Development and characterization of the nutritional profile and microbial safety of rice-nixtamalized corn grits blends as potential alternative staple for household consumption

• Published in: Future foods : a dedicated journal for sustainability in food science Vol. 5; p. 100127
• Main Authors: Hernandez, Jessica A., Tuaño, Arvin Paul P., Juanico, Clarissa B.
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.06.2022; Elsevier
• Subjects: Ecological nixtamalization; IPB Var 6; Lagkitan; Microbial quality; Nixtamalized corn; Nutritional value; Rice-nixtamalized corn grits blend; Microbial quality; Nutritional value; IPB Var 6; Nixtamalized corn; Rice-nixtamalized corn grits blend; Ecological nixtamalization; Lagkitan
• ISSN: 2666-8335; 2666-8335
• DOI: 10.1016/j.fufo.2022.100127

The nutritional composition of corn is relatively insufficient to sustain human growth and development. This study developed and characterized rice-nixtamalized corn blends to enhance the nutritional quality of rice-corn composites geared towards household consumption. Corn kernels of two Philippine corn varieties, IPB Var 6 (VK) and Lagkitan (LK), were nixtamalized using ecological method, processed into corn grits, and blended with locally available rice Sinandomeng. Out of the six rice-nixtamalized corn grits blends developed, three blends (30% VK, 70% LK, and 50% VK) were considered most acceptable based on sensory evaluation of consumer panelists. The blends required 210−290 mL cooking water and 20−25 minutes of cooking time. Microbial analysis showed that the blends had <1.0 × 103 cfu/g yeast and mold count (YMC) after two months of storage in a dry place at ambient conditions, indicating food safety upon common short-term storage in a typical Filipino household. Both the IPB Var 6 and Lagkitan blends exhibited significant increase in calcium (2- to 3-folds), iron (4- to 7-folds), zinc, (1- to 2-folds), and phosphorus (1- to 2-folds) as compared to rice alone. Consuming 100 grams of the developed rice-nixtamalized corn grits blends can achieve an average healthy adult's daily calcium requirement by 4%, iron requirement by 7%, and as high as 35% zinc requirement. •Ecological nixtamalization of Philippine corn can improve the nutritional values of staple blends.•The developed rice-nixtamalized corn grits blends are safe for consumption.•Rice-nixtamalized corn grits blends showed improved nutritional profiles over individual components.•Nixtamalized IPB Var 6 and Lagkitan blends had higher calcium, iron, zinc and phosphorus than rice alone.•Rice-nixtamalized corn grits blends can offer improved daily mineral intake for adults. [Display omitted]