Fungal fermentation of wheat bran fiber enhances noodle nutritional quality by modulating starch and protein digestion

Puntos clave

• Noodle nutritional quality improves significantly with fungal fermentation, promoting better nutrient absorption.
• Key metrics show enhanced starch and protein digestion, increasing noodle digestibility by 30%.
• Analysis of wheat bran through fungal fermentation demonstrates effective modulation of digestive processes.
• Findings imply that incorporating fermented wheat bran into diets may significantly improve nutritional outcomes.