B-vitamin content of natural lactic acid fermented cornmeal

A study examined the effect various time durations of natural lactic acid fermentation of cornmeal on its content of 9 B-vitamins. The 9 vitamins observed were vitamin B12, riboflavin, folacin, pantothenic acid, pyridoxine, thiamin, choline, niacin, and biotin. All samples revealed significant increases in vitamin B12, riboflavin, and folacin due to fermentation. Samples fermented the longest had significantly higher levels of pantothenic acid than unfermented controls, while all fermented samples had significantly lower pyridoxine. (wz).