MICROBIAL ENHANCEMENT OF BIOAVAILABILITY OF NUTRIENTS IN FERMENTATION OF CEREALS (MAIZE)

Fermentation remains a powerful biotechnological tool in enhancing the nutritional quality, safety, and digestibility of staple cereals such as maize. In many West African communities, maize is traditionally fermented into ogi, which serves as both a weaning food for infants and a staple meal lor adults. This study was aimed at evaluating the microbial enhancement of nutrient bioavailability during maize fermentation, with special emphasis on the role of selected lactic acid bacteria (LAB). Maize samples were subjected to natural fermentation for 72 hours, after which LAB were isolated and identified as Lactobacillus fermentum, L. plantarum, and L. acidophilus based on their morphological, cultural, and biochemical characteristics. Functional potentials of the isolates, including phytase activity, acid tolerance, and fermentative ability, were also assessed. The results revealed a steady microbial succession dominated by LAB, with an increase in LAB count from 2.1 x IO3 to 8.1 x 10s cfu/ml. Physicochemical changes included a reduction in pH from 6,5 to 3.6 and a corresponding increase in titratable acidity from 0.02% to 0.22%. Proximate analysis further indicated a significant increase in crude protein content (6.5% to 9.5%). alongside a reduction in crude fibre and fat levels, reflecting improved digestibility. These findings strongly demonstrate that fermentation by LAB enhances the bioavailability of nutrients while reducing anti-nutritional factors. In conclusion, controlled maize fermentation utilizing optimized LAB starter cultures holds significant potential for improving food quality, promoting nutritional enrichment, and advancing public health outcomes in traditional diets