Content and in vitro bioavailability of selected B vitamins and myo-inositol in spelt wheat (Triticum spelta L.) subjected to solid-state fermentation.

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. [ABSTRACT FROM AUTHOR]