Evaluation of the Optimisation of Reducing Antinutritional Factors in Yellow Maize (Zea mays L.): Effect of Fermentation

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.