Animal bran, with germ

Milk, milk products, and foods of animal origin contain high amounts of (free) riboflavin with good bioavailability. In foods of plant origin, the majority of riboflavin is protein-bound and therefore less bioavail-able. Cereal germs and bran are plant sources rich in riboflavin [1]. 

The bran is usually channeled to animal feeds, although recently it has started to be further milled and sized for direct food applications. The germ is usually channeled to oil-crushing industries where the oil is mechanically expelled and/or chani-cally extracted with hexane. The pericarp, germ cake, standard meal, and broken kernels are usually combined and hammer milled to produce hominy feed (Chapter 18). 

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