Effect of Fermentation on the Chemical and Functional Properties of Nixtamalized Maize

Effect of Fermentation on the Chemical and Functional Properties of Nixtamalized Maize

Emmanuel Ohene Afoakwa, Philip Roger Aidoo

Spontaneous lactic acid fermentation is an important process in cereal processing. It is applied to develop and enhance taste and flavour, modify texture and improve the microbial safety of foods. When applied with nixtamalization to maize, it is expected to further improve the functionality, improve nutritional quality and provide an alternative maize-based ingredient. This study was carried out to determine the extent to which fermentation could influence the physico-chemical, functional and textural properties of nixtamalized maize. A 2 x 3 x 3 factorial experimental design with fermentation medium (water, coconut water), fermentation time (0, 24, 48 hours) and blends composition (0:100, 50:50, 100:0 steeped:nixtamalized maize) was performed. The blends were fermented for the specific times and analysed for pH, titratable acidity, water absorption, colour and texture. Traditional maize dough facilitated the …

2006

https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:5McdzzY_mmwC

English