Development and characterization of the nutritional profile and microbial safety of rice-nixtamalized corn grits blends as potential alternative staple for household consumption
Jessica A. Hernandez | Arvin Paul P. Tuaño | Clarissa B. Juanico
The nutritional composition of corn is relatively insufficient to sustain human growth and development. This study developed and characterized rice-nixtamalized corn blends to enhance the nutritional quality of rice-corn composites geared towards household consumption. Corn kernels of two Philippine corn varieties, IPB Var 6 (VK) and Lagkitan (LK), were nixtamalized using ecological method, processed into corn grits, and blended with locally available rice Sinandomeng. Out of the six rice-nixtamalized corn grits blends developed, three blends (30% VK, 70% LK, and 50% VK) were considered most acceptable based on sensory evaluation of consumer panelists. The blends required 210−290 mL cooking water and 20−25 minutes of cooking time. Microbial analysis showed that the blends had <1.0 × 103 cfu/g yeast and mold count (YMC) after two months of storage in a dry place at ambient conditions, indicating food safety upon common short-term storage in a typical Filipino household. Both the IPB Var 6 and Lagkitan blends exhibited significant increase in calcium (2- to 3-folds), iron (4- to 7-folds), zinc, (1- to 2-folds), and phosphorus (1- to 2-folds) as compared to rice alone. Consuming 100 grams of the developed rice-nixtamalized corn grits blends can achieve an average healthy adult's daily calcium requirement by 4%, iron requirement by 7%, and as high as 35% zinc requirement.
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