Effect of Nixtamalization on the Nutritional, Anti-nutritional, Functional, Physicochemical and Mineral Properties of Maize (Zea mays) Tortillas

Shamsedin Mahdi Hassan, Sirawdink Fikreyesus Forsido, Yetenayet Bekele Tola, Adugna Mosissa Bikila and Ziad Ahmed

 

Abstract

The use of maize (Zea mays) in the developing world necessitates research into innovative processing techniques to streamline manufacturing and familiarize consumers with a wide range of food products based on maize. This study aimed to evaluate the effect nixtamalization on the nutritional, anti-nutritional, functional, physicochemical, and mineral properties of maize tortillas to better understand the nixtamalization settings. The nutritional contents and their availability may be impacted by the compositional characteristics of maize and local processing methods; for instance, during traditional food preparations, the pericarp is sieved out as unwanted material, which causes the loss of many nutrients present in the maize kernel structures. Nixtamalization is a common method that improves the nutritional contents of maize-based products and helps to create certain food varieties. In conclusion, the physicochemical, functional, mineral, and sensory qualities of Nixtamalized Quality Protein Maize (QPM) tortillas enhanced with soybean flour were enhanced by the cooking duration, steeping time, and lime concentration, enabling their acceptance by the consumer panelists.

Published on: October 19, 2023
doi: 10.17756/jfcn.2023-159
Citation: Hassan SM, Forsido SF, Tola YB, Bikila AM, Ahmed Z. 2023. Effect of Nixtamalization on the Nutritional, Anti-nutritional, Functional, Physicochemical and Mineral Properties of Maize (Zea mays) Tortillas. J Food Chem Nanotechnol 9(3): 132-140.

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