Dublin Core
Title
Effect of nixtamalization on the chemical and functional properties of maize
Creator
Samuel Sefa-Dedeh, Beatrice Cornelius, Esther Sakyi-Dawson, Emmanuel Ohene Afoakwa
Description
The high utilization and consumption levels of maize in developing countries calls for investigations into new methods of processing to help introduce variety as well as improve the functionality and nutrient quality of maize-based foods. This study was carried out to determine the effect of nixtamalization on the chemical and functional characteristics of maize. A 2×4 factorial experimental design with cooking time (0, 30 min) and lime concentration (0, 0.33, 0.5 and 1.0%) was performed. Chemical composition (moisture, protein and ash), pH, titratable acidity, water absorption, colour, cooked paste viscosity and texture were determined using standard methods. The cooking time and lime concentration significantly (p⩽0.05) influenced the moisture, pH and colour of the samples. Water absorption capacity was dependent on the lime concentration and all the indices increased with increasing lime concentration used …
Publisher
Elsevier
Date
2004
Source
https://www.sciencedirect.com/science/article/abs/pii/S0308814603004400
Language
English