Effect of Dilute Alkaline Steeping on Mold Contamination, Toxicity, and Nutritive Value of Maize Malt

Abstract

The primary aim of this research was to investigate the effect of dilute alkaline steeping on molds and toxicity of maize malt. Samples of maize were collected from one farm located in the Serbian autonomous region Vojvodina. Steeping regimes were performed by using 0.1, 0.2, and 0.3% NaOH solutions. The effects of these solutions on mold contamination, total aflatoxin (AFLA), deoxynivalenol (DON), zearalenone (ZON), rootlet length, moisture, total nitrogen, content of protein, fat content, ash content, content of total carbohydrates, and energy value of maize malt were evaluated. Steeping in 0.1, 0.2, and 0.3% NaOH reduced the levels of molds from 10 6 to 10 4 CFU/g, and steeping in 0.3% NaOH eliminated some of the mold genera. Also, it significantly reduced (P < 0.05) the level of total AFLA, DON, and ZON. However, steeping in (control) water also significantly reduced (P < 0.05) the level of DON and ZON. Malting also significantly reduced (P < 0.05) total nitrogen and therefore content of proteins. However, steeping in 0.1, 0.2, and 0.3% NaOH caused significantly smaller reductions (P < 0.05). Significant reduction (P < 0.05) was also observed in the rootlet length, content of fat, and ash content. Steeping in 0.3% NaOH is proposed as a method for the reduction of mold and AFLA, DON, and ZON contamination during maize malting. Energy value of maize increases in the malting process regardless of the steeping regime.

Effect of Fortification and Fermentation on the Nutritional Value of Sorghum (Sorghum bicolor (L.) Moench) Flour

“…This decrease may occur due to the soaking process with dilute alkali and the leaching of inorganic compounds during the fermentation process. Jaukovic [40] reported that the ash content of maize malt reduced gradually during soaked in NaOH. However, the amount of ash content is considered high as the results are above the quality requirements of sorghum flour parameter, which is between 1.87 % and wheat flour ash content as a comparison.…”