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

Robert Duliński , Anna Starzyńska-Janiszewska


This study examined the effects of tempe­type fermentation of spelt and green spelt grains with Rhizopus oligosporus on the content and in vitro bioavailability of B­group vitamins riboflavin and thiamine, as well as myo­inositol, a bioactive compound. The fungal fermentation resulted in approximately 2.5­fold 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 tempe­type 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 myo­inositol, 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 myo­inositol per kilogram of dry product.
Author Robert Duliński (FoFT / DoBaGFT)
Robert Duliński,,
- Department of Biotechnology and General Food Technology
, Anna Starzyńska-Janiszewska (FoFT / DoBaGFT)
Anna Starzyńska-Janiszewska,,
- Department of Biotechnology and General Food Technology
Journal seriesJournal of Food and Nutrition Research, ISSN 1336-8672, e-ISSN 1338-4260, (N/A 40 pkt)
Issue year2020
Publication size in sheets0.5
Keywords in EnglishTriticum spelta; solid state fermentation; B­group vitamins; myo­inositol; in vitro bioavailability
ASJC Classification2916 Nutrition and Dietetics; 1106 Food Science
Languageen angielski
Score (nominal)40
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.447; WoS Impact Factor: 2018 = 0.927 (2) - 2018=0.932 (5)
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FinansowanieThe authors thank the Ministry of Science and Higher Education of Poland for financing the national grant number DS 3700/WTŻ/2018.
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