Effect of germination and fermentation on nutrients in maize flour

Abstract

Germination and fermentation have been reported to improve bioavailability of nutrients and vitamin content of cereal-based food products. The objective of this study was to evaluate the effects germination, fermentation and germination combined with fermentation on the protein, fat, fibre, moisture and niacin content of maize varieties ZM 607 and Tamira Pool A9. Germination and fermentation significantly (P ≤ 0.05) increased the protein and niacin content of both maize varieties. The niacin content of ZM 607 increased from 1.2 to 11.5 mg/kg while that of Tamira Pool A9 increased from 1.2 mg/kg after germination and fermentation. The fat and fibre contents of both ZM 607 and Tamira Pool decreased after fermentation and germination. The results obtained in this study showed that germination and fermentation could be used to significantly enhance the protein and niacin content of maize which is often found in limited amounts and in biologically unavailable form in most maize varieties.