaves powder was able to improve the rheological properties of local wheat flour at (2.5% and 5%)and a good quality loaf.

The optimized production, purification, characterization, and application in the bread making industry of three acid-stable alpha-amylases isoforms from a new isolated Bacillus subtilis strain US586.

A new alpha-amylase-producing strain was assigned as Bacillus subtilis US586. The used statistical methodology indicated that amylase production was enhanced by 5.3 folds. The crude enzyme analysis proved the presence of three amylases isoforms Amy1, Amy2, and Amy3 called Amy586. The purified amylases had molecular masses of 48, 52, and 68kDa with a total specific activity of 2,133 U/mg. Amy586 generated maltose, maltotriose, and maltopentaose as main final products after starch hydrolysis. It exhibited a large 4-6 optimal pH, a 60°C temperature activity, and a moderate thermostability. Amy586 displayed a high pH stability ranging from 3.5 to 6. The addition of Amy586 to weak wheat flour decreased its P/L ratio from 1.9 to 1.2 and increased its dough baking strength (W) from 138×10-4 to 172×10-4 J. Amy586 also improved the bread texture parameters by reducing its firmness and boosting the cohesion and elasticity values. PRACTICAL APPLICATIONS: Bacterial alpha-amylases with novel properties have been the major extent of recent research. In this paper, we managed to demonstrate that the addition of a purified amylolytic extract from the new isolated Bacillus subtilis strain US586 to weak local flour improves dough rheological proprieties and bread quality. Therefore, Amy586 can be considered as a bread making improver.

Optimization of Gluten Free Spaghetti Products from Local Food with the Taguchi Method Approach

Pasta product, especially spaghetti, is a very potential product to be developed. As the market growth, nutritious gluten-free spaghetti product is now being developed (as a response from consumer needs. The production process of gluten-free spaghetti relies on the gelation process and retrogradation mechanism which requires an extruder machine. The objectives of this research are to optimize the production of gluten-free spaghetti by combining four factors and three levels based on controlled quality. Taguchi method will be applied in this research. Taguchi data tabulation includes SNR, ANOVA, contribution percentage, multiresponse loss function, and a confirmation test. The result of this optimization research is the gluten-free spaghetti made by local flour (60 mesh) with composition of 30% mocaf, 30% corn flour, 30% rice flour, 10% soybean flour, 1.5% guar gum with confirmed quality characteristics (within confidence interval) : moisture content 9.94±0.57%, protein content 10.33±0.55%, fat content 1.11±0.67 %, carbohydrate content 76.51±2.32%, cooking time 10.65±0.25 minutes, cooking loss 13.00±2.76, elongation 181.35±25.72, hardness 2069.03±453.07 gf, adhesiveness -32.75±3.41 g.sec, color 76.51±0.63 dL and sensory of taste 4.80±0.16.

Reduction Sugar of Tuber Paste Flour Additional α-Amylase from Lc. mesenteroides EN17–11 and Fr. fructosus EN17–20 to Protect People from Diabetes Mellitus

Local tuber flour as wheat flour alternative can be used to produce food with low sugar which good to protect people from Diabetes Mellitus. To know that flour carbohydrate degradation in order to produce tuber flour with low sugar, reduction sugar of tuber paste flour additional α-amylase from Leuconostoc mesenteroides EN17–11 and Fructobacillus fructosus EN17–20 to protect people from Diabetes Mellitus were researched. Flour used were cassava (Manihot esculenta), sweet potato (Ipomoea batatas) and yam taro (Colocasia esculenta) with wheat (Triticum) as comparison. The crude α-amylase was characterized. The detection of α-amylase activities and reduction sugar contents used 3, 5-Dinitrosalicylic Acid (DNS) methods. Data were analyzed with three replicates. The research results showed that optimum activity of Lc. mesenteroides EN17–11 α-amylase was reached at 30°C, pH: 4.5; while that Fr. fructosus EN17–20. was 60°C, pH 7.0. In 60 minutes incubation time, Lc. mesenteroides EN17–11 α-amylase stability was reached at 25–40°C, pH: 4.5–5.0; while that Fr. fructosus EN17–20 was at 40–70°C, pH 5.0–7.0. Reduction sugar contents increase of cassava, sweet potato and yam taro paste flour additional Lc. mesenteroides EN17–11 α-amylase were sequently 1.27%, 40.35% and 3.90%; while that Fr. fructosus EN17–20 were 34.44%, 52.22% and 55.27%; with that wheat additional Lc. mesenteroides EN17–11 was 17.40% and Fr. fructosus EN17–20 was 44.53%. Based on the result, it is concluded that the treatment may reduce sugar on cassava and yam taro flour. The low sugar flour might be an alternative diet for diabetic persons.

Infant Feeding Practices Using Local Flours in Relation to Nutritional Status of Children Aged 6 to 24 Months Surveyed in Maternal and Child Protection Centers of Abidjan (Côte d’Ivoire)

Objectives: The aim of the study is to evaluate the use of local flours in supplementary feeding for 6 to 24 month old children in relation to their nutritional status in Abidjan. Methods: A cross-sectional survey was conducted on 480 mother-child couples in twelve maternal and child protection centers located in four municipalities in Abidjan. Questionnaires focused on the economic characteristics of mothers, the frequency of use of local flours, sources of local flours, ingredients used for flour production. The local composite flours mainly consumed by the children were sampled for biochemical analysis. Results: Our of the 480 mothers, 73% had an income-generating activity and 27% had no activity, 10% of them were students. About 13% of the mothers with income-generating activities use only local flours, 10% of them mainly use industrial flours and 50% alternately use local flours and industrial flours. All mothers used cereals for flour production, 1% of the mothers used cassava and 98.54% used soya flour as supplement. The local flour mainly consumed, "Anango baka" with two variants, was unbalanced as far as its nutrient composition is concerned. The nutritional status of the children surveyed showed that stunting was the most widespread form of malnutrition with a prevalence of 17.9%. Conclusion: The three local composite flours used by the mothers showed a poor nutritional value. A high rate of chronic malnutrition has been reported for 6 to 24 month old children visiting maternal and child protection centers located in Abidjan.

PEMBUATAN PAKAN IKAN BERBAHAN BAKU LOKAL DARI TEPUNG IKAN RED DEVIL DANAU SENTANI DI KABUPATEN JAYAPURA PROVINSI PAPUA

The manufacture of fish feed activities of local raw materials of fishmeal red devil (Amphilphus labiatus) was performed in Beringin fish farming group at, Jl. Ayapo Sentani, on 13 to 15 June 2016. Using 2 forms and methods of activities, namely classroom activities with a lecture and outside the classroom with practical methods. The main raw material in the manufacture of feed is fishmeal red devil of Lake Sentani. The red devil fish for fishmeal has been found to have high nutrition, as well as become a pest to farmers and be a competitor fish economical and endemic species in the lake Sentani, as well as maintaining the status of bio-ecology of Lake Sentani. These fish feed production, using 4 stages (1) flouring red devil fish meat, (2) early pecampuran, (3) manufacture of pellets, (4) Packaging. Hasli obtained by the fish farmers may eventually be able to make fish feed made from local flour quality red devil fish as feed supplement for fish farmed in cages in Lake Sentani. Keywords: feed, fish meal, Red Devil, and Lake Sentani

The effect of cassava and corn flour utilization on the physicochemical characteristics of cassava leaves snack

Cassava leaves are nutritious vegetable, but often regarded as an inferior commodity. One of the efforts increasing in the benefit of cassava leaves is through processing it into snack. In order to support the food diversification program and to reduce the dependence on imported commodities, the development of cassava leaves snack could be accompanied by optimizing the use of local materials to minimize the use of wheat flour. The aim of this assessment was to learn the effects of cassava and corn flour substitution on the physicochemical characteristics of cassava-leaves snack. The substitution of local flour (cassava and corn) on the snack production was carried on three levels at 15, 30, and 45%. A control treatment was using 100% wheat flour. The results showed that cassava and corn flour were potential to substitute wheat flour for making cassava-leaves snack. The substitution of cassava and corn flour as much as 45% was able to produce crispy products with a brighter color. The substitution of corn flour was resulting in snacks with the lower content of lipid than the other substitution snacks.

Agri-food-energy system metabolism: a historical study for northern France, from nineteenth to twenty-first centuries

We reconstruct the metabolism of cereal grain production and processing systems in the Seine river basin at four time points between 1860 and 2010 in terms of nitrogen and energy flows, on the basis of statistical data and modeling components. We integrate agricultural, nutrient and energy issues into a joint agri-food-energy system approach. Grain production and processing grew apart from a state of high local integration on the basis of local renewable energy and nitrogen sources to a state of national-scale energy and grain market integration. The grain production volume increased 6-fold under the effect of agricultural industrialization, while the local grain processing capacity dropped along with the decrease in local flour demand. Nitrogen use efficiency (NUE) increased from about 50% in the nineteenth century to about 66% today, and the fossil energy inputs to the system increased from 0.05 to 0.15 GJ/GJ of flour output. Nitrogen loss is today lower than in the early-twentieth century, but its embodied fossil energy content is five times higher, highlighting potential energy benefits from further NUE increase. The energy transition to fossil fuels marked the disruption of an agro-industrial regime founded on renewable energy self-provision and biological nitrogen fixation and helped mastering the system working conditions by reducing its intermittency.

Nutrition and Blood Glucose Response of Food Formulated Four Types of Local Flour East Kalimantan Added Plant Extracts Tiwai (Eleutherina americana Merr)

Nutrition and Blood Glucose Response of Food Formulated Four Types of Local Flour East Kalimantan Added Plant Extracts Tiwai (Eleutherina americana Merr)

Formulation of Senescent Plantain Dish with Various Local Cereal and Leguminous Flours for Feeding Rats: Growth Performance Evaluation

The aim of this study was to valorize senescent plantain. Therefore, a traditional dish named Dockounou was prepared with a mixture of senescent plantain and various millet, soybean, sorghum, cassava, maize or rice flours. The growth performance of several Wistar rats feed by Dockounou was followed. Thus, batches of rats were fed for 15 days with three formulations (F1, F2, F3) in proportion of 90:10, 80:20 and 75:25 (senescent plantain dough/flours) obtained after two cooking modes (dry cooking: baked ; wet cooking: boiled). The effects of these formulations were compared to control diet (C. diet). Beyond the control diet, rats fed with the soybean baked Dockounou presented, the best following growth parameters: weight gain (2.82 to 4.19 g/d), food intake (8.92 to 9.72 g/d), feed efficiency (0.10 to 0.42), proteins intake (8.28 to 19.67), proteins efficiency (0.13 to 3.15). The physicochemical and nutritive characteristics of soybean baked Dockounou were as follow: ash (2.93 ±0.15 %), proteins (10.62±0.59 %), carbohydrates (15.46±1.53 %), calcium (232.04 – 558.20 mg/100g), potassium (313.97 – 385.11 mg/100g), magnesium (42.40 – 72.22 mg/100g), sodium (211.24 – 303.85 mg/100g) and phosphorus (330.70 – 433.71 mg/100g). Also, the study showed that, two formulations, 80:20 and 75:25, have really impact on rats growth. These results suggest that soybean baked Dockounou with important proportions, 80 % and 75 %, of senescent plantain dough can be effectively used in the diet of laboratory Wistar rats regarding the good zoological performances there are obtained.

Urban food retailing and food prices in Africa: the case of Addis Ababa, Ethiopia

Purpose Despite the large interest in urban food markets, there are, however still relatively few good studies that have empirically documented the functioning of retail markets in developing countries, especially in Africa. The purpose of this paper is to look in particular at the case of Addis Ababa, a city of more than four million people and the capital of Ethiopia, one of the most populous countries in Sub-Saharan Africa. To better understand urban food retail, the authors rely on a large primary survey. Design/methodology/approach To better understand urban food retail, the authors rely on a large primary survey. Based on a stratified sampling scheme representative for the city as a whole, 1,226 urban food retail outlets were interviewed in March and April 2012. Findings The authors find increasing differentiation in food retail markets in recent years. Despite the prohibition of foreign direct investment in food retail, a domestic modern private retail sector is quickly emerging. However, its share is still very small and, in contrast to roll-outs of modern retail in other countries, it has not yet entered the cereal sector, which remains in the hands of local flour mills, cereal shops, and cooperative retail outlets. The importance of cooperative retail is growing even more rapidly. It is especially important for those products where supply chains are controlled by the government. On the high-end, domestic private modern retail outlets deliver high-quality products at significantly higher prices, ceteris paribus. At the other side, the authors see cooperative retail that delivers food at significantly lower – and subsidized – prices. However, the latter shops are characterized by typical price control problems, reflected in regular lack of supplies and queuing. Research limitations/implications The study is limited to the city of Addis Ababa and it seems useful if similar studies could be conducted in other cities in Africa. Originality/value Despite the large interest in urban food markets, there are still relatively few good studies that have empirically documented the functioning of retail markets in developing countries, especially in Africa. The paper therefore contributes to fill this lacuna by studying urban food retail markets using new and unique data for Africa.

Analisis Persepsi Konsumen dan Strategi Pemasaran Beras Analog (Analog rice)

<p><em>Analog rice is artificial ricewhose material is not from paddy, but it is made from a variety of local flour (corn, sago and shorgum). As a new product, Rice Analog require appropriate marketing strategies through analysis of consumer perception. This research purposes are to develop a marketing strategy through identification Analog Rice segmentation, targeting and positioning based on consumer perception. The analytical method used were crosstabs analysis, cluster analysis and biplot analysis with 73 respondent. Crosstabs result indicated that consumer characteristics (age, marital status, education, income and expenses of month), associated with their impression and interested to re-purchase. Cluster analysis was delivered into four market segments, the third target market are 31-40 years old, married, the level of income of IDR 4,500,001 to IDR 6,000,000. Biplot analysis deliver positioning for Analog Rice product therefore this rice offers “health benefits”, “nutritive ingredients”, and “safe to consumed”.</em></p><em>Keywords : Analog rice, consumer perceptions, marketing strategy, cluster analysis, biplot analysis<strong>.</strong></em>

The Chemistry of Diet: Medicine, Nutrition, and Staple Foods in Imperial Brazil

Brazilian cuisine is much admired by present-day international chefs. However, in the nineteenth century, local ingredients and recipes were looked down upon by the Portuguese colonists, as well as by visiting European naturalists. This fact, together with medical and chemical views formulated throughout the 1800s, led locally trained doctors to attribute the occurrence of countless diseases that devastated Rio de Janeiro to local staple foods, particularly corn and manioc flour. In the first part of the present article, I review the dietary habits of Brazilians through the eyes of European naturalists who travelled across the country in the early nineteenth century. In the second part, I summarise the ideas formulated by French and German chemists on the components, and consequent nutritional value, of cereals and other sources of flour, and then analyse the appropriation of such ideas—particularly those of Justus Liebig—by Brazilian doctors and their adaptation to local conditions.

Applicability of Mixolab test with local wheat flours

Several types of equipment have been used to predict dough behaviour during breadmaking. The complexity of requirements means that no device is able to predict all the properties, and therefore, new tests are released continuously. The Chopin Mixolab mixes the dough at different temperatures, allowing the study of dough mixing properties, weakening, gelatinization, gel stability and retrogradation in one test. The objective of this work was to study the suitability of the Mixolab to predict rheological properties and breadmaking quality of local wheats. Flour was obtained from 29 wheat samples from different genotypes and environments. The correlation of results from traditional analyses (test weight, protein content, sedimentation volume, wet gluten, Falling Number, Alveograph and Farinograph) with Mixolab parameters was studied. The properties of two different bread types were compared with all these parameters. Stability and water absorption values from the Farinograph were highly correlated with the respective Mixolab parameters. It was concluded that wheat samples could be sorted by mixing properties in similar order independently of which method was used. Beyond that, gluten strength estimators obtained from these three rheological methods and the sedimentation volume test were highly correlated. Whilst the correlation of Mixolab parameters with pan loaf volume was not as high as traditional ones, Mixolab developing time, stability and C5 were the best correlated with the most important hearth bread characteristics. Studies performed by other researchers, using wheats from diverse origins, found different results. The need for empirical rheology evaluation with local wheat samples was proved.

Study of the Nutritional Value and Hygienic Quality of Local Infant Flours from Chad, with the Aim of Their Use for Improved Infant Flours Preparation

This study aims to develop infant flours fortified with iron and vitamin A, taken from local products such as powder from dried Moringa oleifera leaves and pulps of Parkia biglobosa to improve the nutritional status of children aged 6 to 24 months. Chemical analyses show that, for 100 g of local flours destined for children, there are adequate protein levels (between 7.00 ± 0.44 and 12.69 ± 0.44 g) and fat content (between 7.52 ± 0.35 and 16.26 ± 0.84 g), but that there are low levels of b-carotene and certain micronutrients Zn (0.67 ± 0.01 to 2.51 ± 0.19 mg), Fe (7.11 ± 0.90 to 12.70 ± 0.56 mg), Ca (0.67 ± 0.01 to 2.51 ± 0.19 mg), Mg (6.79 ± 0.19 to 24.99 ± 1.75 mg). Analyses of minerals and vitamins showed that Moringa oleifera leaf-powder (per 100 g) is rich in calcium (1443.90 ± 11.03 mg), magnesium (176.72 ± 0.73 mg), iron (53.75 ± 5.07 mg), zinc (17.58 ± 0.89 mg) and b-carotene (624.40 ± 0.41 μg ER). 100 g of Parkia biglobosa’s pulps is rich in magnesium (73.00 ± 1.14 mg), iron (14.82 ± 2.49 mg), zinc (7.79 ± 0.44 mg) and vitamin C (75.29 ± 0.00 mg). In conclusion, we believe that these two ingredients can be effectively used to fortify local infant flours in vitamin A and iron and contribute to eradicating malnutrition due to micronutrients deficiencies.

Influence of dough porosity and rheology on the quality of chapattis made with wheat and lupin flours

Chapattis are a staple in the diet of people living in the sub-continent of India. They are widely made using atta flour in homes and in small scale industries. Atta is flour obtained by grinding wheat grown in the Indian sub-continent. Atta dough is made by mixing flour with only salt and water. It is rolled into circular disks and baked on open hot stoves. High quality chapattis puff during baking and remain soft and pliable over a considerable period of time. Attempts to make chapattis of the same quality have been made in countries outside of the Indian sub-continent using local flours. However, it has not been possible to produce products of a similar quality. The same issue of quality – sub-standard puffing and texture, has also hindered fortifying atta by adding nutrition-rich additives, like pulse flours. A project was carried out in our laboratory comparing quality of chapattis made with Indian atta with those made with local wholemeal flour (WW), mixes of local wholemeal flour (L+WW) and lupin flour and 100% lupin flour. Lupin is a legume, high in protein and fibre with no starch. Having no gluten, lupin dough lacks extensibility. All chapattis made from these four different flours, including those made with 100% lupin dough, puffed fully. Qualitatively, the quality of chapattis made with atta was equivalent to those made with the mix of lupin flour and WW flour. To understand these surprising results, doughs were characterized by measurement of true rheological properties and by image analyses of pore structures in doughs using a Skyscan CT scanner. Results showed that atta dough was more porous and retained more elasticity and porosity compared to other doughs. Dough extensibility was not a requirement for puffing of chapattis. These results provide new methods for characterizing atta dough quality and methods to guide addition of additives atta to improve nutritional profiles.

Evaluation of Breads Made from Local Flour of Wheat Cultivar “Nishinokaori” in Yamaguchi Prefecture

Evaluation of Breads Made from Local Flour of Wheat Cultivar “Nishinokaori” in Yamaguchi Prefecture

Winter wheat quantity or quality? Assessing food security in Uzbekistan

Winter wheat is the most important cereal in Uzbekistan. Although the processing industry recognizes the low quality of local wheat, the present land use policy prioritizes production quantity, and wheat of better quality is imported to improve local flour. Yet, with increasing world market prices, Uzbekistan has to decide whether to continue allocating considerable resources for imports or to start investing in local quality improvements. This study therefore analyzed wheat production in the Khorezm region of Uzbekistan by (a) assessing the economic feasibility of local production vs. imports; and by (b) evaluating the current N-fertilizer management at field level in order to identify options for improving quality. Demand for wheat in the region currently falls short of supply by 79,000 t but under favorable world market prices, funds for importing additional wheat could be covered by cotton sales. Prices above $148 USD t−1 support the present land use policy to cultivate wheat but the baking quality of the crop is low. Higher N rates and/or an additional application of N at anthesis significantly increased grain quality. Additional costs for changes in N management, however, are currently not compensated by the price premiums at the State mills. Thus, in the absence of price incentives, it is unrealistic to expect producers to maximize quality production. Consequently, administrators must give quality greater attention by creating incentives through price differentials for higher quality, and encouraging awareness programs on wheat quality and improved on-field N management.

PENUMBUHAN INDUSTRI TEPUNG LOKAL MELALUI PEMBERDAYAAN KELOMPOK TANI UNTUK MENDUKUNG KETAHANAN PANGAN DI JAWA TENGAH (Studi Kasus Kabupaten Magelang Propinsi Jawa Tengah)

Food security is one of strategic priorities of national development. Food is a basic need which is essential to human life. Therefore it constitutes food diversification. The research was held to study potential of local flour industry growth especially on farmer and society empowerment to strengthen Central Java food security. The research objectives are: (1) identify society perception and preference on two composition combination wheat and local flour (sweet potato) on food processed product; (2) identify potential and constraint of local flour growth development; and (3) to choose the empowerment model on technical and managerial farmer group on local flour (sweet potato) appropriate with costumer perception and preference. The research locates on Magelang Regent Province of Central Java. Collection data method was done with interview technique, Focus Group Discussion (FGD) and Rapid Rural Appraisal (RRA). While data analysis method used descriptive statistic and SWOT (Strength, Weakness, Opportunity, Threat) analyzes. From the research, could be found information about society perception and preference of two composition combination wheat flour and local flour (sweet potatoes) on food processed product was good relatively (could give score of test result which is almost same on two composition). From potential and constraint identification, the result gave that the potential of farmer group for developing local flour industry was good and strength relatively. While the model formula of farmer group empowerment which is offered to selected farmer group in Magelang Resident was empowerment with assistance, tool grant and socialization. The model was hoped could be adopted by all stakeholders. Farmer group empowerment process would be done with synergy by all stakeholders. So optimal result could be taken and the utility could be felt by farmer group on income improvement. On the turn, the effort could improve farmer wealth and strengthen the food security.

Effect of Fermentation and Particle Size of Wheat Bran on the Antinutritional Factors and Bread Quality

3 Abstract: Three local sudanese wheat cultivars, Debeira, El-Nielain and Sasaraib were obtained from Agricultural Research Corporation (harvest season 2002/03). Wheat bran was obtained from a local flour mill in Khartoum North. It was carefully sieved and classified as coarse, medium and fine bran size then fermented. Proximate composition, mineral content and anti-nutritional factors (tannin, phytic acid) were determined for all types of wheat bran. Results indicated that fermentation of wheat bran increased the percentage of crude fiber from 15.67 to 18.67%, 15.67 to 18.00%, 15.00 to 17.67%, protein content from 20.35 to 21.65%, 18.36 to 20.79%, 21.07 to 22.40% for coarse, medium and fine wheat brans, respectively. Carbohydrates percentage increased from 45.09 to 47.4% in fermented coarse wheat bran. Both anti- nutritional factors (tannins and phytic acid) were found to decrease significantly (P<0.05) in coarse, medium and fine wheat bran. The tannin content decreased from 0.03 to 0.01, 0.07 to 0.05 and from 0.07 to 0.06 mg catechin/100 gm, respectively. Phytic acid decreased from 626.1 to 572.8, 740.4 to 367.1 and from 795.2 to 301.6 mg/100 gm, respectively. There is no change on the values of Ca and Fe contents of coarse wheat bran after fermentation. Also there was an increase in Ca content of fine and medium wheat bran. Fe content of medium wheat bran decreased from 0.03 to 0.02% but Fe content of fine wheat bran increased from 0.023 to 0.033%. There is a slight decrease in P content of coarse wheat bran after fermentation. The phosphorous content as percentage decreased in fermented medium and fine wheat bran from 0.004 and 0.003% to 0.002 and .002%, respectively. Bread specific volume values of the three cultivars with 10, 15 and 20% fermented wheat bran decreased with increase in the amount of wheat bran. Bread with 10% fermented coarse wheat bran gave the best results for all characteristics tested in organolyptic evaluation.