Effect of Fermentation, Germination and Combined Germination-Fermentation Processing Methods on the Nutrient and Anti-nutrient Contents of Quality Protein Maize (QPM) Seeds

Abstract

Cereals remain the major components of traditional complementary foods but possess antinutritional factors in addition to nutrients. High antinutrient content have been linked to poor quality complementary foods and high level of undernutrition among children less than two years. Hence, this study examined the effect of fermentation, germination and combined germination-fermentation processing methods on the nutrient and antinutrient contents of Quality Protein Maize (QPM). Maize seeds were fermented and germinated for 72 hours. A batch of the germinated seeds was further fermented for 24 and 48 hours separately. The raw and processed maize seeds were chemically analysed for proximate, mineral (calcium, iron and zinc) and antinutrient (phytate, tannin, oxalate, saponin, polyphenol and hemaglutinnin) composition. ANOVA was used to detect significant differences. Result showed that the crude protein content of raw QPM seeds increased significantly from 10.04% to 10.44% after fermentation while it decreased to 9.12% following germination (72 hours)-fermentation (48 hours). Crude fat content decreased significantly with the treatments (4.70-3.20%). Calcium (10.38-4.23mg/100g) and iron (3.70-1.90mg/100g) contents decreased significantly with all the methods. Germination and combined germination-fermentation reduced more antinutrients in maize compared to fermentation. Fermented seeds had the least tannin (28-27.5 mg/100g) and phytate (967.5-828.5 mg/100g) reduction while the oxalate (590-646 mg/100g), saponin (425-545 mg/100g) and hemaglutinnin (17.31-19.53 mg/100g) contents increased. Germination-fermentation (24 hours) decreased phytate content by > 90% and retained more iron (79 vs 61%) and zinc (80 vs 74%) than fermentation. Combined germination-fermentation (24 hours) was more effective in antinutrient reduction in Quality Protein Maize seeds.
 Keywords: Maize, complementary foods, antinutrients, processing

Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour

“…The fiber content of naturally fermented maize flour in the present study decreased from 3.45% to 1.09% which is in agreement with the finding of Anaemene & Fadupin, 2020 who reported a crude fiber content of 1.18% in maize flour after 72 h of fermentation. However, the fiber content in the present study is much lower than 5.20% reported by Mbata et al.…”

“…The protein content of maize flour naturally fermented for 48 h (12.49%) in the present study was higher than 10.44% reported by Anaemene and Fadupin ( 2020 ) but lower than 18.4% reported by Mbata et al. ( 2009 ).…”

“…The protein content of maize flour naturally fermented for 48 h (12.49%) in the present study was higher than 10.44% reported by Anaemene and Fadupin (2020) but lower than 18.4% reported by Mbata et al (2009). The protein content (14.06%) of L. plantarum strain-fermented maize flour in the present study is higher than 12.97% reported by Ogodo et al (2017).…”

“…It is recognized as a natural way to preserve and safeguard foods and beverages, enhancing the nutritional value, improving the digestibility and reducing antinutritional factors. A number of researches have been carried out with regard to fermentation to get fermented maize‐based products in the past couple of years (Amankwah et al., 2009 ; Anaemene & Fadupin, 2020 ; Asiedu et al., 1993 ; Cui et al., 2012 ; Ejigui et al., 2005 ; Forsido et al., 2020 ; Irtwange & Achimba, 2009 ; Ogodo et al., 2017 , 2018 ). However, most of these studies are merely focused on spontaneous fermentation processes even though microbial fermentation such as use of lactic acid bacteria is more efficient in improving the nutritional profile of foods and promoting human health beneficial properties.…”

Diversifying the Utilization of Maize at Household Level in Zambia: Quality and Consumer Preferences of Maize-Based Snacks

“…Regular staples consumed without adequate protein have contributed to low dietary diversity, so utilizing the available and preferred staple to create diversity in nutrient-dense foods at an affordable cost is imperative. However, maize is notorious for phytic acid, which binds with proteins and essential minerals such as Fe and Zn [ 14 ]. Nevertheless, different processing methods usually reduce it to safe levels for humans; furthermore, new maize germplasms are specifically bred to be low in phytic acid [ 15 ].…”