Maize Metamorphosis: The Role Of Fermentation In Amino Acid Transformation
Olumide Adeyemi Ojo
Science Laboratory Technology Department Osun State Polytechnic Iree, Osun State Nigeria
Funmilayo Abimbola Adekunle
Food Technology Department Osun State Polytechnic, Iree Osun State, Nigeria
Abstract
Maize (Zea mays L.) is a globally significant cereal grain known for its nutritional contributions to both humans and animals. Its versatile applications range from staple human foods like tortillas, porridge, popcorn, and barbecues to animal forage and silage. Additionally, maize serves as a valuable source of industrial products, including starch, vitamins, fiber, oil, weaning food, porridges, and ethanol. In tropical Africa, maize plays a pivotal role as a source of dietary energy, particularly among low-income consumers in both rural and urban settings. However, maize's potential is constrained by its notably low protein content, contributing to nutritional deficiencies in some regions. This study explores the enhancement of maize utilization through various processes such as fermentation, malting, cooking, and fortification. Such techniques have been recognized for their capacity to improve the quality and nutritional value of maize-based food products. Food fermentation, a time-honored method of food processing and preparation, plays a central role in this context. The transformative effects of fermentation, orchestrated by desirable microorganisms, contribute to the development of desirable flavors, textures, and nutritive attributes in fermented foods. Fermentation is known to reduce the dry matter content in food products while increasing the concentrations of vitamins, minerals, and protein. Moreover, it has been shown to diminish the presence of antinutritional factors, thus enhancing the overall nutritional quality of fermented foods. For instance, lactic fermentation of maize meal has been observed to significantly decrease phytate phosphorus levels, a key antinutritional factor. These improvements open the door for various applications of fermented maize flour in the production of infant foods, composite flours, gruels, and sour food products. The objective of this study is to evaluate the transformative potential of fermentation in enhancing the nutritional quality of maize-based food products, offering insights into how this traditional food processing method can be harnessed to address malnutrition and contribute to improved food security