Physicochemical properties of yellow maize-peanut fortified tortillas.
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Date
2014
Journal Title
Journal ISSN
Volume Title
Publisher
Carpathian Journal of Food Science and Technology, Published by Technical University of Cluj Napoca, Romania
Abstract
In this study, maize grain were cooked and soaked in alkaline
(nixtamalization). Nixtamalized maize flour was blended with groundnut
(5, 10, 15 and 20%). The proximate composition of the flours and tortillas
were evaluated. A range of 3.90-5.26, 6.28-14.31, 4.50-16.20, 1.18-1.22,
2.40-2.64 and 61.73-77.44% was observed for moisture, protein, fat, fibers,
ash and carbohydrate contents of the nixtamalized maize flours
respectively. Upon the addition of groundnut, the protein and fat content
increased. Loose bulk density and packed bulk density of the flours varied
from 1.45-1.48 g/mL and 1.61-1.75 g/mL respectively. The water
absorption capacities (WAC) of the flours increased while oil absorption
capacities (OAC) decreased following the addition of groundnut. Calcium
(Ca), potassium (K), magnesium (Mg) and phosphorus (P) content of the
flours was observed to increase, while the sodium (Na) content reduced
after nixtamilization. The proximate composition of the tortillas made from
the nixtamalized flours varied from 9.44 to 11.12 for moisture, 5.40-12.96
for protein, 32.10-42.25 for fat, 4.07-6.16 for fibre, 1.53-1.95 for ash and
33.09-43.98% for carbohydrate content. Sensory evaluation of the tortillas
showed that all the fortified samples are favorable compared with the
control
Description
Keywords
Physicochemical, Yellow maize, Peanut Fortification, Tortilla