Physicochemical Properties of Nixtamalised Maize and Sensory Evaluation of Traditional Snacks Produced from the Maize

• C. N. Jaiyeoba

  Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye Ekiti, Nigeria

  Author

• A. O. Olugbuyi

  Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye Ekiti, Nigeria

  Author

• A. B. Adepeju

  Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye Ekiti, Nigeria

  Author

• A. M. Oyinloye

  Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye Ekiti, Nigeria

  Author

• O. J. Odunsi

  Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye Ekiti, Nigeria

  Author

• E. M. Ogunbusola

  Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye Ekiti, Nigeria

  Author

Maize-based snacks peculiar to Nigeria communities were nixtamalised by cooking and soaking in lime solution to enhance its nutritional properties. The proximate composition, mineral content and functional properties of the nixtamalised and non nixtamalised maize flour were evaluated. Traditional snacks (‘Aadun’, ‘Kokoro’ and ‘Ipekere’) produced from the maize grains were evaluated for their sensory attributes. The protein (12.53%) and crude ash (2.87%) content of the nixtamalised flour were significantly (p≤0.05) higher than those of non-nixtamalised flour (9.20% and 2.62% respectively). Swelling capacity, gelation potential, oil and water absorption capacities of the nixtamalised flour improved compared to its nonnixtamalised counterpart. The calcium content of the nixtamalised sample (162.50 mg/100g) was significantly (p≤0.05) higher than that of the non-nixtamalised flour (105.00 mg/100g). Generally, snacks produced from nixtamalized maize flour were more preferred in all the examined sensory attributes. These showed that simple and cheap pretreatment of maize with lime can help enhance its nutritional qualities and subsequent use in the production of acceptable traditional snacks. This will in no little measure contribute to nutritional security and improved society.

1. C. N. Jaiyeoba, Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye Ekiti, Nigeria

   Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye Ekiti, Nigeria

2. A. O. Olugbuyi, Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye Ekiti, Nigeria

   Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye Ekiti, Nigeria

3. A. B. Adepeju, Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye Ekiti, Nigeria

   Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye Ekiti, Nigeria

4. A. M. Oyinloye, Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye Ekiti, Nigeria

   Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye Ekiti, Nigeria

5. O. J. Odunsi, Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye Ekiti, Nigeria

   Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye Ekiti, Nigeria

6. E. M. Ogunbusola, Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye Ekiti, Nigeria

   Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye Ekiti, Nigeria

• PDF