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Extrusion and nixtamalization conditions influence the magnitude of change in the nutrients and bioactive components of cereals and legumes

E. H. Kamau,S. Nkhata,Emmanuel O. Ayua

Published 2020 in Food Science & Nutrition

ABSTRACT

Abstract Cereal and legume diets make up the bulk of caloric sources for a majority of households in the developing world. They contain macro‐ and micronutrients as well as phytochemicals embedded as one matrix. Some phytochemicals are antinutritional factors which can bind nutrients thereby hindering their bioavailability. While there are other methods that can be used to enhance nutrient utilization from such foods, we summarize how food processing methods such as extrusion and nixtamalization are employed to break the food matrix and release these nutrients. Both extrusion and nixtamalization can break down complex carbohydrates into simpler, more soluble forms while at the same time inactivating or denaturing protein inhibitors and other antinutritional factors. Such disruptions of complexes within the food matrix are essential for harnessing optimum nutritional and health benefit from these foods. We present mechanistic approaches explaining how these processes enhance nutrient and mineral bioavailability and phytochemical bioactivity while minimizing the undesirable effects of antinutritional factors that coexist in the complex food matrix.

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