The potential for nixtamalization of maize in Kenya.
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Date
20-10-12Author
Imungi, Jasper K.
Type
PresentationLanguage
enMetadata
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Kenyans are perennially afflicted by aflatoxicoses and chronic aflatoxin exposure. Nixtamalization of maize and maize products has the potential to reduce the levels of aflatoxin in maize in the decorticated maize through physical removal and in whole maize products through chemical degradation. Nixtamalization also has the potential to increase nutrition of maize through releasure of niacin from niacinogen and improve digestibility of protein and starch, as well as the absorption of maize. Alkali cooked maize products should not be a problem in the country, because some communities are already engaged in the practice of cooking the products using the method. Finally the introduction of nixtamalized maize products such as tortillas will help to diversify utilization of maize.
Citation
Jasper K. Imungi, The potential for nixtamalization of maize in Kenya. 4th International Maize Nixtamalization Congress, Queretaro City Mexico 2012-10-16 - Sat, 2012-10-20,Publisher
University of Nairobi Department of Food Science, Nutrition & Technology