Characterization and end-use perspectives of modified cereal brans: a step towards waste valorization

Cereal brans are rich source of nutrients including phytochemical and minerals, but these have limited applications as potential food ingredients. As food ingredient, they affect physical and sensory properties especially in baked products. These quality defects can easily be resolved by applying different modification treatments on brans. The described study was conducted to evaluate the effect of different modification methods such as sizing, heating, and enzymatic (cellulase and xylanase) treatments on cereal brans (wheat, millet, and oat) followed by preparation of composite flour (20% each modified bran + 80% straight grade flour) for intended bakery applications. Bran-supplemented flour samples were subjected to different compositional, phytochemical, and antioxidant analysis along with minerals profiling to evaluate different characterization parameters. It was concluded that cellulase-treated brans exhibited the highest values for phytochemicals (TPC, TFC, and TAC) and antioxidants (DPPH and FRAP) in case of all composite flour samples prepared from selected brans (wheat, millet, and oat). Similarly, flour samples having 1-mm-sized brans exhibited the lowest antinutritional contents including phytic acids and tannins. Finally, prepared composite flour samples along with control (100% Straight Grade Flour) were subjected to product (bread) preparation and compared with control to evaluate effect of brans addition on sensory profile of prepared product. The results exhibited that breads prepared with enzyme-treated bran-supplemented flour exhibited comparatively better nutritional profile and product’s sensory score. Obtained data was statistically analyzed, and it was concluded that different modification methods improve brans’ nutritional and sensory characters making them acceptable for food applications. Graphical Abstract: (Figure presented.)