Comparative Study of Raw and Fermented Oat Bran: Nutritional Composition with Special Reference to Their Structural and Antioxidant Profile

Oat bran has gained significant attention among cereal brans owing to its comparatively higher presence of dietary fibers and phytochemicals. The objective the current research is personify nutritional functional aspects oat after yeast-induced (Saccharomyces cerevisiae) fermentation. For this purpose, a comparative study raw fermented was conducted investigate profile, antioxidant activity characteristics bran. Furthermore, pre- post-structural variations on were determined through scanning electron microscopy (SEM). results show that crude fat, protein total fiber (soluble insoluble) contents significantly improved Moreover, post-fermentation value soluble increased from 5.01 ± 0.21 7.2 0.1%. Antioxidant activity, DPPH-RSA ferric reducing power values samples also enhanced fermentation anti-nutritional factor, i.e., phytate, reduced 1113.3 8.5 283.4 3.5 mg/100 g in surface morphology shows scattering pores, while visible aggregation SEM micrographs. Water-holding capacity up 2.11 (5.68%) In conclusion, revealed physicochemical, structural