Masa is a Spanish word that connotes all kinds of dough. It is usually brown in colour and round in shape with smooth surfaces. It is also known as waina– a cereal-based yeast fermented recipe consumed in Nigeria and other West African countries. The focus of the research is to formulate and optimize nixtamal maize flour fortified with sweet potato and egg for instant masa production. The maize flour, sweet potato flour and egg flour was used as the mixture components at varying levels. Since masa as a staple food is majorly consumed by over 80% of Northern Nigeria and produced from common cereal such as maize (Zee mays), rice (Oriza sativa), sorghum (sorghum vulgare) or millet (Pennisetum typhoideum). There is need for utilization of other available food component to enhance its nutritional content. D-optimal mixture experimental design was used with formulation constraints at varying levels: Nixtamal maize flour (40% – 80%), sweet potato flour (10% – 50%) and egg flour (10% – 30%). The maize flour was subjected to nixtamalization process using lime to enhance the nutritional composition of the produced fortified masa flour. The evaluated properties of the flours showed that the mixture components (nixtamal maize, sweet potatoes and egg flour) were compatible blends for the production of masa. Obtained result showed that nixtamalization as a process had a significant effect on the quality of fortified masa flour. The proximate and functional properties showed that the linear mixture terms were significant at p< 0.05. The optimum condition for the production of best fortified masa was found to be 71.8% nixtamal maize flour, 14.5% egg flour and 13.72% sweet potatoes flour with a desirability index of 0.582. It was concluded that nixtamal maize masa flour fortified with sweet potatoes and egg as a recipe was accepted because of its enhanced nutritional quality therefore recommended for masa production.
| Published in | International Journal of Food Engineering and Technology (Volume 9, Issue 2) |
| DOI | 10.11648/j.ijfet.20250902.13 |
| Page(s) | 78-84 |
| 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), 2025. Published by Science Publishing Group |
Nixtamalization, Masa, Micronutrient, Fortification, Flour
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APA Style
Asema, J. K., Adejumo, B. A., Tunde, O. S., Obasa, P. A. (2025). Optimization of Nixtamal Maize Flour Fortified with Sweet Potato and Egg for Masa Production. International Journal of Food Engineering and Technology, 9(2), 78-84. https://doi.org/10.11648/j.ijfet.20250902.13
ACS Style
Asema, J. K.; Adejumo, B. A.; Tunde, O. S.; Obasa, P. A. Optimization of Nixtamal Maize Flour Fortified with Sweet Potato and Egg for Masa Production. Int. J. Food Eng. Technol. 2025, 9(2), 78-84. doi: 10.11648/j.ijfet.20250902.13
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Download@article{10.11648/j.ijfet.20250902.13,
author = {James Kator Asema and Bolanle Adenike Adejumo and Olorunsogo Samuel Tunde and Peter Ayodele Obasa},
title = {Optimization of Nixtamal Maize Flour Fortified with Sweet Potato and Egg for Masa Production},
journal = {International Journal of Food Engineering and Technology},
volume = {9},
number = {2},
pages = {78-84},
doi = {10.11648/j.ijfet.20250902.13},
url = {https://doi.org/10.11648/j.ijfet.20250902.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20250902.13},
abstract = {Masa is a Spanish word that connotes all kinds of dough. It is usually brown in colour and round in shape with smooth surfaces. It is also known as waina– a cereal-based yeast fermented recipe consumed in Nigeria and other West African countries. The focus of the research is to formulate and optimize nixtamal maize flour fortified with sweet potato and egg for instant masa production. The maize flour, sweet potato flour and egg flour was used as the mixture components at varying levels. Since masa as a staple food is majorly consumed by over 80% of Northern Nigeria and produced from common cereal such as maize (Zee mays), rice (Oriza sativa), sorghum (sorghum vulgare) or millet (Pennisetum typhoideum). There is need for utilization of other available food component to enhance its nutritional content. D-optimal mixture experimental design was used with formulation constraints at varying levels: Nixtamal maize flour (40% – 80%), sweet potato flour (10% – 50%) and egg flour (10% – 30%). The maize flour was subjected to nixtamalization process using lime to enhance the nutritional composition of the produced fortified masa flour. The evaluated properties of the flours showed that the mixture components (nixtamal maize, sweet potatoes and egg flour) were compatible blends for the production of masa. Obtained result showed that nixtamalization as a process had a significant effect on the quality of fortified masa flour. The proximate and functional properties showed that the linear mixture terms were significant at pmasa was found to be 71.8% nixtamal maize flour, 14.5% egg flour and 13.72% sweet potatoes flour with a desirability index of 0.582. It was concluded that nixtamal maize masa flour fortified with sweet potatoes and egg as a recipe was accepted because of its enhanced nutritional quality therefore recommended for masa production.},
year = {2025}
}
TY - JOUR T1 - Optimization of Nixtamal Maize Flour Fortified with Sweet Potato and Egg for Masa Production AU - James Kator Asema AU - Bolanle Adenike Adejumo AU - Olorunsogo Samuel Tunde AU - Peter Ayodele Obasa Y1 - 2025/12/29 PY - 2025 N1 - https://doi.org/10.11648/j.ijfet.20250902.13 DO - 10.11648/j.ijfet.20250902.13 T2 - International Journal of Food Engineering and Technology JF - International Journal of Food Engineering and Technology JO - International Journal of Food Engineering and Technology SP - 78 EP - 84 PB - Science Publishing Group SN - 2640-1584 UR - https://doi.org/10.11648/j.ijfet.20250902.13 AB - Masa is a Spanish word that connotes all kinds of dough. It is usually brown in colour and round in shape with smooth surfaces. It is also known as waina– a cereal-based yeast fermented recipe consumed in Nigeria and other West African countries. The focus of the research is to formulate and optimize nixtamal maize flour fortified with sweet potato and egg for instant masa production. The maize flour, sweet potato flour and egg flour was used as the mixture components at varying levels. Since masa as a staple food is majorly consumed by over 80% of Northern Nigeria and produced from common cereal such as maize (Zee mays), rice (Oriza sativa), sorghum (sorghum vulgare) or millet (Pennisetum typhoideum). There is need for utilization of other available food component to enhance its nutritional content. D-optimal mixture experimental design was used with formulation constraints at varying levels: Nixtamal maize flour (40% – 80%), sweet potato flour (10% – 50%) and egg flour (10% – 30%). The maize flour was subjected to nixtamalization process using lime to enhance the nutritional composition of the produced fortified masa flour. The evaluated properties of the flours showed that the mixture components (nixtamal maize, sweet potatoes and egg flour) were compatible blends for the production of masa. Obtained result showed that nixtamalization as a process had a significant effect on the quality of fortified masa flour. The proximate and functional properties showed that the linear mixture terms were significant at pmasa was found to be 71.8% nixtamal maize flour, 14.5% egg flour and 13.72% sweet potatoes flour with a desirability index of 0.582. It was concluded that nixtamal maize masa flour fortified with sweet potatoes and egg as a recipe was accepted because of its enhanced nutritional quality therefore recommended for masa production. VL - 9 IS - 2 ER -
Department of Agricultural and Bioresources Engineering, Federal University of Technology, Minna, Nigeria
