Journal of Food, Nutrition and Diet Science

Unraveling the effect of nixtamalization on the nutritional, functional and crystallinity of sorghum and finger millet flours

Sneha TD — 2026-04-13

The alkaline processing method of nixtamalization increases mineral absorbability and functional characteristics, and product development capabilities when applied to cereal grains. The research on maize has produced extensive findings about the plant, yet researchers have not studied how climate-resilient small millets such as sorghum and finger millet, which contain nutritional benefits and functional advantages, respond to this treatment. This study investigates how nixtamalization with 2% food-grade Ca(OH)₂ affects the different characteristics of sorghum and finger millet flours. The process involved treating whole grains by cooking and steeping in 2% Ca(OH)₂, followed by washing, drying, and milling. Native and nixtamalized flours were assessed for pH, ash and mineral content, and their functional properties, total phenolic content, and antioxidant activity using the DPPH method, and their thermal behavior. Nixtamalization caused significant changes in the properties of the flour compared to its original state. The treatment raised the pH value to 12.00 for sorghum and 11.32 for finger millet from their natural pH range of 6.5 to 7.0, while excess alkali was removed through the steps of washing and drying, ensuring safe residual levels and compliance with established food-processing practices. The ash content increased from 1.08% to 1.93% in sorghum and from 1.76% to 3.61% in finger millet, showing a significant mineral enhancement. Finger millet exhibited the highest enrichment levels, with 301.43 mg of calcium and 191.9 mg of magnesium per 100 grams of product, while sodium content increased slightly from 4.44 mg to 4.71 mg per 100 grams. The functional properties of the product improved, particularly with increased oil absorption capacity, while the water solubility index showed a slight reduction of 2.02%. The total phenolic content in finger millet increased by 16%, while sorghum showed an 11.4% increase, and antioxidant activity remained unchanged. Thermal analysis revealed higher end temperatures, suggesting enhanced thermal stability. The nixtamalization process enhanced mineral availability, fat-holding capacity, and processing functionality of both millet flours. The research demonstrates that nixtamalized millet flours serve as functional ingredients, which provide nutritional value to weaning mixes, elderly nutrition products, gluten-free products, and traditional fortified cereal-based foods.

Shelf life and quality evaluation of Ber (Ziziphus mauritiana Lamk.) fruits packed in biodegradable bags made from all-cellulose nanocomposite films

Sadhana Jadaun — 2026-04-21

Background and aim: In our laboratory, an all-cellulose nanocomposite (ACNC) film was developed from rice straw-derived cellulose and cellulose nanofibers (CNFs). The structural, mechanical, barrier, thermal, and biodegradability properties of the developed ACNC film have already been characterized. However, its application and comparative evaluation as an alternative packaging material to low-density polyethylene (LDPE) films for enhancing the shelf life of fruits have not yet been explored. Therefore, the present study was undertaken to investigate the potential of ACNC film as an eco-friendly alternative to LDPE films for packaging and extending the shelf life of Ber (Ziziphus mauritiana Lamk.) fruits stored under ambient and refrigerated conditions. Methods: Ber fruits (Ziziphus mauritiana Lamk.) cv. Gola at the green mature stage were packed in Corrugated Fiber Board (CFB) boxes, Low-Density Polyethylene (LDPE) of 300 gauge, and all-cellulose nanocomposite (ACNC) films of equal size, and stored at room temperature (RT, 25±3 ^oC) and low temperature (LT, 7±1 ^oC) conditions. The CFB-packed fruits served as the control. The fruits were analysed at regular intervals for various parameters until they became over-ripened and unacceptable. Results: In this investigation, based on PLW, ripening percentage, and overall acceptability, the shelf life of fruits for control, LDPE, and ACNC packed fruits was 4, 6, and 8 days for RT, and 12, 20, and 24 days, respectively, for LT stored fruits. The total plate count throughout these storage periods remained below 6 log₁₀ CFU/g, thus indicating that the fruits were microbiologically safe for consumption. During storage, ACNC-packed fruits exhibited a slower decline in firmness, total soluble solids, acidity, and ascorbic acid. Conclusion: The study revealed that in this case the ACNC film developed from rice straw, an abundantly available agricultural waste, is biodegradable and possesses good tensile strength. It could be a promising, economical, sustainable, and environmentally friendly alternative to LDPE for packaging and extending the shelf life of Ber fruits.

Assessment of chemical characteristics of repeatedly fried edible oil

Shefiat O. Arekemase — 2026-03-12

The repeated use of edible oils to fry food has been a long-standing practice. Unfortunately, many people, especially in developing countries, are unaware of the health risks associated with consuming such oils. In this study, palm olein oil, the most commonly used edible oil in Nigeria, was used to fry fish three times, and ten times. Samples of fresh (non-fried), three-times fried, and ten-times fried oil were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). The analysis revealed that oleic acid (9-octadecenoic acid) was the primary chemical constituent in fresh palm olein oil, accounting for 33.48% of its composition. Other components in fresh palm olein oil included hexadecanoic acid (7.08%), 9,12-octadecanoic acid (8.16%), and benzene derivatives such as nonyl benzene (3.49%) and octyl benzene (2.895%). The three times fried oil contained 17.08% oleic acid, along with cholesterol, 2-Ethylacridine, 2,4,6-Cycloheptatrien-1-one, and Cyclotrisiloxane, hexamethyl. The ten times fried oil contained 14.15% oleic acid, 3.40% cholesterol, 11.69% 2-ethylacridine, 19.15% 2,4,6-Cycloheptatrien-1-one, 15.54% 1,4-Bis-(trimethylsilyl)-benzene, and 23.08% 1,2-Benzisothiazol-3-amine. The findings of this study suggest that with an increase in the number of frying times, the nutritional quality of the oil decreases, and more cyclic aromatic hydrocarbons are generated. These hydrocarbons have been linked to the development of chronic diseases, including cancer and cardiovascular diseases.