Development of a consumer-acceptable dried maize meal product from the nixtamalization process using Just-About-Right analysis

Abstract The study aimed to develop a nixtamalized maize product that was consumer-acceptable and Just-About-Right (JAR) based on assessments of aroma, taste, appearance, and mouthfeel. Instant-dried phuthu pap product was developed from nixtamalized yellow and white maize. Phuthu pap from nixtamalized and non-nixtamalized yellow and white maize meal had non-JAR ratings for all attributes and unacceptable penalty scores. A new product was then developed by replacing portions of commercial maize meal with nixtamalized white maize meal at varying percentages (25%, 50%, and 75%). The 25% blend showed some improvements, but still needed a better taste. Further trials focused on adjusting the salt concentrations (0.3%, 0.4% and 0.5%) in this 25% blend. Instant phuthu pap with 0.5% salt concentration achieved the highest JAR scores (>75%) for appearance, taste, and mouthfeel, making it the most successful product developed in the study. Thus, integrating a heritage-based nixtamalization process into modern food systems is possible.