Changes in the physical, chemical, and sensory properties from three native corn landraces from Chiapas using two nixtamalization times

Palacios-Pola, Gabriela; Perales, Hugo; Figueroa‐Cárdenas, Juan de Dios; Hernández-Estrada, Zorba Josué

doi:10.1016/j.ijgfs.2021.100373

Cited by 11 publications

(17 citation statements)

References 18 publications

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“…It is common that smelling sauces are also palatable according to [74]. This is in accordance with the leaching of nutrients from maize seeds during cooking processes as previously demonstrated by [75]. According to the composition of the corn end-of-cooking solution, consuming it as a herbal tea could be an excellent way to recycle the nutrients that have diffused from the seeds during the cooking process; this mobility agrees with the observation made by [76] concerning the permeability and semi-permeability of biological membranes.…”

Section: Phenomenon Accompanying the Cooking Process Of Maizesupporting

confidence: 83%

A Comparison of the Chemical Composition of Cooked Maize and Beans Left-over-water: Potentials as Food Drinks and Fertilizers

Christophe¹

2022

AFSJ

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The paper highlighted the chemical characteristics of broth from cooked maize and compared them with that from cooked beans. Left-over-water from boiled maize were produced by cooking 2kg of a variety of Zea mays L. with 8kg of water. After this stage, samples of those solutions and samples of the water used for the cooking process were collected for laboratory analysis. The IonPac CS12A and IonPac AS12A analytical columns were respectively used for the separation of ammonium (NH4+), calcium (Ca2+), magnesium (Mg2+), sodium (Na+), and potassium (K+) as far as cations were concerned, and chloride (Cl) and sulfate (SO42-) in the case of anions. The measurements of pH and electric conductivity of fluids were respectively done with a pH-meter on the one hand and a conductivimetre on the other hand. Solutions from cooked maize are rich in mineral salts, particularly major macro elements (N and K) and minor macro elements (Ca, S, Mg). Concerning the third major macro element, notably the phosphorous, it is present in low amounts. The advantage of this fluid consists in its low electric conductivity. This fluid has a pH of 6.15. It is made of about 92% of water. Left-over-water from cooked maize and from cooked beans have very close chemical characteristics. In fact, these two fluids are rich in nitrogen and potassium, and mainly made of water. But, in detail, some particularities are present. The end-of cooking solutions of maize have higher amounts of sodium and chlorides, this joined with a higher electric conductivity. Concerning solutions from cooked beans, they have higher amounts of the different macro elements, and a lower electric conductivity. The recycling of end-of cooking solutions of maize must gainfully become for the nutritionists a favorable target for the future, and this due to the numerous nutrients contained. According however to the results obtained in the case of the present studies, the left-over-water from cooked maize can be gainfully use as fertilizers. Using it as manure requires an earthing-up directly after its application in other to avoid the loss of sulfur and nitrogen through gas emanation. Consuming solutions form cooked maize as herbal tea could be an excellent way to recycle the nutrients that have diffused from the seeds during the cooking process.

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Section: Phenomenon Accompanying the Cooking Process Of Maizesupporting

confidence: 83%

A Comparison of the Chemical Composition of Cooked Maize and Beans Left-over-water: Potentials as Food Drinks and Fertilizers

Christophe¹

2022

AFSJ

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“…Tortillas have recently been supplemented to increase their protein content with jumbo squid muscle and cricket protein hydrolysates showing tending to become harder to roll without cracking as storage elapsed and resulting in tortillas with low hardness and extensibility values, respectively, (31, 32). The rollability of the tortillas correlated with the amount of protein (ρ = −0.531) and carbohydrates (ρ = 0.579) in the tortilla, as well as pericarp (ρ = −0.626) and optimal grain cooking time (ρ = −0.886); as textural properties of tortillas are affected by the type of endosperm (5).…”

Section: Tortilla Quality Assessmentmentioning

confidence: 99%

“…In contrast to the preferred genotypes for nixtamalization, most of the landraces have a soft-textured endosperms. About hundreds of landraces of maize are currently grown in Mexico; these have essential variations in their grain qualities, with physical and chemical differences among landraces ( 5 , 6 ).…”

Section: Introductionmentioning

confidence: 99%

“…In the scientific literature, different analyses of the profiles of texture, composition and nutritional profiles tortillas were made using the traditional, industrial, or ecological method whether from landraces or hybrids, vs. those made with dry masa flour ( 5–7 , 9 , 11 ). In general terms, there is an agreement in the reported moisture contents.…”

Section: Introductionmentioning

confidence: 99%

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Quality assessment of maize tortillas produced from landraces and high yield hybrids and varieties

2023

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IntroductionDifferent analyses of the profiles of tortillas have been made using the traditional method, whether from landraces or hybrids versus those made with dry masa flour in which significant variability (p < 0.05) is reported in favor or against each type of tortilla which may be due to various factors such as the type of maize or the processing methods.MethodsTwenty-two samples including hybrids, hybrid mixtures, varieties, landraces and dry masa flours were processed to masa and tortilla under similar and controlled conditions and tortilla quality evaluated. In total, 70 characteristics were analyzed as physicochemical properties of the maize (e.g., hectoliter weight and dimensions), processability characteristics, masa characteristics [e.g. viscoamylographic parameters (RVA)], and quality parameters of tortillas (e.g., sensory performance, color and texture).Results and discussiónThe studied materials presented variability among genotypes, especially within landraces. The physical and chemical properties of corn affected the processability and quality characteristics of tortillas (sensory and composition), and it was found that high producing hybrids and varieties (p < 0.05) were better and more consistent in all stages of processing. Forty percent of the landraces yielded masa with poor machinability.ConclusionLandraces averaged 1.27 percentage points more protein (p < 0.05) than other analyzed samples and they comparatively yielded tortillas with lower extensibility (12.34%) compared to counterparts produced from hybrids and varieties. This work provides valuable information on how the chemical and physical characteristics of different types of maize genotypes affect the nixtamalization process and the quality of tortillas to provide more elements in the selection of the most appropriate genotypes for tortilla production.

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“…Traditional maize or native landraces are varieties utilized by local people, especially among small-scale farmers in major corn growing areas, which gained improvement through years of selection for traits suitable for their needs in their localities or through natural selection (Palacios-Pola et al, 2021). Maize is naturally outcrossing, which makes openpollinated varieties highly heterozygous (Flint-Garcia, 2013).…”

Section: Introductionmentioning

confidence: 99%

Maize Response to Fall Armyworm (Spodoptera Frugiperda) and Asian Corn Borer (Ostrinia Furnacalis) in the Philippines

CAASI-LIT¹,

MARMETO²

2022

SABRAOJBG

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Philippine traditional maize has long existed for hundreds of years, facing and coping with continuous threats of different pests and diseases, with Asian corn borer and fall armyworm as the most damaging insect pests. Developing resistant varieties can employ rich genetic resources, as these varieties may have likely adapted to these biotic stresses. The development of ACB-resistant varieties proved successful with the Bt corn introduction; however, the attempt to breed for resistance to FAW is still underway. The two insect pests belong under the same Order, and cross-resistance between these pests may be possible. In this study, several traditional maize varieties underwent screening for resistance to ACB and FAW through larval survival on leaf-feeding assay. Among the accessions observed, three variants of APN 0120 (Silangan) and three other traditional maize (APN 0397, APN 0913, APN 0938) showed intermediate to high resistance toward FAW leaf damage. Few of these resistant varieties showed negative to Bt introgression. The most notable is the variant SI of APN 0120, with high resistance to ACB and FAW and low larval weight, without the presence of Bt. A previous report stated the original collection of this accession have potential ACB resistance, although Bt-introgressed. On the other hand, APN 0397 (Lagkitan), introgressed with Bt Cry1Ab, expressed dual resistance to ACB and FAW, too. It elucidates the reaction and potential of previously screened ACB-resistant varieties against FAW and the efficiency of Cry1Ab against FAW. It also demonstrates the potential of the traditional maize as source of germplasm to be explored to promote the utilization of open-pollinated varieties with inherent insect resistance. Moreover, this paper establishes massrearing procedures and laboratory techniques for effective fall armyworm-resistance screening using excised leaf method.

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Changes in the physical, chemical, and sensory properties from three native corn landraces from Chiapas using two nixtamalization times

Cited by 11 publications

References 18 publications

A Comparison of the Chemical Composition of Cooked Maize and Beans Left-over-water: Potentials as Food Drinks and Fertilizers

A Comparison of the Chemical Composition of Cooked Maize and Beans Left-over-water: Potentials as Food Drinks and Fertilizers

Quality assessment of maize tortillas produced from landraces and high yield hybrids and varieties

Maize Response to Fall Armyworm (Spodoptera Frugiperda) and Asian Corn Borer (Ostrinia Furnacalis) in the Philippines

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