Terefe Zemenu K, Omwamba Mary N, Nduko John M
Dairy and Food Science and Technology Egerton University - Njoro Campus Njoro Kenya.
Food Science and Technology Hawassa University Hawassa Ethiopia.
Food Sci Nutr. 2021 Sep 22;9(11):6343-6352. doi: 10.1002/fsn3.2599. eCollection 2021 Nov.
Cereals including maize generally have limiting amino acids particularly lysine. In most cases, spontaneous fermentation is used to improve the nutritional profiles of maize-based 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 and 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, , and their coculture-fermented maize flour, respectively. The highest improvement in protein content and its digestibility was observed for strain-fermented maize flour. Phytate, tannin and trypsin inhibitor activity were reduced significantly ( < .05) for natural, , 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.
包括玉米在内的谷物通常含有限制性氨基酸，尤其是赖氨酸。在大多数情况下，自发发酵被用于改善玉米基产品的营养状况。然而，在这种发酵过程中，包括致病微生物的存在、化学污染物以及微生物来源的有毒化合物（如霉菌毒素）等生物风险会对健康构成威胁。因此，本研究的目的是通过利用 和 菌株及其共培养物进行微生物发酵来降低抗营养因子，从而改善玉米粉的营养特性。采用析因实验设计来评估发酵设置和时间对玉米粉的近似成分、抗营养因子以及蛋白质体外消化率的影响。在48小时的发酵过程中，天然发酵、 发酵、 发酵及其共培养发酵的玉米粉的蛋白质含量分别提高了38%、55%、49%和48%，而蛋白质体外消化率分别提高了31%、40%、36%和34%。 菌株发酵的玉米粉在蛋白质含量及其消化率方面的提高最为显著。天然发酵、 发酵、 发酵及其共培养发酵的玉米粉中的植酸盐、单宁和胰蛋白酶抑制剂活性均显著降低（ ＜0.05）。共培养发酵的玉米粉中植酸盐（66%）、单宁（75%）和胰蛋白酶抑制剂（64%）的降低幅度最大。发现这两种菌株及其共培养物对于玉米粉发酵以改善其营养状况比传统发酵过程更可行。
