Reference Number: 70
Inclusions: Wheat bran
Lactic acid bacteria strains were identified from wheat germ by 16S rRNA partial sequencing, subjected to RAPD-PCR typing and screened. Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5 were used as starters to produce sourdough fermented wheat germ (SFWG). The chemical and nutritional characteristics of SFWG were compared to those of the raw wheat germ (RWG). Lipase activity in SFWG was ca. 2.6- fold lower than that found in RWG. As shown by SPME/GC/MS analysis, most of the volatile compounds derived from lipid oxidation during storage (40 days) were at markedly lower levels in SFWG compared to RWG. Fermentation of wheat germ increased of ca. 50% the concentration of free amino acids. Glu markedly decreased in SFWG, due to its conversion in GABA. The concentration of the anti-nutritional factor raffinose also decreased in SFWG. The in-vitro protein digestibility, the concentration of total phenols, phytase and antioxidant activities were increased by fermentation.
SIGNIFICANCE OF THIS STUDY
Due to its high nutritional value and palatability, wheat germ has been regarded as the nutritional treasure amongst food components. Although wheat germ may be the nutritional store house in wheat, not all the nutrients within it are readily absorbed by us when ingested (decreased bioavailability). The current paper states that the sourdough process helps increase the bioavailability of wheat germ thereby making it more readily available for absorption by us compared to wheat germ that has not undergone the sourdough fermentation process.