Wheat bran Sugarcane bagasse   Cholic acid (mmol/g) Oil (g/g) Cholesterol (mg/g) Cholic acid (mmol/g) Oil (g/g) Cholesterol (mg/g) Before fermentation 22.65 ± 1.43 4.93 ± 0.14 24.9 ± 1.4 24.34 ± 1.78 3.65 ± 0.12 18.6 ± 1.2 After fermentation 38.65 ± 1.89* 6.36 ± 0.08* 36.2 ± 0.1* 29.36 ± 1.54* 4.23 ± 0.16* 25.3 ± 1.6* *P < 0.05

Table 1: Binding capacity (means ± SD, n=3) of wheat bran and sugarcane bagasse before and after fermentation for peanut oil and cholesterol.