In vitro digestion characteristics of unprocessed and processed whole grains and their components

David C. Hernot, Thomas W. Boileau, Laura L. Bauer, Kelly S. Swanson, George C. Fahey

Research output: Contribution to journalArticlepeer-review


Chemical composition and in vitro digestion properties of select whole grains, before and after processing, and their components were measured. Substrates included barley, corn, oat, rice, and wheat. In addition to whole grain flours, processed substrates also were tested as were corn bran, oat bran, wheat bran, and wheat germ. Processing of most substrates resulted in higher dry matter and digestible starch and lower resistant starch concentrations. Dietary fiber fractions varied among substrates with processing. Digestion profiles for most substrates correlated well with their chemical composition. Corn bran and rice substrates were the least fermentable. Extrusion rendered barley, corn, and wheat more hydrolytically digestible and barley and oat more fermentatively digestible. Except for corn bran, all components had greater or equal fermentability compared with their native whole grains. Understanding digestion characteristics of whole grains and their components will allow for more accurate utilization of these ingredients in food systems.

Original languageEnglish (US)
Pages (from-to)10721-10726
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Issue number22
StatePublished - Nov 26 2008


  • Fiber
  • In vitro digestion
  • In vitro fermentation
  • Starch
  • Whole grain

ASJC Scopus subject areas

  • General Chemistry
  • General Agricultural and Biological Sciences


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