Corn and sorghum seeds were germinated at 25", 30" and 35'C. Germinated seeds of both cereals had increased relative nutritive values (RNV) and increased levels of lysine, methionine, and tryptophan when compared to nongerminated seeds. The RNV's of the nongerminated corn and sorghum meals were 66.8 and 55.5% respectively while the RNV's of the germinated corn and sorghum were 99.5 and 62.9% respectively. The highest RNV for corn occurred after 4 days at 25"C, 2 days at 30°C and 3 days at 35°C. For sorghum, highest RNV was attained when the seeds were germinated for 5 days at 25"C, 6 days at 30°C and 3 days at 35°C. The highest RNV value achieved by germinating corn was 99.5%, whereas the highest for sorghum was 78.3%.
The relative nutritiive value (RNV) of corn meal, as determined by Tetrohymeno pyiformis W method, was improved by fermenting corn meal with Socchoromyces cerevisioe and Condido tropicolis ATCC 1369. Fermentation of corn meal with Condido tropicolis ATCC 1369 without prior enzyme hydrolysis of the starch with corn malt and adjusting the pH one time appeared the most feasible method. Evaluation of the nutritive value of corn malt indicated that it had the same RNV as: casein.
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