Effect of Processing on the Decrease in Phytic Acid and Pesticide Residue in Wheat Bran

Most cereals, especially wheat, contain nutrient-rich compounds such as minerals, dietary fiber, vitamins and amino acids in the outer layer of the grain (bran). The nutritional benefits of wheat bran, which is rich in dietary fiber, are well-known. The increasing use of pesticides in wheat culture and the consumption of diets high in wheat bread cause concern about pesticide residues in the bran, bread and other cereal products. This study determined the level of pesticide residue in wheat bran and the effects of the processing methods of hot and cold hydration, cooking and hydrothermal processing in acetate buffer solution on pesticide residue. The results indicate that all four treatments decreased the level of pesticide residue for deltamethrin (0.16 ppm), captan (0.315 ppm), bromopropylate (1.16 ppm), fozalon (1.807 ppm) and tetradifon (0.017 ppm) to minimum levels. It also decreased the phytic acid content of wheat bran samples 33%-83%. The decrease in pesticide residue and increased in nutritional quality, especially of vitamins, minerals and dietary fiber, are the main advantages of processing wheat bran using the methods tested in this study.