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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
  1. Data in the same row not sharing common letters are significantly different (p < 0.05)
  2. nd not detectable