EFFECTS OF FERMENTATION ON THE ANTIOXIDANT PROPERTIES OF FLOUR OF ONE NORMAL ENDOSPERM AND QUALITY PROTEIN MAIZE GROWN IN NIGERIA
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 2
Abstract
Preservation of foods and supplying essential antioxidants in vivo by natural antioxidants contained in foods is well appreciated. The study aimed at determining the effects of fermentation on the antioxidant properties maize flour. A yellow coloured QPM (TZE-POP-DT-STR-QPM) was compared with yellow coloured normal maize (SUWAN-ISR). The maize sample was divided into two; a portion was fermented and the other portion was decorticated and degermed mechanically without fermentation before milling to flour.Total antioxidant of all the samples was extracted in both aqueous and methanol medium. Total carotenoids and vitamin C contents, total phenol, flavonoids content were determined. DPPH and ABTS and Lipid peroxidation scavenging power of aqueous and methanol extracts were measured. Also, the storage stability of the antioxidant extract was carried out within 72 hour of storage at refrigeration temperature. The result shows that total carotenoid of unfermented samples (35.48 and 46.85 mg/100g for UFNM and UFQPM, respectively is lower than 50.70 and 56.69 mg/100g obtained for fermented samples (FNM and FQPM). DPPH scavenging power of the sample ranged from 20.28-41.79% and 11.38-20.70% for aqueous and methanolic extracts, respectively. DPPH activities of fermented samples were more stable over a three days storage period compared to unfermented samples. The study established increasing effect of fermentation on total carotenoid and vitamin C with a milder reduction effect of some antioxidant capacity in aqueous medium compared to methanol extracts.
Authors and Affiliations
Babatunde Stephen Oladeji
Keywords
Related Articles
- EP ID EP204315
- DOI -
- Views 117
- Downloads 0
EFFECTS OF FERMENTATION ON THE ANTIOXIDANT PROPERTIES OF FLOUR OF ONE NORMAL ENDOSPERM AND QUALITY PROTEIN MAIZE GROWN IN NIGERIA
Preservation of foods and supplying essential antioxidants in vivo by natural antioxidants contained in foods is well appreciated. The study aimed at determining the effects of fermentation on the antioxidant properties...
COMPOSITION AND HYGIENIC QUALITY OF SUDANESE WHITE CHEESE PRODUCED BY SMALL SCALE IN RURAL AREA OF EASTERN SUDAN
This study was carried out to compare the chemical composition and microbiological quality of Sudanese white cheese produced by small-scale production units in rural areas of eastern Sudan (New Halfa). The study was base...
IMPACT OF PROCESSING ON NUTRITIONAL AND ANTINUTRITIONAL FACTORS OF LEGUMES: A REVIEW
Legumes grain seeds are broadly developed and consumed all over the world. Legumes are considered as an important constituent of human diet, economical source of energy, proteins, carbohydrates, fiber, B-group vitamins a...
INFLUENCE OF DRYING METHODS ON PHYSICO-CHEMICAL, CHEMICAL AND PASTING PROPERTIES OF CHIPS OF DIFFERENT CASSAVA VARIETIES
Cassava (Manihot esculenta Crantz), one of the major carbohydrate sources in developing countries is highly perishable and needs to be processed promptly. Processing it into chips will make it available for further proce...
EFFECT OF BLENDING OF CRUDE PALM OIL WITH SUNFLOWER AND GROUNDNUT OIL ON PROXIMATE COMPOSITION, Β-CAROTENE AND TOTAL CAROTENOIDS CONTENTS OF SAMOSA AND CUTLET
Crude palm oil (CPO) is an excellent source of β-carotene and mono-unsaturated fatty acid mainly palmitic acid (16:0).CPO can be blended with other cooking oils namely sunflower oil (SFO) and groundnut oil (GNO). The pur...