Optimization of the Effects of Nixtamalization on the Nutritional and Anti-Nutritional Contents of Quality Protein Maize Flour
DOI:
https://doi.org/10.20372/afnr.v1i1.603Keywords:
Keywords: Anti-nutritional factors, Nixtamalization, Proximate compositions, Quality protein maizeAbstract
Maize is the world’s most significant cereal grain, which provides nourishment for both human beings and living animals. For that reason, the utilization of maize in developing countries calls for investigations of processing methods to evaluate and enhance nutritional compositions. This study aimed to evaluate the effect of nixtamalization on the nutrient and anti-nutrient contents of quality protein maize (QPM). A response surface experimental design was used at three levels of each factor: cooking time (20, 40, and 60 minutes), steeping time (8, 12, and 16 hours), and lime concentration (1.0, 1.5, and 2.0%). The results showed that all the factors significantly (p<0.05) affected the nutrient and anti-nutrient composition of the nixtamalized QPM (NQPM). Numerical optimization showed that higher nutrient and lower anti-nutrient contents were obtained at a cooking time of 20 minutes, steeping time of 8 hours, and lime concentration of 1.0%. The mean values of moisture, protein, fat, fiber, ash, carbohydrate, energy, tannin, phytate, and oxalate composition of the NQPM flour were 8.9%, 10.9%, 5.4%, 1.7%, 1.9%, 71.0%, 376.8 kcal/100g, 2.0 mg/100g, 6.5 mg/100g and 1.2 mg/100g, respectively. The nutritional value of NQPM flour was improved at the optimum condition.
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Accepted 2023-09-06
Published 2023-09-30
