Effect of Processing Methods on Quality Characteristics of Maize Flour

Abstract

Maize flour (MF) is a cheap and common cereal product that can be used in various foods. However, different processing methods can affect its quality and suitability for different purposes. This study compares the effects of three processing methods (grain non-soaking (GNSM), grain soaking (GSM), and nixtamalization (NIX)) on the nutritional, pasting, and functional properties of MF. MF samples (GNSM-MF, GSM-MF, and NIX-MF) were analyzed using standard laboratory techniques. Protein and moisture contents ranged from 9.34 to 10.12% and 5.35 to 7.05%, respectively, with NIX-MF having significantly (p < 0.05) higher protein content. Calcium, iron, and zinc contents ranged from 3.64 to 10.91 mg/g, 3.69 to 7.64 mg/g, and 1.45 to 1.92 mg/g, respectively. GNSM-MF had the lowest calcium content. Peak, breakdown, final, and setback viscosities were 980.25–2904.15 RVU, 91–1147 RVU, 778–1210 RVU, and 331.5–919 RVU, respectively. GSM significantly (p < 0.05) increased peak, breakdown, final, and setback viscosities. Water-holding capacity (WHC), emulsifying capacity (EC), and oil absorption capacity (OAC) values of MF ranged from 78.93 to 111.95%, 4.97 to 42.18%, and 160.27 to 186.13%, respectively. High protein and calcium contents in NIX-MF make it a nutritious option for pregnant women and children. GSM-MF might be incorporated into snacks, complementary foods, and puddings. This study provides insights into appropriate selection of maize flour processing methods based on food application.