Effect of nixtamalization on the chemical and functional properties of maize

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