Food Research Institute

Duliński, R. – Starzyńska-Janiszewska, A.
Content and in vitro bioavailability of selected B vitamins and myo-inositol in spelt wheat (Triticum spelta L.) subjected to solid-state fermentation
Journal of Food and Nutrition Research, 59, 2020, No. 1, s. 1-6

Robert Duliński, Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków, Poland. E-mail: r.dulinski@ur.krakow.pl

Received 1 August 2019; 1st revised 30 October 2019; accepted 9 December 2019; published online 14 December 2019

Summary: This study examined the effects of tempe-type fermentation of spelt and green spelt grains with Rhizopus oligosporus on the content and in vitro bioavailability of B-group vitamins riboflavin and thiamine, as well as myo-inositol, a bioactive compound. The fungal fermentation resulted in approximately 2.5-fold increase in the riboflavin content in spelt. The bioavailability of B₂ vitamin was high (65–86 %) and did not change in result of the treatments applied (boiling followed by fermentation). The content of thiamine was increased in tempe-type products made from spelt (by 6 %) and green spelt (by 31 %), as compared to boiled grains, which partially compensated the loss (15–36 %) of B₁ vitamin after hydrothermal treatment. The fermentation was beneficial for the pool of bioavailable myo-inositol, which was higher by 37 % in the case of spelt and by 47 % in green spelt than that of the respective boiled grains. Tempe contained 100 mg (spelt) and 142 mg (green spelt) of dialysable myo-inositol per kilogram of dry product.

Keywords: Triticum spelta; solid state fermentation; B-group vitamins; myo-inositol; in vitro bioavailability

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