FUW TRENDS IN SCIENCE & TECHNOLOGY JOURNAL
(A Peer Review Journal)
e–ISSN: 2408–5162; p–ISSN: 2048–5170
keywords: Functional properties, maize flour, fermentation, LAB-consortium
The dynamics of functional properties of maize fermented with lactic acid (LAB) consortium from cereals were evaluated. Maize was processed into flour and fermented with LAB-consortium isolated from maize and sorghum in the following combination Lactobacillus plantarum WCFS1 + Lactobacillus rhamnosus GG, ATCC 53/03 + Lactobacillus nantensis LP33 + Lactobacillus fermentum CIP 102980 + Lactobacillus reuteri DSM 20016, and Pediococcus acidilactici DSM 20284 + Lactobacillus fermentum CIP 102980 + Lactobacillus brevis ATCC 14869 + Lactobacillus nantensis LP33 + Lactobacillus plantarum WCFS1 respectively and then naturally to determine their effect on the functional properties of maize. The result showed a gradual decrease in bulk density with increasing fermentation period from 0.82 ± 0.02 g/mL to 0.80 ± 0.03 g/mL (natural fermentation), from 0.82 ± 0.02 g/mL to 0.79 ± 0.03 g/mL (LAB-consortium from maize fermentation) and from 0.82 ± 0.02 g/mL to 0.78 ± 0.03 g/mL (LAB-consortium from sorghum fermentation). The swelling capacity decreased from 0.31 ± 0.03% (0 h) to 0.20 ± 0.03% (48 h), from 0.31 ± 0.03% (0 h) to 0.18 ± 0.02% and from 0.31 ± 0.03% to 0.19 ± 0.01% in natural, LAB-consortium from maize and LAB-consortium from sorghum fermentation respectively. Water holding capacity decreased from 1.5 ± 0.03 mL/g to 0.2 ± 0.03 mL/g (naturally fermentation), from 1.5 ± 0.03 mL/g to 0.4 ± 0.02 mL/g and from 1.5 ± 0.03 mL/g to 1.0 ± 0.03 mL/g in LAB-consortium from maize and LAB-consortium from sorghum fermentation respectively. Oil holding capacity (OHC) increased significantly (p<0.05) with increase in the fermentation periods from 8.00 ± 0.03 mL/g to 9.50 ± 0.02 mL/g (natural fermentation), 8.00 ± 0.03 mL/g to 9.80 ± 0.03 mL/g (LAB-consortium from maize fermentation) and from 8.00 ± 0.03 mL/g to 9.73 ± 0.03 mL/g (LAB-consortium from sorghum fermentation). The least gelation concentration ranged from 3.0% in the unfermented sample to 6.0% in the various fermentation products. The variations differ significantly (p<0.05) with the unfermented sample. Emulsion capacity (EC) of the maize flour sample increased with increasing fermentation period from 41.03 ± 2.48% to 59.02 ± 2.44% (naturally fermentation), from 41.03 ± 2.48% to 62.12 ± 3.10% and from 41.03 ± 2.48% to 61.34 ± 2.10% in LAB-consortium from maize and LAB-consortium from sorghum fermentation respectively. This suggests the potentials of LAB-consortia fermentation in improving nutritional and functional properties of maize flour.
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