Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat

Abstract

AbstractBackground and ObjectivesBiological processing is considered one of the most effective technologies used to eliminate adverse traits and improve the quality of cereal. To compare the effects of different biological processing methods on the nutritional value and bioactivity of whole‐grain wheat (WGW), solid‐state fermentation (SSF), germination (GT), solid‐state fermentation (SSF), germination (GT), and phytase treatment (PT) were performed.FindingsAfter biological processing, protein, insoluble dietary fiber, and bound flavonoid contents significantly increased, while phytate, bound phenolic, and free flavonoid contents obviously decreased. The molar ratio of phytate content to mineral content, including PA/Ca, PA/Fe, and PA/Zn, significantly reduced by 13.8%–42.0%, 8.4%–73.4%, and 17.9%–45.0%, respectively, suggesting the improvement of mineral bioavailability. The greatest reduction of phytate content was found in WGW after PT. In comparison to SSF and PT, GT significantly improved phenolic content and 2,2‐azinobis (3‐ethylbenzothiazoline‐6‐sulfonic acid) and 1, 1‐diphenyl‐2‐picrylhydrazyl free radical scavenging abilities of free phenolic extract in WGW. As compared to GT and PT, the ORAC of the free phenolic extract in WGW obviously improved after SSF with strains of Lactobacillus plantarum, Saccharomyces cerevisiae, and Monascus sp.ConclusionsOverall, SSF, GT, and PT showed high efficiency in phytate degradation, and GT and SSF, in particular, improved the nutritional value and bioactivity of WGW.Significance and NoveltyThis study provides data supporting the use of different biological processing methods based on different objectives when preparing WGW products.