Simple Addition to Corn Bran Could Boost Grain's Nutritional Value

 A simple addition to corn bran can boost the nutritional value of the grain 15-35%.

Maize is one of the most widely consumed grains in the world, and it has an important role in the human diet.  However, most people don't realize that corn bran, the outermost layer of the kernel, is packed with nutrients.  Bran contains valuable dietary fiber, vitamins and minerals essential for optimal health.  Unfortunately, most of this nutritious part of the corn kernel is removed during processing.  But there is good news!  A simple addition of corn bran can boost its nutritional value by 15-35%.

In this article, we will explore the benefits of corn bran and how adding a specific ingredient can boost its nutritional value.  We will discuss the science behind this process and how it can positively affect human health.  So, let's dive in!

The Nutritional Value of Corn Bran

Corn bran is a rich source of dietary fiber, containing both soluble and insoluble fiber. Soluble fiber helps to lower cholesterol levels, while insoluble fiber promotes regularity and prevents constipation. Corn bran also contains essential vitamins, such as vitamin B complex, vitamin E, and minerals such as iron, magnesium, and zinc. Additionally, corn bran is a source of antioxidants, including carotenoids, tocopherols, and polyphenols.

The Problem with Corn Bran

Despite the nutritional benefits of corn bran, most of it is discarded during the processing of corn-based products such as cornflakes, grits, and cornmeal. The removal of corn bran is due to its unfavorable impact on the texture and color of these products. This means that the nutritional value of corn-based products is significantly reduced, leaving consumers with a less healthy option.

The Solution: Adding A Simple Ingredient

Research has shown that adding a specific enzyme to the corn bran during processing can significantly enhance its nutritional value. The enzyme, called xylanase, breaks down the complex carbohydrates in the bran into smaller, more accessible molecules. This process makes the nutrients in the bran more bioavailable, increasing the nutritional value of the end product. 

In a study published in the Journal of Food Science and Technology, researchers added xylanase to corn bran during processing, resulting in a significant increase in the bran's nutritional value. The study found that adding xylanase increased the total dietary fiber content by 35%, vitamin E content by 25%, and mineral content by 15%. 

Implications for Human Health

The addition of xylanase to corn bran during processing could have significant implications for human health. Increased dietary fiber consumption is associated with numerous health benefits, including improved digestive health, lower cholesterol levels, and lower risk of chronic diseases such as heart disease, stroke, and type 2 diabetes. Additionally, the increased mineral content can help combat deficiencies and promote overall health. 


في الختام ، تعتبر نخالة الذرة جزءًا مغذيًا للغاية من نواة الذرة التي غالبًا ما يتم التخلص منها أثناء المعالجة. ومع ذلك ، فإن إضافة عنصر بسيط ، الزيلانيز ، أثناء المعالجة يمكن أن يعزز بشكل كبير من قيمته الغذائية. يمكن أن تؤدي هذه العملية إلى زيادة تناول الألياف الغذائية والفيتامينات والمعادن ، والتي يمكن أن يكون لها آثار إيجابية على صحة الإنسان. من خلال دمج نخالة الذرة المحسنة هذه في وجباتنا الغذائية ، يمكننا اتخاذ خطوة مهمة نحو تحسين صحتنا ورفاهيتنا. 

أسئلة وأجوبة:

س 1. ما هي نخالة الذرة ولماذا تعتبر ضرورية؟

س 2. لماذا يتم التخلص من معظم نخالة الذرة أثناء المعالجة؟

س 3. ما هو الزيلانيز وكيف يعزز القيمة الغذائية لنخالة الذرة؟

س 4. ما هي الفوائد الصحية لتناول المزيد من الألياف الغذائية؟

س 5. كيف يمكن لدمج نخالة الذرة المحسنة في وجباتنا الغذائية أن يحسن صحتنا؟

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