id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajfst-3916	Bongjo, Ndi Betrand; Ariahu, Charles Chukwuma; Ikyenge, Barnabas Aloo	Nixtamalization and Fermentation as Treatments for Enhancing the Functional and Nutritional Properties of Foods	2025	11	.pdf	application/pdf	7682	440	52	Nixtamalization significantly enhanced the water absorption capacity from 1.69 % in non-nixtamalized maize flour to 2.14 % in nixtamalized maize flour. For example, Sunico et al. (2021) evaluated the effect of nixtamalized maize flour as a substitute in Philippine salt bread.	cache/ajfst-3916.pdf	txt/ajfst-3916.txt