Changes in Bio-Functional Compounds, ACE Inhibition, and Antioxidant Capacity after Mixed Fermentation of Eight Whole Grains

Whole grains are rich in nutrients and antioxidants can be fermented to increase their biological functions. This study used two fermentation steps ferment eight whole grains. The bio-functional compounds, ACE inhibition, antioxidant capacity were measured during the second step. results indicate that total phenols content increased by 2605%, flavonoid 1707%, ABTS radical scavenging 239%, DPPH 325%, GABA 4810%, glucuronic acid 4278%, inhibition 69.28%, amino acids 2197.72% after 13 weeks of fermentation. These showed a beverage with could considered drink health benefits.