Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria

摘要

The aim of this study is to reduce antinutritional factors and to improve the nutritional properties ofKutukutuduring fermentation with Lactic Acid Bacteria (LAB). For that,Kutukutu(700 g) was prepared in the laboratory and inoculated with pure cultures of LAB (109 CFU/mL). Then, preparation was incubated for 120 h. Every 24 h,Kutukutuwere collected, dried at 45°C for 24 h, and analyzed. The results showed thatLactobacillus brevisG25 increased reducing sugars content to 80.7% inKutukutuafter 96 h of fermentation.Lactobacillus fermentumN33 reduced the starch content to 73.2%, whileLactobacillus brevisG11,L. brevisG25, andLactobacillus cellobiosusM41 rather increased the protein content to 18.9%. The bioavailability of Mg and Fe increased, respectively, to 50.5% and 70.6% in theKutukutufermented withL. brevisG25.L. plantarumA6 reduced the tannin content to 98.8% andL. buchneriM11 reduced the phytate content to 95.5%. The principal component analysis (PCA) shows that, for a best reduction of antinutrients factors and improvement of protein content and minerals,Kutukutumust be fermented byL. brevisG25 andL. fermentumN33, respectively. These starter cultures could be used to ameliorate nutritional proprieties ofKutukutuduring the fermentation.