The effect of fermentation period on physicochemical properties of Lactobacillus casei fermented sweet corn meal (Zea may saccharate Sturt)

M.A. Anasiru, L. Ntau, M.F. Sumual, J. Assa, R. Labatjo
2018 Food Research  
The purpose of this research was to study the effect of fermentation on the chemical properties of fermented sweet corn meal using Lactobacillus casei. Complete Randomized Design (CRD) was used in this research. Sweet corn meal was fermented with L. casei at different fermentation periods, i.e. 24, 48 and 72 hrs. Physicochemical analysis such as moisture content, starch content, amylose content, size of starch granules, crude fibre content and total reducing sugar content was performed. The
more » ... performed. The results showed that the 24hour fermented sweet corn meal had the lowest water content (5.15%) of all the various fermentation period. The 48-hour fermented sweet corn meal had the lowest amylose content (0.43%) and the lowest crude fiber content (2.32%). Fermented flour would make a significant improvement to the quality of the flour and its products such as bread.
doi:10.26656/fr.2017.3(1).225 fatcat:6zrsrki5xzft5ootj2gvdjmvka