STUDY OF WHEAT BRAN STABILITY USED IN HUMAN NUTRITION

Abstract

Wheat bran, used as dietetic complement for malnou isbed children, was studied at different storage aonditions to determine its shelf life. The product, a subproduct from wheat milling, was heated to 95°C prior to packing in glass, plastic and paper containeir, wich were stored 28°C and 45°C.  The data obtained from chemical and microbiological analysis after 30 and 60 days of storage, showed that heating reduced the microbiological population but induced the 1ipid oxidation.