B‐Vitamin Content of Natural Lactic Acid Fermented Cornmeal
Authors:
- 1 March 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (2) , 373-375
Abstract
The content of nine B vitamins was determined in cornmeal after 24,48,72, or 96 hr of natural lactic acid fermentation. Compared to the nonfermented control, all fermented samples had significantly (P < 0.05) increased levels of vitamin Bta, riboflavin, and folacin. Samples fermented 96 hr had significantly (P < 0.05) increased pantothenic acid compared to the control. All fermented samples contained significantly (P < 0.05) less pyridoxine than the control. There were no significant (P < 0.05) differences in niacin and biotin contents. Samples fermented for 24 hr had decreased thiamin and choline compared to the control or to other fermented samples, but there were no other significant (P < 0.05) differences in thiamin and choline contents.Keywords
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