Nutrient composition, starch microstructure and thermal properties, and in vitro availability of selected minerals of nixtamalized Philippine quality protein maize variety IPB Var 6 and the production of healthy loaf bread using nixtamalized corn–wheat flour blends
Corresponding Author
Deborah Christine A. De Leon
Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Baños, Los Baños, Laguna, Philippines
Department of Science and Technology - Science Education Institute, Taguig, Philippines
Correspondence
Deborah Christine A. De Leon, Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Baños, Los Baños, Laguna 4031, Philippines.
Email: [email protected]
Contribution: Conceptualization, Formal analysis, Investigation, Methodology, Resources, Validation, Writing - original draft, Writing - review & editing
Search for more papers by this authorAldrin P. Bonto
Chemistry Department, College of Science, De La Salle University, Manila, Philippines
Chemistry Department, College of Science, University of Santo Tomas, Manila, Philippines
Contribution: Formal analysis, Investigation, Writing - review & editing
Search for more papers by this authorArvin Paul P. Tuaño
Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Baños, Los Baños, Laguna, Philippines
Institute of Chemistry, College of Arts and Sciences, University of the Philippines Los Baños, Los Baños, Laguna, Philippines
Contribution: Conceptualization, Formal analysis, Methodology, Resources, Supervision, Validation, Writing - review & editing
Search for more papers by this authorClarissa B. Juanico
Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Baños, Los Baños, Laguna, Philippines
Contribution: Conceptualization, Funding acquisition, Methodology, Project administration, Resources, Supervision, Validation, Writing - review & editing
Search for more papers by this authorCorresponding Author
Deborah Christine A. De Leon
Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Baños, Los Baños, Laguna, Philippines
Department of Science and Technology - Science Education Institute, Taguig, Philippines
Correspondence
Deborah Christine A. De Leon, Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Baños, Los Baños, Laguna 4031, Philippines.
Email: [email protected]
Contribution: Conceptualization, Formal analysis, Investigation, Methodology, Resources, Validation, Writing - original draft, Writing - review & editing
Search for more papers by this authorAldrin P. Bonto
Chemistry Department, College of Science, De La Salle University, Manila, Philippines
Chemistry Department, College of Science, University of Santo Tomas, Manila, Philippines
Contribution: Formal analysis, Investigation, Writing - review & editing
Search for more papers by this authorArvin Paul P. Tuaño
Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Baños, Los Baños, Laguna, Philippines
Institute of Chemistry, College of Arts and Sciences, University of the Philippines Los Baños, Los Baños, Laguna, Philippines
Contribution: Conceptualization, Formal analysis, Methodology, Resources, Supervision, Validation, Writing - review & editing
Search for more papers by this authorClarissa B. Juanico
Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Baños, Los Baños, Laguna, Philippines
Contribution: Conceptualization, Funding acquisition, Methodology, Project administration, Resources, Supervision, Validation, Writing - review & editing
Search for more papers by this authorFunding information: The authors acknowledge the Department of Agriculture – Bureau of Agricultural Research (DA-BAR) for partial funding through the project “Development of Nixtamalized Philippine Corn for Food, Health, and Nutrition” led by CBJ as principal investigator/project leader
Abstract
Corn is one of the most important food crops globally providing at least 30% of the food calories in developing countries. This study aimed to determine the nutritional content and starch properties of nixtamalized Philippine quality protein maize (QPM) variety and its potential as a flour substitute in loaf bread production. The nixtamalized Philippine QPM flour had a significant increase in moisture and calcium contents. In vitro availability of calcium, iron, and zinc was relatively lower and associated with phytate content. The developed loaf bread utilizing the optimum nixtamalized corn–wheat flour blend had improved nutritional value and had no significant difference in sensory characteristics compared with the control loaf bread made from wheat flour. The use of nixtamalized IPB Var 6 flour as an ingredient in loaf bread making improved its crude fiber, calcium, and iron levels and can be a nutritious potential substitute ingredient for baked products.
Novelty impact statement
The process of nixtamalization can improve the nutritional content of corn and has the potential to improve the quality of a food staple such as loaf bread. Incorporating nixtamalized QPM flour into loaf bread resulted in increased fiber, protein, and calcium contents, and it was also acceptable to the consumers in terms of sensory characteristics and general acceptability. Data on the nutritional content and availability of selected minerals of nixtamalized QPM flour can be used as basis for future researches to optimize the method to maximize its potential effects in the improvement of the nutritional value of QPM, thereby providing a healthier alternative staple for the consumers.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available on request from the corresponding author. The data are not publicly available due to privacy or ethical restrictions.
Supporting Information
| Filename | Description |
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| jfpp16665-sup-0001-TableS1-S4.docxWord 2007 document , 23.3 KB |
Table S1-S4 |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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