B‐Vitamin Content of Natural Lactic Acid Fermented Cornmeal
Fred Murdock, M. L. Fields
Journal of Food Science
Abstract
ABSTRACT The content of nine B vitamins was determined in cornmeal after 24,48,72, or 96 hr of natural lactic acid fermentation. Compared to the nonfermented control, all fermented samples had significantly (P < 0.05) increased levels of vitamin Bta, riboflavin, and folacin. Samples fermented 96 hr had significantly (P < 0.05) increased pantothenic acid compared to the control. All fermented samples contained significantly (P < 0.05) less pyridoxine than the control. There were no significant (P < 0.05) differences in niacin and biotin contents. Samples fermented for 24 hr had decreased thiamin and choline compared to the control or to other fermented samples, but there were no other significant (P < 0.05) differences in thiamin and choline contents.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
24 hr natural lactic acid fermentation decrease thiamin and choline
“Samples fermented for 24 hr had decreased thiamin and choline compared to the control or to other fermented samples, but there were no other significant (P < 0.05) differences in thiamin and choline c...”
natural lactic acid fermentation decrease pyridoxine
“All fermented samples contained significantly (P < 0.05) less pyridoxine than the control.”
96 hr natural lactic acid fermentation increase pantothenic acid
“Samples fermented 96 hr had significantly (P < 0.05) increased pantothenic acid compared to the control.”