Effect of Dilute Alkaline Steeping on Mold Contamination, Toxicity, and Nutritive Value of Maize Malt
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AuthorsJauković, Marko M.
Zecević, Veselinka M.
Stanković, Slavica Ž.
Nikic, Tanja S.
Bailović, Stanislava M.
Tadic, Jelena I.
Article (Published version)
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The primary aim of this research was to investigate the effect of dilute alkaline steeping on molds and toxicity of maize malt. Samples of maize were collected from one farm located in the Serbian autonomous region Vojvodina. Steeping regimes were performed by using 0.1, 0.2, and 0.3% NaOH solutions. The effects of these solutions on mold contamination, total aflatoxin (AFLA), deoxynivalenol (DON), zearalenone (ZON), rootlet length, moisture, total nitrogen, content of protein, fat content, ash content, content of total carbohydrates, and energy value of maize malt were evaluated. Steeping in 0.1, 0.2, and 0.3% NaOH reduced the levels of molds from 10(6) to 10(4) CFU/g, and steeping in 0.3% NaOH eliminated some of the mold genera. Also, it significantly reduced (P (lt) 0.05) the level of total AFLA, DON, and ZON. However, steeping in (control) water also significantly reduced (P (lt) 0.05) the level of DON and ZON. Malting also significantly reduced (P (lt) 0.05) total nitrogen a...nd therefore content of proteins. However, steeping in 0.1, 0.2, and 0.3% NaOH caused significantly smaller reductions (P (lt) 0.05). Significant reduction (P (lt) 0.05) was also observed in the rootlet length, content of fat, and ash content. Steeping in 0.3% NaOH is proposed as a method for the reduction of mold and AFLA, DON, and ZON contamination during maize malting. Energy value of maize increases in the malting process regardless of the steeping regime.
Keywords:Alkaline steeping / Maize malt / Molds / Mycotoxins
Source:Journal of the American Society of Brewing Chemists, 2017, 75, 4, 369-373
- Amer Soc Brewing Chemists Inc, St Paul