Farelos

Farelos are the byproducts of milling cereal grains, consisting primarily of the bran and germ removed from the kernel to produce refined flour or starch. They are produced from grains such as wheat, maize (corn), and rice, among others, and vary in composition based on the grain and milling process. In general, farelos are coarser and drier than flour and are labeled according to the source grain, e.g., farelo de trigo (wheat bran), farelo de milho (maize bran), and farelo de arroz (rice bran). Rice bran contains more lipids and tends to oxidize if not stabilized, while wheat and maize bran are notable for their fiber content.

Common uses: In human foods, farelos are valued as dietary fiber supplements and are incorporated into cereals, breads, crackers, and bakery products to boost fiber content and modify texture. In animal nutrition, they serve as fiber-rich components that supply energy and other nutrients for poultry, swine, and ruminants. They may also be processed into brans, pellets, or used as fermentation substrates in industrial applications.

Nutrition and processing considerations: Farelos provide significant amounts of dietary fiber, and the exact nutrient profile depends on the grain. Rice bran, in particular, requires stabilization to reduce the risk of lipid oxidation. Proper storage and handling help prevent spoilage and maintain quality. Valorization of farelos from milling supports waste reduction and adds value to cereal processing chains.