Journal
JOURNAL OF CEREAL SCIENCE
Volume 71, Issue -, Pages 207-216Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2016.09.001
Keywords
Maize; Beneficial bacteria; alpha-glucosidase inhibitor; Volatile compounds
Categories
Funding
- National Research University Project of Thailand [56000580]
- Agricultural Research Development Agency (Public Organization) of Thailand [12/2553]
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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 center dot and ABTS center dot(+) up to two-fold after germination and fermentation processes. Total phenolic content and its positively correlated antioxidant activities (DPPH center dot and ABTS(center dot+) radical scavenging activity), and alpha-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). (C) 2016 Elsevier Ltd. All rights reserved.
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