الفهرس 
Production of value added products from some cereal milling by-products
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Abstract
The present study was performed to evaluate the phytochemicals profiles proximate composition, functional characteristics and certain anti-nutritional factors in some cereal milling by-products such as wheat (bran, germ and shorts), rice (bran, germ and husk) and corn (bran, germ and germ meal) to assess their potentiality as source of protein, fat and dietary fiber as well as bioactive compounds. In addition, distilled water, ethanol, methanol, and acetone separately were used as a various solvents in the extraction of phytochemicals compounds. The antioxidant activity (AOA), total phenolics content (TPC), and total flavonoids content (TFC) of the extracts were investigated using various in vitro assays. The major findings of this study are as follows: crude protein ranged from 10.45-29.90%, fat 3.90-47.53%, total dietary fiber 20.20-41.13%, bulk density 0.25-0.79 g/ml, water absorption 122.71-510.02 g/100g, fat absorption 89.51-235.12 g/100g and free fatty acids 6.75-19.94%. Significant variations were observed with regard to the color of different cereal milling by-products. The results showed that tannins content was ranged from 113.4-389.5 (mg /100g sample).The study revealed that the TPC and TFC of cereal by-products extracts were significantly different by using various solvents (P<0.05), which TPC content varied from 366.1 to 1924.9 mg /100gm and TFC content varied from 139.3 to 681.6 mg/100gm. High carotenoids content was observed in corn germ meal and minimum in wheat bran