Fermented Maize Research Articles

Potential of raw and fermented maize gluten feed in bread making: Assess of dough rheological properties and bread quality

Maize gluten feed (MGF) is a secondary product of maize processing with rich dietary fiber content, which remains underexploited as an ingredient by the food industry. In this study, the impact of MGF and fermented MGF (FMGF) incorporation on dough properties and bread quality was investigated. The results indicated that both MGF and FMGF demonstrated beneficial effects on the water absorption, dough development time, setback value while exerting a negative impact on the dough stability time. A significant decrease in L value (extensibility) and W value (deformation energy), and a significant increase in P value (elasticity) were observed with MGF or FMGF incorporation in the dough. For fermentation properties, the maximum height of dough and the volume of the gas retained in dough during fermentation decreased with the substitution level increased. The bread incorporated MGF or FMGF decreased the specific volume, deepened the color, led to lower porosity, increased the crumb hardness and chewiness. MGF and FMGF bread showed a slight depreciation in quality with the substitution level below 10 g/100 g. Compared with MGF, FMGF displayed advantages in bread properties at below 10 g/100 g substitution level, indicating that fermentation is a promising technology for improving the processing properties of MGF.

A RESOURCE-SAVING AND ENERGY-EFFICIENT TECHNOLOGY OF FERMENTATION OF WORT FROM STARCH-CONTAINING RAW MATERIALS FOR BIOTHETANOL PRODUCTION

In the context of market economy, an urgent task of the alcohol industry is reducing the cost of commercial products by creating and introducing innovative energy-efficient and resource-saving technologies. In this aspect, a task of current importance is developing a technology that involves using new high-yielding races of distiller’s yeast to ferment highly concentrated wort obtained from grain raw materials. The wort used for fermentation was from different types of grain raw materials: maize, rye, wheat. The studies have shown that an increase in the concentration of dry matter of maize wort (up to 30%) makes it possible to obtain wash with the alcohol concentration 15.65% vol., an increase in the dry mater concentration of wheat wort (up to 27%) – 14.10% vol., in that of rye wort (up to 24%) – 13.00% vol. ethanol. With the standard yield of alcohol from 1 tonne of standard starch, the maximum alcohol content in the maize wash was 14.91% vol., while in the wheat wash, it was 14.1% vol., and in the rye wash, 13.0% vol. It has been studied how the temperature of fermentation of high-concentration wort affects the chemical and technological parameters of fermented maize wash. It has been established that the stage-by-stage fermentation of maize grain wort (at 35 and 30°С) creates conditions for additional saccharification of dextrins in the wort and for its effective end-fermentation. Therefore, this technique is especially effective in the fermentation of high-concentration wort. The introduction of the technology developed will allow efficiently processing agricultural raw materials into alcohol and reducing production waste (post-alcohol stillage). To validate the results of the theoretical and laboratory studies, the technology of highly concentrated alcohol wash from grain raw materials has been tested in the conditions of alcohol production at the company TOV FAZOR in Kozhanka, Fastiv District, Kyiv Region (capacity 6000 dal of alcohol-containing liquids a day). For the manufacturing tests, technological guidelines were developed and approved according to the due procedure.

Effect of fermentation and drying on the nutrient and antinutrient composition of yellow and white maize flours

Background: Maize is the most abundant and available component of the locally prepared gruels for human consumption in Nigeria. It has been the basic source of meal for infants and breakfast for the average family. Pap in its current state cannot be stored at home for an extended period of time without spoiling or becoming contaminated.
 Aim: The aim of this research was to investigate and compare the effect of fermentation and drying on the nutrient and antinutrient composition of the sieved and unsieved yellow and white maize flour.
 Methods: The gains were divided into two portions and fermented for 48hrs. One portion was wet milled and sieved while the other portion was wet milled and unsieved. The slurries gotten were air- dried and sun-dried. The flours were analysis for proximate, vitamins minerals and antinutrient using standard methods.
 Result: The study revealed that air dried unsieved yellow maize had an increased in protein, fibre and carbohydrate content of the flours while sun dried unsieved had an increase in fat, and ash. The air dried unsieved yellow flours had an increase in the minerals (calcium, iron and phosphorous) and vitamins (Vit A, Vit C and folate) content increased due to fermentation and unsieving. The tannin, phytate and oxalate levels were drastically reduced in the dried flours.
 Conclusion: The yellow fermented unsieved air dried maize facilitates increased accessibility of nutrient and reduced anti-nutrient. Fermented unseived maize flour could therefore be used be adopted for preparation of maize pap.

Phenotypic and Genotypic Characterization of Lactic Acid Bacteria and Yeasts Involved in Spontaneous Fermentation of ‘Ogi’, A Cereal-porridge Produced in Nigeria

The traditional fermented cereal-porridge ‘ogi’ is an important dietary staple food popularly consumed in Nigeria. The fermentation is mainly driven by lactic acid bacteria and yeasts during spontaneous fermentation. This study aimed to isolate and ascertain the phenotypic and genotypic characteristics of lactic acid bacteria and yeasts associated with spontaneous fermentation of maize and sorghum. Lactic acid bacteria (LAB) and yeasts were isolated from fermented ógi’ by spread plate method. A total of 9 isolates of lactic acid bacteria and 4 yeast isolates were obtained and were characterized based on general morphology, Gram-staining and biochemical tests. The lactic acid bacteria identified by molecular method were strains of Lactobacillus fermentum, Enterobacter spp, and Lactococcus spp, while the yeasts were strains of Trichosporon asahii, Hypopichia burtoni and Pichia kudriavzevii.

Effect of enrichment with turmeric and ginger on some quality characteristics of fermented maize Ogi

Ogi is a fermented maize product which is commonly used as weaning food for children and as breakfast for adults. This study was conducted to evaluate the effect of enrichment with turmeric and ginger on some quality parameters of ogi flour. Turmeric and ginger slurries were prepared and added to the ogi slurry at different percentages as follows: 0CC (100% ogi), GN1 (95% ogi + 5% ginger), GN2 (90% ogi + 10% ginger), GN3 (85% ogi + 15% ginger), TM1 (95% ogi + 5% turmeric), TM2 (90% ogi + 10% turmeric) and TM3 (85% ogi + 15% turmeric). The samples were fermented for 48 h, dried at 55 °C for 24 h to flour and then packaged. Microbial, pH and total titratable acidity (TTA) evaluations were carried out on the samples during fermentation. Nutritional and anti-nutritional contents were also determined. Results showed that the pH of the spiced ogi slurry decreased as total titratable acidity increased during fermentation. The proximate composition showed significant differences (p≤0.05) and increased with the addition of ginger and turmeric, respectively. Considering the ash, crude fat and crude protein contents, the sample TM1 had the highest value of 1.21, 5.92, and 11.89%, while the sample 0CC had the lowest value of 0.64, 3.64, and 5.58%, respectively. The vitamin determinations showed that the sample TM3 had the highest values of vitamin B2, B6 and D. The highest value was recorded in Vitamin C for the sample GN3 (85% ogi + 15% ginger), while the lowest value was recorded in the sample TM1 (95% ogi + 5% turmeric). Tannin, phytate and trypsin inhibitor showed the highest values in the sample TM3. The sensory evaluation showed that the sample GN1 was the most preferred sample. The study established that the enrichment of ogi with turmeric and ginger slurries will improve the nutritional status of major consumers of ogi.

Effects of Fermented Maize Residue Addition on the Physico-chemical and Sensory Properties of Chin-Chin

Chin-Chin, a traditional Nigerian snack was prepared utilizing wheat-fermented maize residue composite flour at 0 – 30% replacement levels. Effects of this addition on the functional and pasting properties of the flour composite was evaluated. The snack produced was also evaluated for its sensory attributes, proximate composition and invitro-protein digestibility (IVPD). Functional properties results showed an increase in water absorption capacity (WAC), a decrease in oil absorption capacity (OAC), decrease in Bulk Density (BD), swelling power and solubility index with residue addition. Pasting property results showed a drop in the value of peak, trough, breakdown and final viscosity with substitution while set back viscosity increased.Peak temperature decreased, but values for pasting temperature showed no significant difference between the control and the blends. Results for sensory evaluation showed equal preference for overall acceptability. Proximate composition results showed residue addition led to an increase in crude fibre and protein content with a drop in the carbohydrate value. Residue addition did not increase protein digestibility. Addition of fermented maize residue in chin-chin production can be another way of utilizing the fibre rich by-product of the production of fermented maize starch.

Fermented maize beverages as ritual offerings: Investigating elite drinking during Classic Maya period at Copan, Honduras

Drinking, a central part of ritual practices, played a significant role in Maya society due to its hallucinatory qualities. In this study, we sampled six pottery vessels and four grinding stones from Copan, Honduras, for microbotanical analyses to investigate the symbolic meaning of drinking behavior among the Classic Maya. Maize starches recovered from pottery vessels show some damage patterns from the fermentation process, indicating the presence of alcoholic drinks. Other starches from tubers and chili peppers were also observed, suggesting the possibility of mixed and/or spiced drinks. Phytolith analysis reveals residues predominated by Panicoideae grasses, which corroborates the result of starch analysis. This research indicates that fermented maize drinks could have been one kind of important elite drink at Copan. They may have been served in pottery vessels in tombs, which provides ritual connections between the living and ancestors or gods.

FORMULATION AND NUTRITIONAL EVALUATION OF HIGH PROTEIN DIET PRODUCED FROM YELLOW MAIZE (Zea mays) SOYA BEAN (GLYCINE MAX), PUMPKIN (Cucurbita pepo) SEED AND FISH (Alestes nurse) MEAL


 The aim of this study was to produce high protein diet for growing children from yellow maize, soya bean, pumpkin seed and fish meal. The raw materials were subjected to different processing techniques. The yellow maize (YM) was blended with different proportions of soya bean (SB), pumpkin seeds (PS) and fish meal (FM) with a view to formulating a high protein diet to address protein Energy Malnutrition. The formulated food Blends were; Blend 1 (70 % YM: 30 % SB), Blend 2 (70 % YM: 30 % PS), Blend 3 (70 % YM: 30 % FM), Blend 4 (70 % YM: 20 % SB :10 % PS), Blend 5 (70 % YM: 15 % SB: 15 % FM), Blend 6 (60 % YM: 20 % PS: 20 % FM), and a therapeutic milk (F-100) was used as a control diet. The raw materials and the food Blends were assayed for proximate, mineral, vitamin content and amino acid profile. The data obtained were analyzed statistically. The results of the proximate composition showed significant (p<0.05) decrease in moisture, protein, total fat and fibre contents of the fermented yellow maize, roasted soya bean and pumpkin seed while that of the dried fish showed significant (P<0.05) increase. The results shows that food Blend 6 had highest values for protein (17.77±0.09 %), total fat (6.00±0.27%) and total energy (388.10±0.29 Kcal/100g). A Significant (P<0.05) difference was observed in the mineral element content of yellow maize and fish meal after fermentation and drying respectively, while an increase was observed in roasted soya bean and pumpkin seed. The food Blend 5 recorded higher value for Na, and K, while the control diet had higher value for P, Zn, Fe and Cu. An increase in B-group vitamins, and vitamin C, were observed in the samples, while decreased in fat soluble vitamins A and E were observed in fermented yellow maize and dried fish, while decrease was observed in roasted soybean and pumpkin seed. The control diet had higher value for all the vitamins analyzed compared to the food Blends, except for vitamin A and E. The result of the amino acid profile showed that the levels of the essential amino acids were increased in the fermented yellow maize, and dried fish, while a reduction was observed in roasted soya bean and pumpkin seed. However, all the prepared food Blends were enhanced in terms of essential amino acid, but more enhanced in food Blend 6, followed very closely by food Blend 5. The amino acid profile of the control Blend was higher than those of the food Blends1, 2, 3 and 4. Thus, the high energy and protein contents of the formulated diets are adequate in the management of PEM.

A mixture design approach to developing a cereal-based complementary meal for better nutritional quality

Adequate nutrition is imperative during infancy and childhood because a short period of malnutrition could have a long-term effect on growth, development and health in the adult life. A mixture design approach was deployed to optimize the composition of a complementary food produced from available food ingredients – for better nutritional quality. A complementary meal was formulated from a mix of yellow maize, sorghum, millet, soybean, groundnut, crayfish and fish. The complementary food was analyzed for nutritional composition and anti-nutritional factors alongside traditional ogi (a fermented maize porridge popularly used as food for children) and another commercially available baby food. Quadratic models were able to explain the moisture and protein content of the complementary food with a R2 of 0.8177 and 0.7284, respectively. Special cubic models were able to explain the ash, fat and crude fibre content of the complementary food with R2 of 0.9022, 0.8352, and 0.8228, respectively. Multi-response optimization was deployed to obtain an optimised complementary meal. The multi-response optimization was set to minimize moisture while it maximized the ash, protein, crude fibre, and fat of the flour blend. The optimized complementary meal had higher ash, fat, fibre and protein content compared to ogi. A 100 g portion of the complementary meal contained 20.26 g crude protein, 8.13 g fat, 55.75 g carbohydrates and yielded up to 377.21 kcal of energy while a 100 g portion of the ogi contained 5.71 g crude protein, 1.04 g fat, 83.86 g carbohydrates and energy yield of 367.64 kcal. The mineral contents of the optimized blend per 100 g portion included potassium (406.10 mg), calcium (50.80 mg), iron (1.04 mg), and zinc (7.53 mg). The optimised complementary meal also had higher protein, ash, crude fibre and fat when compared to the commercially available baby food. Compared to ogi, utilization of this complementary meal for children could offer affordable food with adequate nutrients.

Feasibility study of fluorescence quantitative PCR for the detection of microecological dynamics in fermented maize stover feeds

During the fermentation of corn stalk bio-feed, the quantity of bacteria in corn stalk bio-feed was counted by fluorescence quantitative PCR and plate colony counting respectively. The comparative analysis of these studies was used to explore the feasibility of fluorescence quantification methods and changes in microbiota during fermentation. The results showed that the standard deviation of fluorescence quantitative method was smaller than that of plate method, but the trend was similar. The biomass of Bacillus subtilis, Lactobacillus plantarum and Saccharomyces cerevisiae reached their maximum on the third, fifth and fifth day respectively, and then decreased gradually and maintained at a certain level. The experiment showed that the fluorescence quantitative PCR method can accurately quantify the number of bacteria in corn stalk bio-feed, and it is a better method to quantitatively detect the dynamic changes of different kinds of bacteria in corn stalk bio-feed.

Antioxidant properties and inhibition of lipid formation in 3T3‐L1 adipocytes of in vitro digested mageu, a commercial sample

Mageu is a fermented, non-alcoholic maize-derived product unique to southern Africa. The aim of this study was to identify the health benefits of a polyphenolic extract of commercially produced mageu related to the antioxidant properties and effects on lipid accumulation in differentiated 3T3-L1 adipocytes. A pooled sample of mageu Number 1 brand (original non-flavored) was subjected to in vitro gastroduodenal digestion (GDD). Reverse phase high-performance liquid chromatography of unfractionated undigested (UD) and GDD mageu revealed that with digestion there was an increased extraction of 1.2, 1.83, 1.45, 4.86, and 3.17-fold of caffeic acid, 3,4-dihydroxybenzoic acid, p-coumaric acid, 4 hydroxybenzoic acid and ferulic acid, respectively. An associated increase in the total phenolic acid content and antioxidant activity in the <3kDa fraction was obtained. In contrast with digestion, inhibition of advanced glycation end products formation and low-density lipoprotein oxidation was found in the <30kDa fraction indicating the contribution of larger, possibly feruloylated polysaccharides, to activity. Cellular antioxidant activity in Caco-2 cells was >90% for all UD fractions, but with GDD was reduced. All fractions had low scavenging of nitric oxide in the lipopolysaccharide/murine cell model. Exposure of 3T3-L1 adipocytes to all the UD and GDD mageu fractions (at 1% and 10% concentrations) during differentiation resulted in at least a 35% reduction in lipid accumulation, which was not associated with a loss of cellular viability. In conclusion, mageu, UD, and subjected to GDD contains phenolic acids with beneficial bioactive properties that contribute to antioxidant activity and reduces lipid accumulation in adipocytes. PRACTICAL APPLICATIONS: Mageu is a non-alcoholic fermented maize product which when digested has increased bioactivity. Its reported health benefits are due to its caloric content therefore the practical application of this research is to validate the scientific benefits of this food and encourage increased consumption of this functional food. This is especially important in the context of the South African population where this product is widely consumed as increasing obesity is associated with an increased risk of non-communicable disease. Furthermore, as a non-alcoholic drink, consumption can be promoted for all ages' groups and religions, and a commercialized manufacture processes can be optimized to increase phenolic acid release.

Utilization and Standardization of Fermented Maize Waste Liquor as a Coagulant for Tofu Production and Its Effect on Tofu Quality

Coagulation of soymilk is the most important step in the production of tofu. Industrially, CaCl2, CaSO4, MgSO4 and MgCl2 are many of the different types of coagulants. Effluent from pap produced from maize is a local coagulant used; however, this has not been standardized. This study therefore aimed at standardizing fermented maize waste liquor (FMWL) as a local coagulant for tofu production. FMWL at ratios of 600 ml, 550 ml, 500 ml, 450 ml to 1000 ml soybean milk was used to prepare tofu and compared with tofu coagulated with lemon juice. The result revealed that the tofu coagulated with 550 ml of FMWL exhibited higher fat (47.78%) while tofu coagulated with 600 mls of FMWL had significantly (p&lt;0.05) higher protein (31.75%). On the other hand, sample coagulated with 500 mls FMWL had significantly (p&lt;0.05) higher crude fibre content. Soymilk coagulated with 400ml of FMWL exhibited significantly (p&lt;0.05) higher contents of magnesium (75.42 mg/100g) and calcium (46.32 mg/100g) and iron (15.85 mg/100g) while the sample coagulated with lemon juice (control) had higher potassium content (201.17 mg/100g) The sensory evaluation result revealed that the control sample was highly acceptable to the panelists and this was followed closely with the sample coagulated with 550mls of FMWL. Hence, FMWL when utilized at a level of 550 mls will yield soybean curd that is acceptable and comparable to soybean curd coagulated with lemon juice. The use of FMWL will serve as an alternative, cheap and natural coagulant for soybean curd preparation at household and commercial levels.

Impact of storage on the functional characteristics of a fermented cereal product with probiotic potential, containing fruits and phytosterols

The aim of this work was to study the changes in the functional characteristics of a fermented maize product containing fruits, and enriched with phytosterols. Functional characteristics (natural antioxidants and phytosterols content, in vitro antioxidant capacity and probiotic viability), lipid oxidation, and physicochemical parameters were investigated during 4 weeks of storage at 4 °C. The differences between one formulation elaborated with semi-skimmed powdered milk (Basic Product) and another with whey protein isolate (WPI Product) were evaluated. The content of polyphenols, carotenoids and tocopherols remained unchanged during the storage of both formulations. These compounds increased the antioxidant capacity in both products compared to the control formulation (without fruits), which was displayed along the whole storage period. The doses of phytosterols and the probiotic potential were maintained to the end of the storage period for both formulations. Basic and WPI products represent novel foods with desirable functional characteristics preserved during commercial storage.

Non-Alcoholic Fermentation of Maize (Zea mays) in Sub-Saharan Africa

Maize, together with its fermented products, is fundamental for human nutrition and animal feed globally. Non-alcoholic fermentation of maize using lactic acid bacteria (LAB) is one of the food preservation methods that has been utilised throughout the centuries and has played a vital role in the manufacturing of many fermented beverages consumed these days. However, the coincidence of LAB and yeasts during the spontaneous fermentation of maize-based products is inevitable. The involvement of other microorganisms such as moulds, Bacillus species and acetic acid bacteria in the fermentation of maize is important to the characteristics of the final product. Fermented beverages are affordable, have been produced traditionally and are known for their organoleptic properties, as well as their health-promoting compounds. The consumption of non-alcoholic beverages has the prospect of reducing the detrimental health and economic effects of a poor diet. Different fermented maize-based gruels and beverages such as ogi, mawe, banku and kenkey in West Africa, togwa in East Africa, as well as mahewu in South Africa have been documented. The physical and biochemical properties of most of these maize-based fermented products have been investigated and modified by various researchers. Attempts to enhance the nutritional properties of these products rely on supplementation with legumes to supply the insufficient amino acids. The production technology of these products has evolved from traditional to industrial production in recent years.

Microbial Profile of Fermented Maize Flour (Ogi) and African Oil Bean (Pentaclethra macrophylla) Seeds

This study assessed the microbial and physicochemical properties of fermented maize flour (Ogi) and Pentaclethra macrophylla seeds (Ugba). The microbial analyses were done based on microbiological standards. The samples were monitored at points of preparation from 0 to 96 hours of fermentation. The physicochemical parameters were performed in accordance to standard procedures. Selected dilutions were inoculated by pour-plate method on appropriate media for isolation of aerobic bacteria, Staphylococci, coliforms, lactic acid bacteria (LAB) and fungi. Molecular identification of the LAB were done using 16s rRNA Sanger sequencing method. The pH decreased steadily from 3.9 to 3.3 for Ogi and from 7.7 to 5.8 for Ugba, with a corresponding increase in titratable acidity from 1.3 to 2.5 for Ogi and from 0.6 ± 0.14ef to 1.2 ± 0.28c for Ugba. Microorganisms isolated from fermented maize flour (Ogi) and ‘Ugba’ were; Lactobacillus brevis, L. plantarum, Pediococcus acidilactici, Staphylococcus species, Escherichia coli, Bacillus species, Micrococus species, Pseudomonas species, Proteus species, Saccharomyces species, Aspergillus species and Candida species. The total bacteria counts showed decrease in both samples, with Ugba having the highest bacteria count (2.7×106±12.00a cfu/g which decreased to 1.0×106 ± 2.00f cfu/g) compared to Ogi with values (1.3×106 ± 3.00c cfu/g to 1.6 ×105± 1.73h cfu/g) from 0 hour to 96 hours of the fermentation period. Fungi counts increased in both samples throughout the fermentation period with Ugba having counts of (1.4 ×103± 2.65i to 2.8 ×104 ± 5.00 a cfu/g), and Ogi (7.7 ×103± 1.53 h to 2.7 ×104± 6.00 b cfu/g). LAB were persistent and most predominant in Ogi while Bacillus species were most predominant in Ugba. The variations in their different levels of values were of significant difference (P ≤ 0.05). This study revealed the distribution of fermentative microorganisms and few contaminants which were not directly associated with fermentation process and that can however, be further reduced through heat preparation treatment of Ogi.

Fermented maize slurry (Ogi) and its supernatant (Omidun) mitigate elevated intraocular pressure by modulating BDNF expression and glial plasticity in the retina-gut axis of glaucomatous rats.

Growing interest has been reported on the health benefits of fermented foods, which includes cognition enhancement and inflammation attenuation. BDNF is a known protectant against retinal degeneration, however, therapies that target this neurotrophic factor has been limited. Therefore, we assessed the reaction of BDNF and glial cells in glaucomatous rats and their response to treatment with fermented maize products. Thirty male adult rats were either injected via the episcleral vein with hypertonic saline to elevate intraocular pressure (IOP) or treated with fermented maize slurry (Ogi) or its supernatant (Omidun). Following sacrifice, the retina and duodenum were studied by immunohistochemical analysis using antibodies directed against GFAP, AIF-1 and BDNF. Hypertonic saline injection produced hypertrophy of the Müller cells and increased GFAP and AIF-1 expression in the retina and gut when compared to the control. Treatment with Ogi and Omidun produced varying degrees of reduction of gliosis, protection against hypertonic saline-induced retinal ganglion cell loss, and reduced intraocular pressure. BDNF expression was downregulated following the hypertonic saline assault, while Omidun and Ogi treatment abrogated its reduction following the hypertonic saline assault. Collectively, our findings suggest that acute elevation of IOP alters crosstalk between gut and retina with consequent aberrant activation of glial cells; and that probiotic bacteria like the lactic acid bacteria rich in fermented foods including Ogi and Omidun may offer neuroprotection to the ganglionic cells by attenuating the retinal glial reaction and improving BDNF activity.

Formulation and nutritional evaluation of a complementary food blend made from fermented yellow maize (Improved variety), soybean and African cat fish meal

Fermented cereal-based gruels with poor nutritional value form a major component of the diet of infants during the transition phase of childhood. With the recent security challenges affecting people in the north- east region of Nigeria, food security is at stake, malnutrition is common among infants and young children while reliance on UNICEF for supplies of ready- to- use therapeutic foods is not a long-term solution. A complementary food blend was prepared following the guideline of WHO/FAO on infants’ nutritional requirements in a 60:20:20 ratio from fermented yellow maize (improved variety), roasted soybean and fishmeal respectively. All the sample materials were pre-processed by either fermentation, drying or roasting prior to food blend formulation. Standard methods (AOAC) were used to evaluate the nutritional values of the raw and processed materials and the formulated complementary food blend. Water absorption capacity of the fermented yellow maize significantly decreased (P&lt; 0.05) with decrease in pH and increase in titratable acidity from 20% - 51% (0 – 72h). The carbohydrate (64.35±0.03%) and protein contents (14.55±0.03% and energy value (351.64±0.03 Kcal/100g) of the complementary food blend was closely comparable to the commercial complementary food blend cerelac® (Carbohydrate 69.00%, Protein 15.0%, and energy 426.00 Kcal/100g) and satisfied the needs of infants. The low moisture content (3.1±0.02%) exhibited by the complementary food blend might give a good storage stability. The iron level of the complementary food blend (40.33± 0.03%) was higher than that of the commercial complementary food blend celerac® (10.0%), though the levels of potassium, zinc and calcium were lower. Microbial analysis showed no contamination with pathogenic organisms in the formulated food blend. The formulated complementary food blend met the WHO estimated requirements of infant 6 – 23 months in terms of nutritional quality and may therefore be a good substitute to the imported, expensive alternatives.

Invited review on ‘maize in the 21st century’ Emerging trends of maize biorefineries in the 21st century: scientific and technological advancements in biofuel and bio-sustainable market

The United States is the largest global bioethanol producer and maize is the leading crop contributing towards it. Improvement in maize quality and yeast strains have enhanced ethanol production to a great extent. The high-titer ethanol production from maize biorefineries has enabled the maize biorefineries to meet the government set blending limits, which plateaued the demand for ethanol in the United States. On the other hand, growing industrial biotechnology with an emphasis on sustainability has accelerated demand for bio-based products. Therefore, the focus of maize biorefineries is now shifting on branching out the application of maize towards the bio-based markets. Recent scientific and technological advancements in the field of cellular agriculture, polymer development, and process engineering have diversified the usage of maize and inexpensive coproducts of maize biorefineries. The abundant fermentable sugars, vegetable oil, fiber, germ, and coproducts of maize fermentation have become the new platform compounds to produce next-generation high-value bio-based polymers, bulk and specialty chemicals along with biofuels and food. To meet this growing new demand, traditional maize biorefineries are evolving and positioning themselves in bio-based sustainable market sectors. This review analyzes the recent advancements in science and technologies leading to the emerging trends of maize biorefineries.

Development, Evaluation and Safety Aspect of Enriched Weaning Food from Cereal, Legume and Vegetable

This study examined the development, evaluation and safety aspect of enriched weaning food from cereal, legume and vegetable. Maize was fermented, soybean was defatted and carrot was sliced, and all were processed to flour. The flours were formulated to blends. Laboratory analysis were done such as proximate, minerals, haematology and lipid studies of rat fed both formulated and commercial diets as well as the growth and feed intake of the rats. The data obtained were analyzed. The results showed that the moisture content observed was low ranging from 5.07% -12.91%. The lowest moisture (5.07%) was defatted soybean flour; this was followed by fermented maize flour (9.71%) while the highest moisture (12.91%) was seen in carrot powder. Carrot had the highest Ca (5850.0ppm), followed by defatted soybean (4700ppm), the least was maize (2900ppm). The highest count for white blood cell (WBC) was observed in rat fed rat pellet ie diet G (11.8x109). The high density lipoprotein (HDL) of rats fed different diets ranged from 31 to79mg/dl with group F (31.0 mg/dl) and C (79 mg/dl) which had the lowest and highest HDL respectively. At day 4, the highest (62.20g) feed intake was observed for rats that fed on diet C, next B (60.70 g), diet D (54.20 g), diet G (53.20 g), diet E (45.10 g), diet F (43.80 g). The least feed intake was diet A (39.6 g) in that decreasing order. This study has showed that diet C was outstanding among the diets and should be used to improve the body weight of infant, increased the HDL, reduced LDL, improves haematological parameters and improves nutritional qualities.

Functional and Sensory Evaluation of Enriched Weaning Food Produced from Cereal, Legume and Vegetable

This study examined the functional and sensory properties of enriched weaning food produced from cereal, legume and vegetable. Maize, soybean and carrot were formulated into blends. Sensory evaluation, proximate and functional properties were determined. The data generated were analyzed. The results obtained showed that at 2 weeks, Samples D and F had the highest score (5.00) for colour quality while least score was recorded in sample E (2.00). At 4 weeks, Samples D and F had the same score (5.00) and Sample E also had the least colour score (2.00). At 0 week, there were no significant (p&gt;0.05) change in the texture among Samples A (4.00), B (5.00), C (5.00), D (5.00), and F (5.00). At 0 week, Samples C (5.00) and D (5.00) had the highest score for overall acceptability. The least moisture was seen in defatted soybean (5.07%), this was followed by fermented maize (9.71%) and the highest moisture content was observed in carrot (12.91%). Defatted soybean had the highest (41.2%) protein content next was carrot (10.63%) and the least was maize (6.14%) in that decreasing order. The highest (270%) water holding capacity was observed in Sample E, this was followed by Samples D (240%), C (240%), B (166%) and A (140%) in that decreasing order. The highest value for oil absorption was seen in Sample C (144%), this was followed by Sample A (121%), D (120%), B (105%) and E (90%) in that order. In this study products C and D were preferred as they were able to compete favourably with the commercial diet (F=control). However, product D was more preferred having the best color quality, texture quality as well as good functional properties. This study recommends the complementary of maize flour by the supplementation of carrot at 15% and soybean 20% inclusion level for better sensory and functional characteristics.