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<p>In the present study, bran from six wheat cultivars was subjected to solid-state yeast fermentation and then evaluated for physicochemical, functional, antioxidant and anti-nutritional properties. Bran sample was collected from HUW-234, PBW-373, WH-1105, PBW-502, HD-2967 and PBW-343 wheat cultivars. Bran samples were fermented for 12&#xa0;h, 24&#xa0;h, 48&#xa0;h and 72&#xa0;h. Results indicated that solid-state yeast fermentation significantly improved the functional properties of all bran samples. Improvement in soluble dietary fiber and total dietary fiber content was observed in all bran samples after fermentation. The antioxidant activity in terms of total phenolic content, DPPH scavenging activity and ferric-reducing antioxidant power of all wheat bran samples was analyzed, and the results showed significant (<i>p</i> ≤ 0.05) improvement after fermentation, and increase in antioxidant activity was proportional to the fermentation time. Further, anti-nutritional contents observed in the wheat bran were tannin, phytic acid and trypsin inhibitor. All studied anti-nutritional components decreased in all wheat bran samples after fermentation. The color of wheat bran was significantly affected by solid-state fermentation with decrease in L value and increase in a and b values. The surface morphology of wheat bran was affected after fermentation, indicating a loose network of fibers connecting tissues.</p>

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Effect of solid-state yeast fermentation on the physicochemical properties, antioxidant and anti-nutritional activity of wheat bran

  • 期刊论文

  • 发表日期：

    2025年4月25日

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  • Reshma Saroj,
  • Mudasir Ahmad Malik,
  • Devinder Kaur

摘要

In the present study, bran from six wheat cultivars was subjected to solid-state yeast fermentation and then evaluated for physicochemical, functional, antioxidant and anti-nutritional properties. Bran sample was collected from HUW-234, PBW-373, WH-1105, PBW-502, HD-2967 and PBW-343 wheat cultivars. Bran samples were fermented for 12 h, 24 h, 48 h and 72 h. Results indicated that solid-state yeast fermentation significantly improved the functional properties of all bran samples. Improvement in soluble dietary fiber and total dietary fiber content was observed in all bran samples after fermentation. The antioxidant activity in terms of total phenolic content, DPPH scavenging activity and ferric-reducing antioxidant power of all wheat bran samples was analyzed, and the results showed significant (p ≤ 0.05) improvement after fermentation, and increase in antioxidant activity was proportional to the fermentation time. Further, anti-nutritional contents observed in the wheat bran were tannin, phytic acid and trypsin inhibitor. All studied anti-nutritional components decreased in all wheat bran samples after fermentation. The color of wheat bran was significantly affected by solid-state fermentation with decrease in L value and increase in a and b values. The surface morphology of wheat bran was affected after fermentation, indicating a loose network of fibers connecting tissues.