ArticleFood science & nutrition2021
Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
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Who cites it
25 citing papers in PubMed.
- Solid-State Fermentation of Black Gram: Improvement of Protein Digestibility and Functional Properties for Composite Flour Applications.Foods (Basel, Switzerland) · 2026Article
- Isolation and characterization of a novel strain of Rhizopus arrhizus for effective biodegradation and detoxification of zearalenone.World journal of microbiology & biotechnology · 2026Article
- Valorization of Co-Products from Barbecue Sauce Production Through Fermentation Processes.Foods (Basel, Switzerland) · 2026Article
- Nutrient composition, microbial diversity, and functional prediction of Baijiu distiller's grains fermented feed via solid state fermentation at different temperatures.Bioprocess and biosystems engineering · 2026Article
- Effects of Fermented Rice Bran Meal on Growth Performance and Amino Acid Metabolism in Finishing Pigs.Animals : an open access journal from MDPI · 2026Article
- Fermentation Efficiency of Rice Bran, Rice Polish, and De-Oiled Rice Bran for Nutritional Upgrading and Bioethanol Production.Food science & nutrition · 2026Article
- Advancing solid-state fermentation with culinary fungi for nutrient-dense, minimally processed, whole-foods and resilient food systems-a narrative review.Frontiers in nutrition · 2026Review
- Corn-Based Fermented Beverages: Nutritional Value, Microbial Dynamics, and Functional Potential-An Overview.Foods (Basel, Switzerland) · 2025Review
- Solid-state fermentation as a strategy for improvement of bioactive properties of the plant-based food resources.Bioresources and bioprocessing · 2025Review
- Evaluation of the nutritional quality of food composites developed from local ingredients to target the needs of persons experiencing nodding syndrome in Northern Uganda.Scientific reports · 2025Article
- Effect of fermented corn cob (Zea mays L.) on growth performance, immunological response, and expression of immune-antioxidant genes in koi carp (Cyprinus carpio var. koi) reared in a low water exchange rearing system.Veterinary research communications · 2025Article
- The Potential of Fermentation-Based Processing on Protein Modification: A Review.Foods (Basel, Switzerland) · 2025Review
- Implications ofCurrent research in food science · 2025Article
- Immune enhancement and disease resistance againstFrontiers in veterinary science · 2025Article
- Improved nutritional value of surplus bread and perennial ryegrass via solid-state fermentation with Rhizopus oligosporus.NPJ science of food · 2024Article
- Bacterial Degradation of Antinutrients in Foods: The Genomic Insight.Foods (Basel, Switzerland) · 2024Review
- Enhancing iron and zinc bioavailability in maize (Frontiers in nutrition · 2024Article
- Evaluation of Proximate Composition, Physicochemical Properties, and Sensory Attributes of Instant Flour from Brewery Spent Grain, by Blending with Maize (International journal of food science · 2024Article
- Enrichment of a Plant Feedstuff Mixture's Nutritional Value through Solid-State Fermentation.Animals : an open access journal from MDPI · 2023Article
- Characterization of Physicochemical, Biological, and Chemical Changes Associated with Coconut Milk Fermentation and Correlation Revealed byFoods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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
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