Effects of solid-state fungi fermentation on phenolic content, antioxidant properties and fiber composition of lime cooked maize by-product (nejayote)

Abstract

Free forms of phenolic compounds are more rapidly absorbed in the small intestine and distributed throughout the body. In nejayote, 85% of total phenolic content are found in bound forms. This study proved that solid-state fermentation (SSF) of nejayote solids with four different varieties of edible fungi, Aspergillus oryzae, Pleurotus ostreatus (Pearl and Blue) and Hericium erinaceus increase free phenolic compounds, antioxidant capacity and soluble dietary fiber (SDF). Major increments of 31–325% compared to control were observed in phenolic compounds contents after 3 days of fermentation with P. ostreatus Perla. P. ostreatus Perla and Hericium erinaceus increased 2 folds the antioxidant capacity compared to unfermented nejayote at day 3 of fermentation. P. ostreatus Perla also increased SDF by 45.49% at the third day of fermentation. Such changes greatly enhance nejayote solids, supporting its potential to be valorized as a functional food ingredient.