Combined effects of fermentation and germination on nutritional compositions, functional properties and volatiles of maize seeds
2016
Hiran, Pasjanant | Kerdchoechuen, Orapin | Laohakunjit, Natta
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).
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