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.
Publisher
AMG Transcend Association
Subject
Molecular Biology,Molecular Medicine,Biochemistry,Biotechnology
Cited by
8 articles.
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