The present invention relates to a process for the manufacture of a suspension of mustard bran particles comprising the following steps:a) providing an aqueous dispersion of mustard bran particles originating from the seeds of black mustard (Brassica nigra) and/or the seeds of brown Indian mustard (Brassica juncea), said mustard bran particles having a volume weighted mean diameter of more than 300 μm；b) producing a milled suspension of mustard bran particles by passing the dispersion one or more times through a high shear device selected from a high pressure homogenizer and an ultra-fine friction grinder, said high pressure homogenizer being operated at a pressure drop of at least 100 bar.Treatment of these types of mustard bran in a high shear device increases overall bioaccessability of the proteins contained in the bran. This is desirable in view of the high nutritional value of these proteins.The invention also provides a food product comprising an aqueous phase, said aqueous phase comprising 0.5 to 15 wt. % of mustard bran particles originating from the seeds of black mustard and/or the seeds of brown Indian mustard, said mustard bran particles having a volume weighted mean diameter of less than 600 μm.
