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Experimental modelling of wet preservation by fermentation of maize kernels

Experimental modelling of wet preservation by fermentation of maize kernels

Magyar Allatorvosok Lapja 42(4): 227-233

Changes during the storage of wet (by fermentation) preserved maize were studied. The effect of certain preservatives (propionic acid, formic acid, formalin, Silaferm, ammonium hydroxide) on the changes of nutritional data were also studied together with the changes of these data due to the preservation in form of grain maize or corn grits. Maize was stored in 110 l plastic containers under anaerobic conditions. According to the results obtained, all the nutritional data showed certain changes during the storage of 7 months, however the fermentation did not result in a significant loss of nutrients. The quantity of crude fat increased significantly, the crude protein content increased slightly, while the quantity of crude fibre and nitrogen-free organic matters decreased. The quantity of crude fat was higher in grain maize, while that of nitrogen-free organic matters in corn grits. A negative correlation was found between acetic acid and crude fat contents and a positive correlation between acetic acid and nitrogen-free organic matter contents. The highest crude protein content (11.0%) was found in maize preserved with formalin and the low preserved with Silaferm. During preservation, the quantity of a part of amino acids decreased significantly. In vitro digestibility of crude protein increased significantly. The highest digestibility (73.1%) was found in maize treated by formalin and the lowest (62.0%) in those preserved with propionic acid. The available lysine (DBL) content of samples decreased during storage. The highest values for this were found in samples treated by formalin. The pH values of samples varied between 3.98 and 4.33, while the lactic acid contents between 3.49 and 17.05 mg/ml. The lowest lactic acid content (3.49-4.68 mg/ml) was found in samples preserved with formic acid and the highest (17.05 mg/ml) in the samples of grain maize preserved with formalin. Total DBL showed a firm positive correlation with the quantity of lactic acid. Except for the samples of corn grits treated by propionic acid and Silaferm, maize was objectionable neither microbiologically nor toxicologically.

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Accession: 005424530

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