Effect of fermentation on protein fractions and in vitro protein digestibility of maize

• Published in: Food chemistry 2000-08, Vol.70 (2), p.181-184
• Main Authors: Yousif, Nabila E, El Tinay, Abdullahi H
• Format: Article
• Language: English
• Subjects: maize; protein digestibility
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/S0308-8146(00)00069-8

Changes in pH, titratable acidity, total soluble solids and protein of maize during natural fermentation at 37°C up to 36 h were monitored. The pH of the fermenting material decreased sharply with concomitant increase in the titratable acidity. Total soluble solids increased with progressive fermentation time. The crude protein and non-protein nitrogen increased during the first stages of fermentation. The in vitro protein digestibility markedly increased as a result of fermentation. The globulin and albumin fraction increased significantly ( P⩽0.05) during the first 16 h of fermentation. The zein fraction was the major protein fraction, which decreased during the first 16 h of fermentation but increased sharply with progressive fermentation. G 1-glutelin increased during the first 16 h but fluctuated thereafter. The G 2-glutelin, which is the minor fraction and G 3-glutelin the second most abundant fraction, together with insoluble protein, fluctuated during the fermentation process. The results indicated that natural fermentation of corn significantly improves in vitro protein digestibility.