Combined effects of fermentation and germination on nutritional compositions, functional properties and volatiles of maize seeds

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.