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Chemical composition of barley and co-products from barley, corn, and wheat produced in South-East Asia or Australia |
Natalia S. Fanelli1,a 
, Leidy J. Torres-Mendoza1,a
, Jerubella J. Abelilla2
, Hans H. Stein1,*
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1Department of Animal Sciences, University of Illinois, Urbana IL 61801, USA
2DSM Nutritional Products, Mapletree Business City 117440, Singapore |
Correspondence:
Hans H. Stein, Tel: +1-217-333-0013, Fax: +1-217-333-7088, Email: hstein@illinois.edu
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Received: 25 May 2023 • Revised: 9 June 2023 • Accepted: 21 July 2023
aThese authors contributed equally to this work. |
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| Abstract |
Objective
A study was conducted to determine the chemical composition of barley and co-products from barley, corn, and wheat produced in South-East Asia or Australia, and to test the hypothesis that production area or production methods can impact the chemical composition of wheat co-products.
Methods
Samples included seven barley grains, two malt barley rootlets, one corn gluten feed, one corn gluten meal, one corn bran, eight wheat brans, one wheat mill mix, and four wheat pollards. All samples were analyzed for dry matter, gross energy, nitrogen, amino acids (AA), acid hydrolyzed ether extract, ash, minerals, starch, and insoluble dietary fiber and soluble dietary fiber. Malt barley rootlets and wheat co-products were also analyzed for sugars.
Results
Chemical composition of barley, malt barley rootlets, and corn co-products were in general similar across countries. Wheat pollard had greater (p<0.05) concentrations of tryptophan, magnesium, and potassium compared with wheat bran, whereas wheat bran had greater (p<0.05) concentration of copper than wheat pollard. There were no differences in chemical composition between wheat bran produced in Australia and wheat bran produced in Thailand.
Conclusion
Intact barley contains more starch, but fewer AA, than grain co-products. There were only few differences in the composition of wheat bran and wheat pollard, indicating that the two ingredients are similar, but with different names. However, corn gluten meal contains more protein and less fiber than corn bran. |
| Keywords:
Barley; Barley Co-products; Chemical Composition; Corn Co-products; Wheat Co-products |
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