THE THIAMINE AND RIBOFLAVIN CONTENT OF MANITOBA GROWN WHEAT, OATS, AND BARLEY OF THE 1946 CROP

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Abstract
Some 200 samples of pure varieties of barley, oats, and wheat grown in Manitoba in 1946 were assayed for thiamine and riboflavin. Expressed as micrograms per gram the averages and ranges for thiamine were: barley 4.06 (3.3 to 4.9), oats 5.99 (4.4 to 7.9), wheat 4.28 (3.5 to 5.7); for riboflavin: barley 1.28 (0.9 to 1.9), oats 1.25 (0.8 to 1.7), wheat 1.12 (0.8 to 1.4). A varietal effect on thiamine content was noted. Plush barley contains more than OAC 21, Exeter oats more than either Ajax or Vanguard, and Carlton wheat more than Regent, which in turn has a higher content than Thatcher. No varietal effects on riboflavin contents were found in any of the cereals. Neither thiamine nor riboflavin content of the cereals was determined by the soil zone in which they were grown. Significant positive correlations were found between protein and thiamine in oats and barley, protein and riboflavin in wheat, and ash and riboflavin in barley. A significant negative correlation between ash and thiamine in oats was observed.

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