International Journal of Nutrition and Food Sciences

| Peer-Reviewed |

Production of Corn Nut Snacks from Corn Kernels

Received: 07 September 2016    Accepted: 26 September 2016    Published: 09 November 2016
Views:       Downloads:

Share This Article

Abstract

The present study aimed to investigate the possibility of preparing acceptable snacks with better nutritional content and sensory attributes from corn kernels. The corn kernels were subjected to different methods of processing i.e. boiling, autoclaving, microwave cooking and germination. The corn nut snack products were evaluated for its nutritional composition and nutritive value. The data revealed that, frying methods was the best sensory attributes than roasting ones. It could be found that all chemical composition decreased due to all processing methods except that of fat which may be due to adding it during processing. Minerals content varied according to the methods of processing. All processed corn nuts resulted in decreasing amylose and increase amylopectin. According to peroxide value, the deteriorates beginning after 10 weeks of storage which in parallel with acid value.

DOI 10.11648/j.ijnfs.20160506.17
Published in International Journal of Nutrition and Food Sciences (Volume 5, Issue 6, November 2016)
Page(s) 413-421
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Corn Nut, Microwave, Roasting, Frying, Sensory Evaluation, Peroxide and Acid Values

References
[1] Schenck, F. W. 1991. Corn and corn products. In Encyclopedia of Food Science and Technology (Y. H. Hui, ed.) pp. 482–490, John Wiley & Sons, New York, NY.
[2] USDA/FAS] United States Department of Agriculture and Foreign Agricultural Service. 2008. Corn 2008: production, supply, demand database. Available from: http://www.pecad.fas.usda.gov/cropexplorer/. Accessed Nov 2009.
[3] Alexander RJ. 1987. Corn dry milling: processes, products, and applications. In: WatsonSA, RamstadPE, editors. Corn: Chemistry and Technology. St. Paul, Minn.: Am Assoc Cereal Chem. p 351–76.
[4] Brown, WL, Bressani R, Glover DV, Hallauer AR, Johnson VA, Qualset CO. 1988. Quality-protein maize: report of an ad hoc panel of the advisory committee on technology innovation, Board on Science and Technology for International Development, National Research Council, in cooperation with the Board on Agriculture, National Research Council. Washington, D. C.: National Academy Press.
[5] [FAO] Food and Agricultural Organization of the United Nations. 1992. Maize in human nutrition. Available from: http://www.fao.org/docrep/T0395E/T0395E00.htm#Contents. Accessed Aug and Sept 2009.
[6] James, K.; Butts, C. A.; Hardacre, A. K.; Koolaard, J. P.; Clark, S. M.; and Scott, M. F.; (2004). The effect of drying temperature on the nutrition quality of new Zeaaland –grown maize or growing rats. J. Sci. Food Agric., 84, 147-154.
[7] USDA. NNDB United States Department of Agriculture. 2009. National nutrient database for standard reference. Available from: http://www.nal.usda.gov/fnic/foodcomp/search/. Accessed Sept and Oct 2009
[8] Afify AMR, El-Beltagi HS, Abd El-Salam SM, Omran AA (2011a). Bioavailability of iron, zinc, phytate and phytase activity during soaking and germination of white sorghum varieties. PLoS ONE 6 (10):25512, 1-7.
[9] Afify AMR, El-Beltagi HS, Abd El-Salam SM, Omran AA (2012a). Biochemical changes in phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties. Asian Pac J Trop Biomed 2 (3):203-209.
[10] Afify AMR, El-Beltagi HS, Abd El-Salam SM, Omran AA (2012b). Protein solubility, digestibility and fractionation after germination of sorghum varieties. PLoS ONE 7 (2):31154, 1-6.
[11] Kayodé APP (2006). Diversity, Users’ Perception and Food Processing of Sorghum: Implications for Dietary Iron and Zinc Supply. Ph. D. Thesis, Wageningen Univ., Netherlands, Wageningen, 151 p.
[12] Steiner T, Mosenthin R, Zimmermann B, Greiner R, Roth S (2007). Distribution of total phosphorus, phytate phosphorus and phytase activity in legume seeds, cereals and cereal by-products as influenced by harvest year and cultivar. Anim Feed Sci Tech 133:320-334.
[13] Walker, G. J., 1979. CSIRO Information Service, Australia
[14] Aremu, M. O., Y. E. Olayioye and P. P. Ikokoh, 2009. Effects of processing on nutritional quality of Kersting’s groundnut (Kerstingiella geocarpa L.) seed flours. J. Chem. Soc. Nig., 34 (2): 140-149.
[15] Rosina, L F and Isabel, M C (1996): Effect of continuous flow microwave treatment on chemical and microbioiogical characteristics of milk. Z Lebensm Unters Forsch., 202: 15-18.
[16] Alhekail, Z O (2001): Electromagnetic radiation from microwave ovens. J. Radiol Port., 21 (3): 251–8.
[17] Adelakun, O. E., Adejuyitan, J. A.,Olajide, J. O and Alabi, B. K (2005). Effect of soybean substitution on some physical, compositional and sensory properties of kokoro (a local maize snack).Eur Food Res Techol. 220: 79-82.
[18] Tarek, A. E. (2002). Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination Plant Foods for Human Nutrition 57: 83–97.
[19] Ijarotimi O S, Oluwalana IB, and Ogunedojutimi MO (2012).Nutrient composition, functional, sensory and microbial status of popcorn- based complementary foods enriched with cashew nut flour.AJFAND ONE 12 (5): 6424-6445.
[20] AOAC (2000). Official Methods of Analysis of the Association of Official Analytical Chemists, 17th edn (ed. by W. Horwitz). Washington, DC.
[21] James, C. S. (1995). Analytical chemistry of foods (1st ed.). London: Blackie Academic& Professional© 2002 Kluwer Academic Publishers. Printed in the Netherlands
[22] Juliano BO (1971). A simplified assay for milled rice amylose. Cereal Sci Today 16 (11): 334-339.
[23] Pomeranz, Y. (1994). Food Analysis: Theory and Practice. Chapman & Hall Inc. New York P. 717.
[24] Sanchez M, Muniz FJ. 2006. Oils and fat: Changes due to culinary and industrial processes. Int J Vitam Nutr Res 76: 230.
[25] Moyano PC, Pedreschi F (2006) Kinetics of oil uptake during frying of potato slices: effect of pre-treatments. LWT - Food Science and Technology 39: 285.
[26] Mallikarjunan P, Chinnan MS, Balasubramaniam VM, Phillips RD (1997) Edible coating for deep-fat frying of starchy products. LWT-Food Science and Technology 30: 709-714. 3.
[27] Rimac-Brncic S, Lelas V, Rade D, Simundic B (2004) Decreasing of oil absorption in potato strips during deep fat frying. J Food Eng 64: 237-241.
[28] Ikram U., Muhammad A. and Farooqi, A (2010). Chemical and Nutritional Properties of Some Maize (Zea mays L.) Varieties Grown in NWFP, Pakistan. Pakistan Journal of Nutrition 9 (11): 1113-1117.
[29] Abayomi, P; Isaac, A and Ayodele, O (2002): Effects of processing conditions and packaging materials on the quality attributes of dry-roasted peanuts. J. Food Sci. Agric., 82: 1465-1471.
[30] Sanders, T. H; Hendrix, K;Raush, T D and KatzmTA (2002):Effect of microwave energy on blanch ability, shelf life and roast quality of peanut. Am. Peanuts Research Edu. Soc. Pro., 34: 112.
[31] Adegoke, G O; Falade, K O and Babalola, O C (2004): Control of lipid oxidation and fungal spoilage of roasted peanut (Arachis hypogaea) using the spice Aframomum danielli. Food. Agric. Environment., 2 (1): 128-131.
[32] Myrene R. (2013). D’souza. Effect of Traditional processing Methods on Nutritional Quality of Field Bean. Adv. Biores. 4: 29-33.
[33] Pandhare RB, Sangameswaran B, Mohite PB, Khanage SG. (2012). Attenuating effect of Sesbania sesban (L) Merr. extract on neuropathic pain in streptozotocin-induced diabetic rats: an evidence of neuroprotective effects. Phytopharmacol. 2: 190-201.
[34] Mubarak AE. (2005). Nutritional composition and antinutritional factors of mungbean seeds (Phaseolus aureus) as affected by some home traditional processes. J. Food Chem. 89: 489-495.
[35] Adetunde OT, Oluseyi TO, Olayinka KO, Oyeyiola AO, Alo B. (2012).Effects of Roasting on the Proximate Composition and Levels of Polycyclic Aromatic Hydrocarbons in Some Roasted Nigerian Delicacies. J. Emerg. Trend. Eng. Appl. Sc.; 3: 857-862.
[36] Lestienne, I., Icard-Vernière, C., Mouquet, C., Picq, C., & Trèche,S. (2005). Effects of soaking whole cereal and legume seeds on iron, zinc and phytate contents. Food Chemistry, 89, 421–425.
[37] Saharan K, Khetarpaul N, Bishnoi S (2001). HCl-extractability of minerals from rice bean and faba bean: Influence of domestic processing methods. Innovative Food Sci Emerging Tech 2 (4): 323-325.
[38] Viadel B, Barbera R, Farre R (2006). Uptake and retention of calcium, iron, and zinc from raw legumes and the effect of cooking on lentils in Caco-2 cells. Nutr Res 26:591-596.
[39] El-Badrawy, E. E.Y.; El-Zainy, A. R. M.; Shalaby, A. O. and El-Sayed, N. Y. (2007). effect of microwave roasting on chemical composition of peanut seeds and comparing with the ordinary roasting process. Home Economics Dept., Faculty of Specific Education, Mansoura University, Egypt., pp. 939-956.
[40] Creech RG, Alexander DE. 1978. Breeding for industrial and nutritional quality in maize. In: WaldenDB, editor. Maize breeding and genetics. New York: John Wiley & Sons. p 249–264.
[41] Mahadevamma S, Tharanthan RN. (2004). Processing of legumes: resistant starch and dietary fiber contents. J Food Qual. 27:289–303.
[42] Platel K, Shurpalekar KS. (1994). Resistant starch of Indian foods. Plant Foods Hum Nutr.; 45: 91–95.
[43] Hotz C, Gibson RS (2007). Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets. J Nutr 137: 1097-1100
[44] Osungbaro TO, Jimoh D, Osundeyi E (2010). Functional and pasting properties of Composite Cassava-Sorghum flour meals. Agric Biol J North Am 1 (4):715-720.
[45] Uluata, S., and Özdemir, N. (2012). Antioxidant activities and oxidative stabilities of some unconventional oilseeds. Journal of the American Oil Chemist Society, 89,551 -559.
[46] AFSHAN, K., AZIZ, S., MEHWISH, I., ABDULLAH, R., MAHWISH A., RASHID, F., RAUF F. S. AND SHAGUFTA, N. (2015). Investigating changes and effect of peroxide values in cooking oils subject to light and heat. KALEEM ET AL FUUAST J. BIOL., 5 (2): 191-196.
[47] Seda, H A; Moram, G S; Mohamoud, A A and El-Niely, H F G (2001): Chemical and biological changes of peanut Kernels (Arachis hypogaea) lipids by irradiation or roasting process. Annals Agric. Sci. Ain Shams Univ., Cairo, 46 (1): 233-251.
[48] Farag, R S (1994): Influence of microwave and conventional heating on the quality of lipids in model and food systems. Fett-Wissenschft-Technologie, 96: 213.
Author Information
  • Food Technology Research Institute of Agriculture Research Centre, Giza, Egypt

  • Food Technology Research Institute of Agriculture Research Centre, Giza, Egypt

  • Food Technology Research Institute of Agriculture Research Centre, Giza, Egypt

Cite This Article
  • APA Style

    Hayat Hashem Abd-Elsattar, Sohair Taher El-Hadidie, Maha Mounier Tawfik. (2016). Production of Corn Nut Snacks from Corn Kernels. International Journal of Nutrition and Food Sciences, 5(6), 413-421. https://doi.org/10.11648/j.ijnfs.20160506.17

    Copy | Download

    ACS Style

    Hayat Hashem Abd-Elsattar; Sohair Taher El-Hadidie; Maha Mounier Tawfik. Production of Corn Nut Snacks from Corn Kernels. Int. J. Nutr. Food Sci. 2016, 5(6), 413-421. doi: 10.11648/j.ijnfs.20160506.17

    Copy | Download

    AMA Style

    Hayat Hashem Abd-Elsattar, Sohair Taher El-Hadidie, Maha Mounier Tawfik. Production of Corn Nut Snacks from Corn Kernels. Int J Nutr Food Sci. 2016;5(6):413-421. doi: 10.11648/j.ijnfs.20160506.17

    Copy | Download

  • @article{10.11648/j.ijnfs.20160506.17,
      author = {Hayat Hashem Abd-Elsattar and Sohair Taher El-Hadidie and Maha Mounier Tawfik},
      title = {Production of Corn Nut Snacks from Corn Kernels},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {5},
      number = {6},
      pages = {413-421},
      doi = {10.11648/j.ijnfs.20160506.17},
      url = {https://doi.org/10.11648/j.ijnfs.20160506.17},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20160506.17},
      abstract = {The present study aimed to investigate the possibility of preparing acceptable snacks with better nutritional content and sensory attributes from corn kernels. The corn kernels were subjected to different methods of processing i.e. boiling, autoclaving, microwave cooking and germination. The corn nut snack products were evaluated for its nutritional composition and nutritive value. The data revealed that, frying methods was the best sensory attributes than roasting ones. It could be found that all chemical composition decreased due to all processing methods except that of fat which may be due to adding it during processing. Minerals content varied according to the methods of processing. All processed corn nuts resulted in decreasing amylose and increase amylopectin. According to peroxide value, the deteriorates beginning after 10 weeks of storage which in parallel with acid value.},
     year = {2016}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Production of Corn Nut Snacks from Corn Kernels
    AU  - Hayat Hashem Abd-Elsattar
    AU  - Sohair Taher El-Hadidie
    AU  - Maha Mounier Tawfik
    Y1  - 2016/11/09
    PY  - 2016
    N1  - https://doi.org/10.11648/j.ijnfs.20160506.17
    DO  - 10.11648/j.ijnfs.20160506.17
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 413
    EP  - 421
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20160506.17
    AB  - The present study aimed to investigate the possibility of preparing acceptable snacks with better nutritional content and sensory attributes from corn kernels. The corn kernels were subjected to different methods of processing i.e. boiling, autoclaving, microwave cooking and germination. The corn nut snack products were evaluated for its nutritional composition and nutritive value. The data revealed that, frying methods was the best sensory attributes than roasting ones. It could be found that all chemical composition decreased due to all processing methods except that of fat which may be due to adding it during processing. Minerals content varied according to the methods of processing. All processed corn nuts resulted in decreasing amylose and increase amylopectin. According to peroxide value, the deteriorates beginning after 10 weeks of storage which in parallel with acid value.
    VL  - 5
    IS  - 6
    ER  - 

    Copy | Download

  • Sections