International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 4 (2017)

Nutrient Profile of Fermented Oats


Gargi Das, Joseph M Maria

A key component of well-being and healthy lifestyle is healthy food. Oats is recognised as a healthy food including a rich protein content of higher biological value, a greater proportion of unsaturated fatty acids, a high dietary soluble fibre (beta-glucan), insoluble fibre and micronutrients such as vitamin E, thiamine, folate, zinc, phosphorus, iron, potassium, copper and magnesium. The aim of the study was to identify the nutrient profile of oats fermented with Lactobacillus acidophilus. The fermented oats were evaluated as a significant amount of macronutrients such as carbohydrate, protein, fat, fibre and micronutrients such as biotin, folate, vitamin B1, vitamin B2, vitamin B6, vitamin E, niacinamide, vitamin K and choline and amino acids such as aspartic acid, glutamic acid, asparagines, serine, glutamine, glycine, threonine, taurine, arginine, alanine, cysteine, tyrosine, histidine, valine, methionine, isoleucine, phenylanine, leucine, lysine, proline and tryptophan.
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