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Article: Analysis of Quality Protein Changes in Nixtamalized QPM Flours as a Function of the Steeping Time

Article from:
Cereal Chemistry
Article date:
May 1, 2008
Author:
Copyright

ABSTRACT

This study showed the protein changes in Quality Protein Maize (QPM H-368C) during the traditional nixtamalization process as a function of the steeping time from 0 to 15 hr. Protein content (N × 6.25), pH, protein fractionation, reactive lysine, essential amino acids, and protein digestibility were analyzed to explain the protein quality modifications in nixtamalized corn flours (NQF). The thermoalkaline process increased significantly (P < 0.05) the protein content (5.57 ± 0.86%) in NQF obtained at 3, 5, 7, 9, 11, 13, and 15 hr of steeping time compared with native corn or corn without treatment (NC). The pH values of NQF were not proportional to the steeping time and ...

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