Table 4 Chemical composition (mean ± SD; expressed as % of dry weight) of native and fermented (refreshment 12) brans
From: Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation
Native maize bran C1 | Fermented maize bran C1 | Native maize bran C2 | Fermented maize bran C2 | |
|---|---|---|---|---|
Ash | 0.9 ± 0.0a | 1.1 ± 0.0a | 2.2 ± 0.1b | 1.8 ± 0.2c |
Proteins | 6.4 ± 0.3a | 7.2 ± 0.2a | 9.0 ± 0.3b | 7.7 ± 0.5a |
Lipids | 2.7 ± 0.0 | 4.2 ± 0.1 | 3.5 ± 0.8 | 4.6 ± 0.2 |
Sugars | 1.7 ± 0.1a | 0.2 ± 0.0b | 4.3 ± 0.4c | 0.5 ± 0.0b |
Glucose | 0.3 ± 0.0 | 0.2 ± 0.0 | 2.6 ± 0.2 | 0.2 ± 0.0 |
Fructose | 0.3 ± 0.0 | nd | 1.4 ± 0.2 | 0.2 ± 0.0 |
Sucrose | 1.2 ± 0.1 | nd | nd | nd |
Maltose | nd | nd | 0.4 ± 0.0 | nd |
Insoluble fiber | 35.2 ± 3.0 | 36.0 ± 1.8 | 41.2 ± 3.7 | 45.6 ± 1.6 |
Soluble fiber | 0.6 ± 0.1a | 1.7 ± 0.4b | 0.7 ± 0.2a | 2.3 ± 0.3b |
Total arabinoxylans (TOTAX) | 20.1 ± 1.5a | 13.1 ± 0.1b | 21.3 ± 1.1a | 10.6 ± 1.2b |
Arabinose/xylose in TOTAX | 0.75 | 0.74 | 0.70 | 1.28 |
Sol. arabinoxylans (WEAX) | 0.1 ± 0.0 | 0.3 ± 0.0 | 0.1 ± 0.0 | 0.2 ± 0.0 |
Arabinose/xylose in WEAX | 1.43 | 1.07 | 2.98 | 2.35 |