Nixtamalization and Fermentation as Treatments for Enhancing the Functional and Nutritional Properties of Foods

This study evaluated the impact of nixtamalization and fermentation on the functional and nutritional properties of selected flours (maize and Cassava). Maize and Cassava were subjected to nixtamalization and fermentation treatments respectively, and their functional properties, proximate composition, mineral content, and antinutrient levels were evaluated. The samples were as follows; Nixtamalized maize (NXM), Non-nixtamalized maize (NNM), Fermented Cassava (FC) and Non-fermented Cassava (NFC). Results revealed that both nixtamalization and fermentation significantly enhanced key functional properties, including water absorption capacity (1.69-2.19 g/g), oil absorption capacity (1.53-1.73 g/g), bulk density (0.57-0.62 g/mL) and swelling index (2.78-3.38 mL/g). The proximate composition showed notable enhancement in protein (3.74-16.27 %), fat (2.26-7.28 %), and fibre content (1.91-3.97 %), while mineral analysis demonstrated elevated levels of essential micronutrients such as calcium (148.49-189.44 mg/100 g), Magnesium (83.44-125.32 mg/100 g), Potassium (149.63-186.32 mg/100 g), Sodium (43.83 49.44 mg/100 g) and Phosphorus (94.79-123.48 mg/100 g). Furthermore, both treatments effectively reduced the antinutrient content, including phytates and tannins, contributing to improved nutrient bioavailability. Overall, nixtamalization and fermentation present promising methods for enhancing the nutritional and functional qualities of flours, making them suitable for use in various food formulations like complementary food, fufu, bread making and many others.