Nutritive Value of Germinated Corn and Corn Fermented After Germination |
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| Authors: | MAGGIE MAY-GI LAY M L FIELDS |
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| Affiliation: | Authors Lay and Fields are affiliated with the Dept. of Food Science &Nutrition, 1-61 Agriculture, Univ. of Missouri-Columbia, Columbia, Mo 65211. |
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| 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. |
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