Investigation of wheat bran fermentation to improve of its nutritional properties
2014
Mosharraf, Laleh | Khan Ahmadi, Morteza | Malek, Saeid | Amrolah Shahin.
In most of cereals, especially wheat bran, there are very useful materials such as minerals, dietary fibers, vitamins, amino acids and also phytic acid that chelate useful minerals which are necessary for human body. Consumption of foods rich in whole grains and cereal fiber has been suggested in epidemiological studies to reduce the risk of chronic diseases such as diabetes, cardiovascular disease and certain cancers. It is necessary to adding wheat bran to flour because of useful compounds and also processing to decrease ineffectual materials. The phytic acid breakdown in the stomach and small intestine of humans is influenced mainly by dietary phytase, whereas intestinal phytase activity is very low. Decreasing phytic acid in wheat bran has been widely mentioned in many studies but there is no study about investigation of bran fermentative condition and improvement of that condition to reduce it. In this study Lactobacillus plantarum and Saccharomyces cerevisiae which both of them have useful properties for human and also improve bread quality were used to ferment the wheat bran by separated or mixed cultures. The results of this study indicated that using of Lactobacillus plantarum and Saccharomyces cerevisiae had benifical effects on nutritional properties of wheat bran such as reducing of phytic acid and keeping quality factors like proteins and dietary fibers. According to the results Lactobacillus plantarum had the most reduction in phytic acid content (96%) in anaerobic incubator condition at 35° C in 9.5 hours. In mixing cultures, 50 to 50 ratios of Lactobacillus plantarum and Saccharomyces cerevisiae had the best mixing microorganism ratio to decrease phytic acid (73% in 8.5 hours).
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