Wheat bran

Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp.Along with germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains. When bran is re


Wheat bran

Local names: Hindi: Chokar, Tamil: Kodhumai thavidu Kannada: Godi bhusa Wheat  bran  consists  of  the  outer  most  layer of

the seed along with some flour. It is flaky, reddish brown material. Wheat bran is quite palatable and is well known for its ability to prevent constipation because of its swelling and water holding capacities. Bran has a high capacity to absorb water and swell because of its fiber and nonstarch carbohydrates  (b glucans) and so it has a bulk effect in the colon, giving it laxative properties.

Nutritive value

The crude protein ranges from 13-16%    and TDN Fig.   1.12   Wheat  bran

from 65-70%. The bran has amino acid balance

superior to that of wheat. The phosphorus content is high and calcium content is low. Though much of the phosphorus exists as phytate phosphorus, rumen microorganism can digest phytate phosphorus.