Nutritive Value of Germinated Corn and Corn Fermented After Germination
MAGGIE MAY‐GI LAY, M. L. Fields
Journal of Food Science
Abstract
ABSTRACT Sprouts of germinated corn were significantly (P < 0.01) higher in ascorbic acid, riboflavin, and niacin than nongerminated corn. Corn fermented after gemination was significantly (P < 0.01) higher in riboflavin and niacin than nongerminated corn but not germinated corn. Corn fermented after germination was significantly (P < 0.01) higher in percent relative nutritive value (%RNV) than both the germinated and nongerminated corn. Corn chips prepared with germinated and germinated‐fermented corn meal were significantly (P < 0.05) higher in riboflavin, niacin and %RNV, and were acceptable to a taste panel. Fresh corn sprouts, when compared to mung bean sprouts by a taste panel, were significantly (P < 0.01) sweeter and more bitter.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
germinated corn is higher in ascorbic acid, riboflavin, and niacin
“Sprouts of germinated corn were significantly (P < 0.01) higher in ascorbic acid, riboflavin, and niacin than nongerminated corn.”
corn fermented after germination is higher in percent relative nutritive value (%RNV)
“Corn fermented after germination was significantly (P < 0.01) higher in percent relative nutritive value (%RNV) than both the germinated and nongerminated corn.”
corn chips prepared with germinated and germinated-fermented corn meal are higher in riboflavin, niacin and %RNV
“Corn chips prepared with germinated and germinated‐fermented corn meal were significantly (P < 0.05) higher in riboflavin, niacin and %RNV, and were acceptable to a taste panel.”