The Thiamine and Riboflavin Content of Manitoba Grown Wheat, Oats, and Barley of the 1947 Crop

Abstract

The averages and ranges for thiamine in approximately 250 samples of cereals tested, expressed as μgm. per gm., were: barley 4.2 (3.3–5.7), oats 6.7 (3.8–8.6), wheat 4.5 (3.4–5.9); for riboflavin: barley 1.3 (0.9–1.6), oats 1.3 (1.0–1.7), wheat 1.2 (1.0–1.4). There was a marked increase in the thiamine content of oats over that for 1946—amounting to 0.7 μgm. per gm. Barley and wheat showed slight increases. The values for riboflavin in the three cereals grown in 1947 were about the same as those for the 1946 samples. Varietal effects on thiamine content differed somewhat from those observed in 1946. For barley, Garton, OAC21, Sanalta, and Montcalm were about equal and slightly better than Plush. The order of thiamine content of wheat—for those varieties of which more than 10 samples were tested—was Carlton, Regent, Redman, Thatcher, and agreed with the findings for the previous year. Durum wheats showed higher thiamine levels than spring wheats. There was no varietal effect on the thiamine content of oats. There was no varietal effect on riboflavin content of any of the cereals. None was observed for the 1946 samples. For 1946 no soil zone effect on vitamin content of any of the cereals was noted. In 1947 rendzina and black earth soils produced wheats with higher thiamine contents. An environmental effect other than that for soil zone on the thiamine and riboflavin content of wheat and oats was confirmed.

Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final content

“…The results presented in Table 2 show large variations in vitamer content between different malted cereals. This may be due to cereal varieties and seasons (Davis et al, 1943;O'Donnell and Bayfield, 1960;Robinson et al, 1950) and is shown when the raw barley samples were analyzed for this survey. Six raw barley samples were analyzed, two Gairdner varieties from the 2009 season (4.51 and 4.21 mg/g of thiamine; 0.21 and 0.20 mg/g of riboflavin); two Flagship varieties from the 2009 season (5.93 and 5.51 mg/g of thiamine; 0.23 and 0.24 mg/g of riboflavin) and two Gairdner varieties from the 2010 season (3.12 and 2.95 mg/g of thiamine; 0.17 and 0.18 mg/g of riboflavin).…”

“…Several authors (Davis et al, 1943;Robinson et al, 1950;Voss and Piendl, 1978) have investigated vitamin changes throughout the malting process; however these studies were performed on a limited range of barley and malts. In order to provide further clarification with regard to thiamine and riboflavin vitamer content in malt, a simple and efficient method for their analysis in malt was developed and employed to determine the vitamer content in a wide range of malts.…”