Comparative nutritional analysis, gluten detection, and sensory profiling of nixtamalized maize flour as a viable gluten-free alternative in cookie production

Adegboye, Timilehin Emmanuel

doi:10.48307/bcbn.2025.555004.1037

Comparative nutritional analysis, gluten detection, and sensory profiling of nixtamalized maize flour as a viable gluten-free alternative in cookie production

Document Type : Original Article

Author

Timilehin Emmanuel Adegboye

Department of Science Laboratory Technology, The Polytechnic Igbo-Owu, Asa dam, Ilorin, Kwara State, Nigeria

10.48307/bcbn.2025.555004.1037

Abstract

Background: The rising prevalence of gluten-related disorders necessitates the development of safe, nutritious, and palatable gluten-free bakery products. Nixtamalized maize flour, a traditional ingredient, offers potential as a wheat substitute but requires systematic evaluation of its nutritional and sensory performance.
Objectives: This study aimed to compare the proximate composition, gluten content, and sensory attributes of cookies prepared from nixtamalized maize flour versus conventional wheat flour, and to assess maize flour’s suitability as a gluten-free alternative.
Methods: Using a comparative experimental design, single batches of cookies were produced from each flour under standardized conditions. Proximate analysis was conducted in triplicate following AOAC (2019) methods. Gluten content was determined using a manual wash-out test and quantified via RIDASCREEN® Gliadin ELISA. A trained panel (n=20) evaluated sensory attributes using a 9-point hedonic scale. Data were analyzed with descriptive statistics, independent-samples t-tests, and ANOVA.
Results: Maize cookies had significantly higher carbohydrate content (65.81% vs. 63.10%, p<0.05) but lower protein (9.55% vs. 11.63%), fat (17.38% vs. 18.20%), and energy values (1913.72 vs. 1955.64 kJ/100g, p<0.05). Gluten was absent (<5 ppm) in maize cookies but present at 8,500 ± 420 ppm in wheat cookies. Sensory scores for colour, taste, aroma, and overall acceptability did not differ significantly (p>0.05), though wheat cookies received a higher texture score (p=0.010).
Conclusion: Nixtamalized maize flour can produce gluten-free cookies with a comparable sensory profile and adequate nutritional quality, supporting its role as a viable alternative to wheat flour. Texture was identified as the primary attribute requiring optimization for enhanced consumer acceptance. These findings contribute to the development of safer and more diverse gluten-free bakery options.

Keywords

Gluten-free diet

Maize flour

Wheat flour

Nutritional composition

Sensory evaluation

Subjects