Nutritional composition resulting from maize steeping

Details Nutritional composition resulting from maize steeping Nutritional composition resulting from maize steeping

1997-07-17

1999-05-11

Prats, Francisco

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426 18, 426 31, 426 49, 426 52, 426 53, 426 54, 435170, 435272, 435267, 424 9345, 424 9463, 424 946, 424 942, 4241951, A23B7/155

Patent

active

059026154

ABSTRACT:
The invention relates to a new nutritional composition resulting from maize steeping. This composition comprises an inorganic phosphorous concentration to total phosphorus concentration ratio (Pi/Pt) of between 35 and 95%. The composition also comprises proteins in an amount which gives a value of less than or equal to 5 according to a C test and reducing substances in an amount which gives a value of less than or equal to 0.9% in the BERTRAND method. A process for producing a nutritional composition is also disclosed, wherein the process requires maize steepwater to be subjected to a treatment with the aid of protease and phytase enzymes in the presence of lactic acid bacteria. Furthermore, the enzymatic treatment is performed on a steepwater whose dry matter content is between 5 and 25%, and Ph between 3 and 5, at a temperature varying between 40 and 50.degree. C. and for 4 to 16 hours.

REFERENCES:
patent: 4086135 (1978-04-01), Balana et al.
patent: 4359528 (1982-11-01), Devos et al.
patent: 4914029 (1990-04-01), Caransa et al.
Chemical abstracts, vol. 117, No. 21, Nov. 23, 1992 Abstract No. 211601 & JP 04 198 080 (Mitsui Toatsu Chemicals, Inc.) Jul. 17, 1992.
Analysis Biochemistry (1976) 72, 248.
Manuel d'Analyse Chimique Volumetrique, H. Mathieu, Zd. Masson, 1946, p. 398.
Article by M.L. Anson published in 1939 in Gen. Physiol. 22, pp. 79-89.

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