See discussions, stats, and author profiles for this publication at: https://www.researchgate.

net/publication/314274084

Production of Corn Nut Snacks from Corn Kernels

Article in International Journal of Nutrition and Food Sciences · January 2016

DOI: 10.11648/j.ijnfs.20160506.17

CITATIONS READS

0 2,435

1 author:

Hayat Hashem Abd-Elsattar

Food Technology Research Institute
6 PUBLICATIONS 7 CITATIONS

SEE PROFILE

All content following this page was uploaded by Hayat Hashem Abd-Elsattar on 21 January 2020.

The user has requested enhancement of the downloaded file.

International Journal of Nutrition and Food Sciences
2016; 5(6): 413-421
http://www.sciencepublishinggroup.com/j/ijnfs
doi: 10.11648/j.ijnfs.20160506.17
ISSN: 2327-2694 (Print); ISSN: 2327-2716 (Online)

Production of Corn Nut Snacks from Corn Kernels

Hayat Hashem Abd-Elsattar, Sohair Taher El-Hadidie, Maha Mounier Tawfik
Food Technology Research Institute of Agriculture Research Centre, Giza, Egypt

Email address:
[email protected] (M. M. Tawfik)

To cite this article:

Hayat Hashem Abd-Elsattar, Sohair Taher El-Hadidie, Maha Mounier Tawfik. Production of Corn Nut Snacks from Corn Kernels.
International Journal of Nutrition and Food Sciences. Vol. 5, No. 6, 2016, pp. 413-421. doi: 10.11648/j.ijnfs.20160506.17

Received: September 7, 2016; Accepted: September 26, 2016; Published: November 9, 2016

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.

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

in color (for example, white, yellow, orange, red, and black)

1. Introduction [5].The protein content of maize is very low constituting only
In recent times, it is becoming increasingly necessary to about 9-12% when compared with other grains. It however
produce highly acceptable snack foods with high nutritional known to be rich in methionine, cystine and some sulphur
quality that are yet affordable by potential consumers. Cereal containing amino acids [6]. Compared with the fat content of
grains are predominantly used for the production of different other foods such as sunflower seeds (51g/100 g) or soybeans
snack foods some of which may be eaten mainly to prevent (20 g/100 g), whole kernel maize is relatively low in fat (5
hunger before main meals or just as relishes. Corn (Zea mays g/100g) [7]. Food processing technologies can contribute also
L.) is the most widely grown cereal crop, along with wheat to the alleviation of micronutrient deficiencies. One of these,
and rice, in the world. More than half of an annual corn germination which is widely used in legumes and cereals to
production is used as livestock feed and as industrial increase their palatability and nutritional value, particularly
materials, and the remainder is used as a foodstuff [1]. In through the breakdown of certain anti nutrients, such as
2008, over 750 million metric tons were produced, with the phytate and protease inhibitors [8], [9], [10]. Process
United States, European Union, China, Brazil, Mexico, and operations that reduce the level of ant nutritional factors and
India being the world's leading suppliers [2]. Kernels can be that minimize the losses of micronutrients are of interest.
consumed off the cob, parched, boiled, fried, roasted, ground, Mechanical, thermal or biological processes have the
and fermented for use in breads, porridges, gruel, cakes, and potential to improve the nutrient avail ability in foods [11],
alcoholic beverages. Further processing leads to its use as [12]. Wet processing including soaking, germination and
food thickeners, sweeteners, oils, and no consumables [3]. fermentation leads to a reduction in phytic acid and increases
The consumption rate of maize, especially boiled and roasted of the minerals solubility in foods and could thus improve
maize, has been on the increase particularly in the Southern bioavailability of minerals in cereals and legumes [8].
part of Nigeria during every annual maize harvest season The nutritional value of processed food is rarely better
which is usually between the months April and September. than that of the raw food material, although there are some
Maize, providing an estimated 15% of the world's protein beneficial effects of processing (e.g. the destruction of
and 20% of the world's calories [4]. Maize kernels can vary trypsin inhibitor in legumes and the liberation of bound
niacin in cereals). During processing, nutrients are lost
 International Journal of Nutrition and Food Sciences 2016; 5 (6): 413-421 414

because they leached by water at some stage in the 2.2. Methods

processing [13]. Different methods of processing, as boiling,
cooking, roasting and sprouting, have effects on the 2.2.1. Technological Treatments of Corn Kernels
nutritional quality of Kersting’s groundnut seed flours [14]. Corn kernels were sorted, cleaned from impurities, washed,
In food processing and cooking, corn kernels have been and then subjected to some technological treatments before
mainly treated germination, by steaming, boiling, grilling, preparing of corn snack as illustrated in Fig. 1. The corn
puffing or milling, and then consumed directly or as the kernels were soaked in water for 20 h with a ratio 1:5 w/v and
second processing products including cornmeal, starch, oil, the soaked water changed twice. At the end of soaking period,
sugar and ethanol [1]. Microwave energy has been used since the kernels were rinsed twice with distilled water. For
the early 1960s' for several food processes such as thawing, sprouting, soaked kernels were kept between thick layers of
drying, baking and cooking [15]. It has been found to be safe; cotton cloth and placed in plastic boxes allowed to germinate
there was no toxicity or adverse effects on the diets in the dark at room temperature for72h.For cooking, rinsed
containing meat and legumes cooked by microwave kernels were blanched until they became soft when felt
compared with conventionally cooked ones or diets. In between the fingers for a period of (90 min) at 70°C. For
addition, there is no risk from the radiation used for roasting, rinsed kernels was oven-dried in a convection
microwave cooking on health [16]. (Memmert, Cambridge, UK) at 100 Ć for 30 min. For frying,
The aim of this study is the possibility of producing rinsed kernels deeply fried at 180°C in sunflower oil to
acceptable snack, with better nutritional content and sensory produce a golden-yellow, hard – textured, low-moisture
quality from corn kernels. The corn kernels were subjected to product [17]. Autoclaving, rinsed soaked kernels were
different methods of processing i,e., boiling, autoclaving, autoclaved at 15 lb pressure (121°C) in tap water (1:10, w/v)
microwave cooking and germination in order to evaluate the until 50% of the kernels were soft when felt between the
nutritional composition and nutritive value of the processed fingers (35 min).Microwave cooking, rinsed soaked kernels
corn snacks. were placed in a Birex pot with tap water (1:10, w/v), then
cooked in a microwave oven (Goldstar, Model ER-50540,
2450 MHz, Egypt) on high for 15 min (about 50% of the
2. Materials and Method kernels were soft when felt between the fingers) [18]. Samples
2.1. Materials from soaking, sprouting, cooking, autoclaving, under vacuum
and microwaving cooking treatments were allowed to roasting
Yellow Corn kernels (Commercial Verity), Sun flower oil, or frying to produce 20 treatments, all treatments mixed well
ketchup powder flavor and local corn nuts (as a control) were with the flavor then subjected to panel test to select the best
purchased from the local market at Giza Governorate, Egypt. ones and stored at room temperature 25±°C over storage
All chemicals used were analytical grade. period (10 weeks) until analysis.

Fig. 1. Different technological processes of corn nut snack products.

Where: vacuum Soaked Corn nut.

FSCN: Fried Soaked Corn nut, FMSCN: Fried Micro RSCN: Roasted Soaked Corn nut RMSCN: Roasted Micro
waved Soaked Corn nut, FBSCN: Fried Boiled Soaked Corn waved Soaked Corn nut RBSCN: Roasted Boiled Soaked
nut, FMBSCN: Fried Micro waved Boiled Soaked Corn nut, Corn nut RMBSCN: Roasted Micro waved Boiled Soaked
FASCN: Fried Autoclaved Soaked Corn nut, FMASC: Fried Corn nut, RASCN: Roasted Autoclaved Soaked Corn nut
Micro waved Autoclaved Soaked Corn nut, FGSCN: Fried RMASCN: Roasted Micro waved Autoclaved Soaked Corn
Germination Soaked Corn nut, FMGSCN: Fried Micro nut, RGSCN: Roasted Germination Soaked Corn nut,
waved Germination Soaked Corn nut, FUSCN: Fried Under RMGSCN: Roasted Micro waved Germination Soaked Corn
vacuum Soaked Corn, FMUSCN: Fried Micro waved nut, RUSCN: Roasted Under vacuum Soaked Corn nut,
415 Hayat Hashem Abd-Elsattar et al.: Production of Corn Nut Snacks from Corn Kernels

RMUSCN: Roasted Micro waved vacuum Soaked Corn nut, formula: (Amylopectin (%) = 100% - amylose %).

2.2.2. Sensory Evaluation 2.2.5. Determination of Minerals

Sensory evaluation (taste, aroma, color, appearance, mouth Minerals content were determined by ashing methods as
feel (crispness) and overall acceptability) described by [19]. outlined in [20]. Perkin Elmer (Model 3300, USA) Atomic
Twenty panelists (13 female and 7 male, their ages between Absorption Spectrophotometer was used to determine zinc,
25 to 55 years) from the staff and workers of Food iron, calcium, potassium, sodium and magnesium contents
Technology Research Institute, Agricultural Research Center,
Giza- Egypt evaluated the sensory attributes of different corn 2.2.6. Determination of Peroxide Value (PV)
snack compared with the control (local corn nut). These Peroxide value of the extracted oil from the produced
characteristics using the 9-point hedonic scale) as follow: snacks was determined at intervals storage period (from zero
9=like extremely, 8=like very much, 7=like moderately, time up to 10 weeks at room temperature 25±2°C) according
6=like slightly, 5=neither like nor dislike 4=dislike slightly, to the methods described by [23].
3=dislike moderately, 2= dislike very much, 1= dislike 2.2.7. Determination of Acid Value
2.2.3. Determination of Proximate Composition Acid value of the extracted oil from the produced snacks
Moisture, protein, fat, crude fiber and ash contents of the was determined at intervals storage period (from zero time up
raw corn kernels, commercial corn nuts to 10 weeks at room temperature 25 ± 2°C) according to the
(As a control) and all treatments were determined accord- methods described by [24].
ing to the methods of [20]. Total carbohydrate was calculated 2.3. Statistical Analysis
by difference. The energy, were calculated by the formula of
[21] as follows: Energy (Kcal) = {Fat x 9 + Protein x 4 Form the obtained data, mean values and standard de-
+Total carbohydrate x 4} viation are reported. The data obtained were subjected to
one-way analysis of variance (ANOVA) and least significant
2.2.4. Determination of Amylase Amylopectin Contents difference (LSD) at p<0.05.
Amylose was determined using the method outlined by
[22]. Amylose content was expressed as g/100g dwt.
Amylopectin was calculated by difference using following 3. Results and Discussion
Table 1. Sensory evaluation of commercial corn nut and corn nuts products which produced by different technological processes.

Simple Taste (9) Flavor (9) Color (9) Appearance (9) Crispness (9) Overall Acceptability (9)
CCN 9.00±0.01a 8.89±0.01a 9.00±0.001a 8.899±0.001a 9.0±0.001a 8.898±0.001a
FSCN 8.09±0.29 abc 8.32±0.24ab 7.73±0.38b 8.14±0.29ab 8.0±0.24abc 8.054±0.18bcd
FMSCN 8.27±0.27ab 8.46±0.28ab 7.68±0.42b 7.91±0.37ab 8.18±0.26ab 8.1±0.24b
FBSCN 8.00±0.33abcd 8.23±0.30ab 7.91±0.34ab 8.10±0.31ab 8.36±0.28ab 8.1±0.24b
FMBSCN 7.91±0.32ef 7.91±0.44abc 7.82±0.40ab 8.0±0.38ab 7.46±0.55bcd 7.82±0.39bcd
FASCN 6.82±0.44ef 7.00±0.51c 7.55±0.41b 7.59±0.37b 6.86±0.48cd 7.16±0.39bd
Frying
FMASCN 7.00±0.41ef 7.36±0.49bc 7.55±0.43b 7.23±0.43b 7.27±0.49bcd 7.3±0.43bcd
FGSCN 7.36±0.31bcde 7.64±0.36bc 7.46±0.51b 7.18±0.46b 6.96±0.33cd 7.32±3.8bcd
FMGSCN 7.18±0.33cde 7.50±0.37bc 7.00±0.59bc 7.5±0.31b 7.3±0.39bcd 7.3±0.28bcd
F VSCN 3.36±0.20hij 4,09±0.25efgh 4.09±0.25efg 4.36±0.15de 2.82±0.18hi 3.75±0.13ghij
FMVSCN 3.82±0.23ghi 4.36±0.31efgh 4.18±0.23efg 4.27±0.20def 3.82±0.18efgh 4.1±0.14fghi
RSCN 6.00±0.36f 5.91±0.39d 6.00±0.49d 5.82±0.46c 6.27±0.28d 6.02±0.32e
RMSCN 4.55±0.37g 4.64±0.45ef 5.09±0.39de 4.64±0.20cde 4.73±0.49e 4.73±0.3f
RBSCN 4.46±0.21gh 4.73±0.27e 5.36±0.34de 5.36±0.31cd 4.73±0.20ef 4.93±0.13f
RMBSCN 4.18±0.38ghi 4.18±0.40efgh 5.00±0.45de 4.55±0.37de 4.27±0.41efg 4.5±0.38fg
RASCN 4.00±0.45ghi 4.55±0.41ef 5.27±0.45de 4.73±0.41cde 4.00±0.47efgh 4.44±0.35fgh
Roasting
RMASCN 3.18±0.42ij 3.46±0.39efgh 4.36±0.39ef 3.46±0.34ef 3.18±0.40ghi 3.53±0.28hij
RGSCN 3.82±0.44ghi 3.82±0.42efgh 4.9±0.39de 4.27±0.38def 3.55±0.37eghi 4.07±0.23fghi
RMGSCN 3.36±0.39hij 3.55±0.43efgh 4.09±0.39efg 3.73±0.47ef 3.27±0.43ghi 3.6±0.31ghij
RVSCN 2.36±0.39j 3.00±0.49h 2.91±0.48g 3.00±0.41f 2.46±0.13i 2.7±0.32j
RMVSCN 2.73±0.36 3.18±0.35gh 3.55±0.41g 4.09±0.42def 3.0±0.30hi 3.3±0.3ij
*LSD 0.05 0.95 1.04 1.1 3 1.09 1.04 0.81

*Values in the same raw followed by different letters indicate signifcant difference at p≤0.05
Where:
CCN: Commercial corn nut (as a control) FSCN: Fried Soaked Corn, FMSCN: Fried Micro waved Soaked Corn, FBSCN: Fried Boiled Soaked Corn,
FMBSCN: Fried Micro waved Boiled Soaked Corn, FASCN: Fried Autoclaved Soaked Corn, FMASC: Fried Micro waved Autoclaved Soaked Corn, FGSCN:
Fried Germination Soaked Corn, FMGSCN: Fried Micro waved Germination Soaked Corn, FVSCN: fried Under vacuum Soaked Corn, FMVSCN: Fried
Micro waved vacuum Soaked Corn, RSCN: Roasted Soaked Corn
RMSCN: Roasted Micro waved Soaked Corn RBSCN: Roasted Boiled Soaked Corn RMBSCN: Roasted Micro waved Boiled Soaked Corn, RASC: Roasted
Autoclaved Soaked Corn RMASCN: Roasted Micro waved Autoclaved Soaked Corn, RGSCN: Roasted Germination Soaked Corn, RMGSCN: Roasted Micro
waved Germination Soaked Corn, RVSCN: Roasted Under vacuum Soaked Corn, RMVSCN: Roasted Micro waved vacuum Soaked Corn.
 International Journal of Nutrition and Food Sciences 2016; 5 (6): 413-421 416

Table 1 showed the sensory evaluation of 20 corn nuts ability to enhance flavor and texture of numerous foods.
produced by different technological processes represent in Food deep frying induces several changes in both chemical
table (1). All treatments were subjected to sensory evaluation and physical properties of the different components,
by20 Judged personal of food technology Institute to evaluate including protein denaturation , starch gelatinization, water
taste, flavor, color, appearance, crispness and overall vaporization and crust formation [26], [27] Fried foods are
acceptability compared to commercial corn nuts (as a very tasty and hence popular in our meals. Frying of nuts is
control). It could be mentioned that treatments which had a an alternative process to dry roasting, resulted in products
mean score value less than 5 was refused and vs. versa, the with high added value. These products are the preferred
acceptable treatments had a mean score value more than snacks for exporting purposes. Frying against dry roasting of
(5).From results it could mentioned that all fried corn nut nuts protects the surface of the product against oxidation
products had a mean score values over (5) with a range from during storage by incorporating the frying oil with higher
6.82 ± o.44 to 8.27 ± 0.27,7.00 ± 0.44 to 8.46 ± 0.28,7.00 ± stability than that of the nut lipids.
0.59 to 7.91 ± 0.34,7.18 ± 0.46 to8.14±0.29 and 6.86 ± 0.48
to 8.36 ± 0.28 in terms taste , flavor, color, appearance and Table 2a. Nutritional quality (% dwt*) and mineral contents (ppm) of raw
corn kernels.
crispness except (FVSCN and FMVSCN) which recorded a
mean score value 3.36 ± 0.20 and 3.82 ± 0.23, 4.09 ± 0.25 Moisture 13.7 Fe 44.23
and 4.36 ± 0.31, 4.09 ± 0.25 and 4.18 ± 0.23, 4.36 ± 0.15 and Protein 7.17 Zn 63.75
Fat 5.6 Ca 528
4.27 ± 0.20 and 2.82 ± 0.18 and 3.82 ± 0.28 in the same Ash 2.85 Na 439.9
terms respectively. Compared to the roasted corn nut Fiber 2.41 Mg 939.3
products, all roasted corn nut products had a mean score T.C** 81.97 K 2819
values less than (5) non acceptable treatments except (RSCN) Energy 406.9 kcal ̸100 g
which recorded a mean score value (6 ± 0.36,5.91 ± 0.39, 6 ± dwt*: dry weight T.C**: total carbohydrate calculated by different
0.49, 5.82 ± 0.46 and 6.27 ± 0.28 for taste, flavor, color,
appearance and crispness. from the results it could noticed Table 2a showed Chemical composition (%dwt) and
that, among all acceptable treatments in terms taste and minerals content (ppm) of raw corn kernels, Proximate
crispiness treatments (FMSCN.FSCN,FBSCN) were the most composition shows moisture content was13.7%, protein, fat,
preferred treatments which were significantly differences from ash, fiber and total carbohydrates contents were 7.17, 5.6,
(FGSCN,FMGSCN,RSCN) compared to the control 2.85, 2.41 and 81.97% respectively, which was a mean
(commercial corn nut CCN). With respect to color, non energy value 406.9 Kcal. Concerning to the minerals content
significant differences among each other’s while RSCN was of raw corn kernels, it could be mentioned that Fe, Zn, Ca,
the least preferred treatment. In general, from 20 treatment Na, Mg, and K contents were 44.23, 63.75, 52.8, 439.9,939.3
were subjected to sensory evaluation, only 9 acceptable and2819 respectively. These results are in agreement with
treatments (8 treatment resulting from frying and one treatment [28] who found that Proximate composition of ten maize
from roasting processes) were recorded a mean score values varieties grown in NWFP, Pakistan shows moisture content
over (5) regarding to overall acceptability which were named: in the range of 9.2-10.9%, ash (0.7-1.3%), fats (3.21-7.71%),
(FSC,FMSCN,FBSCN,FMBSCN,FASCN,FMASCN.FGSCN protein (7.71-14.60%), crude fiber (0.80-2.32%) and
, FMGSCN and RSCN).these results in agreement with [25] carbohydrates (69.7-74.5%). The energy value of the grains
Fried products are appreciated everyone because of their of these varieties was determined in the range of 307.047-
improved palatability where consumers generally like eating 394.066 kcal/100 g. In minerals the level of sodium is
foods with soft core and crispy surface. Frying is known as 540.30-620.41ppm, K (2915-3471 ppm), Ca (410-590 ppm),
one of the oldest food cooking processes dating back as early Fe (38.02-56.14 ppm), Zn (37.05-52.4 ppm), Mg (985.2-
as sixteen centuries B.C., being still widespread utilized 1125.3 ppm).
today at both domestic and industrial scale, because of its
Table 2b. Moisture content (%) and nutritional quality (dwt %**) of Commercial Corn Nut, raw corn kernels and corn nuts products which produced by
different technological processes.

Nutritional value (on dry weight)

Treatment Moisture (%)
Protein % Fat % Fiber % Ash % T.C* % Energy (kcal)
CCN 2.85 7.5 22.5 1.19 2.08 63.88 488.00
RCS 13.7 7.17 5.6 2.41 2. 85 81.97 406.90
FSCN 3.30 6.70 14.60 2.26 1.30 75.14 458.75
FMSCN 2.40 6.75 16.00 2.07 1.43 73.75 466.00
FBSCN 3.50 6.20 16.60 2.13 1.55 73.52 468.00
FMBSCN 2.90 6.30 17.20 1.63 2.46 72.41 469.60
FASCN 6.10 6.36 17.56 2.02 2.55 71.51 469.50
417 Hayat Hashem Abd-Elsattar et al.: Production of Corn Nut Snacks from Corn Kernels

Nutritional value (on dry weight)

Treatment Moisture (%)
Protein % Fat % Fiber % Ash % T.C* % Energy (kcal)
FMASCN 4.70 6.50 19.83 1.58 2.70 69.39 482.00
FGSCN 2.50 7.25 15.68 1.26 1.75 74.06 466.36
FMGSCN 2.40 7.30 19.88 2.18 2.60 68.04 480.30
RSCN 5.57 7.20 8.00 2.26 1.95 80.59 423.20

Where:
T.C*: Total carbohydrate was calculated by difference. dwt**: dry weight
CCN: Commercial Corn Nut, RCK: Raw Corn kernels, FSCN: Fried Soaked d Corn nut, FMSCN: Fried Micro waved Soaked Corn nut, FBSCN: Fried Boiled
Soaked Corn nut, FMBSCN: Fried Micro waved Boiled Soaked Corn nut, FASCN: Fried Autoclaved Soaked Corn nut,FMASCN: Fried Micro waved
Autoclaved Soaked Corn nut ,FGSCN: Fried Germinated Soaked Corn nut, FMGSCN: Fried Micro waved germinated Soaked Corn nut, RSCN:Roasted
Soaked Corn nut

Table 2b Proximate analyses (moisture, protein, fat, fiber, roasted socked corn nut (RSCN), commercial corn nut CCN
ash and carbohydrate contents) were carried out on raw corn respectively (as a control) and among all acceptable fried
kernels (RCK), commercial corn nuts (as a control) and all corn nut products respectively. In general the results
acceptable corn nut products indicated that, fat content increased by roasting and specialty
(FSCN,FMSCN,FBSCN,FMBSCN,FASCN,FMASCN,FG by using microwave roasting. On other hand, the increased
SCN,FMGSC and RSCN), which have a mean a score value fat content caused by microwave roasting is more than that
from 5 to 9 (neither like or dislike until like extremely) were caused by ordinary roasting may be due to the moisture
shown in Table (1). Moisture content of raw corn kernels decreasing by microwave was more than ordinary roasting.
(RCK)was 13.7% which ranged from 2.5 to 6.1 and 2.4 to These results are in agreement with those found by [29], [31]
4.7 % dwt after ordinary and microwave roasting processes, who reported that there was an increase in crude oil of peanut
respectively. It can be noticed that moisture content after heat treatments, also microwave roasting increased fat
decreased significantly as a result of both ordinary and content of peanut more than ordinary roasting. Fiber content
microwave roasting. Also, it's clear that the decrease caused showed to be higher in raw corn kernels (RCK) 2.41%dwt
by microwave roasting is more than that caused by ordinary compared with the control (CCN) 1.19% dwt and all
roasting. These results are in agreement with those found by acceptable corn nut products which ranged from 1.63 to
[29], [30], [31] who reported that roasting processes 2.26 %dwt. these results were in parallel with [35] who
decreased moisture content of pea nut. Ash content of the depicted that the fiber content of raw and roasted maize was
control was 2.08%. The processing methods resulted in 1.58% and 0.82%. The results also showed that raw corn
decreasing ash content except that of RCK, FMBSCN, kernels (RCK) contained total carbohydrate by about 81.97
FASCN, FMASCN and FMGSCN which increased slightly d.wt, with slightly decrease (80.59) after roasting (RSCN). It
than the commercial corn nut. The reduction in ash content ranged from 71.51 to 75.14 and 68.04to73.52% dwt. after
might be due to the leaching out of both macro and micro ordinary and microwave frying roasting processes,
elements into the soaking and cooking water. These results respectively. It could be noticed that total carbohydrates
agreement with [32]. Also it can be observed that protein content decreased by both ordinary and microwave roasting
content of raw corn kernels (RCK) 7.17% dwt, which was as compared to raw corn seed and the most decrease caused
slightly increased to 7.20, 7.25 and 7.3% dwt for by microwave roasting, where treatments which were roasted
RSCN,FGSCN,FMGSCN respectively as a result of using by microwave had less carbohydrate content than that roasted
germination process before ordinary and microwave roasting by the ordinary method. These results are in agreement with
processes, This result is similar with [33] who stated that those reported by [29], [31]. carbohydrate found to be higher
there was increase in protein content of sprouted maize flour in the raw maize than roasted maize, concerning the energy
than raw maize flour. The nutritional value of native proteins values of the raw corn kernels (RCK), roasted socked corn
is improved by heat treatments as they are converted to more nut (RSCN) and commercial corn nut (CCN) was
digestive denatured forms as well as result into inactivation 406.9,423.2 and 488.00 Kcal, respectively. Meanwhile fried
of heat labile enzymes such as lipoxygenase, trypsin inhibitor treatments resulted in the energy values ranged between
and urease [34]. As a result of using microwave roasting 458.75- 482.00 Kcal, the energy values of commercial corn
processes slightly increasing in protein content compared nut was higher than those of raw, roasted, and fried treatment
with using ordinary, the increase was significant by which was agreed with those of [35].
microwave roasting while it was not significant by ordinary Table 3 showed minerals contents (ppm) of commercial
roasting, these results are similar to those found by [31]. corn nut, raw corn kernels and all corn nuts products which
From the previous results it could be stated that roasting by produced by different technological processes. Among all
microwave was better than ordinary roasting in maintenance corn nuts products (FSCN, FMSCN, FBSCN, FMBSCN,
of protein. Fat content amountented in 5.6%, 8 %, 22.5% and FASCN, FMASCN, FGSCN, FMGSC and RSCN), the
ranged from14.6 to 19.88 % dwt for raw corn kernels (RCK), results showed that Fe, Zn, Ca, Na, Mg, and K contents
 International Journal of Nutrition and Food Sciences 2016; 5 (6): 413-421 418

ranged from 20 to 44, 35.12 to 58. 0, 268.5 to 528.5,160 to Table 4. Amylose and amylopectin contents (%) of raw corn kernels and
397, 526.5 to 861.6 and 1876 to 2550 ppm respectively. corn nuts products which produced by different technological process (on
dry weight).
Where the highest Fe, Zn,Ca and Na content were found in
FM BSC, FBSC,FASC and FMASC treatments and the Treatment Amylose content
*Amylo pectin
highest Mg and K content was found in FMSC treatment. content
Compared to raw corn kernels (RCK) and commercial corn RCK 22.9 77.1
nuts (CCN), mineral contents were (44.23 and 29.52), (63.75 FSCN 18.17 81.83
aND 59.36), (528 and 958), (439.9 and 300), (939.3 and FMSCN 16.67 83.33
688.5) and (2819 and 1372.2) for Fe, Zn, Ca, Na, Mg, and K FBSCN 19.28 80.71
respectively. From the obtained results it could be observed
FMBSCN 16.29 83.71
that raw corn kernels had the highest values of minerals
contents which decreased after different processing methods FASCN 18.54 81.46
(soaking, boiling, autoclaving …..etc). on other words among FMASCN 17.79 82.21
all corn nuts products a parallel decreasing was observed in FGSCN 20.79 79.21
minerals contents by both ordinary and microwave roasting FMGSCN 18.16 81.84
as compared to raw corn kernels and the most decrease RSCN 21.54 78.46
caused by ordinary roasting, where treatments by microwave
had Fe, Na, Mg, k contents more than that roasted by the Where:* was calculated by (100- Amylose content %).
ordinary processes and vs. versa in Ca and Zn contents. RCK: Raw corn kernels, FSCN: Fried Soaked Corn nut, FMSCN: Fried
Micro waved Soaked Corn nut , FBSCN: Fried Boiled Soaked Corn nut,
These results are in agreement with those [36], who reported
FMBSCN: Fried Micro waved Boiled Soaked Corn nut, FASCN: Fried
that soaking of whole grains such as millet, maize, sorghum, Autoclaved Soaked Corn nut, FMASCN: Fried Micro waved Autoclaved
rice, soybean, cowpea, and mung bean reduced iron and zinc Soaked Corn nut, FGSCN: Fried Germinated Soaked Corn nut, FMGSCN:
contents in all grains, the effect may be due to the leaching of Fried Micro waved Germinated Soaked Corn nut, RSCN: Roasted Soaked
minerals in soaking water, and up to 40% of Fe content of Corn nut
sorghum grain may be lost as a result of soaking. Reduction
Table 4 shows amylose and amylopectin content of raw
after soaking may be attributed to leaching of iron and zinc
corn kernels and all corn nut products which produced by
ions into the soaking medium [37], [36] found that cooking
different technological processes. From the results, raw
processes affect mineral contents and their solubility and also
corn kernels kernels had amylose and amylopectin contents
the contents of other components that can affect mineral
of 22.9 and 77.1% respectively. After processing a decrease
solubility. [39] found that, microwave roasting was more
in amylose content was found among all corn nut products
effective in maintenance peanut contents of Mg, Na and Fe,
which ranged from 16.29to 21.54% compared to raw corn
while ordinary roasting was better in maintenance Ca, and
kernels (22.9%)). The highest amylose content was found in
they were equal in maintenance of K and Zn.
raw corn kernels (RCK) 22.9% followed by roasted corn
Table 3. Minerals contents (ppm) of commercial corn nut, raw corn kernels nut (RCS) 21.54 %.while the highest amylo pectin 83.71,
and all corn nuts products which produced by different technological process 83.33 and 82.21 % was found in FMBSC, FMSC and
(on dry weight). FMASC treatments respectively. This results are in
Treatment Fe Zn Ca Na Mg K agreement with [40], who reported that maize is
CCN 29.52 59.36 958 300 688.5 1372.2
predominantly starch (60-75%), in the form of amylose and
amylopectin. The ratio of amylose to amylopectin is
RCK 44.23 63.75 532 439.9 939.3 2819
ordinarily 25/75, although this ratio can be altered by
FSC 23.26 43.99 293 265 763.7 2364.2
genetic modifications. In fact, amylose, as a percentage of
FMSC 22.2 35.12 268.5 388 861.6 2550
starch in different genotypes of maize, ranged from 0% to
FBSC 38.8 58.0 456 248.5 639 2270
73 % Also, the amylose content also similarly decreased by
FMBSC 44.0 44.4 311.3 368 741 2428 frying [41], reported that addition of cooking oil
FASC 28.96 43.28 528.5 340.8 526.5 2095 considerably lowered the net RS content. The FFA in the oil
FMASC 27.86 37.4 400.9 397 560.5 2112 may form an inclusion complex with the amylose helix
FGSC 33.67 52.0 520 251.5 646 2416 thereby decreasing the content of amylose available for
FMGSC 43.7 40.8 417.5 314 657 2465 retrogradation and subsequent RS formation. [41], [42] also
RSC 20 39.2 505 160 814.5 1876 showed decrease in RS content by frying. [43] reported that
α-Amylase activity is also increased during germination of
where:
CCN: Commercial Corn Nut, RCK: Raw Corn kernels, FSC: Fried Soaked cereals, especially sorghum and millet. This enzyme
Corn nut, FMSC: Fried Micro waved Soaked Corn nut, FBSC: Fried Boiled hydrolyzes amylose and amylopectin to dextrin’s and
Soaked Corn nut, FMBSC: Fried Micro waved Boiled Soaked Corn nut, maltose, while simultaneously enhancing their energy and
FASC: Fried Autoclaved Soaked Corn nut FMASC: Fried Micro waved nutrient densities. [44] found a decrease in amylose content
Autoclaved Soaked corn nut, FGSC: Fried Germinated Soaked Corn nut,
of fermented sorghum.
FMGSC: Fried Micro waved Germinated soaked Corn, RSC: Roasted
Soaked Corn nut.
419 Hayat Hashem Abd-Elsattar et al.: Production of Corn Nut Snacks from Corn Kernels

Table 5. Peroxide & Acid values of all corn nut products during storage period (from zero time up to 10 weeks at room temperature 25± 2°C).

P.V ( meq ̸ kg oil))* A.V (mg/KOH/g oil)**

Treatment
Zero 2 4 6 8 10 Zero 2 4 6 8 10
FSCN 0.97 1.76 2.05 4.99 7.57 12.45 0.11 0.26 0.3 0.38 0.72 1.15
FMSCN 1.03 2.99 4.3 5.13 7.4 14.0 0.10 0.30 0.38 0.48 0.9 1.22
FBSCN 1.2 3.22 3.34 3.8 4.0 11.0 0.09 0.19 0.2 0.45 0.8 1.09
FMBSCN 1.1 3.26 3.9 4.26 7.78 14.3 0.09 0.15 0.255 0.7 1.0 1.25
FASCN 0.3 1.3 1.8 2.7 5.2 9.1 0.08 0.26 0.39 0.5 0.72 1.0
FMASCN 1.5 1.56 2.6 3.04 3.8 12.0 0.95 0.27 0.56 0.61 0.75 1.1
FGSCN 0.56 1.34 1.75 2.44 2.59 4.55 0.12 0.4 0.43 0.47 0.52 0.53
FMGSCN 0.46 1.21 1.65 1.7 2.7 7.73 0.11 0.32 0.35 0.42 0.56 0.87
RSC 0.87 2.05 3.26 4.00 8.2 16.3 0.15 0.52 0.57 0.62 o.85 1.3

* P.V: peroxide value ** A.V: Acid value

RCS: Raw Corn seeds, FSCN: Fried Soaked Corn nut, FMSCN: Fried Micro waved Soaked Corn nut, FBSCN: Fried Boiled Soaked Corn nut, FMBSCNN:
Fried Micro waved Boiled Soaked Corn nut, FASCN: Fried Autoclaved Soaked Corn nut, FMASCN: Fried Micro waved Autoclaved Soaked corn nut,
FGSCN: Fried Germination Soaked Corn nut, FMGSCN: Fried Micro waved Germinated Soaked Corn nut, RSCN: Roasted Soaked Corn nut.

In table 5 the results showed peroxide and acid values at peroxide values of microwave heated lipids were
zero time up to 10 weeks (storage periods) for all corn nut approximately 2% higher than those of traditional heated
products at room temperature.the data reflected that at zero lipids.
time peroxide and acid values ranged from 0.46 to1.2 meq ̸
kg fat and 0.08 to 0.15 (mg/KOH/g oil) for all corn nut 4. Conclusions
products. After 2 weeks. Minimum slight increasing was
observed in both peroxide and acid values which was reached In general moisture, fiber and carbohydrate contents were
to it ś maximum value 4.55 to 16.3 meq ̸ kg and 0.53 to 1.3 decreased while protein, fat and ash contents were increased
(mg/KOH/g oil) after 10 weeks for all corn nut products. by microwave compared to ordinary methods. Energy value
Where RSC recorded the highest increasing in peroxide and was lower in all corn nuts products than commercial corn nut.
acid values 16.3 meq ̸ kg and 1.3 mg/KOH/g oil respectively Fe, Na, Mg and K contents recorded an increase by microwave
followed by FMBSCN, FMSCN and FSCN treatments which compared with ordinary methods. The shelf life ranged from 8
recorded peroxide and acid values14.3, 14.0, 12.45 meq ̸ kg to 1o weeks for all corn nuts products. Where, Fried
fat and (1.25, 1.22 and 1.15) mg/KOH/g oil respectively and Germination Soaked Corn nut (FGSCN) and Fried Microwave
FGSCN, FMGSCN treatments were recorded the lowest Germinated Soaked Corn nut (FMGSCN) treatments were
peroxide and acid values 4.55, 7.73 and 0.53,0.87 recorded the lowest peroxide and acid values.
(mg/KOH/g oil) respectively. From the results it must be
observed that all micro waved corn nuts products had higher
peroxide and acid values than the ordinary ones may be due References
to it ś higher fat contents (table 2-b). In turn, peroxide and
acid values were increased and the corn nut products [1] Schenck, F. W. 1991. Corn and corn products. In
Encyclopedia of Food Science and Technology (Y. H. Hui, ed.)
deteriorated earlier, first RSC, Micro waved corn nuts at least pp. 482–490, John Wiley & Sons, New York, NY.
ordinary corn nut products which recorded peroxide value
more than 10 meq ̸ kg fat and acid value more than 1 [2] USDA/FAS] United States Department of Agriculture and
(mg/KOH/g oil) except FGSCN , FMGSCN treatments Foreign Agricultural Service. 2008. Corn 2008: production,
supply, demand database. Available from:
which recorded a peroxide value less than 10 meq ̸ kg fat and http://www.pecad.fas.usda.gov/cropexplorer/. Accessed Nov 2009.
acid value less 1 (mg/KOH/g oil) respectively over storage
period (from zero time up to 10 weeks at room temperature [3] Alexander RJ. 1987. Corn dry milling: processes, products,
25 ± 2°C). this results in agreement with [24] If the acid and applications. In: WatsonSA, RamstadPE, editors. Corn:
Chemistry and Technology. St. Paul, Minn.: Am Assoc Cereal
value is less than 1, the oil is safe, and if the value is more Chem. p 351–76.
than 1, the oil has gone rancid. [45] ,the codex Alimentarius
commission on 1982 stipulated a permitted maximum [4] Brown, WL, Bressani R, Glover DV, Hallauer AR, Johnson
peroxide level of not more than 10 meq meq ̸ kg oil. [23] if VA, Qualset CO. 1988. Quality-protein maize: report of an ad
hoc panel of the advisory committee on technology innovation,
the peroxide value is less than 5, the oil is safe, between 5- Board on Science and Technology for International
10, the oil is usable and not preservable, and more than 10, Development, National Research Council, in cooperation with
the oil is unusable. The best test for autoxidation (oxidative the Board on Agriculture, National Research Council.
rancidity) is determination of the peroxide value (PV) [46]. Washington, D. C.: National Academy Press.
The previous results are in agreement with those reported by [5] [FAO] Food and Agricultural Organization of the United
[47], [31], who indicated that ordinary roasting process raised Nations. 1992. Maize in human nutrition. Available from:
acid and peroxide values of peanut oil. On the other hand, the http://www.fao.org/docrep/T0395E/T0395E00.htm#Contents.
previous results were agreement with [48], who found that Accessed Aug and Sept 2009.
 International Journal of Nutrition and Food Sciences 2016; 5 (6): 413-421 420

[6] James, K.; Butts, C. A.; Hardacre, A. K.; Koolaard, J. P.; W. Horwitz). Washington, DC.
Clark, S. M.; and Scott, M. F.; (2004). The effect of drying
temperature on the nutrition quality of new Zeaaland –grown [21] James, C. S. (1995). Analytical chemistry of foods (1st ed.).
maize or growing rats. J. Sci. Food Agric., 84, 147-154. London: Blackie Academic& Professional© 2002 Kluwer
Academic Publishers. Printed in the Netherlands
[7] USDA. NNDB United States Department of Agriculture.
2009. National nutrient database for standard reference. [22] Juliano BO (1971). A simplified assay for milled rice
Available from: amylose. Cereal Sci Today 16 (11): 334-339.
http://www.nal.usda.gov/fnic/foodcomp/search/. Accessed
Sept and Oct 2009 [23] Pomeranz, Y. (1994). Food Analysis: Theory and Practice.
Chapman & Hall Inc. New York P. 717.
[8] Afify AMR, El-Beltagi HS, Abd El-Salam SM, Omran AA
(2011a). Bioavailability of iron, zinc, phytate and phytase [24] Sanchez M, Muniz FJ. 2006. Oils and fat: Changes due to
activity during soaking and germination of white sorghum culinary and industrial processes. Int J Vitam Nutr Res 76:
varieties. PLoS ONE 6 (10):25512, 1-7. 230.

[9] Afify AMR, El-Beltagi HS, Abd El-Salam SM, Omran AA [25] Moyano PC, Pedreschi F (2006) Kinetics of oil uptake during
(2012a). Biochemical changes in phenols, flavonoids, tannins, frying of potato slices: effect of pre-treatments. LWT - Food
vitamin E, β-carotene and antioxidant activity during soaking Science and Technology 39: 285.
of three white sorghum varieties. Asian Pac J Trop Biomed 2 [26] Mallikarjunan P, Chinnan MS, Balasubramaniam VM, Phillips
(3):203-209. RD (1997) Edible coating for deep-fat frying of starchy
[10] Afify AMR, El-Beltagi HS, Abd El-Salam SM, Omran AA products. LWT-Food Science and Technology 30: 709-714. 3.
(2012b). Protein solubility, digestibility and fractionation after [27] Rimac-Brncic S, Lelas V, Rade D, Simundic B (2004)
germination of sorghum varieties. PLoS ONE 7 (2):31154, 1- Decreasing of oil absorption in potato strips during deep fat
6. frying. J Food Eng 64: 237-241.
[11] Kayodé APP (2006). Diversity, Users’ Perception and Food [28] Ikram U., Muhammad A. and Farooqi, A (2010). Chemical
Processing of Sorghum: Implications for Dietary Iron and and Nutritional Properties of Some Maize (Zea mays L.)
Zinc Supply. Ph. D. Thesis, Wageningen Univ., Netherlands, Varieties Grown in NWFP, Pakistan. Pakistan Journal of
Wageningen, 151 p. Nutrition 9 (11): 1113-1117.
[12] Steiner T, Mosenthin R, Zimmermann B, Greiner R, Roth S [29] Abayomi, P; Isaac, A and Ayodele, O (2002): Effects of
(2007). Distribution of total phosphorus, phytate phosphorus processing conditions and packaging materials on the quality
and phytase activity in legume seeds, cereals and cereal by- attributes of dry-roasted peanuts. J. Food Sci. Agric., 82:
products as influenced by harvest year and cultivar. Anim 1465-1471.
Feed Sci Tech 133:320-334.
[30] Sanders, T. H; Hendrix, K;Raush, T D and KatzmTA
[13] Walker, G. J., 1979. CSIRO Information Service, Australia (2002):Effect of microwave energy on blanch ability, shelf life
[14] Aremu, M. O., Y. E. Olayioye and P. P. Ikokoh, 2009. Effects and roast quality of peanut. Am. Peanuts Research Edu. Soc.
of processing on nutritional quality of Kersting’s groundnut Pro., 34: 112.
(Kerstingiella geocarpa L.) seed flours. J. Chem. Soc. Nig., 34 [31] Adegoke, G O; Falade, K O and Babalola, O C (2004):
(2): 140-149. Control of lipid oxidation and fungal spoilage of roasted
[15] Rosina, L F and Isabel, M C (1996): Effect of continuous flow peanut (Arachis hypogaea) using the spice Aframomum
microwave treatment on chemical and microbioiogical danielli. Food. Agric. Environment., 2 (1): 128-131.
characteristics of milk. Z Lebensm Unters Forsch., 202: 15- [32] Myrene R. (2013). D’souza. Effect of Traditional processing
18. Methods on Nutritional Quality of Field Bean. Adv. Biores. 4:
[16] Alhekail, Z O (2001): Electromagnetic radiation from 29-33.
microwave ovens. J. Radiol Port., 21 (3): 251–8. [33] Pandhare RB, Sangameswaran B, Mohite PB, Khanage SG.
[17] Adelakun, O. E., Adejuyitan, J. A.,Olajide, J. O and Alabi, B. (2012). Attenuating effect of Sesbania sesban (L) Merr. extract on
K (2005). Effect of soybean substitution on some physical, neuropathic pain in streptozotocin-induced diabetic rats: an
compositional and sensory properties of kokoro (a local maize evidence of neuroprotective effects. Phytopharmacol. 2: 190-201.
snack).Eur Food Res Techol. 220: 79-82. [34] Mubarak AE. (2005). Nutritional composition and
[18] Tarek, A. E. (2002). Nutritional composition and antinutritional factors of mungbean seeds (Phaseolus aureus)
antinutritional factors of chickpeas (Cicer arietinum L.) as affected by some home traditional processes. J. Food
undergoing different cooking methods and germination Plant Chem. 89: 489-495.
Foods for Human Nutrition 57: 83–97. [35] Adetunde OT, Oluseyi TO, Olayinka KO, Oyeyiola AO, Alo
[19] Ijarotimi O S, Oluwalana IB, and Ogunedojutimi MO B. (2012).Effects of Roasting on the Proximate Composition
(2012).Nutrient composition, functional, sensory and and Levels of Polycyclic Aromatic Hydrocarbons in Some
microbial status of popcorn- based complementary foods Roasted Nigerian Delicacies. J. Emerg. Trend. Eng. Appl. Sc.;
enriched with cashew nut flour.AJFAND ONE 12 (5): 6424- 3: 857-862.
6445. [36] Lestienne, I., Icard-Vernière, C., Mouquet, C., Picq, C., &
[20] AOAC (2000). Official Methods of Analysis of the Trèche,S. (2005). Effects of soaking whole cereal and legume
Association of Official Analytical Chemists, 17th edn (ed. by seeds on iron, zinc and phytate contents. Food Chemistry, 89,
421–425.
421 Hayat Hashem Abd-Elsattar et al.: Production of Corn Nut Snacks from Corn Kernels

[37] Saharan K, Khetarpaul N, Bishnoi S (2001). HCl- [43] Hotz C, Gibson RS (2007). Traditional food-processing and
extractability of minerals from rice bean and faba bean: preparation practices to enhance the bioavailability of
Influence of domestic processing methods. Innovative Food micronutrients in plant-based diets. J Nutr 137: 1097-1100
Sci Emerging Tech 2 (4): 323-325.
[44] Osungbaro TO, Jimoh D, Osundeyi E (2010). Functional and
[38] Viadel B, Barbera R, Farre R (2006). Uptake and retention of pasting properties of Composite Cassava-Sorghum flour
calcium, iron, and zinc from raw legumes and the effect of meals. Agric Biol J North Am 1 (4):715-720.
cooking on lentils in Caco-2 cells. Nutr Res 26:591-596.
[45] Uluata, S., and Özdemir, N. (2012). Antioxidant activities and
[39] El-Badrawy, E. E.Y.; El-Zainy, A. R. M.; Shalaby, A. O. and oxidative stabilities of some unconventional oilseeds. Journal
El-Sayed, N. Y. (2007). effect of microwave roasting on of the American Oil Chemist Society, 89,551 -559.
chemical composition of peanut seeds and comparing with the
ordinary roasting process. Home Economics Dept., Faculty of [46] AFSHAN, K., AZIZ, S., MEHWISH, I., ABDULLAH, R.,
Specific Education, Mansoura University, Egypt., pp. 939- MAHWISH A., RASHID, F., RAUF F. S. AND SHAGUFTA,
956. N. (2015). Investigating changes and effect of peroxide values
in cooking oils subject to light and heat. KALEEM ET AL
[40] Creech RG, Alexander DE. 1978. Breeding for industrial and FUUAST J. BIOL., 5 (2): 191-196.
nutritional quality in maize. In: WaldenDB, editor. Maize
breeding and genetics. New York: John Wiley & Sons. p 249– [47] Seda, H A; Moram, G S; Mohamoud, A A and El-Niely, H F
264. G (2001): Chemical and biological changes of peanut Kernels
(Arachis hypogaea) lipids by irradiation or roasting process.
[41] Mahadevamma S, Tharanthan RN. (2004). Processing of Annals Agric. Sci. Ain Shams Univ., Cairo, 46 (1): 233-251.
legumes: resistant starch and dietary fiber contents. J Food
Qual. 27:289–303. [48] Farag, R S (1994): Influence of microwave and conventional
heating on the quality of lipids in model and food systems.
[42] Platel K, Shurpalekar KS. (1994). Resistant starch of Indian Fett-Wissenschft-Technologie, 96: 213.
foods. Plant Foods Hum Nutr.; 45: 91–95.

View publication stats