Development and characterization of the nutritional profile and microbial safety of rice-nixtamalized corn grits blends as potential alternative staple for household consumption

Abstract

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.