FUW Trends in Science & Technology Journal ftstjournal@gmail.com April, 2016 Vol. 1 No. 1 – e-ISSN: 24085162; p-ISSN: 20485170 pp 134-138 134 Supported by DYNAMICS OF FUNCTIONAL PROPERTIES OF MAIZE FLOURS FERMENTED WITH LACTIC ACID BACTERIA (LAB)- CONSORTIUM ISOLATED FROM CEREALS A.C. Ogodo 1* , O.C. Ugbogu 1 , R.A. Onyeagba 2 , H.C. Okereke 2 and D.I. Agwaranze 1 1 Department of Microbiology, Federal University Wukari, Taraba State, Nigeria 2 Department of Microbiology, Abia State University, Uturu, Abia State, Nigeria *Corresponding author: ogodoac@fuwukari.edu.ng; Abstract: The dynamics of functional properties of maize fermented with lactic acid (LAB) consortium from cereals were evaluated. Maize was processed into flour and fermented with LAB-consortium isolated from maize and sorghum in the following combination Lactobacillus plantarum WCFS1 + Lactobacillus rhamnosus GG, ATCC 53/03 + Lactobacillus nantensis LP33 + Lactobacillus fermentum CIP 102980 + Lactobacillus reuteri DSM 20016, and Pediococcus acidilactici DSM 20284 + Lactobacillus fermentum CIP 102980 + Lactobacillus brevis ATCC 14869 + Lactobacillus nantensis LP33 + Lactobacillus plantarum WCFS1 respectively and then naturally to determine their effect on the functional properties of maize. The result showed a gradual decrease in bulk density with increasing fermentation period from 0.82 ± 0.02 g/mL to 0.80 ± 0.03 g/mL (natural fermentation), from 0.82 ± 0.02 g/mL to 0.79 ± 0.03 g/mL (LAB-consortium from maize fermentation) and from 0.82 ± 0.02 g/mL to 0.78 ± 0.03 g/mL (LAB-consortium from sorghum fermentation). The swelling capacity decreased from 0.31 ± 0.03% (0 h) to 0.20 ± 0.03% (48 h), from 0.31 ± 0.03% (0 h) to 0.18 ± 0.02% and from 0.31 ± 0.03% to 0.19 ± 0.01% in natural, LAB-consortium from maize and LAB-consortium from sorghum fermentation respectively. Water holding capacity decreased from 1.5 ± 0.03 mL/g to 0.2 ± 0.03 mL/g (naturally fermentation), from 1.5 ± 0.03 mL/g to 0.4 ± 0.02 mL/g and from 1.5 ± 0.03 mL/g to 1.0 ± 0.03 mL/g in LAB-consortium from maize and LAB-consortium from sorghum fermentation respectively. Oil holding capacity (OHC) increased significantly (p<0.05) with increase in the fermentation periods from 8.00 ± 0.03 mL/g to 9.50 ± 0.02 mL/g (natural fermentation), 8.00 ± 0.03 mL/g to 9.80 ± 0.03 mL/g (LAB-consortium from maize fermentation) and from 8.00 ± 0.03 mL/g to 9.73 ± 0.03 mL/g (LAB-consortium from sorghum fermentation). The least gelation concentration ranged from 3.0% in the unfermented sample to 6.0% in the various fermentation products. The variations differ significantly (p<0.05) with the unfermented sample. Emulsion capacity (EC) of the maize flour sample increased with increasing fermentation period from 41.03 ± 2.48% to 59.02 ± 2.44% (naturally fermentation), from 41.03 ± 2.48% to 62.12 ± 3.10% and from 41.03 ± 2.48% to 61.34 ± 2.10% in LAB-consortium from maize and LAB-consortium from sorghum fermentation respectively. This suggests the potentials of LAB-consortia fermentation in improving nutritional and functional properties of maize flour. Keywords: Functional properties, maize flour, fermentation, LAB-consortium. Introduction Maize (Zea mays) belongs to the family of grasses (Poaceae) and is cultivated globally as one of the most important cereal crops (Ranum et al., 2014). Maize contains approximately 72% starch, 10% protein, and 4% fat, supplying an energy density of 365 Kcal/100g and is grown worldwide, with the United States, China, and Brazil being the top three maize-producing countries (Ranum et al., 2014; Gwirtz and Garcia, 2014). Maize is not only an important source of nutrients for human, but also a vital constituent in formulation of animal feed. It is also a raw material for manufacture of many industrial products and can be processed into a wide range of foods, snacks and beverages (CWFS, 2013; Sanni and Adesulu, 2013). Maize (Zea mays) is an important cereals which serves as major source of carbohydrate, protein and calorie. However bioavailability is low due to the presence of anti- nutritional factors such as phytic acid, polyphenols and tannins (Maidala et al., 2013). Maize contains high amount of starch and its digestibility is greatly influenced by plant type, physicochemical characteristics of the starch as well as composition, processing and storage conditions (Singh et al., 2012; Olanipekun et al., 2015). Fermentation is one of the processes that decreases the level of anti-nutrients in food grains and increases the starch and protein digestibility as well as nutritive value (Singh et al., 2012) and leads to an increase in protein content, enhancement of carbohydrate accessibility, improvement in amino acid balance, decrease in anti- nutritional factors like tannin and phytic acid (Singh et al., 2012). Fermented food has many beneficial products metabolized by bacteria such as biomass proteins, amino acids, vitamins, minerals, flavor and aroma compounds as well as carbohydrate. Products of respiratory and biosynthetic pathways such as lactic acid, ethanol, acetaldehyde and pyruvic acid are also produced which alters the pH of foods to levels that they control the growth of pathogenic microorganisms. This therefore enhances food safety and shelf life thus aiding in food preservation (Onyango et al., 2013; Ojokoh and Bello, 2014). Lactic acid bacteria (LAB) are a large group of closely related bacteria that have similar properties such as lactic acid production, which is an end product of the fermentation. LAB includes Lactobacillus, Lactococcus, Streptococcus and Leuconostoc species. LAB fermentation is a common way of preparing food traditionally in Africa. Some of the traditionally fermented foods in Africa include maize porridge, alcoholic beverages and dairy products. Some of the main reasons for the fermentation practice using LAB are to increase food palatability and improve the quality of food by increasing the availability of proteins and vitamins (Masood et al., 2011; Huili et al., 2011). Furthermore, LAB confers preservative and detoxifying effects on food as well. When used regularly, LAB fermented foods boost the immune system and strengthen the body in the fight against pathogenic bacterial infections. Thus, LAB fermentation is not only of a major economic importance,