The Nutritional Evaluation Of Pueraria Biological Transformation In Beer Production By Replacing Barley With Wheat

Lobata(Willd) Ohwi is a perennial leguminous vine of the genus Pueraria DC. It has been formally listed on the "food and drug" items by Chinese Ministry of Health in 1998. It contains many bioactive components, for example isoflavone et al, and it also contains many kinds of nutritional components such as starch, dietary fiber, protein and mineral et al, so it has high value for the nutrition supply. The Food and Agriculture Organization of the United Nations has forecasted that Pueraria radix will be the sixth alimentary crop. There are two ways to use pueraria at present.The one way was extracting starch from pueraria for consumption or for health food processing. The another way was extracting isoflavones from pueraria for health food and clinical development. The use of starch and isoflavones was separated . The beer brewing technology in which Wheat entirely replaces barley is an effective way to improve the value of wheat and is important for accelerating the industrialization process of wheat in our province. In this study we use beer brewing process in which wheat entirely replace barley to make the major components of pueraria have biological transformation .This has a practical significance.ObjectivesUse the beer brewing process which wheat entirely replace barley to make the nutrients of pueraria more easily absorbed by people and preserve the isoflavones. So we can use pueraria comprehensively. Methods1. The raw materials in common beer are 35 percent of wheat and 65 percent of rice. Those in beer 1 are 50 percent of wheat, 25 percent of rice and 25 percent of puerarin . Those in beer 2 are 50 percent of wheat and 50 percent of puerarin .2. Determinate contents of thiamine and riboflavin of the three kinds of beers by fluorescence.3. Determinate contents of soluble sugar and reducing sugar of the three kinds of beers by colorimetry.4. Contents of free amino acid of the three kinds of beers were measured by high performance liquid chromatography.5. Determinate content of copper, zinc, iron, calcium and magnesium of the three kinds of beers by flame atomic absorption spectrophotometry.6. Contents of puerarin of the three kinds of beers were measured by high performance liquid chromatography.Results1. The content of thiamine of beer 1 was higher than that of the common beer with significant difference (P < 0.05). The content of thiamine of beer 2 was higher than that of the common beer with significant difference (P < 0.05). The content of thiamine of beer 2 was higher than that of beer 1 with significant difference (P< 0.05).2. The contents of riboflavin of the three kinds of beer had no significant difference.3. The content of soluble sugar of beer 1 was higher than that of the common beer with significant difference (P < 0.05). The content of soluble sugar of beer 2 was higher than that of the common beer with significant difference (P < 0.05). The content of hiamine soluble sugar of beer 2 was higher than that of beer 1 with significant difference (P < 0.05).4. The content of oligosaccharides of beer 1 was higher than that of the common beer with significant difference (P < 0.05). The content of oligosaccharides of beer 2 was higher than that of the common beer with significant difference (P < 0.05). The content of oligosaccharides of beer 2 was higher than that of beer 1 with significant difference (P < 0.05).5. The contents of free amino acid of three kinds of beer were respectively 219.0 mg/100g,202.8 mg/100g,213.8 mg/100g . The contents of seven kinds of essential amino acids of the three kinds of beers were respectively 17.51 mg/100g,26.60 mg/100g and 30.12 mg/100g.6. The contents of calcium, iron, zinc and magnesium in beer1 are more than those in ordinary beer with significant difference . The contents of calcium, iron, zinc and magnesium in beer 2 are higher than those of ordinary beer with significant difference . The content of copper in beer1 is higher than it in ordinary beer with significant difference. The content of copper in beer 2 is higher than it in beer 1 with significant difference.7. The contents of puerarin in beer 1 and in beer 2 were respectively 2.06μg/ml and 3.42μg/ml.Conclusion1. All of the nutrients of beer 1 and beer 2 were higher than those of the common beer except the content of free amino acid.There were more nutrients in beer 1 than in beer 2.2. The content of puerarin of beer 2 was higher than that of beer 1.3. The beer brewing process which wheat entirely replace barley can make pueraria have biological transformation .In this study pueraria was used comprehensively.