Fermentation by Lactic Acid Bacteria Consortium and its Effect on Anti-nutritional Factors in Maize Flour

O, Alloysius Chibuike; Agwaranze, Dawn Ify; Aliba, Nkechi Valentina; K, Adindu Chukwuma; N, Chioma Blessing

doi:10.3923/jbs.2019.17.23

Cited by 12 publications

(15 citation statements)

References 14 publications

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“…The highest reduction was observed for cocultures followed by L. platurum strain, S. cerevisiae strain, and naturally fermented flour. This finding is in agreement with Ogodo et al, (2018) who reported a reduction of 43.64% to 31.38% for LAB consortium-fermented maize flour. Tannins are a chemically diverse group of water soluble phenolic compound which binds proteins to form soluble or insoluble complexes and alter their structural and functional properties (Girard et al, 2018).…”

Section: Discussionsupporting

confidence: 93%

“…The grains were sorted and cleaned to remove foreign matter. Then the grains were washed with distilled water and dried in an oven (Binder) at 70°C for 7 h (Ogodo et al., 2018 ). The dried kernels were milled into flour using a laboratory disk miller (Alvan Blanch).…”

Section: Methodsmentioning

confidence: 99%

“…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.…”

Section: Introductionmentioning

confidence: 99%

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

Terefe

Omwamba

Nduko

2021

Food Science & Nutrition

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Cereals including maize generally have limiting amino acids particularly lysine. In most cases, spontaneous fermentation is used to improve the nutritional profiles of maizebased products. However, in such fermentation, biological risks including the presence of pathogenic microorganisms, chemical contaminants, and toxic compounds of microbial origin such as mycotoxins pose a health risk. The aim of this study was, therefore, to improve the nutritional properties of maize flour by reducing antinutritional factors through microbial fermentation by strains of Lactobacillus plantarum and Saccharomyces cerevisiae and their cocultures. A factorial experimental design was used to evaluate the effect of fermentation setups and time on proximate composition, antinutritional factors, and in vitro digestibility of proteins in maize flour.During 48 h of fermentation, protein content was improved by 38%, 55%, 49%, and 48%, whereas in vitro protein digestibility improved by 31%, 40%, 36%, and 34% for natural, Lactobacillus plantarum, Saccharomyces cerevisiae, and their coculturefermented maize flour, respectively. The highest improvement in protein content and its digestibility was observed for Lactobacillus plantarum strain-fermented maize flour.Phytate, tannin and trypsin inhibitor activity were reduced significantly (p < .05) for natural, Lactobacillus plantarum, Saccharomyces cerevisiae, and coculture-fermented maize flour. The highest reduction of phytate (66%), tannin (75%), and trypsin inhibitor (64%) was observed for coculture-fermented maize flour. The two strains and their cocultures were found feasible for fermentation of maize flour to improve its nutritional profiles more than the conventional fermentation process.

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Section: Discussionsupporting

confidence: 93%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Terefe

Omwamba

Nduko

2021

Food Science & Nutrition

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“…The results showed that with increasing fermentation period, significant (p < 0.05) reductions in anti-nutrients, including tannin, polyphenol, phytate and trypsin inhibitor activity were observed in the fermented maize. Results concluded that the anti-nutritional contents were reduced more in LAB-Consortium fermentation compared to spontaneous fermentation (Ogodo et al 2019). Research was also conducted by Etsuyankpa et al (2015) to evaluate the effect of microbial fermentation on antinutritional composition of local cassava products.…”

Section: Fermentationmentioning

confidence: 97%

“…Another study by Ragon et al (2008) concluded that phytic acid (IP6) was reduced into lower forms, such as IP5, IP4, IP3, IP2, IP1 and myoinositol by the action of microbial enzymes when rice flour was subjected to natural fermentation. In a latest study, maize flour was fermented with a consortium of lactic acid bacteria by standard method with 12 h intervals to check the effect of fermentation on anti-nutritional factors (Ogodo et al 2019). The results showed that with increasing fermentation period, significant (p < 0.05) reductions in anti-nutrients, including tannin, polyphenol, phytate and trypsin inhibitor activity were observed in the fermented maize.…”

Section: Fermentationmentioning

confidence: 99%

Plant food anti-nutritional factors and their reduction strategies: an overview

Samtiya¹,

Aluko²,

Dhewa³

2020

Food Prod Process and Nutr

567

346

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Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors. Major anti-nutritional factors, which are found in edible crops include saponins, tannins, phytic acid, gossypol, lectins, protease inhibitors, amylase inhibitor, and goitrogens. Anti-nutritional factors combine with nutrients and act as the major concern because of reduced nutrient bioavailability. Various other factors like trypsin inhibitors and phytates, which are present mainly in legumes and cereals, reduce the digestibility of proteins and mineral absorption. Anti-nutrients are one of the key factors, which reduce the bioavailability of various components of the cereals and legumes. These factors can cause micronutrient malnutrition and mineral deficiencies. There are various traditional methods and technologies, which can be used to reduce the levels of these anti-nutrient factors. Several processing techniques and methods such as fermentation, germination, debranning, autoclaving, soaking etc. are used to reduce the anti-nutrient contents in foods. By using various methods alone or in combinations, it is possible to reduce the level of anti-nutrients in foods. This review is focused on different types of anti-nutrients, and possible processing methods that can be used to reduce the level of these factors in food products.

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Natural Food Toxins as Anti‐Nutritional Factors in Plants and Their Reduction Strategies

et al. 2021

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Fermentation by Lactic Acid Bacteria Consortium and its Effect on Anti-nutritional Factors in Maize Flour

Cited by 12 publications

References 14 publications

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

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

Plant food anti-nutritional factors and their reduction strategies: an overview

Natural Food Toxins as Anti‐Nutritional Factors in Plants and Their Reduction Strategies

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