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Nicotinic Acid, Pantothenic Acid and Pyridoxine in Wheat and Wheat Products¹

Department of Biochemistry, College of Agriculture, University of Wisconsin, Madison

Fifty-five samples of wheat, varying as to variety and source, have been assayed for nicotinic acid, pantothenic acid, and pyridoxine. Patent flour, clear flours, and wheat germ have also been assayed for these vitamins. Patent flour, compared with whole wheat, was found to contain about one-sixth as much nicotinic acid, and approximately one-half as much pantothenic acid and pyridoxine.

The samples used in this study were obtained through the courtesy of the following: Minneapolis Federal Grain Inspection; Dr. H. G. L. Strange, Searle Grain Company, Ltd., Winnipeg, Canada; Mr. O. E. Barbee, State College of Washington, Pullman, Washington; Dr. John H. Parker, Kansas Wheat Improvement Assoc., Manhattan, Kansas; and Dr. C. A. Lamb, Ohio Agric. Exper. Station, Wooster, Ohio.

Manuscript received 27 April 1942.

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