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

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 nonnixtamalised 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.

Selected physicochemical properties of rice flour, modified tapioca starch, and their mixtures after a limewater soaking treatment

“…Our results (Table 3) were in agreement with those of Ogunbusola et al . (2021) who found that nixtamalised rice flour (in 1% limewater) had lower peak viscosity which was attributed to Ca 2+ and Ca(OH) + − starch interaction. In addition, they found that nixtamalised (in limewater) rice flour with a high protein content had lower setback than rice flour with a low protein content.…”