Phytochemical characterization and end use evaluation of native and fermented cereal brans

Bran, being an integral part of cereals is a rich source of dietary fiber, minerals and other bioactive compounds. These compounds are effective against cancer, diabetes, cardiovascular and other gastrointestinal disorders. Cereal bran can be used as a potential bakery ingredient; however, it is separated as waste during milling due to its off taste, dark color and structural defects in baked products. To tackle these minor defects, in this research, different modification treatments were introduced in 6 major cereal brans (wheat, barley, sorghum, oat, millet and corn) by yeast and bacterial fermentation. Native and fermented (yeast and bacterial) brans were compared in terms of compositional changes and suitability in bakery products. Compositional analyses revealed that moisture was found between 10.61 and 13.79%, fat (1.17–7.70%), protein (9.78–14.76%), fiber (19.04–43.97%) and ash (1.04–5.49%) respectively in different bran samples. Total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity via. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity were found within the range of 0.04–1.82 mg GAE/g, 168.69–217.31 µg QE/g and 35.92–88.35% respectively. Due to fermentation, a decreasing trend was observed in phytic acid and condensed tannins ranging from 196.42 to 141.47 and 181.48-149.82 mg/100 g. An increasing trend was observed in minerals (iron, zinc, magnesium, calcium and potassium) through fermentation. Breads were prepared with 20% replacement of straight grade flour (SGF) with native and fermented brans, and sensory evaluation results revealed that bacterial fermented wheat bran supplemented breads showed best results in terms of product acceptability followed by native sorghum bran and bacterial fermented corn bran.