Bioactive Components and Health Benefits of Maize-based Fermented Foods: A Review

Maize is one of the very important cereals which contains major nutrients, carbohydrates, proteins, vitamins, minerals, and various other constituents like beta-glucan, oligosaccharides, and resistant starch. Maize contains various bioactive components like phenolic acids, flavonoids, carotenoids, and phytosterols. These effectively prevent and cure diseases such as night blindness, age-related disorders, cardiovascular and neural disorders, and colon cancer. The fermentation of maize using Lactic Acid Bacteria to produce traditionally fermented foods is one of the ancient health-promoting formulae to achieve the health benefits of cereal ingredients and live beneficial bacteria. These microbes exert various probiotic effects on consumer health and are explored as a source of probiotic strains. The fermented maize-based foods are economical, have enhanced sensory and nutritional quality, reduce the risk of detrimental diseases, improve shelf life, and produce antimicrobial substances and health-stimulating compounds. This review emphasizes maize's nutritional and phytochemicals composition, diversity of important maize-based fermented foods and beverages, health benefits of consumption, and future perspectives and challenges.

Automated summary

Maize, an important cereal, contains various nutrients and bioactive components that can prevent and treat diseases. Fermented maize-based foods using Lactic Acid Bacteria have health benefits, economic advantages, and improved quality.