Comparative Study of Raw and Fermented Oat Bran: Nutritional Composition with Special Reference to Their Structural and Antioxidant Profile

Abstract

Oat bran has gained significant attention among cereal brans owing to its comparatively higher presence of dietary fibers and phytochemicals. The objective of the current research is to personify the nutritional and functional aspects of oat bran after yeast-induced (Saccharomyces cerevisiae) fermentation. For this purpose, a comparative study of raw and fermented oat bran was conducted to investigate the nutritional profile, antioxidant activity and functional characteristics of oat bran. Furthermore, pre- and post-structural variations on fermented bran were determined through scanning electron microscopy (SEM). The results show that crude fat, protein and total dietary fiber (soluble and insoluble) contents were significantly improved after fermentation. Moreover, the post-fermentation value of soluble dietary fiber was increased from 5.01 ± 0.21 to 7.2 ± 0.1%. Antioxidant activity, DPPH-RSA and ferric reducing antioxidant power values of bran samples were also enhanced through fermentation and the anti-nutritional factor, i.e., phytate, was significantly reduced from 1113.3 ± 8.5 to 283.4 ± 3.5 mg/100 g in bran samples after fermentation. Furthermore, the surface morphology of fermented oat bran shows scattering and pores, while raw oat bran shows visible aggregation in SEM micrographs. Water-holding capacity was also enhanced up to 2.11 (5.68%) after fermentation. In conclusion, the post-fermentation results revealed that yeast-induced fermentation enhanced the physicochemical, structural and antioxidant characteristics of oat bran.

Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots

“…Regarding crude fiber, the content increased from 13.92 g/100 g to 15.80 g/100 g and 16.58 g/100 g after natural fermentation and inoculated fermentation, respectively. Similar observations were made in other studies, such as oat bran, where crude fiber content increased from 14.36 to 15.83% through fermentation ( Mustafa et al, 2022 ). Abdul Rahman et al (2017) also found an increase in acid detergent fiber and neutral detergent fiber through fermentation.…”

Effects of Oat Bran Addition on the Growth Performance and Intestinal Health of Nile Tilapia (Oreochromis niloticus) Exposed to Copper Ions

“…Due to oat bran's higher content of phytic acid (myoinositol hexaphosphate) as an antinutritional factor, consumption may cause adverse effects. Phytic acid is an antinutrient that reduces mineral and protein bioavailability [ 29 ]. It is also possible that the excess addition of oat bran increases digesta viscosity and limits interactions between intestinal nutrients and enzymes, thereby reducing nutrient digestion and absorption [ 10 ].…”

“…Aquaculture Nutrition [29]. It is also possible that the excess addition of oat bran increases digesta viscosity and limits interactions between intestinal nutrients and enzymes, thereby reducing nutrient digestion and absorption [10].…”

Utilization of food industry by-products in producing high added value foods: a review

“…Additionally, the anti-nutritional factor phytate was significantly reduced from 1113.3 ± 8.5 mg/100 g to 283.4 ± 3.5 mg/100 g in the bran samples after fermentation. The water-holding capacity of oat bran was also enhanced by 2.11 (5.68%) after fermentation (Mustafa et al, 2022).…”