article · Journal of Advances in Food Science & Technology
Processing maize grains through malting and fermentation significantly alters the physicochemical and nutritional characteristics of maize flour. Evaluating combinations of malted, non-malted, fermented, and non-fermented flours demonstrates that fermentation reduces pH and raises total titratable acidity, with malted fermented flour showing the greatest acidity. Combining malting and fermentation enhances crude protein, fat, and fibre levels while lowering carbohydrate content. Furthermore, the processing methods influence vitamin concentrations differently. Malted fermented maize flour contains the highest amount of vitamin C, which is linked to the malting stage. In contrast, malted non-fermented and non-malted fermented flours yield higher concentrations of vitamins A, B1, and B2. Together, these combined or individual processing techniques modify flour composition to improve nutrient profiles for diverse dietary uses.
Maize is a common staple, but standard maize flour often lacks adequate micronutrient and protein density. Applying accessible biological processing techniques such as malting and fermentation can naturally boost essential nutrients, including protein, dietary fibre, and critical vitamins. This approach offers practical strategies to improve the nutritional profile of grain-based diets and support nutritional interventions without relying on synthetic fortification.
This early-stage laboratory research provides baseline evidence for food processors, millers, and public health nutrition initiatives seeking to develop nutrient-enhanced flours. The findings could inform product development for functional food applications and targeted nutritional programmes. Moving towards commercial use would require pilot-scale validation of the malting and fermentation protocols, shelf-life testing, sensory evaluation, and integration into existing grain-milling operations.
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The study investigated the effects of malting and fermentation on the physicochemical properties of maize flour. Maize grains were subjected to malting and fermentation to produce malted fermented maize flour (MFM), malted non-fermented maize flour (MNFM), non-malted fermented maize flour (NMFM), and non-malted non-fermented maize flour (NMNFM). Key parameters, including pH, total titratable acidity (TTA), proximate composition, and vitamin content, were analyzed using standard methods. Results revealed a significant reduction in pH and an increase in TTA during fermentation, with the MFM samples exhibiting the highest acidity levels. Proximate composition showed that malting and fermentation improved crude protein, fat, and fiber content while reducing carbohydrate content. Vitamin analysis indicated that MFM had the highest vitamin C content, attributed to the malting process, while MNFM and NMFM demonstrated superior levels of vitamins A, B1 and B2. These findings highlight the potential of malting and fermentation as complementary methods for enhancing the nutritional and functional properties of maize flour for both food applications and nutritional interventions.
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DOI: 10.56557/jafsat/2025/v12i29203
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