Amylase solution (5% w/v) was prepared by mixing 5 g of oCereals are often promoted as important sources of dietary fiber.amylase powder (Sigma A6880) for 15 min with 100 ml of buffer Ninety one breakfast cerealsavailable in Canada and four unprocessed solution pH 7 (61 ml O.lM Na$-IP04 + 39 ml O.lM NaI-$P04), wheat brans were therefore analyzed for neutral detergent fiber centrifuging 10 min at 3000 rpm and filtering through a coarse (NDF) after rapid digestion with o-amylase from porcine pancreas. sintered glass funnel. After refluxing .of the cereal sample with neutral detergent;the contents were filtered through a tared Gooch I Many breakfast-cereals contained less than 5% NDF:Wheat cereals contained 5-30% NDF, oat cereals contained 5% NDF, and corn ' crucible on the filtering manifold. (Goering and Van Soest, 1970) I and rice contained little NDF. Cereal NDF was predominantly and rinsed with hot distilled water. Next, 10 ml of o-amylase solutionhemicellulose (pentosans); pentose sugars liberated under hydrolysis and 40 ml of distilled water'at 70°C were added to the crucible,-giving a-mixture around 55'C. This was held for 5 mm on the represented up to 15% of processed bran cereals and 20-25% of unprocessed bran.filtering manifold and then suction was applied to the filter which .-was then washed with-hot distilled-water. The bottom of the crucible : was stoppered .(with 'a rubber stopper #8) and 10 ml of o-amylase