Increasing the definization, bioactivity and bioavailability rates of some cereals hull and bran using different process treatments, and investigation of their usage effects

Cereals are the food group that we consume in our daily diet and meet our daily carbohydrate, mineral, protein, dietary fiber and vitamin needs. Therefore, it has an important place in the human diet. Bran and husk layers, which are the most basic fractions of cereals, have different uses in the food industry, but are mostly used as animal feed. On the other hand, bran and husk cause physical and sensory problems in our basic foods, especially bread, due to their high fiber content and color. In addition, the presence of phytic acid, an antinutrient that limits the bioavailability of minerals and proteins in the bran and husk layers of cereals, reduces the nutritional value of the foods which these fractions are used in. In this study, the physicochemical (moisture, oil, ash, protein, weight), defitinization, bioactivity and bioavailability of the bran and husk fractions, which are produced as waste products as a result of the processing of the economically important Einkorn (Triticum monococcum), Gernik (Triticum dicoccon) and Rice grains, were compared with the wheat bran accepted in the food industry. For this purpose, different heat treatments (autoclave (121 oC, 10/15/30 min), baking (3 hours, 45/90/135 oC), soaking (12 hours), phytase enzyme application (45 oC, 1 hour)) ) and fermentation (starter (L. brevis (obligate heterofermentative), L. plantarum (facultative heterofermentative), L. delbrueckii (obligate homofermentative)) and spontaneous) processes were applied. Before and after the application, phytic acid, mineral bioavailability, antioxidant activity and total phenolic contents were determined. The process providing the highest definitinization, antioxidant activity and total phenolic content was determined for each fraction and wholegrain and spelled bread was produced by applying this process. Among the processes applied to bran and husk samples, it was determined that the starter fermentation application significantly reduced the phytic acid content, the mineral bioavailability content increased proportionally to the decrease in phytic acid, and it increased in terms of total phenolic substance and antioxidant activity values. In line with the results obtained, it was determined that the best process application was starter fermentation. In the bran and husk added bread samples subjected to fermentation with starter addition, basic component analyzes such as ash, fat protein, phytic acid, ash digestibility ratio, antioxidant activity levels as well as physicochemical analyzes such as volume and pore analysis were made and the samples were compared among themselves. In this study, the highest limit value in the definition of wholemeal bread in the Turkish Food Codex Bread Communiqué, 30%, was produced with bran/husk flour mixed bread. While there was no significant difference (p>0,05) between the specific volume and moisture values of the bread samples, especially the use of rice husk and gernic bran gave similar results with the use of bread wheat bran in terms of phytic acid content and ash digestibility.