Effect of Soaking and Fermentation of Wheat Bran on Weight Gain, Accumulative Food Intake and Food Efficiency Ratio in Rats

Hani J Hamad,Wasfy J Hamad,Mysaa Ata,Hamed R Takruri

doi:10.5539/jas.v7n11p200

Hani J Hamad, Wasfy J Hamad + Show 2 more

Open Access

https://doi.org/10.5539/jas.v7n11p200

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Abstract

This study was conducted to investigate the effect of different processing treatments in terms of soaking and fermentation of wheat bran on weight gain, accumulative food intake and food efficiency ratio in Sprague-Dawley rats. The experimental diets included casein diet (zero-bran), untreated bran diet, soaked bran diet, fermented bran diet, “soaked and fermented” bran diet and Arabic bread diet. Each group of rats (6/group) was fed one of the six prepared diets for 6 weeks. There was no significant difference (p > 0.05) in the body weight gain among all rat groups, although the rats fed soaked diet tended to have the highest weight gain in comparison with other groups. There was no significant difference in FER among all groups, although, there was a difference between groups in the accumulative food intake. Accumulative food intake (AFI) of the rat group fed soaked bran based-diet was the highest (685.6 ± 17.3 gm) among all groups whereas AFI of the rat group fed “soaked and fermented” bran-based diet was the lowest (550.0 ± 19.1 gm). Rat group fed “soaked and fermented” bran-based diet had significantly lower levels (p < 0.05) of AFI than those fed untreated bran diet, soaked bran diet and white bread diet (550.0 ± 19.1, 663.4 ± 16.6, 685.6 ± 17.3 and 629.8 ± 28.4 gm respectively). Accordingly, the AFI of the rat group fed soaked bran diet was significantly higher (p < 0.05) than those fed casein and fermented diet (685.6 ± 17.3, 598.4 ± 9.2 and 605.8 ± 25.6 gm respectively). It is concluded that preparation of wheat bran foods by soaking or/and fermentation improve some physiological characteristics of insoluble fibers, including the body weight changes, accumulative food intake and food efficiency ratio for 6 weeks.

Highlights

Carbohydrates, of both insoluble non-starch polysaccharides and soluble NSP, are important contributors to the health benefits of whole grains (Topping, 2007)
This study was conducted to investigate the effect of different processing treatments in terms of soaking and fermentation of wheat bran on weight gain, accumulative food intake and food efficiency ratio in SpragueDawley rats
There was no significant difference in Food Efficiency Ratio (FER) among all groups, there was a difference between groups in the accumulative food intake

Summary

Introduction

Carbohydrates, of both insoluble non-starch polysaccharides and soluble NSP, are important contributors to the health benefits of whole grains (Topping, 2007). Dietary fiber is defined as the endogenous components of plant materials in the diet, predominantly non-starch polysaccharides and lignin, which are resistant to digestion by human enzymes (Anderson et al, 1990).Wheat and its products are the major part of the diet for people in many regions of the world, it is second only to rice as the main human food crop (Stevenson et al, 2012; Levrat-Verny et al, 1999). It is expected that many factors could alter the physico-chemical properties of dietary fiber (Lopez et al, 1998). Such factors may include soaking and fermentation (Hallberg et al, 1987; Kent & Evers, 1994). It is locally practiced to add soaked and fermented wheat bran to bread in order to improve loaf characteristics

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