Chapter 5: Dietary fiber in cereal grains

Dietary fiber (DF) is essential for human health and, with the exception of a small contribution from fungi, is derived solely from plant-based foods. Cereal grains are major sources of fiber in the human diet contributing, for example, 40%_50% of the total daily intake of fiber in European populations. Assuming an average total fiber content of 7% in whole grains they are capable of providing the levels of fiber intake recommended by health authorities, which range from about 25_30 g/day. However, most cereals are processed to give refined products. Dry-milling procedures are designed to selectively remove the husks, pericarp and aleurone to produce fractions corresponding to only the starchy endosperm (such as white wheat flour, decorticated sorghum, white rice and corn flour and grits). These fractions have low fiber contents and current concerns about increases in diet-related diseases are resulting in the strong promotion and increased consumption of whole grains.