The potential of nixtamalization of maize to improve safety of consumption, nutritional value and processing property.
Conference Dates: 
Thu, 2013-04-25 - Fri, 2013-04-26
 
Trends and Opportunities in the Production, processing
and Consumption of Staple Food Crops in Kenya.

Conference Venue: Intercontinental Hotel, Nairobi, Kenya

Conference Sponsors: KIRDI and Max Rubner Institute (MRI) of Germany

Author: Prof. Jasper K. Imungi

Abstract:

The potential of nixtamalization of maize to improve safety of consumption, nutritional value and processing property. Abstraction of the presentation: Nixtamalization or alkali cooking of maize helps to reduce the levels of aflatoxin and especially if the cooking is coupled with decortication. This has the function of reducing aflatoxin exposure in individuals who subsist mainly on maize and maize products like the Kenyans. Nixtamalization also helps to release niacin from the bound form in maize - niacinogen -, also alters the property of proteins and starch so that they are more digestible, and finally releases minerals that are bound to sequestering agents such as phytates.  The protein functionality is also transformed so that it acquires some properties similar to those of the wheat gluten in the formation of dough. Use of maize in the manufacture of gluten free breads, both oven and unleavened, will diversify the forms in which maize is utilized.