Enhancement of biochemical parameters and enzyme activity in solid-state fermented and biofortified maize cobs utilizing yeasts and plant extracts

Abstract

This study investigated the impact of solid-state fermentation and biofortification of maize cobs using yeast and plant extracts on their biochemical properties and enzyme activity. Maize cobs were fermented with extracts from elephant grass, cassava leaves, or Siam weed, combined with baker's yeast or palm wine yeast. In vitro assays revealed increased l-lysine concentration (up to 8.6 mg/g), soluble protein content (up to 27.4 mg/g), total phenolic content (up to 15.5 μg GAE/g), total flavonoid content (up to 23.4 μg CE/g), and xylanase activity (up to 25.7 Units) compared to controls. Glucose concentration decreased (to 0.8 mg/mL), indicating efficient utilization. Amylase and protease activities varied, with some combinations showing higher enzymatic activity (amylase at 35.4 Units, protease at 39.2 Units). These results underscore the potential of solid-state fermentation and biofortification to enhance the nutritional quality of agro-residues, offering novel insights into sustainable food production and waste utilization strategies.