Social and Behavioral Sciences Commons^™

The Microflora Of Fermented Nixtamalized Corn, Samuel Sefa-Dedeh, Beatrice Cornelius, Wisdom Amoa-Awua, Esther Sakyi-Dawson, Emmanuel Ohene Afoakwa

Professor Emmanuel Ohene Afoakwa

Nixtamalization is a traditional process that improves the nutritional quality of corn. To provide a means of utilizing the nutritional benefits of nixtamalized corn and improve product acceptability, lactic acid fermentation was applied. The objective of the study was to study the microbial profile and establish the important lactobacilli of fermenting nixtamalized corn dough. Two batches of cleaned whole corn were subjected to the process of nixtamalization, using two concentrations of lime (0.5 or 1.0%), milled, made into a dough (50% moisture) and fermented spontaneously for 72 h. A control sample was prepared without alkaline treatment. pH and titratable acidity …