Bioactive Components and Health Benefits of Maize-based Fermented Foods: A Review

Abstract

Maize is one of the very important cereals which contains major nutrients, carbohydrates, proteins, vitamins, minerals, and various other constituents like β-glucan, oligosaccharides, and resistant starch. Maize contains various bioactive components like phenolic acids, flavonoids, carotenoids, and phytosterols. These effectively prevent and cure diseases such as night blindness, age-related disorders, cardiovascular and neural disorders, and colon cancer. The fermentation of maize using Lactic Acid Bacteria to produce traditionally fermented foods is one of the ancient health-promoting formulae to achieve the health benefits of cereal ingredients and live beneficial bacteria. These microbes exert various probiotic effects on consumer health and are explored as a source of probiotic strains. The fermented maize-based foods are economical, have enhanced sensory and nutritional quality, reduce the risk of detrimental diseases, improve shelf life, and produce antimicrobial substances and health-stimulating compounds. This review emphasizes maize's nutritional and phytochemicals composition, diversity of important maize-based fermented foods and beverages, health benefits of consumption, and future perspectives and challenges.