Effect of fermentation on the nutritive value of maize

Cui, Li; Li, Dajing; Liu, Chunquan

doi:10.1111/j.1365-2621.2011.02904.x

Cited by 38 publications

(23 citation statements)

References 20 publications

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“…In comparing the flour to the fermented Mahewu products, the protein content of sorghum control, and the sorghum‐BGN Mahewu blends were substantially lower than the protein content of their respective flours. This did not follow the trend reported by Cui, Li, and Liu (2012), whereby fermentation resulted in significant increase in protein content. The significant reduction in protein content of the Mahewu products may be linked to the effect of fermentation resulting in low levels of protein.…”

Section: Resultscontrasting

confidence: 94%

Fermentability and nutritional characteristics of sorghum Mahewu supplemented with Bambara groundnut

Qaku

Adetunji²,

Dlamini

2020

Journal of Food Science

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Processing functionality in terms of fermentability and nutritional characteristics of Mahewu (a sorghum‐based nonalcoholic beverage product) supplemented with different proportions of Bambara groundnut (BGN) (80:20 and 70:30, respectively) was investigated to develop a sorghum‐based beverage product with improved nutritional quality. Sorghum‐BGN Mahewu blends showed a rapid reduction in pH and significantly (P < 0.05) lower final pH (4.3) after 24 hr compared to the control (pH 5.1) (100% Sorghum Mahewu). With total titratable acidity (TTA), sorghum–BGN Mahewu blends had significantly higher final TTA (0.7%) than control (0.4%). Sorghum–BGN Mahewu blends had higher protein and crude fiber contents (up to 7.7% and 7.9%, respectively) than control (6.1% and 5.7%, respectively). In general, sorghum Mahewu supplemented with BGN did not show substantial increase in mineral and individual amino acid contents after fermentation compared to the control, possibly due to increase in tannin content with BGN supplementation. Fermentation significantly (P < 0.05) reduced phytate content by more than 90% in sorghum Mahewu supplemented with BGN when compared to the control (28% reduction). Importantly, BGN supplementation improved the level of some essential amino acids such as threonine, methionine, phenylalanine, isoleucine, leucine, histidine, and lysine. Therefore, supplementation with BGN can potentially improve the nutritional quality of sorghum Mahewu but modification in processing procedure is required to effectively improve the nutritional quality of sorghum–BGN blends. Practical Application This research work has direct application in addressing problem of malnutrition, as well as improving utilization of indigenous food crops in commercial food processing. This is one of the practical approach to address food insecurity that is prevalent in most African countries.

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Section: Resultscontrasting

confidence: 94%

Fermentability and nutritional characteristics of sorghum Mahewu supplemented with Bambara groundnut

Qaku

Adetunji²,

Dlamini

2020

Journal of Food Science

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“…Similarly, Onyango et al [49] reported a significant ( P < 0.05) reduction of phytates in red sorghum flour, white sorghum, and millet after 8 days of fermentation at room temperature. Cui et al [51] presented a decrease of phytates to 24.3% in 4 corn cultivars during the fermentation.…”

Section: Resultsmentioning

confidence: 99%

Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria

Roger

Léopold

Funtong

2015

International Journal of Food Science

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The aim of this study is to reduce antinutritional factors and to improve the nutritional properties of Kutukutu during fermentation with Lactic Acid Bacteria (LAB). For that, Kutukutu (700 g) was prepared in the laboratory and inoculated with pure cultures of LAB (109 CFU/mL). Then, preparation was incubated for 120 h. Every 24 h, Kutukutu were collected, dried at 45°C for 24 h, and analyzed. The results showed that Lactobacillus brevis G25 increased reducing sugars content to 80.7% in Kutukutu after 96 h of fermentation. Lactobacillus fermentum N33 reduced the starch content to 73.2%, while Lactobacillus brevis G11, L. brevis G25, and Lactobacillus cellobiosus M41 rather increased the protein content to 18.9%. The bioavailability of Mg and Fe increased, respectively, to 50.5% and 70.6% in the Kutukutu fermented with L. brevis G25. L. plantarum A6 reduced the tannin content to 98.8% and L. buchneri M11 reduced the phytate content to 95.5%. The principal component analysis (PCA) shows that, for a best reduction of antinutrients factors and improvement of protein content and minerals, Kutukutu must be fermented by L. brevis G25 and L. fermentum N33, respectively. These starter cultures could be used to ameliorate nutritional proprieties of Kutukutu during the fermentation.

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“…The fermentation process can improve nutrient quality, and density, and increase the bioavailability of certain nutrients in foods [15,16]. For example, fermentation of grains has been associated with increased starch and protein digestibility [17], as well as an increase in lysine and phenolics bioavailability [18,19]. Organic acids produced during fermentation have been reported to enhance iron and zinc bioavailability through the formation of soluble ligands [20].…”

Section: Introductionmentioning

confidence: 99%

Steeping of Biofortified Orange Maize Genotypes for Ogi Production Modifies Pasting Properties and Carotenoid Stability

et al. 2019

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Biofortified orange maize open-pollinated varieties and hybrids with higher provitamin A carotenoids (pVACs) have been released in sub-Saharan Africa and will be introduced throughout the local food systems. This study assessed the impact of steeping, a traditional processing method, on retention of carotenoids and starch pasting properties of porridges made from select biofortified maize genotypes. Steeping had a modest effect (<9% loss) on total carotenoid stability during relatively shorter steeping periods (<72 h). However, more extended steeping periods (up to 120 h) had a detrimental effect on total carotenoid recovery (61% loss). Xanthophylls showed greater stability (82% retention) compared to carotenes (30% retention) during subsequent wet cooking of fermented flours. Interestingly, steeping of maize did modify pasting properties, with peak viscosities increasing from 24–72 h of steeping potentially impacting cooking stability. These results suggest that steeping can impact carotenoid retention and potentially optimal steeping times would be 24–72 h for acceptable carotenoid retention.

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Effect of fermentation on the nutritive value of maize

Cited by 38 publications

References 20 publications

Fermentability and nutritional characteristics of sorghum Mahewu supplemented with Bambara groundnut

Fermentability and nutritional characteristics of sorghum Mahewu supplemented with Bambara groundnut

Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria

Steeping of Biofortified Orange Maize Genotypes for Ogi Production Modifies Pasting Properties and Carotenoid Stability

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