Evaluation of the Optimisation of Reducing Antinutritional Factors in Yellow Maize (Zea mays L.): Effect of Fermentation
Ulrich Talla Fohouo
Laboratory of Biochemistry, Department of Biochemistry, Faculty of Science, University of Douala, Cameroon.
Marlyne-Josephine Mananga
Laboratory for Food Science and Metabolism, Department of Biochemistry, Faculty of Science, University of Yaounde I, Cameroon.
Magy Camille Ngo Song
Laboratory of Nutrition and Nutritional Biochemistry, Department of Biochemistry, Faculty of Science, University of Yaounde I, Cameroon.
Nicolas Polycarpe Nolla
Laboratory of Biochemistry, Department of Biochemistry, Faculty of Science, University of Douala, Cameroon.
Thalès Djeuben Dongmo
Laboratory of Biochemistry, Department of Biochemistry, Faculty of Science, University of Douala, Cameroon.
Noёl Mangatchaoussou
Laboratory of Biochemistry, Department of Biochemistry, Faculty of Science, University of Douala, Cameroon.
Jules Christophe Manz Koule
Laboratory of Biochemistry, Department of Biochemistry, Faculty of Science, University of Douala, Cameroon.
Roméo Tagnikeu Fobasso
Laboratory of Biochemistry, Department of Biochemistry, Faculty of Science, University of Douala, Cameroon.
Marie Modestine Kana Sop *
Laboratory of Biochemistry, Department of Biochemistry, Faculty of Science, University of Douala, Cameroon.
*Author to whom correspondence should be addressed.
Abstract
Maize is one of the most popular cereal in the world, mainly because it is inexpensive, available all year round and can be used in a wide variety of dishes. However, the presence of antinutritional factors significantly affects its nutritional properties. Therefore, this study aimed to evaluate the impact of optimizing the soaking conditions of yellow maize (time and temperature) on its antinutrient content. The response surface methodology was employed for this purpose, exploiting a composite design centered on two factors: soaking time (24-110 hours) and temperature (25-45 °C). The responses evaluated were the phytate, oxalate, tannin and trypsin inhibitor contents of maize fermented under optimal conditions. Antinutritional factors were determined after spontaneous fermentation, according to standard methods. The results showed that fermentation time significantly impacted (p < 0.05) the reduction in phytate, oxalate, tannin and trypsin inhibitor contents. Regarding the optimal conditions, a fermentation time of 110.9 hours at a temperature of 42.85 °C resulted in an optimal reduction in phytate content by 56.51%, oxalate content by 79.26%, tannin content by 96.78% and trypsin inhibitor content by 71.03%. These fermentation conditions produced maize of a very high nutritional quality that can be used in infant formulas designed to prevent protein-energy malnutrition.
Keywords: Phytates, optimization, yellow maize, fermentation, time