Effect of Malting and Fermentation on the Physicochemical Properties of Maize Flour

The study investigated the effects of malting and fermentation on the physicochemical properties of maize flour. Maize grains were subjected to malting and fermentation to produce malted fermented maize flour (MFM), malted non-fermented maize flour (MNFM), non-malted fermented maize flour (NMFM), and non-malted non-fermented maize flour (NMNFM). Key parameters, including pH, total titratable acidity (TTA), proximate composition, and vitamin content, were analyzed using standard methods. Results revealed a significant reduction in pH and an increase in TTA during fermentation, with the MFM samples exhibiting the highest acidity levels. Proximate composition showed that malting and fermentation improved crude protein, fat, and fiber content while reducing carbohydrate content. Vitamin analysis indicated that MFM had the highest vitamin C content, attributed to the malting process, while MNFM and NMFM demonstrated superior levels of vitamins A, B1 and B2. These findings highlight the potential of malting and fermentation as complementary methods for enhancing the nutritional and functional properties of maize flour for both food applications and nutritional interventions.