Efecto de la fermentación con Aspergillus oryzaesobre el contenido fitoquímico y nutricional de cereales

Theaimof this studywas the fermentationofcereal grains with Aspergillus oryzaeat different times (0, 3, 5 and 7 days) to increase thetotal phenolic, protein and condensed tanninscontent. Therefore, four cereal grains were used: corn, oat, barley and sorghum. Cereal grains were subjected to a solid-statefermentation with de Aspergillus oryzae. Higher increases of protein in corn,oat and sorghum were observed at 5 and 7days of fermentation. In relation to phenolic content, the highestcontentwas shownat 7days of fermentationin all grains. Otherwise, condensed tannins showed higher contents in corn and sorghum at 5days of fermentation; whereas, oat reached higher contents at 7days. No changes were observed in barley among 3 and 7days of fermentation time. In conclusion, solid state fermentation increased phytochemicals and nutritional contents by changing fermentation time.