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Comparing vibrational spectroscopic method with wet chemistry to determine nutritional and chemical changes in solid state fermented oats grain (Avena sativa L.)

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Abstract

This study aimed to monitor nutritional and chemical changes of oats grain by wet chemistry and Fourier transformed infrared spectroscopy (FTIR). Oats grain fermented with or without inoculants of Aspergillus oryzae (AO), AO + Bacillus subtilis (C + D), Saccharomyces cerevisiae (SC), and Lactobacillus salivarius (LBS) was first analysed by wet chemistry for chemical and nutritional compositions. Then, analysed values were predicted by FTIR spectroscopy based on partial least square regression (PLSR). Crude protein increased with LBS and AO fermentations. AO and SC fermentation reduced dietary fibre, tannin and phytic acid contents. Highest fibre degradation was obtained from LBS fermentation, and highest organic acid production from AO and C + D fermentations. In the determination of chemical and nutrient contents, the method performance characteristics of FTIR-PLSR was better than that of wet chemistry methods, with precision values of 0.15–9.5% and accuracy values of around 100% (R2 of 0.954–0.998 and standard error of prediction of 0.024–0.001). Furthermore, FTIR spectra deconvolution showed that oats starch had an overall 5–13% increased amorphous structure and 6–17% reduced proportion of crystalline structure due to the effect of fermentations. Fermentation lead to increased α-helix and side chain of peptides + amino acids, but decreased β-sheet and β-turn. Fermentation caused nutritionally and chemically valuable oats grain and FTIR-PLSR method produced a fast, non-destructive and robust determination.

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Funding

This work was financially granted and supported by the Scientific and Technological Research Council of Turkey (TUBITAK- grand number: 214O629) to conduct fermentation studies.

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Authors and Affiliations

  1. Faculty of Agriculture Department of Animal Science, Igdır University, Şehit Bülent Yurtseven Kampüsü, Suveren, 76000, Igdir, Turkey

    Ramazan Tosun

  2. Faculty of Engineering, Department of Food Engineering, Karamanoglu Mehmetbey University, Yunus Emre Yerleşkesi, 70100, Karaman, Turkey

    Sulhattin Yasar

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  1. Ramazan Tosun
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Contributions

RT: Investigation, Formal analysis, Literature review, Writing—review and editing. SY: Project management; Conceptualization; Data curation; Formal analysis; Investigation; Methodology; Roles/Writing—original draft; Writing—review and editing. All authors read and approved the final manuscript.

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Correspondence to Ramazan Tosun.

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Tosun, R., Yasar, S. Comparing vibrational spectroscopic method with wet chemistry to determine nutritional and chemical changes in solid state fermented oats grain (Avena sativa L.). Food Measure 17, 984–997 (2023). https://doi.org/10.1007/s11694-022-01672-z

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  • DOI: https://doi.org/10.1007/s11694-022-01672-z

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