Combined effects of fermentation and germination on nutritional compositions, functional properties and volatiles of maize seeds. (September 2016)

• Record Type: Journal Article
• Authors: Hiran, Pasjanant; Kerdchoechuen, Orapin; Laohakunjit, Natta
• Is Part Of: Journal of cereal science. Volume 71(2016)
• Page Start: 207
• Page End: 216
• Publication Date: 2016-09
• Subjects: Maize -- Beneficial bacteria -- α-glucosidase inhibitor -- Volatile compounds; Grain -- Periodicals; Cereal products -- Periodicals; Céréales -- Périodiques; Produits céréaliers -- Périodiques; Cereal products; Grain; Periodicals; 664.705
• DOI: 10.1016/j.jcs.2016.09.001
• Languages: English
• ISSNs: 0733-5210

Abstract

Abstract: Nutritional compositions, functional properties and volatiles of maize seeds affected by combined processes of fermentation and germination were evaluated. After maize seeds were germinated, they were fermented with 4 microbial strain; Lactobacillus plantarum, Lactococcus lactis, Bacillus subtilis and Bifidobacterium longum . The presence of B. longum could enhance the maximum nutritional compositions of fermented germinated maize seeds. Protein and vitamin E content were increased up to two-fold, total phenolic content up to three-fold, vitamin B1 up to four-fold, GABA content up to five-fold, and antioxidant activities; DPPH and ABTS + up to two-fold after germination and fermentation processes. Total phenolic content and its positively correlated antioxidant activities (DPPH and ABTS + radical scavenging activity), and α-glucosidase were the highest in germinated maize fermented with B. longum for 72 h. Twelve volatile compounds were generated in fermented germinated maize samples which major volatiles were pyrazine and 3-hydroxymandelic acid (sweet, corn, creamy odor). Highlights: The new finding of combined process in maize seeds with 4 useful microbials. Combined process had significant effects on the nutrition of maize seeds. Combined effect with B. longum had the greatest antioxidant activities. This is the first report of α-glucosidase inhibitor from maize extracts. Combined effect with B. longum could also serve as nutraceutical models.