Authors :
Abias João Fernandes; André Bongo
Volume/Issue :
Volume 11 - 2026, Issue 7 - July
Google Scholar :
https://tinyurl.com/2nymx8c8
Scribd :
https://tinyurl.com/mrywn43x
DOI :
https://doi.org/10.38124/ijisrt/26jul396
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working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and
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Abstract :
This study was conducted at the Faculty of Agricultural Sciences in Huambo Province to investigate the nutritional
quality of corn flour and identify treatments that can preserve the product without compromising its quality. Nutritionally,
the formed grain is composed of approximately 73% starch, 10% protein, and 5% oil, with the remainder (12%) beting
fiber, vitamins, and minerals. 100g of flour contains approximately 365 kcal, 75-82g of carbohydrates, 6-9g of protein, and
3-5g of total fat. Regarding treatmetnts and preservation, a literature search was conducted to identify the application of
eight (5) treatments: ionizing radiation, thermal drying, infrared, heating, and freeze-drying, which are expected to preserve
the product in better nutritional conditions. The methodology used in this study is the product of a research project whose
objective was to group together studies already conducted in this area to facilitate the search for knowledge. The treatments
proposed were for the following products: corn, flour, and starch.
Keywords :
Corn; Cornmeal; Treatment, Preservation, and Nutritional Value.
References :
- ANVISA. Agência Nacional de Vigilância Sanitária. 2006. Legislação em Vigilância Sanitária. Acesso em: 10 fevereiros. 2024. Disponível em: <www.anvisa.gov.br/e-legis>.
- Carvalho, F. D.e Alves E. R. 2012. CONSERVAÇÃO DE ALIMENTOS PELO FRIO. Acesso em: Fevereiro 2024. Disponível em https://farmaconjr.com/conservacao-dos-alimentos/.
- Fufa H., Akalu, Gg.,Wondimu, A., Taffesse, S., Gebre, T., Schlosser, K.,Noetzold, H & Henle, T. 2003.Assessment of protein nutritional quality and effects of traditional processes: A comparison between Ethiopian quality protein maize and five Ethiopian adapted normal maize cultivars. Volume 47, Issue 4, pages 269–273.
- Giocomelli, D,, Monego, B., Delagustin, G. M., Barbara, M., M., Ricalde, R., S. e Facco P. 2012. Composição nutricional das farinhas de milho pré-cozida, moída à pedra e da preparação culinária “polenta”. Acesso em 6 Setembro de 2025 Disponível em: https://gcm.gastronomia.ufrj.br/wp-content/uploads/2020/04/Composic%CC%A7a%CC%83o-nutricional-das-farinhas-de-milho.pdf
- Koksel, H., Masatcioglu, T., kahraman, K., Ozturk, s. e Basman, A. 2008 Melhorando o efeito da liofilização nas propriedades funcionais de preparações de amido resistente formadas por hidrólise ácida e tratamento térmico. Acesso em: Fevereiro 2024. Disponível em: https://www.sciencedirect.com/science/article/abs/pii/S0733521007000732
- Lopes, J.F. 1997. Moagem úmida do milho para produção de amido e subprodutos. Boletim da Sociedade Brasileira de Ciência e Tecnologia de Alimento. São Paulo, v. 31, n. 1, p. 25-32.
- Mantilla, P. S. S, Mano B. S, Vital C. H r Franco, M. R. 2010 Atmosfera modificada na conservação de alimentos Atmosfera modificada na conservação de alimentos. Acesso em: Fevereiro 2024. Disponível em https://www.researchgate.net/publication/321284475_Atmosfera_modificada_na_conservacao_de_alimentos/fulltext/5a18c5f74585155c26a95a04/Atmosfera-modificada-na-conservacao-de-alimentos.pdf.
- Mazzuco, H. Lorini, I, Brum, A. R. P., Zanotto, L. D., Junior, B. W. e Avila S. V. 2002. Composição química e energética do milho com diversos níveis de umidade na colheita e diferentes temperaturas de secagem para frangos de corte. Acesso aos 23 de Fevereiro de 2024 Disponoivel em https://www.scielo.br/j/rbz/a/gV5Tr7vrzKBfjkQGCmdKVVK/.
- Moreira, C. 2015 Conservação dos Alimentos pelo Frio. Acesso em fevereiro 2024. Disponivel em https://rce.casadasciencias.org/rceapp/art/2015/108
- Pinto, A. T. B. 2009. Characterization of corn landraces planted grown in the Campos Gerais Region (Paraná, Brazil) for industrial utilization. Braz. Arch.Biol. Technol., v. 52, n. special, p.17-28.
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This study was conducted at the Faculty of Agricultural Sciences in Huambo Province to investigate the nutritional
quality of corn flour and identify treatments that can preserve the product without compromising its quality. Nutritionally,
the formed grain is composed of approximately 73% starch, 10% protein, and 5% oil, with the remainder (12%) beting
fiber, vitamins, and minerals. 100g of flour contains approximately 365 kcal, 75-82g of carbohydrates, 6-9g of protein, and
3-5g of total fat. Regarding treatmetnts and preservation, a literature search was conducted to identify the application of
eight (5) treatments: ionizing radiation, thermal drying, infrared, heating, and freeze-drying, which are expected to preserve
the product in better nutritional conditions. The methodology used in this study is the product of a research project whose
objective was to group together studies already conducted in this area to facilitate the search for knowledge. The treatments
proposed were for the following products: corn, flour, and starch.
Keywords :
Corn; Cornmeal; Treatment, Preservation, and Nutritional Value.
