Karim, OlayinkaOyeyinka, SamsonKayode, RowlandOgunjobi, OluwatosinIbrahim, Alima2018-11-282018-11-282014http://hdl.handle.net/123456789/1236In 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 controlenPhysicochemicalYellow maizePeanut FortificationTortillaArticle