Improving Wheat Bran Value Through Fermentation
Author Information
Author(s): Ren Hongrui, Wang Tianli, Liu Rui
Primary Institution: State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
Hypothesis
Can solid-state fermentation using Rhizopus oryzae enhance the extraction yield of soluble dietary fiber and improve the physicochemical properties of wheat bran?
Conclusion
The study found that solid-state fermentation at 55% moisture content for 120 hours significantly increased the yield of soluble dietary fiber and improved the antioxidant properties of wheat bran.
Supporting Evidence
- Solid-state fermentation increased soluble dietary fiber content from 0.83% to 5.69%.
- Maximum soluble dietary fiber yield was achieved after 120 hours of fermentation at 55% moisture.
- Antioxidant activity peaked at 55% moisture content after 96 hours of fermentation.
Takeaway
This study shows that fermenting wheat bran can make it healthier and more nutritious by increasing its fiber and antioxidant levels.
Methodology
Wheat bran was fermented with Rhizopus oryzae at varying moisture levels and fermentation times, measuring soluble dietary fiber yield, enzyme activities, and antioxidant properties.
Limitations
The study focused only on specific moisture levels and fermentation times, which may not represent all possible conditions.
Statistical Information
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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