Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour

Cereals including maize generally have limiting amino acids particularly lysine. In most cases, spontaneous fermentation is used to improve the nutritional profiles of maize‐based products. However, in such fermentation, biological risks including the presence of pathogenic microorganisms, chemical contaminants, and toxic compounds of microbial origin such as mycotoxins pose a health risk. The aim of this study was, therefore, to improve the nutritional properties of maize flour by reducing antinutritional factors through microbial fermentation by strains of Lactobacillus plantarum and Saccharomyces cerevisiae and their cocultures. A factorial experimental design was used to evaluate the effect of fermentation setups and time on proximate composition, antinutritional factors, and in vitro digestibility of proteins in maize flour. During 48 h of fermentation, protein content was improved by 38%, 55%, 49%, and 48%, whereas in vitro protein digestibility improved by 31%, 40%, 36%, and 34% for natural, Lactobacillus plantarum, Saccharomyces cerevisiae, and their coculture‐fermented maize flour, respectively. The highest improvement in protein content and its digestibility was observed for Lactobacillus plantarum strain‐fermented maize flour. Phytate, tannin and trypsin inhibitor activity were reduced significantly (p < .05) for natural, Lactobacillus plantarum, Saccharomyces cerevisiae, and coculture‐fermented maize flour. The highest reduction of phytate (66%), tannin (75%), and trypsin inhibitor (64%) was observed for coculture‐fermented maize flour. The two strains and their cocultures were found feasible for fermentation of maize flour to improve its nutritional profiles more than the conventional fermentation process.