Fermentative modification of maize grain biopolymer led to a significant reduction in Water Absorption Capacity (WAC), Gelatinization Temperature (GT), Swelling Capacity (SC) and Bulk Density (BD) of the modified flour, but a 17.9% increase in Least Gelling Concentration (LGC) was observed due to a decrease in the “network-forming-units” of the modified maize biopolymer. The process also led to a significant reduction in the percentage ash and fat contents of the flours by -50% and -65% respectively An increase in protein content by more than 42% was recorded and a slight reduction in total carbohydrates and energy value of -1% and -2% respectively were observed. Fermentative modification has improved the percentage values of all the amino acids in the modified maize flour leading to a general improvement in protein quality. Nutritional Index (NI) of the modified maize flour was improved by about 130% which is quite remarkable considering the relative ease and the cost effective way the process was achieved. The improvement in Biological Value (BV) was most remarkable as almost 3000% increase was recorded. Protein Efficiency Ratio (PER) was improved by 72.4%, while the Essential Amino Acids Index (EAAI) was improved by 61.4%. Of the essential amino acids, tryptophan recorded the highest percentage increase in chemical score (142.3%) as a result of fermentative modification. The increase in chemical scores of methionine, leucine, histidine and isoleucine, in that order, were 94%, 74.9%, 69.9%, and 66.6%. Lysine and valine recorded considerable increase of more than 50% in their chemical score while phenylalanine and threonine recorded the least increase with 8.7% and 4.5% respectively
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