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B-Vitamin Content of Natural Lactic Acid Fermented Cornmeal
Article first published online: 25 AUG 2006
DOI: 10.1111/j.1365-2621.1984.tb12425.x
1750-3841/asset/cover.gif?v=1&s=cc760d193fea5e703fa2cd19747fe758a848377f "Journal of Food Science")
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How to Cite
MURDOCK, F. A. and FIELDS, M. L. (1984), B-Vitamin Content of Natural Lactic Acid Fermented Cornmeal. Journal of Food Science, 49: 373–375. doi: 10.1111/j.1365-2621.1984.tb12425.x
Publication History
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 8/12/83; revised 11/7/83; accepted 11/30/83.
- Abstract
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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.