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

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

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 (<i>Saccharomyces cerevisia...

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Bibliographic Details
Main Authors: Ghulam Mustafa, Muhammad Umair Arshad, Farhan Saeed, Muhammad Afzaal, Bushra Niaz, Muzzamal Hussain, Muhammad Ahtisham Raza, Gulzar Ahmad Nayik, Sami Al Obaid, Mohammad Javed Ansari, Mircea-Emil Nap, Tudor Sãlãgean
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Fermentation
Subjects:
oat bran
fermentation
scanning electron microscopy (SEM)
antioxidant potential
water-holding capacity
phytic acids
Online Access:https://www.mdpi.com/2311-5637/8/10/509

Internet

https://www.mdpi.com/2311-5637/8/10/509

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