Influence of nixtamalization cooking ingredients on the minerals composition of nixtamalized maize and sorghum

Julianah Olayemi Odukoya, Sarah De Saeger, Marthe De Boevre, Gabriel Olaniran Adegoke, Kris Audenaert, Siska Croubels, Gunther Antonissen, Johnson Oluwaseun Odukoya, Patrick Berka Njobeh

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)


Nixtamalization is one of the identified processing techniques to reduce mycotoxins contamination in food. In this study, the effect of five nixtamalization cooking ingredients (wood ashes, calcium hydroxide, sodium hydroxide, potassium hydroxide and calcium chloride) on the minerals composition of maize and sorghum was investigated using inductively coupled plasma technology. Cooking of maize and sorghum with sodium hydroxide, calcium hydroxide and potassium hydroxide respectively gave rise to significantly (p < 0.05) highest concentration of Na, Ca, and K with all the cooking ingredients having a reducing effect on P. Maize samples cooked with potassium hydroxide had the highest level of most of the considered essential trace elements while for sorghum, wood ashes treatment brought about the richest level of Mn, Zn and V. Although some of the nixtamalized samples had unsafe Na/K ratio (sodium hydroxide treatment samples) and Al levels (wood ashes treatment samples), they all had their Cd and Pb contents below the FAO/WHO Codex Alimentarius recommended maximum levels. Generally, the study revealed that potassium hydroxide is an ideal cooking ingredient to address the low concentration of Cu, Zn and Fe common in tortillas while removal of pericarp during nixtamalization may not always bring about loss of dietary minerals.

Original languageEnglish
Article number103373
JournalJournal of Cereal Science
Publication statusPublished - Jan 2022


  • Food processing
  • Food safety
  • Multivariate analysis
  • Trace elements

ASJC Scopus subject areas

  • Food Science
  • Biochemistry


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