LAUSR

From this context we have been interested in biochemical and phytochemical parameters of local and foreign varieties of wheat bran whose purpose is to search to see if there are intraspecific and interspecific varietal differences. The study concerned five varieties of soft wheat bran selected at CCLS Sidi Bel Abbés and consumed in many regions of Algeria. The biochemical compounds of grains (proteins, cellulose, ash content and phytochemical (total phenols, flavonoids and antioxidant activity) were determined in all varieties. The wheat bran, the subject and material of this study, was obtained from whole wheat grains collected from three varieties of soft wheat and used in our case to produce and extract the maximum of soft wheat bran. The varieties used were ‘HD’ (SWBHD) and ‘Anzar’ (SWBA) local variety and one imported, ‘Habbour’ variety (SWBHB). Two samples of marketed soft wheat bran, imported, were provided in this work to compare their nutritional components. Different techniques and methods were used in this experimental study (infra-red approach spectrophotometer, flame spectrophotometer). The results obtained show that ‘Eriad’ soft wheat bran (SWBE) is rich in protein with a variation of 15.78% at 18.07%; and is slightly elevated compared to other samples. Regarding the results obtained for cellulose, a high value was recorded for (SWBTAZ) variety 11.3%, and a lower one for (SWBHB) marketed at a value of 3.6%. The maximum concentration of potassium and sodium was obtained in the SWBAZ variety with a level of 3.16 mg/l and 30.36 mg/l respectively. The evaluation of phytochemicals has shown the presence of considerable amounts of polyphenols and flavonoids qualitatively and quantitatively. SWBAZ variety was very rich in total polyphenols, flavonoids and DPPH respectively with values of (1.101±0.01 mg EAG/g) and (0.174±0.001 EC/g) (1.39±0.01 EAG/g) compared to the different varieties studied. In conclusion, the SWBAZ variety could thus be considered, in our case, as an important source of phytonutrients.