Influence of Temperature of Fermentation on the Nutritive Value of Lactic Acid Fermented Cornmeal |
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| Authors: | NANCY J NANSON MARION L FIELDS |
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| Affiliation: | Authors Nanson and Fields are with the Dept. of Food Science &Nutrition, College of Agriculture, Univ. of Missouri-Columbia, Columbia, MO 65211. |
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| 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. |
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