Characterization and utilization of nixtamalised rice flours in the production of cake

Ogunbusola, E.M. and Jaiyeoba, C.N. and Alabi, O.O. and Sanni, T.A. and Araoye, K.T. and Ajayi, O.P. (2021) Characterization and utilization of nixtamalised rice flours in the production of cake. Food Research (Malaysia), 5. pp. 127-133. ISSN 2550-2166

In an attempt to provide an alternate rice processing technique and enhance its nutritional quality, Faro 52 (Upland) and Nerica 8 (Lowland) rice grains were subjected to nixtamalisation involving cooking and soaking in a lime solution. The proximate composition, functional properties and pasting characteristics of the nixtamalised and non-nixtamalised rice flours were evaluated. Cakes produced with the rice flours were also subjected to sensory evaluation. Nixtamalisation significantly increased the protein content of upland (NUPRF) and lowland (NLLRF) rice flours by 28.19% and 27.80%, respectively. Nixtamalisation also enhanced the water absorption capacity of the rice flours, while the oil absorption capacity increased significantly. Pasting viscosities of all the nixtamalised flours were lower than their non-nixtamalised samples, while the pasting temperature increased. Nixtamalised rice cakes were not significantly different in colour, texture, flavour and overall acceptability from non-nixtamalised rice cakes. Nixtamalisation may be beneficial in rice processing for enhanced nutritional content and functionality, and the flour may be useful as a thickener and binder in food systems and the production of acceptable cakes.

Full text available from: Official URL: https://www.myfoodresearch.com/uploads/8/4/8/5/848...

Abstract

In an attempt to provide an alternate rice processing technique and enhance its nutritional quality, Faro 52 (Upland) and Nerica 8 (Lowland) rice grains were subjected to nixtamalisation involving cooking and soaking in a lime solution. The proximate composition, functional properties and pasting characteristics of the nixtamalised and non-nixtamalised rice flours were evaluated. Cakes produced with the rice flours were also subjected to sensory evaluation. Nixtamalisation significantly increased the protein content of upland (NUPRF) and lowland (NLLRF) rice flours by 28.19% and 27.80%, respectively. Nixtamalisation also enhanced the water absorption capacity of the rice flours, while the oil absorption capacity increased significantly. Pasting viscosities of all the nixtamalised flours were lower than their non-nixtamalised samples, while the pasting temperature increased. Nixtamalised rice cakes were not significantly different in colour, texture, flavour and overall acceptability from non-nixtamalised rice cakes. Nixtamalisation may be beneficial in rice processing for enhanced nutritional content and functionality, and the flour may be useful as a thickener and binder in food systems and the production of acceptable cakes.

[error in script]

Item Type:	Article
AGROVOC Term:	rice
AGROVOC Term:	rice flour
AGROVOC Term:	chemical composition
AGROVOC Term:	protein content
AGROVOC Term:	water uptake
AGROVOC Term:	food additives
AGROVOC Term:	nutritive value
AGROVOC Term:	baked goods
Geographical Term:	Nigeria
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	27 Nov 2025 10:49
Last Modified:	01 Dec 2025 03:50
URI:	http://webagris.upm.edu.my/id/eprint/3170

Actions (login required)

View Item