Developing an Acceptable Nixtamalised Maize Produc by Alba Du Toit
ISHS Acta Horticulture, 2022
Nopalitos (young cactus pear cladodes) have been used as a nutritious, sustainable and economical... more Nopalitos (young cactus pear cladodes) have been used as a nutritious, sustainable and economical food source by natives in the Americas for thousands of years. In Mexico, they are enjoyed raw or cooked. Good-quality raw nopalitos are described as being thin, fresh-looking, turgid and bright-green. It has minimum sliminess, sourness and fibrousness. To identify the ideal cactus pear cultivar to develop as crop for nopalito use in South Africa, 20 cultivars (six samples, 12 to 20 cm, repeated over two years) were evaluated for their visual (diameter and colour L*, a*, b*, C* and h°), taste (pH, % titratable acid as citric acid and °Brix), turgidity (moisture content), sliminess (mucilage yield and viscosity) and firmness (resistance to penetration) characteristics. Analysis of variance (ANOVA) showed that cultivar had a significant (p<0.001) effect on nopalito characteristics of diameter, firmness, mucilage yield, % TA as citric acid, °Brix and all colour attributes. Four ('Fresno', 'Fusicaulis', 'Nudosa' and 'Robusta') cultivars were significantly (p<0.001) thicker, of which two ('Fresno' and 'Fusicaulis') were significantly less green (a*) (p<0.001). 'Skinners Court' had significantly low % TA as citric acid and 'Turpin' (high) and 'Nudosa' (low) had significantly different °Brix (p<0.001). 'Fusicaulis' had higher mucilage yield, 'Nudosa' had tougher nopalitos, while 'Algerian' was softer (statistically significant, p<0.001). The least suited cultivars were 'Fresno', 'Fusicaulis', 'Nudosa' and 'Robusta' for visual inadequacies, 'Turpin' and 'Nudosa' for poor taste indicators, 'Fusicaulis' for sliminess and 'Nudosa' for excessive toughness. 'Skinners Court' had the least sliminess (low mucilage yield and viscosity) and the least sourness (low % TA as citric acid). The brightest green cultivar was 'Gymno-Carpo'. Nopalitos of most of the 20 cultivars analysed produced good-quality nopalitos which would be suitable for use as vegetables in South African households.
South African Journal of Botany, 2018
If the cactus plant could find applications in the food industry, other than that of fresh fruit,... more If the cactus plant could find applications in the food industry, other than that of fresh fruit, by means of preserving the cladodes, a larger market may emerge, thus making it an economically more viable crop. The aim of this study was therefore to explore the processing of cladodes into different preserved food products and to study the processed products' antioxidant content and-capacity compared to the fresh cladodes. All cultivars demonstrated high antioxidant capacities and consequently, the cladodes of any cultivar could be considered as suitable for processing or preserved to produce healthy products. Processing had a greater influence on the antioxidant content of cactus cladode products than the cultivar. Dried products were the best in terms of antioxidant content and-capacity.
Journal of Consumer Sciences, 2024
Maize is a staple food for most South Africans, yet maize meal (corn flour) does not provide enou... more Maize is a staple food for most South Africans, yet maize meal (corn flour) does not provide enough sustenance, contributing to food insecurity and malnutrition. Improving the nutrient content of maize and maize-based products could benefit communities where maize is the staple food. This study aimed to determine the relationship and frequency of consuming maize products, side dishes and snacks preferred by consumers of different provinces of origin and language speakers. One hundred respondents participated in a survey after tasting nixtamalized maize products in a sensory laboratory. The results showed that Pap in the forms of soft (58%), stiff (73%), phutu [crumbly] (68%), or porridge (55%) was regularly or frequently included in meals. Pap was eaten daily by 11.2% for breakfast, 17.2% for lunch and 23.2% of respondents for supper. Soft (36.1%), stiff (56.6%) and phutu (43.0%) were preferred for supper, while porridge (73.7%) was preferred for breakfast. Braaied meat (40.2%) and meat stew or soup (40.0%) w
MDPI Foods, 2024
South Africa produces high-quality maize, yet food insecurity and malnutrition are prevalent.
Mai... more South Africa produces high-quality maize, yet food insecurity and malnutrition are prevalent.
Maize is a staple for most South Africans and is often eaten as pap, gruel cooked from maize
meal (corn flour) and water without diet diversification. Considering the reliance on maize in
low-income communities, could nixtamalised maize products be developed that are nutritious, homemade
and consumer-acceptable? Nixtamalisation could offer a solution. However, its acceptability
and nutritional benefits remain in question. We aimed to develop a product using consumer-led
methods. Consumer panels evaluated and selected products using overall acceptability (9-point
hedonic scale), Just-About-Right (JAR) and penalty analysis. Consumer-acceptable nixtamalised
chutney-flavoured maize chips were moderately liked (7.35) and reached acceptable JAR scores
(74.2%). The nixtamalised products were liked and liked very much (56%), 61% of panel members
agreed and strongly agreed to purchase and prepare, and 50% to consume nixtamalised products.
Nutrient analysis of the chutney chips showed high energy (2302 kJ/100 g) and total fats (23.72), of
which saturated fats were 11.47%. Total fibre (17.19 g/100 g), protein (6.64 g/100 g), calcium (163.3)
and magnesium (53.67 g/100 g) were promising, while high phosphorous (566.00 mg/100 g) may
indicate anti-nutrients present. Nixtamalisation can alleviate food insecurity and malnutrition in
countries such as South Africa.
Agronomy
Southern Africa faces numerous challenges, such as increasing biodiversity loss and environmental... more Southern Africa faces numerous challenges, such as increasing biodiversity loss and environmental degradation. Additionally, poor and vulnerable communities suffer from undernourishment and are food insecure. Therefore, Southern Africa must adopt inclusive, sustainable food systems that support food security, even under harsh climatic conditions. Wild edible plants can potentially strengthen South African communities’ diets, as they are nutritious, freely available and adapted to survive in marginal conditions. Portulacaria afra, colloquially known as spekboom, is an indigenous succulent to South Africa. This edible plant is resilient even when exposed to weather extremes and is exceptionally easy to grow. Spekboom can potentially contribute to food security since food-insecure communities can access the plant in a socially acceptable way. However, spekboom awaits culinary development to increase its consumption. This review presents the current knowledge of spekboom. As there is li...
Agronomy
Wild-growing edible flora should be investigated to improve human food sustainability and securit... more Wild-growing edible flora should be investigated to improve human food sustainability and security. Portulacaria afra (spekboom) is an undervalued edible succulent plant that thrives in harsh conditions in Southern Africa. This study determined whether the indigenous edible spekboom can be harnessed as a sustainable, nutritious food source and ingredient. Physicochemical and nutritional analyses were conducted on fresh and processed leaves (preserves, chutney, pickles, and spice). The physicochemical characteristics included morphology, color, texture, °Brix, pH, water activity, moisture content, titratable acidity, and ascorbic acid. Nutritional value determinants included crude protein, crude fiber, gross energy, and total fat content. The small, dark green fresh leaves had a soft texture and a very low sugar and fat content. Although the water content was high, water activity was low. The pH and titratable acidity showed high acidity. Leaves were high in ascorbic acid and low in ...
Acta Horticulturae, 2019
Mucilage could exert therapeutic, nutritional and functional advantages if applied as a functiona... more Mucilage could exert therapeutic, nutritional and functional advantages if applied as a functional ingredient in innovative nutraceutical food products. Mucilage has unique flow behaviour that should be fully understood in order to predict its behaviour during processing, packaging, preparation and consumption. Extraction and drying of mucilage from mature cladodes from four cultivars, harvested in winter (July 2014), involved a patented procedure of slicing, microwave cooking, macerating, centrifuging at 8000 rpm for 15 min, and freeze-drying at-60°C for 72 h. The viscosity of 5% reconstituted freeze-dried mucilage was determined using the line-spread test (cm) and a rotational RV Brookfield viscometer (cP) at 50 rpm after 60 s. Flow behaviour was determined by controlling the rate of spindle rotation
Acta Horticulturae, 2019
The demand for functional foods is expanding as more consumers become obese or allergic to dairy,... more The demand for functional foods is expanding as more consumers become obese or allergic to dairy, eggs and gluten. Functional food products could increase well-being, yet the undesired ingredients need to be replaced to restore the textural properties. Mucilage is a hydrocolloid gum, extracted from cactus pear cladodes that could transfer its function in plants to foods and be developed into a profitable functional ingredient. The investigation of the functional properties of extracted freeze-dried powders was necessary to predict the potential of South African cultivars as healthy ingredients. Freeze-dried powders of four cultivars (Opuntia ficus-indica ‘Algerian’, ‘Morado’, ‘Gymno-Carpo’ and Opuntia robusta ‘Robusta’) were dissolved in water or oil. After centrifugation (10 min at 5938.816 × g) and oven drying at 102°C for 24 h, the solubility-, swelling power, water and oil holding- and absorption capacity of the mucilage powders were determined. Emulsification capacity was determined by homogenizing freeze-dried powder with equal amounts of water and oil. The Leco Nitrogen analyzer was used to determine the crude protein content. Freeze-dried mucilage powders had a very high solubility index (78.8%), water (0.89 mL g(‑1)) and oil absorption (3.56 mL g(‑1)) as well as water (8.04 mL g(‑1)) and oil holding (1.22 g g(‑1)) capacities. It displayed high emulsification capacity (98.31%) and stability (87.79%). The protein content for the three O. ficus-indica cultivars was not significantly different (2.74-3.23 g 100 g(‑1)), but significantly higher in O. robusta (4.79 g 100 g(‑1)). None of the cultivars possessed significantly better functional properties. Native mucilage was applied in fat-, dairy and egg-replacement products. Mucilage showed promise as emulsifier and fat-replacer in mayonnaise products and was described as creamy with a highly acceptable mouthfeel. Mucilage is a natural, health improving product that the food industry could benefit from. It showed strong potential as a functional ingredient.
Natural food items and the additional benefits they provide have received considerable attention ... more Natural food items and the additional benefits they provide have received considerable attention in recent years. Betalains are nutritious pigments which have valuable biological properties, e.g., antioxidant and free radical scavenging activity. In this study, aqueous betalain extracts were obtained from different coloured cactus pears (purple, red/pink, and orange), amaranth, and beetroot, with and without the addition of ascorbic acid, microwave-heated, and freeze-dried and subsequently analysed by thin layer chromatography (TLC). Beetroot samples without the addition of ascorbic acid (AA) had lower phenols, flavonoids, and ascorbic acid content than beetroot samples extracted with the addition of AA. Amaranth had significantly higher contents of antioxidants than all the other plants. Results for phenolic compounds showed that there were no significant differences between cactus pear cultivars, however, significant differences were seen between the two beetroot samples (microwav...
Chapter 2 Literature review 3 2.1 Introduction 3 2.2 Background and distribution of Opuntia ficus... more Chapter 2 Literature review 3 2.1 Introduction 3 2.2 Background and distribution of Opuntia ficus-indica .4 2.3 The cactus pear plant in South Africa 2.4 Utilization of the cactus pear plant.. 2.5 Medicinal uses associated with cactus pear fruits and cladodes 2.6 Morphological view 13 2.6.1 Fruit (pulp) antioxidant properties of fresh cactus pear fruit.
Molecules
Natural food items and the additional benefits they provide have received considerable attention ... more Natural food items and the additional benefits they provide have received considerable attention in recent years. Betalains are nutritious pigments which have valuable biological properties, e.g., antioxidant and free radical scavenging activity. In this study, aqueous betalain extracts were obtained from different coloured cactus pears (purple, red/pink, and orange), amaranth, and beetroot, with and without the addition of ascorbic acid, microwave-heated, and freeze-dried and subsequently analysed by thin layer chromatography (TLC). Beetroot samples without the addition of ascorbic acid (AA) had lower phenols, flavonoids, and ascorbic acid content than beetroot samples extracted with the addition of AA. Amaranth had significantly higher contents of antioxidants than all the other plants. Results for phenolic compounds showed that there were no significant differences between cactus pear cultivars, however, significant differences were seen between the two beetroot samples (microwav...
South African Journal of Botany, 2021
Food security is threatened in Southern Africa, because of unpredictable droughts and higher summ... more Food security is threatened in Southern Africa, because of unpredictable droughts and higher summer temperatures brought on by climate change and global warming. Durable and hardy plants that grow easily and quickly in such conditions must be adopted to ensure sustainable and reliable food supplies. The young cladodes (nopalitos) from the cactus pear plant, which adapts to hot and dry climates, is an underutilised alternative food source that can serve as a healthy vegetable. It thrives in many environments such as deserts, below sea level, high altitude regions and tropical regions with temperatures above 50°C. Nopalitos are a traditional staple vegetable and have been consumed in Mexico for over 9000 years. However, it is underutilised and unknown as an alternative vegetable in Africa. Research on the physiochemical and nutritional content has been conducted. However, the information on harvesting nopalitos from cultivars available in South Africa for optimal edible quality is not...
Frontiers in Sustainable Food Systems, 2020
During processing, the peels and seeds from cactus pear fruits are usually discarded. These "wast... more During processing, the peels and seeds from cactus pear fruits are usually discarded. These "waste" products contain valuable bioactive compounds. This study investigated the antioxidant content and antioxidant potential of fresh and processed (juiced, dried, preserved, and chutney) cactus pear fruit peels from different fruit-colored cactus pear cultivars. Cactus pear peels contained high levels of antioxidants and demonstrated high antioxidant activity. The highest contents were found in dried peels, while the preserves had the lowest contents. Products on the positive side of Factor 1 of the PCA plot are mostly associated with the antioxidants PCA analysis showed that products, rather than cultivars, seem to cluster together, e.g., juices and fresh peels, chutneys, preserves and dried peels. Robusta and its products cluster together, as well as with betalains. The % DPPH, carotenoids and phenolics are grouped together, with % chelating activity closely correlated with ascorbic acid. Dried products from all cultivars correlated closely with % DPPH, carotenoids and phenolics, especially dried peel from Gymno-Carpo (orange), Ofer (orange), Meyers (red), and Nepgen (green). Red and orange preserves formed a cluster, while green preserves and chutney from all cultivars clustered together, as did fresh peels and juices. Purple fruit peel products had the highest % DPPH, % chelating activity, betalains, phenolic compounds and carotenes. Ascorbic acid dominated in orange and red fruit peels. Purple and orange were the colors of cactus pear fruit cultivars that might be the best choice in terms of antioxidant content. The cultivar that presented the best fruit peel from an antioxidant point of view for preservation was Robusta. Cactus pear fruit peels should be included in processed products such as juice, dried fruit and chutneys. These processed products are multi-component food ingredients and are therefore multi-component nutraceuticals which retained their antioxidant properties.
PLOS ONE, 2020
Climate change, limited water resources and expected population increases would require crops whi... more Climate change, limited water resources and expected population increases would require crops which contribute toward more resilient, more productive, more sustainable and climate-smart food systems. The cactus pear is a drought-resistant and sustainable food source to humans and livestock alike. Cactus mucilage has multiple applications in the food and packaging industry. It is eco-friendly, economical, functional and has multiple health benefits. However, the researchers observed umpteen variations in extracted mucilage yield and viscosity every time the cladodes were harvested, making the standardisation of formulations troublesome. We aimed to examine the effect of weather conditions on the physicochemical characteristics of cactus pear cladodes and mucilage extracted over two seasons to understand these observed variations in mucilage characteristics. Forty cladodes, ten from each of Opuntia ficus-indica Algerian, Morado and Gymno-Carpo and Opuntia robusta Robusta were harvested every month from February to August in Bloemfontein, South Africa. Daily weather data were obtained, weight and moisture contents determined on cladodes and yield, viscosity, pH, conductivity and malic acid content determined on extracted mucilage. Pearson correlation coefficients were calculated between the weather conditions, cladode properties, and mucilage properties. Contrary to common belief, neither increasing cladode weight as they grow, nor rainfall were the leading causes of mucilage inconsistencies. However, the correlations showed a relationship between environmental temperatures, cladode pH and conductivity, and mucilage viscosity and yields. In hot summer weather, the pH was lower, which led to an abundance of positive ions in cladodes. The H+ ions neutralise the negative charges along the outstretched mucilage molecule, causing it to coil up, reducing the viscosity of the mucilage. Thus, environmental temperatures rather than rainfall or cladode maturity influenced the physicochemical characteristics of mucilage. The findings should make an essential contribution in predicting the physicochemical
Journal of Food Measurement and Characterization, 2019
The cactus pear plant is an under-valued food source with health-promoting properties that thrive... more The cactus pear plant is an under-valued food source with health-promoting properties that thrives in arid and semi-arid regions due to its efficient use of water. Eight South African cultivars from two Opuntia species were investigated for their antioxidant content and potential. The fresh fruit (pulp), peel, seeds and cladodes of each cultivar were compared in the study. Analysis included betalains, ascorbic acid, phenolics and carotenoids. The activity of the antioxidants were determined by using the DPPH method and by measuring the chelating activity of ferrous ions. When % DPPH was tested, peel and cladodes were consistently the highest, while in the % chelating activity tests, fruit pulp and seeds were the best tissue types. Cladodes contained more phenolics and carotenes than fruit regardless of the cultivar. For pulp and peel, the cultivar that contained the highest antioxidant content and potential was Robusta with its high content of betalains followed by Gymno-Carpo and Ofer with high ascorbic acid levels. The study proves that the fruit (pulp), peel and seeds from different cultivars contain specific antioxidants relating to the colour of the fruit, but the cladodes of any cultivar contain similar and highly effective antioxidants.
Journal of Food Science and Technology, 2019
Cactus pear mucilage is a novel, inexpensive hydrocolloid that is used to add nutrients, body and... more Cactus pear mucilage is a novel, inexpensive hydrocolloid that is used to add nutrients, body and texture to functional food products. However, varied physicochemical and technological properties of powders when cultivar and harvest month of cladodes differ could lead to differentiation in the application of mucilage powders. To that end, three Opuntia ficus-indica (Algerian, Morado and Gymno-Carpo) cultivars and one Opuntia robusta (Robusta) cultivar were harvested over a 6 month period and evaluated in this study. February mucilage powders were the most porous with highest oil absorption and oil holding capacity, lowest water holding and swelling capacity, and lowest ability to increase viscosity. August mucilage powders had the smallest impermeable particles, highest water holding and hydrophobic properties, as well as the best emulsifying capacity, stability and ability to increase viscosity. Opuntia robusta produced brighter, darker green, more viscous mucilage while Opuntia ficus-indica powders were dull, light yellow-green with a lower viscosity and emulsifying capacity. Overall, the mucilage powders were easy to pour and free-flowing yet were microbiologically safe due to low water activity and pH levels. Robusta mucilage was successfully applied in mayonnaise products to replace up to 50% egg yolk and 30% oil. It was concluded that mucilage powders might contribute to the textural and nutritional quality of food products. The acceptance of mucilage powder as an active functional and nutraceutical food ingredient will also lead to the development of cactus as a commercially viable crop in arid and semi-arid areas where few other crops can survive.
Food and Bioprocess Technology, 2018
Cactus pear fruit is a valuable source of antioxidants and could be an important functional ingre... more Cactus pear fruit is a valuable source of antioxidants and could be an important functional ingredient in foods. Cultivars differ in fruit colour, which may indicate the presence of specific antioxidants. There is increased interest for cactus pear-derived products due to their potential nutraceutical effects, and determining antioxidant potential in processed foods is an important measure to ascertain the quality of a processed product. The aim of the study was to determine the relationship of fruit processing method and colour with antioxidant content and activity in fresh and processed cactus pear fruit. Antioxidant components (ascorbic acid, phenolic compounds, carotenes and betalains) and antioxidant activity (radical scavenging activity towards 2,2′-diphenyl-1-picrylhydrazyl and iron chelating capacity) were determined in fresh and processed (juiced, dried, preserved and chutney) fruits from four different coloured cultivars (purple, green, orange and pink). The highest antioxidant content and potential was found in purple (O. robusta cv Robusta) fruit products, attributed to the highest levels of betalains (1140.4 mg kg −1). Orange fruit (O. ficus-indica) products had the second highest levels, attributed to ascorbic acid and phenolics. Betalains were highly retained in all processed products, while ascorbic acid was mostly retained in the processed products that involved minimal heat treatment. Carotene and phenolic compounds became more available for extraction during processing and showed higher levels after processing. Principal component analysis makes it possible to identify fruit colours of fresh and processed products, which were mostly associated with a specific antioxidant. In the PCA biplot, PC1 (47.93%) and PC2 (21.93%) explained 69.15% of the total variation: a processing method rather than colour-correlated products in terms of antioxidant content and potential. PCA indicated that fresh purple fruit was correlated with chelating activity and betalains, while orange fruit was clustered with phenolics, ascorbic acid, carotene and DPPH. For the processed fruit products, most were clustered together with chelating activity, DPPH and the antioxidants. Orange and pink dried products had high ascorbic acid, phenolics, carotene and DPPH values, while dried and fresh purple fruit had high betalain content and chelating activity.
Molecules, 2018
Mucilage extracted from cactus pear cladodes is a hydrocolloid gum. It is a novel, natural, low-k... more Mucilage extracted from cactus pear cladodes is a hydrocolloid gum. It is a novel, natural, low-kilojoule, cost-effective texture-modifying ingredient in functional food products. Yet, the cultivar with the most optimal nutrient content and the preferred harvest times are as yet unknown. For this reason, mucilage from three Opuntia ficus-indica (Algerian, Morado and Gymno-Carpo) and one Opuntia robusta (Robusta) cultivar were investigated to determine their nutrient content over six months. Nutrients that contribute energy (10.2 kJ/g) were low. The mineral content was high (ash 17.7/100 g), particularly calcium (3.0 g/100 g) and phosphorous (109.5 mg/kg). Low insoluble acid-detergent fibre (1.4 g/kg) and neutral-detergent fibre (2.1 g/kg) values indicated that mucilage was mostly soluble fibre. Calcium oxalate crystals were not detected in dried mucilage. Opuntia robusta powders had higher protein, extractable fat and potassium content, while Opuntia ficus-indica mucilage powders had higher polyunsaturated (Linoleic and α-Linolenic acid) fat content. O. robusta Robusta mucilage, harvested after the fruit harvest (February) had the lowest energy content and the highest mineral and protein content. Mucilage powders were highly soluble, low-kilojoule and mineral-rich. This is a functional ingredient that is produced from an easily cultivated crop, as cactus pears grow in areas with poor soil, extremely high daytime temperatures and limited water supplies.
The cactus pear is extremely efficient in its ability to obtain and retain water, thus it has ada... more The cactus pear is extremely efficient in its ability to obtain and retain water, thus it has adaptations to thrive where few other plants could survive. It had been known in South America long before its introduction to Europe. Once brought to South Africa, the spiny prickly pear thrived to the extent that it was declared to be a weed and had to be eradicated. Later, the spineless Burbank cactus pear cultivars were imported, distributed and studied. The cladodes have potential as a crop for emergency fodder and human consumption. The young cladodes could be made into delicious dishes and has health benefits as well as therapeutic properties. Cladodes have high contents of fibre (insoluble and soluble), antioxidants (phenolics, ascorbic acid and carotene) and minerals (calcium, potassium, phosphorous and selenium). The pharmacological potential include hypoglycaemic, anti-ulcer, anti-cancer, anti-cholesterol, anti-osteoporosis properties amongst others. However, calcium oxalate crys...
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Developing an Acceptable Nixtamalised Maize Produc by Alba Du Toit
Maize is a staple for most South Africans and is often eaten as pap, gruel cooked from maize
meal (corn flour) and water without diet diversification. Considering the reliance on maize in
low-income communities, could nixtamalised maize products be developed that are nutritious, homemade
and consumer-acceptable? Nixtamalisation could offer a solution. However, its acceptability
and nutritional benefits remain in question. We aimed to develop a product using consumer-led
methods. Consumer panels evaluated and selected products using overall acceptability (9-point
hedonic scale), Just-About-Right (JAR) and penalty analysis. Consumer-acceptable nixtamalised
chutney-flavoured maize chips were moderately liked (7.35) and reached acceptable JAR scores
(74.2%). The nixtamalised products were liked and liked very much (56%), 61% of panel members
agreed and strongly agreed to purchase and prepare, and 50% to consume nixtamalised products.
Nutrient analysis of the chutney chips showed high energy (2302 kJ/100 g) and total fats (23.72), of
which saturated fats were 11.47%. Total fibre (17.19 g/100 g), protein (6.64 g/100 g), calcium (163.3)
and magnesium (53.67 g/100 g) were promising, while high phosphorous (566.00 mg/100 g) may
indicate anti-nutrients present. Nixtamalisation can alleviate food insecurity and malnutrition in
countries such as South Africa.
Maize is a staple for most South Africans and is often eaten as pap, gruel cooked from maize
meal (corn flour) and water without diet diversification. Considering the reliance on maize in
low-income communities, could nixtamalised maize products be developed that are nutritious, homemade
and consumer-acceptable? Nixtamalisation could offer a solution. However, its acceptability
and nutritional benefits remain in question. We aimed to develop a product using consumer-led
methods. Consumer panels evaluated and selected products using overall acceptability (9-point
hedonic scale), Just-About-Right (JAR) and penalty analysis. Consumer-acceptable nixtamalised
chutney-flavoured maize chips were moderately liked (7.35) and reached acceptable JAR scores
(74.2%). The nixtamalised products were liked and liked very much (56%), 61% of panel members
agreed and strongly agreed to purchase and prepare, and 50% to consume nixtamalised products.
Nutrient analysis of the chutney chips showed high energy (2302 kJ/100 g) and total fats (23.72), of
which saturated fats were 11.47%. Total fibre (17.19 g/100 g), protein (6.64 g/100 g), calcium (163.3)
and magnesium (53.67 g/100 g) were promising, while high phosphorous (566.00 mg/100 g) may
indicate anti-nutrients present. Nixtamalisation can alleviate food insecurity and malnutrition in
countries such as South Africa.