Fermented Maize Research Articles

Sensor model fusion reveals the dynamics of lactobacillus fermentation with real time concentrations of lactic and acetic acids in ensiling of maize and ryegrass

Anaerobic lactobacillus (LAB) fermentation is key to production of silage. Tracking the dynamics of bacterial metabolism is important for the improvement of LAB fermentation and for evaluation of potential additives. This is currently limited by available ex situ analytical methods, while commercial sensors of lactic and acetic acid content remain unavailable. Here we validate an in situ pH sensor and devise a model-sensor package and a mini-fermenter system (1.5 L) for on-line analysis of LAB fermentation. By the fusion of the model based on mirror mapping principle and the time course of pH measured in situ, a general solution of the dynamic accumulation of organic acid (DAOA) and percentage yield of organic acid (PYOA, 0 ∼ 100 %) is obtained as a function of time. We link PYOA to the initial and final values of lactic and acetic concentrations analyzed ex situ to obtain specific solutions for the time courses of lactic and acetic acid production. We demonstrate the model-sensor system with fermentation of both maize and ryegrass, capturing the dynamic patterns of fermentation, including the rapid depletion of O2 in the initial aerobic phase (maize: ≈ 1.5 h, ryegrass: ≈ 9.2 h), the exponential decline of pH (R2 ≥ 0.99, RMSE ≤ 0.043) in the subsequent anaerobic phase, and metabolic feedbacks of pH on instantaneous acid production (ΔpH; inflection at pH 5), and on cumulative yields of total acidity and specific organic acids. These are all previously unavailable data streams.

Modelling and optimization of germination and fermentation process conditions during distillation of indigenous alcoholic beverage on the basis of fermented maize grits

This study investigated the effects and optimization of germination time, fermentation period and distillation temperature on the physicochemical properties, mineral and sensory attributes of indigenous alcoholic beverage using Response Surface Methodology. The effects of germination time on the structure of maize grits were also determined by scanning electron microscope, Fourier transmission-Infrared and X-ray diffraction. The maize grits were produced and subsequently processed into indigenous alcoholic beverages by distillation process. Result showed that the micro-structural properties affected by germination and fermentation which cause degradation of starch granules and protein polymers structures. The alcohol content obtained ranged between 1.51 % and 8.30 %. The physicochemical properties, mineral content and sensory attributes of indigenous alcoholic beverage were significantly (p < 0.05) influenced by the processing conditions which gave lower alcohol content. The optimal processing conditions for alcoholic beverages were achieved using germination time of 72 h, fermented at 3 days with distillation temperature of 78.5 °C. These variables are a good source of feasible alternative in the brewing industry.

Microbiological and nutritional quality of banku a fermented maize and cassava-based food consumed in West Africa

Banku is a food made of fermented maize flour and fermented cassava dough. It is produced and consumed by the Togolese, Nigerian and Ghanaian peoples living in Côte d’Ivoire. Not only is this food less known by the original inhabitants of the Côte d’Ivoire but the nutritional and sanitary quality of this food is not defined. However, its preparation remains empirical and is done in unhygienic conditions. Thus, objective of this study is to promote banku through its nutritional and sanitary characteristics in order to ensure consumer safety. Two localities (Grand-Bassam and Gonzagueville) of Côte d’Ivoire where there is a strong foreign community were chosen to take the various samples. The analyses were carried out by biochemical and microbial properties during the production of banku. The results showed that the fermented maize flour had the highest titratable acidity with a value of 0.31 ± 0.01%. The phytate content was lower in the mixture of fermented maize flour and cassava dough with a value of 8.81 ± 0.57 mg/100 g DM. After cooking, the mesophilic aerobic germs load in the banku indicated (5.6 ± 0.4) × 103 CFU/g which is below the standard prescribed by CODINORM. The promotion of banku in Côte d’Ivoire would contribute to food self-sufficiency and growth of the country’s economy. The nutritional and microbiological properties are in accordance with the CODINORM (2001) standard. Banku can be safely consumed in Côte d’Ivoire and worldwide.

In Vitro Evaluation of Gastrointestinal Stability of Pediococcus pentosaceus Isolated from Fermented Maize and Pearl Millet for Possible Novel Chicken Probiotic Development

Research has identified certain bio-based products, such as probiotics, as alternatives to antibiotics for use in animal feed. They are capable of controlling, preventing or minimizing the colonization of the gastrointestinal tract by pathogenic bacteria. To isolate Pediococcus spp. and assess its technological properties for possible probiotic development, maize and pearl millet were used. The cereals were steeped and wet milled after 48 h of fermentation. The milled cereals were kneaded into dough for 24 h, after which a 10% slurry was prepared for tenfold serial dilution to enumerate the LAB by employing pour plate techniques using MRS Agar. Based on the cell morphology of the isolated bacteria, eight isolates (four from maize and four from millet) that were selected for identification using MALDI-TOF MS showed that five were Pediococcus pentosaceus (P. pentosaceus), one was Pediococcus acidilactici, and two did not match any organism. Subsequently, the six isolates were labeled as MZ1, MZ2, MZ3, MZ4 for the maize isolate and MLT5 and MLT7 for the millet isolate. The six Pediococcus spp. were assessed in vitro for acid and bile salt tolerance, gastric juice and intestinal fluid tolerance and antibiotic resistance and antimicrobial susceptibility tests were performed, and the survivability rate of the strains was calculated. With regard to the mean count, there was a reduction in log10 CFU/mL under the lower pH conditions and their duration of exposure with regard to time. Among the isolates, no differences were noted at the various periods of exposure (0 h, 1 h, 2 h and 3 h) at pH 4 (p &gt; 0.05). However, significant differences were noted at pH 3, 2 and 1 among the isolates (p &lt; 0.05). The percentage survival of MZ4 and MLT7 at pH 1 was higher compared to the other isolates at 0 h. Significant differences were observed among the isolated at pH 2, 3 and 4 across the various periods. The mean count of the isolates in gastric juice was similar at 0 and 1 h, but significant differences were noted at 2 and 3 h, where MLT7 was highest (p &lt; 0.05). A similar trend was observed for percentage survival. The mean count and the percentage survival of isolates under different concentrations of bile salt were similar. Significant differences were noted among isolates in both mean count and percentage survival when exposed to intestinal fluid (p &lt; 0.05). All of the isolates were highly tolerant to the antibiotics tested and possessed antibacterial properties against the selected pathogens. The LABs proved to be good probiotic materials, according to the results obtained. However, the Pediococcus strain MLT7 proved to be the LAB of choice; therefore, its molecular identity was verified using the 16S rRNA sequence and was labeled as Pediococcus pentosaceus GT001 after it was discovered to have 100% similarity with some strains of Pediococcus pentosaceus.

Impact of Washing and Fermentation on the Concentration of Pesticide Residues in Nigerian Staple Foods By IJISRT

The use of pesticides in agriculture is linked to accumulation of toxic compounds in the soil, in food, and its accumulation in animal and human tissues. Pesticide residues are deposits of pesticides that remain on or in agricultural produce after harvest or during storage. This work examined the effects various processing steps on the levels of methoxychlor, dieldrin, p,p’-DDE and α- chlordane residues in common staples; maize, rice, beans and cassava. The treatments administered included cold water washing, hot water washing, and fermentation for 3 and 5 days. The Quick, Effective, Cheap, Easy, Rugged and Safe (QuEChERS) technique was adopted for extraction of pesticide residues while gas chromatography tandem mass spectrometry was used for quantification of the residues in the samples. The processing steps applied had various effects on the level of residues ranging from - 149% to 100% reduction in level of pesticide; in rice processing, washing with hot water had the greatest impact in reducing methoxychlor (55.5-97.1%) and α- chlordane (95.5%). Fermentation for 5 days had the greatest impact in reducing methoxychlor residue from cassava (13.6-26.3%), while fermentation of maize for 3 or 5 days had similar impact in reduction of the level of methoxychlor (35.5-79.5% and 39.1-78.4% respectively) and α-chlordane (100% and 100% respectively). Hot water washing of beans was most effective in eliminating methoxychlor (98.4%), p,p’-DDE (100%), α-chlordane (100%) and dieldrin (100%). Reduction in hazard index was also observed with processing, as a result of reduction in amount of pesticide going into the diet.

Effect of Ginger and Garlic Inclusion on the Performance of Lactobacillus plantarum in Maize (Zea mays l.) Fermentation into Ogi

Maize grains undergo different indigenous processes involving various microbes (Lactic acid bacteria and yeasts) in order to be converted into intermediate and finished products during the process of fermentation. This study was conducted to evaluate the effect of ginger and garlic inclusion on the performance of Lactobacillus plantarum as a single starter in the fermentation of maize into ogi. Ginger and garlic powders were prepared and added to the maize ogi slurry at different percentages as follows: M100 (100% maize ogi), MGG90 (90% maize ogi + 5% ginger+ 5% garlic), MGG80 (80% maize ogi + 15% ginger + 5% garlic), MGG70 (70% maize ogi + 25% ginger + 5% garlic), which was subsequently fermented, dried to flour and then packaged in zip-lock bags. The total viable miicrobial count, pH and total titratable acidity were carried out on the samples during fermentation, while the proximate composition, mineral content, antioxidant properties, functional properties, pasting properties, colour analysis and sensory parameters of the samples were analyzed using standard methods. The results showed corresponding decrease of pH in the spiced ogi slurry as total titratable acidity increased during 48 h fermentation. The results revealed that spiced maize ogi had high protein content (20.12 ± 0.60% for MGG80), fiber (1.11 ± 0.09 % for MGG70), fat (7.15 ± 0.012% for MGG70) and ash content (0.505 ± 0.008% for MGG70). Minerals like calcium, potassium, sodium, phosphorous, iron and zinc were present in all the samples. The antioxidant properties increased with the addition of ginger and garlic. The bulk density ranged from (0.55- 0.667 g/ml) while sample M100 recorded the highest swelling capacity. Pasting properties showed varying peak viscosity, breakdown and setback values. Sensory analysis showed that sample M100 was the most preferred sample. The study established that the inclusion of ginger and garlic in maize ogi positively influenced the performance of Lactobacillus plantarum during fermentation, leading to alterations in microbial dynamics and improvements in nutritional properties of maize ogi.

The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi

Traditionally fermented maize starch, called ogi, is produced to prepare akpan, a yoghurt-like street food widely consumed in Benin. Current maize ogi production practices were compared to assess the impact of different processing technologies on the characteristics of the fermented product as a basis to determine best practices. Maize starch slurry samples were collected from processors in five municipalities in southern Benin and analysed before fermentation (starch samples) and after spontaneous fermentation (ogi samples). Four technological pathways for maize starch production were distinguished based on variations in the duration of steeping the grains, which ranged from 6 to 72 h, and whether or not kneading of the wet flour before filtration was practised. Six categories of maize ogi were derived from the four technology groups based on the duration of the fermentation, which lasted from 6 to 24 h. The average pH of maize starch varied from 3.2 to 5.3, with the lowest values for the two technology groups that also had the highest lactate concentrations (9–11.8 g/L). The six maize ogi categories had a pH ranging from 3.1 to 4.0. Viable plate counts of lactic acid bacteria were similar for maize starch samples and for ogi samples, whereas yeast counts showed clear differences. Members of the genera Limosilactobacillus, Lactobacillus, Weissella, Streptococcus and Ligilactobacillus, dominated the bacterial community in maize starch, and were also dominant in maize ogi. The members of the genera dominating the fungal community in maize starch were also dominant in maize ogi, except for Aspergillus and Stenocarpella spp., which decreased in relative abundance by fermentation. The highest total free essential amino acid concentration was 61.6 mg/L in maize starch and 98.7 mg/L in ogi. The main volatile organic compounds in maize starch samples were alcohols, esters, and carboxylic acids, which also prevailed in maize ogi samples. The results indicate that the characteristics of traditional maize ogi depend on the processing technologies used to produce the maize starch before the intentional fermentation into ogi, with no clear-cut connection with the production practices due to high variations between samples from the same technology groups. This revealed the importance of a standardized maize starch production process, which would benefit controlling the starch fermentation and the characteristics of maize ogi. Further research is needed to understand the hidden fermentation during maize starch production for determination of the best practices that support the production of quality maize ogi.

Energy Efficiency of the Extrusion Process and its Effect on Output of Biogas during the Fermentation of Maize and Rape Straw

The purpose of the research is determining the influence of pre-treatment by extrusion of rape and maize straw on the output of biogas and the energy efficient mode of the extrusion process. The set goal is achieved by solving the following problems: pre-treatment of rape and maize straw by grinding and various versions of extrusion; carrying out experimental researches of the fermentation of rape and maize straw in the mesophilic mode of fermentation for 42 days; carrying out numerical modeling to determine the power inputs on the process of extrusion during change the frequency rotation of screw conveyer of the extruder. The most significant results: it was experimentally proven that the output of biogas from rape and maize straw increases when the size of their particles is reduced to a certain value, which is reached after 2-times extrusion, and further reduction of the size of the particles does not give a positive effect and, vice versa, reduces gas release. Extrusion provides not only grinding, but also thermo-baro processing, which additionally grinds lignin-cellulosic raw material. It was determined that the energy efficient mode of operation, the necessary level of pressure and temperature in the die, which exclude the burning of organic raw materials, is ensured at the rotation frequency of screw conveyer of the extruder at 110 r/pm. The significance of the obtained results is that the extrusion with the proposed technological and mode parameters of the extruder can be used as an effective method of pre-treatment of lignin-cellulosic raw material to increase the productivity of bioreactors and biogas output.

Antibacterial Activity of Cell-Free Supernatants of Probiotic Lactobacillus against Bacterial Pathogens Associated with Vaginal Infections

Vaginal infections are common female disease conditions that account for the prevalence of gynecological disorders which facilitate the increasing antimicrobial resistance and failure of prevalent treatment choices. In this study, the antibacterial activity of cell free supernatants (CFS) of probiotic Lactobacillus obtained from ogi (fermented maize) was evaluated against bacterial pathogens associated with vaginal infections. Bacterial pathogens isolated from high vaginal (n=22) and endocervical swabs (n=18) were bio-typed and assayed for hemolytic activity, biofilm production, antibacterial susceptibility pattern, and the CFS antagonistic activity. The occurrence of the vaginal bacterial pathogens was 33.0% for Streptococcus spp. and 31.0% for Staphylococcus aureus, with more than 70% resistance rates to amoxicillin, cefotaxime, imipenem/cilastatin, nalidixic acid, nitrofurantoin, cefuroxime, ceftriaxone sulbactam, ampiclox, cefixime and levofloxacin. More than 30% of the isolates produced biofilms. Of the four identified probiotic strains, only CFS from L. plantarum and L. acidophilus exhibited observable antagonistic reaction, with L. plantarum showing higher antibacterial activity against Staphylococcus condimenti, and L. acidophilus against Klebsiella pneumoniae. With the results of this study revealing the antibacterial activity of probiotic Lactobacillus CFS against vaginal bacterial pathogens, probiotic Lactobacillus can be suggested for use as prophylactic and bioprotective agents in the therapeutic management of vaginal bacterial infections and preservation of the vaginal microbiota.

Nutritional Compositions and Sensory Evaluation of Fermented Maize and Millet Fortified with Crayfish and Soybeans for the Production of Infant Food

&lt;p&gt;&lt;span lang="EN-US"&gt;Despite&lt;/span&gt;&lt;span lang="EN-US"&gt; the reported improvement in the nutrient status of fermented cereal-based diets in Sub-Saharan Africa, the nutrient needs of infants are still not being met. Hence, this study evaluated the nutritional compositions of fermented protein-fortified cereals. The proteins used in fortifying maize and millet were crayfish (30%), soybeans (30%) and a combination of both protein sources in a ratio of 70:15:15 for cereals, crayfish and soybeans, respectively. Fermentation of protein-fortified cereals was carried out using submerged fermentation for 5 days. Results revealed that fortifying maize and millet with crayfish and soybeans increased the protein content (11.1 to 19.1%). The fortification led to a reduction in crude fiber and carbohydrate contents of raw maize and millet. Fermentation also significantly reduced the carbohydrate content, with the lowest carbohydrate value observed on the last day of fermentation. Fortification with crayfish and fermentation increased all the minerals (potassium, magnesium and calcium) of raw maize and millet, but no significant effect at p &amp;lt; 0.05 on the iron content. All the samples that were fortified had better sensory acceptability than those that were not fortified. This study revealed that fermentation and fortification of maize and millet meal (cereal) with soybeans and crayfish can alleviate protein energy malnutrition (PEM) problems.&lt;/span&gt;&lt;/p&gt;

LACTIC ACID BACTERIA AND FERMENTED MAIZE SUPERNATANT (Omidun) HAVE ANTI-BIOFILM PROPERTIES AGAINST STAPHYLOCOCCI AND ENTEROAGGREGATIVE Escherichia coli STRAINS

Bacterial infections caused by biofilm forming organisms are of public health concern due to their propensity to contribute to persistent chronic diseases, chiefly because of their ability to resist antibiotics and host immune functions. Probiotics are considered useful therapeutic option in combating pathogenic biofilms. This study evaluates the anti-biofilm properties of potential probiotic Lactic Acid Bacteria (LAB) and fermented maize supernatant (Omidun) against selected biofilm-forming pathogens. Crystal violet biofilm assay was used to determine LAB and Omidun biofilm inhibition and dispersion in selected pathogens (Pseudomonas aeruginosa, Coagulase-negative staphylococci (CoNS), S. aureu and Enteroaggregative Escherichia coli) at different concentration (1%, 10%, 50%, 100%) of neutralized and non-neutralized cell free supernatant (CFS). Percentage biofilm inhibitions and dispersions were evaluated, and data were analysed with ANOVA. Omidun and LAB showed promising biofilm inhibitory and dispersive effect against the selected pathogens. L. plantarum showed the greatest biofilm inhibitory effect (P. aeruginosa: 7.85%, CoNS: 27.75%, S. aureus: 66.90%, EAEC: 39.73%) and dispersive effect (P. aeruginosa: 15.94%, CoNS: 23.27%, S. aureus: 24.90%, EAEC: 32.09%) against the selected pathogens while Omidun showed the least biofilm inhibitory and dispersive effect against the selected pathogens. There was no significance difference in the percentage of biofilm inhibition and dispersion produced under different concentrations, neutralized and non-neutralized state. Pseudomonas aeruginosa was the most resistant pathogen while Enteroaggregative Escherichia coli (EAEC) was the most susceptible. Inhibition and dispersion of biofilm can be mediated by LAB and Omidun, these effects appear to be independent of the produced organic acids

Chemical, Functional and Sensory Properties of Ogi–Mango Mesocarp Flour

Ogi, a cereal fermented paste was produced from maize fortified with mango mesocarp. This would definitely result in increased protein intake for consumers since most of the grain protein would still be present in the ogi (except for what is leached during steeping and in the wash water). However, there was decrease in fat and protein content of the blends as the substitution increases. The slight variation in carbohydrate content may be due to alterations in other components (protein, fat, ash, fibre and moisture). The study also recorded reduction in viscosity as the mango mesocarp flour increased. The decrease in viscosity may be ascribed to the reduction of fermented maize flour which consequently reduced the starch content of the blends. The lower viscosity observed in the flour indicated that it could be used as a weaning food. Also the hygroscopicity of the flour increased with mango mesocarp flour inclusion. This may be ascribed to the presence of more hydrophilic carbohydrate from reducing sugars in the mango mesocarp flour. Βeta-carotene increased with increase in mango mesocarp inclusion. Sensory evaluation of the samples was carried out using semi-trained panel consisting of ogi-pap consumers who are familiar with with ogi-pap quality. The control (Sample A) was rated low; in all; the attributes increased significantly (P≤ 0.05) as the percentage of mango mesocarp flour increased. The blends with higher percentages of mango mesocarp flour were most preferred. This implies that incorporation of mango mesocarp flour could improve the sensory attributes of fermented maize flour. The preference for the taste and flavour of the blends increased significantly (P≤ 0.05) with increase in percentage of mango mesocarp flavor. The increase in preference may be attributed to the sugar and flavor components of mango fruits respectively.

Beta-Carotene Retention and Consumer Acceptability of Selected Products Made from Two Provitamin-A Maize Varieties.

A study was carried out to determine beta-carotene retention and acceptability of selected products made from two provitamin-A maize varieties grown in Malawi, namely, MH43A and MH44A. Beta-carotene retention in the provitamin-A maize products was determined by using a "completely randomised block design" (CRBD) whereby the maize varieties (replicates) were treated as fixed blocks, and similar treatments (analytical tests) were applied in each block. Acceptability of the provitamin-A maize products was determined in 6 to 23-month-old children and their caregivers using a cross-sectional design. Results showed that in three maize products, namely, porridge, maize meal, and fermented maize beverage, there was an increase in beta-carotene, with apparent retentions of 111.13%, 170.27%, and 138.22% for MH43A and 156.50%, 207.13%, and 126.17% for MH44A varieties, respectively. Results on pregerminated maize flour produced from MH43A and MH44A maize varieties showed lower beta-carotene apparent retention values of 63.3% and 84.7%, respectively. Results on acceptability showed that most of the caregivers (47.1%) preferred porridge prepared from MH43A flour compared to porridge prepared from MH44A (30.6%) and the control variety (MH26-white maize) (22.4%). For roasted maize, roasted white maize grains (49.6%) were more preferred compared to the two provitamin-A varieties. Results on acceptability with respect to children showed that most children (63.5% and 53.7%) who tested MH43A and MH44A porridge, respectively, consumed all the porridge. Results from this study have shown that there is a high acceptability of provitamin-A maize porridges amongst children prepared from MH43A (55.5%) and MH44A (51.9%) maize varieties. The study therefore recommends that provitamin-A maize varieties should be promoted through appropriate preparation methods that ensure high beta-carotene retention to address vitamin-A deficiency.

Influence of traditional dehulling on mycotoxin reduction and GC-HRTOF-MS metabolites profile of fermented maize products

Contamination with mycotoxins has been a worldwide food safety concern for several decades, and food processing has been suggested as a potential method to mitigate their presence. In this study, the influence of traditional dehulling (TD) on the mycotoxin reduction and metabolites profile of fermented white maize products obtained via natural and three controlled fermentation methods (involving Lactobacillus fermentum, Lactobacillus plantarum, and their mixed cultures) was examined. Gas chromatography coupled with high resolution time-of-flight mass spectrometry (GC-HRTOF-MS) and ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) were employed. TD brought the levels of fumonisin B1 (FB1) and B2 (FB2) in the white maize below the regulatory limit set by the European Union (EU) for maize consumed by humans. While TD increased the concentration of several mycotoxins in the fermented maize products obtained from other studied fermentation methods, it primarily reduced aflatoxin B1 (AFB1), FB1, deoxynivalenol, and 15-acetyldeoxynivalenol in the L. plantarum-fermented products. By tempering the dehulled maize, a solid-state fermentation process began. This was used in TD to make it easier to remove the pericarp. GC-HR-TOF-MS metabolomics revealed that TD brought about the generation of 12 additional compounds in the dehulled maize though some metabolites in the whole maize were lost/biotransformed. The fermented dehulled maize products obtained from the four studied fermentation procedures contained fewer compounds than the fermented whole maize products. Overall, the analysis showed that all fermented maize (whole and dehulled) produced had varied nutritional metabolites and mycotoxin concentrations below the EU maximum level, except for fermented maize obtained from mixed strains (AFB1 + AFB2 > 4.0 g/kg).

Phytate degradation in composite wheat/cassava/sorghum bread: Effects of phytase-secreting yeasts and addition of yeast extracts.

Iron deficiency anemia is highly prevalent in developing countries due to the consumption of cereal-based foods rich in phytate that chelates minerals such as iron and zinc making them unavailable for absorption by humans. The aim of the present study was to degrade phytic acid in composite flour (wheat/cassava/sorghum) bread by the addition of phytase-producing yeasts in the baking process to achieve a phytate-to-iron molar ratio <1 and a phytate-to-zinc molar ratio <15, ratios needed to achieve an enhanced absorption by humans. The high-phytase (HP)-producing yeasts were two Saccharomyces cerevisiae (YD80 and BY80) that have been genetically modified by a directed mutagenesis strategy, and Pichia kudriavzevii TY13 isolated from a Tanzanian lactic fermented maize gruel (togwa) and selected as naturally HP yeast. To further improve the phytase production by the yeasts, four different brands of phytase-promoting yeast extracts were added in the baking process. In addition, two yeast varieties were preincubated for 1 h at 30°C to initiate phytase biosynthesis. The phytate content was measured by high-performance ion chromatography (HPIC) and the mineral content by ion chromatography (HPIC). The results showed that all three HP yeasts improved the phytate degradation compared with the composite bread with no added HP yeast. The composite bread with preincubated S. cerevisiae BY80 or P. kudriavzevii TY13 plus Bacto yeast extract resulted in the lowest phytate content (0.08 μmol/g), which means a 99% reduction compared with the phytate content in the composite flour. With added yeast extracts from three of the four yeast extract brands in the baking process, all composite breads had a phytate reduction after 2-h fermentation corresponding to a phytate: iron molar ratio between 1.0 and 0.3 and a phytate: zinc molar ratio <3 suggesting a much-enhanced bioavailability of these minerals.

Mycotoxin reduction and metabolite profiles of ogi produced using traditional fermentation methods

Mycotoxins are widely present in maize, a favourite staple food in sub-Saharan Africa. Food processing methods, like fermentation, have been suggested as potential ways to reduce mycotoxin contamination levels in the grain and, as a result, limit the exposure of crop consumers to the harmful effects of the toxins. The influence of four traditional fermentation processes [cold (with changed steeping liquor (CSL) and unchanged steeping liquor (USL), Fon and Goun procedures] on the mycotoxin reduction and metabolites profile of ogi, a fermented maize product, was studied. Ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) and gas chromatography linked to high resolution time-of-flight mass spectrometry (GC-HR-TOF-MS) were respectively employed for the mycotoxin and metabolite profiles analyses of the samples. Among the nine mycotoxins detected in the raw maize samples, aflatoxin B1 (AFB1) and fumonisin B1 (FB1) + fumonisin B2 (FB2) concentrations were found to exceed the European Union (EU) maximum limit. Both cold (containing USL and CSL) and Goun fermentation techniques were able to lower the AFB1 concentration below this threshold. The metabolomics result revealed that ogi produced using the cold (USL) and Fon fermentation processes had the highest number of most of the detected important compounds, whereas the Goun fermentation process produced the fewest compounds in total. There was no statistically significant difference in the ability of the specified natural fermentation processes to lower FB1, FB2, FB3, deoxynivalenol (DON), sterigmatocystin (STERIG), and zearalenone concentrations in maize (ZEN). In addition, the results demonstrated that the four natural fermentation processes evaluated had varying effects.

Selective adsorption of organic dyes from aqueous environment using fermented maize extract-enhanced graphene oxide-durian shell derived activated carbon composite

A secure aquatic environment is essential for both aquatic and terrestrial life. However, rising populations and the industrial revolution have had a significant impact on the quality of the water environment. Despite the implementation of strong and adapted environmental policies for water treatment worldwide, the issue of organic dyes in wastewater remains challenging. Thus, this study aimed to develop an efficient, cost-effective, and sustainable material to treat methylene blue (MB) in an aqueous environment. In this research, maize extract solution (MES) was utilized as a green cross-linker to induce precipitation, conjugation, and enhance the adsorption performance of graphene oxide (GO) cross-linked with durian shell activated carbon (DSAC), resulting in the formation of a GO@DSAC composite. The composite was investigated for its adsorptive performance toward MB in aqueous media. The physicochemical characterization demonstrated that the cross-linking method significantly influenced the porous structure and surface chemistry of GO@DSAC. BET analysis revealed that the GO@DSAC exhibited dominant mesopores with a surface area of 803.67 m2/g. EDX and XPS measurements confirmed the successful cross-linking of GO with DSAC. The adsorption experiments were well described by the Harkin-Jura model and they followed pseudo-second order kinetics. The maximum adsorption capacity reached 666.67 mg/g at 318 K. Thermodynamic evaluation indicated a spontaneous, feasible, and endothermic in nature. Regenerability and reusability investigations demonstrated that the GO@DSAC composite could be reused for up to 10 desorption-adsorption cycles with a removal efficiency of 81.78%. The selective adsorptive performance of GO@DSAC was examined in a binary system containing Rhodamine B (RhB) and methylene orange (MO). The results showed a separation efficiency (α) of 98.89% for MB/MO and 93.66% for MB/RhB mixtures, underscoring outstanding separation capabilities of the GO@DSAC composite. Overall, the GO@DSAC composite displayed promising potential for the effective removal of cationic dyes from wastewater.

Short communication: Metabolization of benzoxazinoids during silage fermentation of maize and their effects on silage quality

The metabolization of phytochemicals like benzoxazinoids (BXs) during ensiling and storage are largely unknown. By comparing wild-type and BX-deficient maize lines, the present study investigated the turnover of BXs during silage formation and their effects on silage. The fermentation pattern of maize silage was primarily related to the chemical composition of chopped forage and the mode of preservation. The presence of BXs in the plants affected dry matter loss and fermentation products. Concentrations of benzoxazinone glucosides declined within the first 3 days of ensiling, whereas respective benzoxazinone aglycons accumulated until 4 weeks of ensiling. Under long-term anaerobic conditions, 2-hydroxy-7-methoxy-1,4-benzoxazin-3-one (HMBOA) and 2,4-dihydroxy-7-methoxy-1,4-benzoxazin-3-one (DIMBOA) represented the major fractions of BXs in maize silage, with 6-methoxy-1,3-benzoxazol-2-one (MBOA) and 1,3-benzoxazol-2-one (BOA) becoming the long-term end products of BX turnover in silage. Because benzoxazinoid derivatives are highly bioactive in other systems, they warrant more in-depth research for eventual effects on silage-feeding animals.

Nematode-Suppressive Potential of Digestates to Meloidogyne incognita and Heterodera schachtii.

Management of plant-parasitic nematodes uses host plant resistance, crop rotation, cultural methods, and nematicide applications. Host plant resistance is tedious to develop, and crop rotation and cultural methods are challenging to use. Environmental and human health concerns render sole reliance on chemical nematode suppression nonsustainable. Previously, digestate from anaerobically fermented maize silage suppressed Heterodera schachtii in Beta vulgaris crops. Here, seven digestates were investigated for nematode suppressive potential: liquid dairy manure digestate (LDMD), liquid dairy manure digestate with ammonia removed (LDMDA-), food waste digestate (FWD), liquid food waste digestate with ammonia removed (LFWDA-), liquid food waste digestate (LFWD), food waste hydrolysate from the Renewable Energy Anaerobic Digester (HREAD), and food waste hydrolysate from the South Area Transfer Station in Sacramento (HSATS). In a red radish (Raphanus sativus) bioassay with H. schachtii, digestates were amended at rates of 0.02, 0.11, 0.57, and 2.86 ml per 100 cm3 of soil. At a rate of 2.86 ml, all amendments except LDMDA- and LFWDA- significantly reduced juvenile root penetration compared with the infested control. In a greenhouse watermelon (Citrullus lanatus) bioassay with Meloidogyne incognita, amendments FWD, LFWD, HREAD, and HSATS as well as LDMD (less effectively) at 2.86 and 5.76 ml per 100 cm3 of soil significantly reduced egg masses per root system compared with the nontreated, nematode-infested control. In a microplot experiment with M. incognita and red radish, in the treatment amended with LFWD at 2.37 ml per 100 cm3 of soil, marketable yields were improved by approximately 50% over the nontreated control and were comparable with those in the treatment with the nematicide Reklemel. In a second microplot experiment with M. incognita and watermelon, treatments that contained LFWD at rates of 3.55 ml per 100 cm3 of soil had transient numerical effects of initial nematode suppression that were not maintained throughout the 3-month growth period. The results of these studies demonstrated that digestates FWD and LFWD consistently expressed some nematode-suppressive capacity.

Effects on &lt;i&gt;in vitro&lt;/i&gt; digestibility and rumen fermentation of maize straw silage as a partial dietary replacement for Napier grass

Effects on &lt;i&gt;in vitro&lt;/i&gt; digestibility and rumen fermentation of maize straw silage as a partial dietary replacement for Napier grass