Influence of Temperature of Fermentation on the Nutritive Value of Lactic Acid Fermented Cornmeal
NANCY J. NANSON, M. L. Fields
Journal of Food Science
Abstract
ABSTRACT Cornmeal was fermented 4 days at 25°C 35°C 45°C, and 55°C. Relative nutritive value (RNV) and concentrations of available (free) lysine, methionine, and tryptophan were determined for cornmeal fermented at each temperature and for nonfermented corn. Corn fermented at 45°C had the highest % RNV and amino acid levels of any of the groups tested.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
fermentation of cornmeal at 45°C
“Corn fermented at 45°C had the highest % RNV and amino acid levels of any of the groups tested”
cornmeal fermented at 45°C had the highest % RNV and amino acid levels
“Corn fermented at 45°C had the highest % RNV and amino acid levels of any of the groups tested”