ABSTRACT
Man does not consume cereal grain to any great extent in the form in which it is harvested from the field. Normally the grain is dehulled and then milled further into an endosperm fraction (e.g., wheat flour or white rice) and a bran or by-product fraction. In carrying out this refining process, vast quantities of foodstuffs in the form of by-products are diverted from man’s immediate consumption to animal feed, or to fertilizer and fuel. The situation is worsened by the fact that the by-product invariably contains higher percentages of superior quality protein, vitamins, and trace minerals compared to the refined materials traditionally consumed as food. The magnitude of production and potential to be derived from cereal by-products is evident from Table 1.
