Nixtamalization application to shelf life of corn flour

Abstract

Corn is very potential to be developed as a source of flour and starch for the raw material of the food industry and others, but the functional properties of corn flour are less favored in its application to processed products because the lack of texture and the durability of flour is lack due to the fat content of corn. One way to improve it is by the process of nixtamalization. The purpose of this study was to evaluate the effect of nixtamalization on aflatoxin content and shelf life of corn flour. The treatments used were long immersion in water or without nixtamalization (W1), and soaking time in a solution of Ca(OH)2 consisting of 8 hours (W2), 16 hours (W3), 24 hours (W4), and 32 hours (W5), washed. and ground to form a smooth dough (mass). The experiments were arranged with a single treatment, with variation in the duration of immersion in lime solution (control, 8, 16, 24, and 32 hours). This treatment was repeated 3 times. The results showed a decrease in level of type B1 aflatoxin with increasing immersion time, namely 85 µg/kg (0 hours), 69 µg/kg (8 hours), 62 µg/kg (16 hours), 55 µg/kg (24 hours), and 52 µg/kg (32 hours). The shelf life of corn flour through observation of critical moisture content is 426 days (0 hours), 430 days (8 hours), 489 days (16 hours), 408 days ( 24) hours, and 462 days (32 hours).