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Proximate Composition, Sensory Characteristics, and

Acceptability of Biko “Sticky Rice Cake” made from Nixtamalized
IPB Var 6 Corn Grits

Article · January 2021

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 Research

Proximate Composition, Sensory Characteristics,

and Acceptability of Biko “Sticky Rice Cake” made
from Nixtamalized IPB Var 6 Corn Grits
Jessica A. Hernandez1, RND, MSc, Aimee Sheree A. Barrion2, RND, PhD
Diorella Marie M. Tria3, MSc, Clarissa B. Juanico4, RND, PhD

The increase in rice consumption in the country is linked to health risks caused by high glycemic food
products. Observational studies suggest that rice contribute mostly to the increasing cases of type 2
diabetes mellitus in countries with rice-consuming population. The incidence calls for new solutions such
as developing and optimizing corn crops for food processing as an alternative food source to manage
Filipino diets. With the QPM variety (IPB Var 6) advanced for further studies and the promotion of corn-
rice blend consumption, this study developed a low-cost and low-carbohydrate sticky rice cake (Biko)
made from the mixture of glutinous rice and QPM corn grits. Results revealed that nixtamalization has a
significant positive effect on the overall acceptability, moisture, ash, fiber, and estimated carbohydrate
content of the Biko corn-rice mixture. This study also suggested that the developed snack product can aid
in weight and diabetes control.

Keywords: glycemic index, sticky rice cake, corn-rice blend, nixtamalization

INTRODUCTION recent data from Philippine Statistics Authority (PSA),

Data from the Food and Nutrition Research
Institute (FNRI) revealed that “rice and rice products”
food group contributes 37.2% of the total dietary
consumption in the Philippines (FNRI-DOST, 2016).
As rice remains the main staple food of Filipinos, rice
consumption increases along with the growing
population of over 105 million and the rising per
capita income of the country (Wilkinson, White,
Carter et al., 2019). While the country strives for rice
sufficiency, the need for importation rises as
domestically produced rice cannot meet the country's
demand. However, linked to rice sufficiency are health
risks associated with rice consumption. Evidence
have shown that diets with a high glycemic load were
positively associated with the risk of developing type
2 diabetes (Villegas, Liu, Gao et al., 2007; Ojo,
Osaretin-Ojo, Adebowaleet al., 2019; Bhupathiraju,
Tobias, Malik et al., 2014). According to the most
diabetes mellitus is the 5th leading cause of mortality,
composing 5.3% of the total deaths in the country
(PSA, 2019). White rice has a higher glycemic index
value than most whole grains and is the main
contributor to dietary glycemic load among rice-
consuming countries (Hu, Pan, Malik, and Sun,
2012). The prevalence and incidence of diabetes in
the country can be accounted for by the behavioral
risk factor in which Filipinos are accustomed to white
rice, bread, and sugar consumption (Tan, 2018). The
Philippine government is implementing measures to
promote the consumption of other crops as
alternatives to rice. The seed production tie-up
between the Department of the Agriculture (DA) and
the Institute of Plant Breeding (IPB) under the
University of the Philippines Los Baños (UPLB) has
produced a nutrient-rich corn variety (IPB Var 6) to
enhance the diet of the Filipinos and to cope with the
growing demand on staple supply. IPB Var 6 is a

1
MS Graduate Fellow, Science Education Institute,
Department of Science and Technology, Bicutan, Taguig, Philippines
2
Professor, Institute of Human Nutrition and Food, College of Human Ecology,
University of the Philippines Los Baños, College, Laguna, Philippines
3
Science Education Institute, Department of Science and Technology, Bicutan, Taguig, Philippines
4
Associate Professor, Institute of Human Nutrition and Food, College of Human Ecology,
University of the Philippines Los Baños, College, Laguna, Philippines

Corresponding Author: Jessica A. Hernandez

Email address: jahernandez7@up.edu.ph
Institute of Human Nutrition and Food, University of the Philippines Los Baños

JNDAP January-December 2021 Vol. 35 Nos. 1 & 2 | 1

 Hernandez et. al. / Proximate Composition, Sensory Characteristics, and Acceptability of Biko
Quality Protein Maize (QPM) corn with higher protein
content and an improved level of tryptophan and
lysine (66% higher) than the regular corn (Salazar,
Pascual, Caasi-Lit et al., 2016; Purificacion,
Penetecostes, Beltran et al., 2018). This variety of
corn was also found to have a lower glycemic index,
higher dietary fiber, minerals, and antioxidants than
rice (Nagares, Hurtada, Rodriguez, and Dizon, 2011).
Thus, a good alternative for individuals with diabetes.
Compared to white rice, the potential of corn as a
healthier staple option is underrated since its
adaptation faces unacceptability problems from the
Filipino community (Salazar, Pascual, Caasi-Lit et al.,
2016). Therefore, researchers promote rice-corn
blend consumption as a more acceptable alternative
to white rice alone to address this challenge. Studies
have shown improved nutritional, sensory qualities,
and acceptability of the rice-corn blends when IPB Var
6 was used (Nagares, Hurtada, Rodriguez, and Dizon,
2011; Tabuac, Ilagan, Lalap and Hurtada, 2019). In
this study, partially nixtamalized and non-
nixtamalized corn (Zea mays L., IPB Var 6) was used
as an alternative to rice in developing a native Filipino
delicacy commonly made from sticky rice cake known
as “Biko.” Common food processing techniques such
as thermal processing and dry-milling can reduce the
nutritional content (Prasanthi, Naveena, Rao et al.,
2017) but processing such as nixtamalization can
improve nutritional components, specifically its
calcium, digestible iron, and essential amino acids
content (Prasanthi, Naveena, Rao et al., 2017). This
study aimed to determine the proximate composition,
sensory characteristics, and acceptability of Biko
made from IPB Var 6 white corn grits. The study
results can help reduce demand for rice, maximize
corn utilization and promote the native delicacies in
the Philippines.
MATERIALS AND METHODS
Raw materials
IPB Var 6 white corn grits were obtained from the
Institute of Plant Breeding, College of Agriculture and
Food Science, University of the Philippines Los Baños,
Laguna. In addition, Malagkit Sungsong, a japonica
variety of glutinous rice, was obtained in the local
market of Los Baños, Laguna. Other raw materials
92 | JNDAP January-December 2021 Vol. 35 Nos. 1 & 2
include brown sugar, coconut milk, coconut residue or
sapal, iodized salt, and White lihia (composed of
water, sodium carbonate, and sodium silicate), all of
which were from the local market of Tuy, Batangas.
Alkaline cooking
The procedure for processing nixtamalized Biko
from IPB Var 6 includes alkaline cooking of corn grits.
Corn grits (545 g) were added with 750 ml of water
and were steeped for 2-3 hours at room temperature.
After soaking, grits were drained and were combined
with 5 ml commercially available lye solution (lihia) to
be cooked for 30 minutes (NSM, NFP, INMU, and
PepsiCo Services Asia Ltd., 2017). Partial
nixtamalization was achieved since the steeping of
the cooked corn in lye solution was omitted from the
procedure. Rice cooker was used for the
nixtamalization to maintain the constant temperature
of 95ºC. To prevent the addition of other minerals
from hard water, distilled water was used in this study
(Santiago-Ramos, Figueroa-Cárdenas, De et al.,
2018; Ruiz-Gutierrez, Quintero-Ramos, Melendez-
Pizarro et al., 2011).
Formulation of Biko corn-rice mixtures
For the control sample, the traditional Biko recipe
used in this study was adapted from an online version
(Panlasang Pinoy 2009) with slight modification
(Panlasang Pinoy, 2009). The study used Malagkit
Sungsong variety for product development due to its
availability, aroma, softness, and tackiness ((Del
Mundo and Juliano, 2007; De Leon, 2005; Felix,
Trinidad, Tuaño, and Juliano, 2013). The Biko made
from the mixture of corn grits and glutinous rice
followed the procedure of “Healthy Cooking with
Oats: Recipes from Southeast Asia” cookbook from its
Suman sa lihia content (NSM, NFP, INMU, and PepsiCo
Services Asia Ltd., 2017). Formulations of Biko used
various ratios of corn-rice mixtures compared to
control (see Table 1). The increasing ratios of the
nixtamalized corn grits were established to observe if
the consumer acceptability is affected by the
increasing mixture of nixtamalized corn grits. This
study used an experimental design, a controlled
procedure whereby only the variable is changed. To
determine the effect on the dependent variable, all
other factors were kept constant.
 Hernandez et. al. / Proximate Composition, Sensory Characteristics, and Acceptability of Biko
Table 1. Summary formulation of Biko from corn-rice mixtures1
Variables
GROUP 1: Non-nixtamalized Biko
M1 (control)
M2
M3
M4
GROUP 2: Nixtamalized Biko
M5 (control)
M6
M7
M8
1
(M) Mixture: Corn used was IPB Var 6; Glutinous rice used was Malagkit Sungsong
2
All ratios were presented in order of corn to rice formulations
Sensory evaluation
The flavor, color, texture, aroma, appearance,
and overall acceptability of the Biko samples were
evaluated using a consumer acceptance rating test.
Sixty untrained grade 6 students from Gregorio
Paradero Elementary School from Tuy, Batangas were
randomly chosen as consumer panelists. They were
asked to rate the samples based on a 7-point hedonic
scale: 1 = “strongly disliked”; 2 = “moderately
disliked”; 3 = “slightly disliked”; 4 = “neither disliked
or liked”; 5 = “slightly liked”; 6 = “moderately liked”;
and 7 = “strongly liked” (Watts, Ylimaki, Jeffery, and
Elias, 1989). All participants and their respective
teachers and parents were informed of the general
instruction and were requested for consent forms for
the sensory evaluation. Participants were allowed to
withdraw from the assessment whenever any
discomfort or should any problem require medical
attention occurred. The confidentiality of the
gathered information was assured in this study.
Proximate composition analysis
The Biko formulation (50 g) with the highest
acceptability rating was analyzed for its proximate
composition based on the consumer acceptance test.
Moisture content (Oven-drying method), Total ash
(Dry ashing method), Crude fat (Soxhlet method),
Crude protein or total nitrogen content (Nitrogen
analysis by colorimetry), Crude fiber, and Nitrogen
Free Extract (NFE) were assessed according to AOAC
method in triplicate measurements (AOAC, 1980).
NFE was used to determine the nonfibrous
carbohydrate content of the Biko mixtures and was
JNDAP January-December 2021 Vol. 35 Nos. 1 & 2 | 3
Ratio (%)2
0:100
75:25
50:50
25:75
0:100
75:25
50:50
25:75
calculated as a percentage using the following
equation:
NFE (%) = 100 - (% Moisture content + % Crude protein
+ % Crude fat + % Crude fiber + % Crude ash)
Cost determination
The total food cost was determined to establish
the standard basis for pricing the final product. The
selling price was determined by the total ingredient
cost and the producer's preferred ratio based on
overhead, labor, etc. The selling price was determined
using the following formula:
Material cost
Selling cost =
Desired ratio
Data analysis
All statistical analyses were processed using IBM
SPSS software 23.0. Results of the sensory evaluation
were analyzed using a non-parametric one-way
Analysis of Variance (ANOVA) and a post hoc analysis
using Tukey Honest Significant Difference (HDS). For
proximate analyses, paired t-test was used to
determine the significant difference among the
variables. Values were expressed as mean ± standard
deviation, and differences were measured at p < 0.05
level of significance.
RESULTS
Sensory evaluation of Biko mixtures
Appearance, color, texture, aroma, flavor, and
overall acceptability of the Biko corn-rice mixtures
 Hernandez et. al. / Proximate Composition, Sensory Characteristics, and Acceptability of Biko

were evaluated based on the degree of likeness using
the consumer acceptance rating test. Results showed
that the non-nixtamalized Biko mixtures differed only
in terms of color, texture, flavor, and overall
acceptability; however, nixtamalized Biko mixtures
differed in all aspects or attributes. Figures 1 and 2
also present that the 25:75 ratio mixture for both non-
nixtamalized and nixtamalized Biko was the most
preferred corn-rice formulation, excluding the control
variable. It was observed that the higher the corn
grits in the mixtures, the over-all acceptability
decreases. Therefore, the overall acceptability rating
was used as the basis for the final preference.
Selected mixtures (M4 and M8) were subjected to
further analysis and cost determination.

Biko corn-rice mixtures1 (non-nixtamalized)

Appearance
6.5
6
Over-all
5.5 Color
Acceptability
5 M1 (control) – 0:100
4.5 M2 – 75:25
M3 – 50:50
M4 – 25:75
Flavor Texture

Aroma

Note: 1(M) Mixture: Corn used was IPB Var 6; Glutinous rice used was Malagkit Sungsong

Figure 1. Graphical representation of the sensory characteristics of the non-nixtamalized Biko mixtures

Appearance
8

6
Over-all Color
Acceptability 4

2 M5 (control) – 0:100
M6 – 75:25
0
M7 – 50:50
M8 – 25:75

Flavor Texture

Aroma
Note: 1(M) Mixture: Corn used was IPB Var 6; Glutinous rice used was Malagkit Sungsong

Figure 2. Graphical representation of the sensory characteristics of the nixtamalized Biko mixtures

04 | JNDAP January-December 2021 Vol. 35 Nos. 1 & 2

 Hernandez et. al. / Proximate Composition, Sensory Characteristics, and Acceptability of Biko

Proximate analysis of Biko mixtures
The proximate composition analysis of the non-
nixtamalized and nixtamalized corn-rice mixtures
developed into Biko is presented in Table 2.
Significant differences were observed among the %
Moisture, % Ash, % Crude fiber, and % NFE of the
Biko mixtures. The result shows that the
nixtamalization process of Biko mixtures caused a
significant decrease (p<0.05) in the NFE content.
Therefore, the calculated %NFE approximately
provided the nutritional contribution to daily
recommendations for a regular adult diet. Using the
data obtained from the chemical analyses and the
calculated NFE value of the two mixtures, it can be
estimated that a 50 g of Biko made with 25% IPB Var
6 corn grits and 75% Malagkit Sungsong can provide
9 g of carbohydrates, 41 g of fat and negligible
amounts of protein, ash, and fiber.
Cost Determination of Biko Mixtures
In order to determine the selling price of the final
product, the recipe cost per ingredient was computed
as shown in Table 3. Then, the desired ratio (%) was
applied to determine the mark-up price per portion of
the product. All computations were based on the
local currency of the country (Php, Philippine peso).

Table 2. Proximate Composition of non-nixtamalized and nixtamalized Biko mixtures

(M) Mixture: Corn used was IPB Var 6; Glutinous rice used was Malagkit Sungsong
1

All values are represented as mean ± SD of triplicate measurements. Means having the same letters
2

(row) per analysis are not significantly different (p<0.05).

Non-nixtamalized Biko mixture
3

4
Nixtamalized Biko mixture

Table 3. Cost determination of non-nixtamalized and nixtamalized Biko mixtures

Recipe cost (₱)1
Ingredients Quantity Unit of Unit cost Non-
Nixtamalized
required purchase (₱) nixtamalized
IPB Var 6 corn grits (g) 150 1000 35 5 5
Malagkit Sungsong (g) 450 500 40 36 36
Coconut milk (ml) 850 3000 66 19 19
Brown sugar (g) 600 1000 40 24 24
Iodized salt (g) 4 500 15 0 0
2
Coconut pulp or sapal (g) 125 - - - -
White light (ml) 5.5 60 20 - 2
Total cost (₱) 84 86
Cost per portion (₱) 5.25 5.38
3
Desired ratio (40%) 2 2
4
Selling Price (₱) 7 8
Computations were based on Philippine peso (₱) and existing prices in 2019
1

2
Price of coconut pulp was included in the coconut milk
3
Desired ratio includes electricity; equipment; and labor from the overhead cost
4
Each selling price was based on a 3x4x1 inch serving size

JNDAP January-December 2021 Vol. 35 Nos. 1 & 2 | 5

 Hernandez et. al. / Proximate Composition, Sensory Characteristics, and Acceptability of Biko
DISCUSSION
Nixtamalization has been an effective method to
improve the nutritional, flavor, and sensory qualities
of corn and corn products (Morales and Zepeda,
2017; Santiago-Ramos, Figueroa-Cárdenas, De et al.,
2018; Ruiz-Gutierrez, Quintero-Ramos, Melendez-
Pizarro et al., 2011). In addition, benefits of
nixtamalization have proven that this process can
increase the bioavailability of calcium, iron, zinc
(Morales and Zepeda, 2017; Bressani, Turcios, and De
Ruiz, 2002), riboflavin, niacin (Ruiz-Gutierrez,
Quintero-Ramos, Melendez-Pizarro et al., 2011), and
essential amino acids (Arendt and Zannini, 2013) and
greatly reduces mycotoxins, known to commonly
infect maize (Dombrink-Kurtzman, Dvorak, Barron,
and Rooney, 2000).
The sensory attributes evaluated, namely
appearance, color, texture, aroma, and flavor,
contributed to the rating of overall acceptability of the
Biko mixtures. As shown in Figures 2 and 3, it can be
observed that the increasing ratio of corn grits in the
mix was inversely proportional to the acceptability of
the product. The previous statement supported the
result since the highest acceptability among products
can be seen with the mixtures (M4) and (M8)
containing the least amount of corn. Results also
showed that the nixtamalized mixture was more
favorable than non-nixtamalized mixture using the
general acceptability rating as the basis. Moreover,
studies have shown similar reports in which
nixtamalization further enhanced the sensory
qualities of developed corn products (Arendt and
Zannini, 2013). General observations for appearance
and color attributes of the Biko include the overall
presentation of the product, such as the glossiness,
thickness, exterior surface, and the intensity of the
product shade. The texture attribute was used to
generally describe the mouthfeel of the final product,
such as graininess, softness, moistness, and
chewiness. Lastly, the characterization of the
product's aroma and the flavor was based on the
extremity of corn's perceived flavor and sweetness
(Ruiz-Gutierrez, Quintero-Ramos, Melendez-Pizarro,
2011).
Proximate composition results (Table 2) showed
06 | JNDAP January-December 2021 Vol. 35 Nos. 1 & 2
the moisture, ash, and fiber content of Biko increased
after nixtamalization, whereas NFE content
decreased. Studies have already proven that the
alkaline cooking of corn leads to increased capacity to
absorb water (Santiago-Ramos, Figueroa-Cárdenas,
De et al., 2018). The water-holding power of the
nixtamalized corn in this study was observed to be
directly proportional to the temperature and
concentration gradient of the lye solution. Increasing
the alkalinity of the corn through nixtamalization
resulted in increased water absorption. This was due
to the charge imbalance that increased the rate of
water diffusion (Santiago-Ramos, Figueroa-
Cárdenas, De et al., 2018). However, it should be
noted that the procedure in this study did not include
soaking of corn grits to alkaline solution before
cooking. Thus, moisture content can still be improved
since the moist level of Biko contributes to good
textural scores for acceptance. The increase in ash
content after nixtamalization can be attributed to the
addition of lye solution (Santiago-Ramos, Figueroa-
Cárdenas, De et al., 2018), which consists of
inorganic sodium salts (sodium carbonate and
sodium silicate). The analysis detects the inorganic
residue that remained after the ignition of the
product, thus increasing the total ash content of the
nixtamalized Biko. A similar study explains the slight
increase of crude fiber in the Biko that the pericarp
component of the corn grits was maintained after
nixtamalization (Sunico, Rodriguez, Tuaño et al.,
2021). In addition, the pericarp and external layers
was maintained in the grits due to the possibility that
the salts used in the cooking process could reduce its
hydrolysis.
In most cereal groups, corn is known to provide
insoluble fiber. Evidence has shown that the
consumption of rice-corn blends reduces glycemic
response and regulates glucose control (Juanico and
Hurtada, 2019). The decrease in the NFE was
accounted for by the increased moisture, ash, and
fiber percentage of the nixtamalized mixture. Results
suggested that the increased water absorption, use of
sodium salts during cooking, and reduction of dry
matter loss contributed to NFE content. Calculated
NFE was used as a basis to report that for a 2000 kcal
normal adult diet, 50 g of Biko can provide up to ~2%
of carbohydrates, 19% fats, and 20% of the total
 Hernandez et. al. / Proximate Composition, Sensory Characteristics, and Acceptability of Biko
energy needs. The same data gave insignificant
differences to the fat and protein content of the
compared mixtures. Results showed that the
developed snack was high in fats but low in protein
content. The increased fat content may be caused by
alkaline cooking wherein the cell walls were softened,
and the dissolution rate was increased (Sunico,
Rodriguez, Tuaño et al., 2021).
Moreover, the addition of coconut milk from the
adapted recipe can also account for increasing fat
content. Generally, the maize phenotype is low in
protein content. Although several studies showed
that nixtamalization could improve the protein
bioavailability of QPM products (Wacher, 2003) crude
protein losses were still observed in this study. The
decrease of protein content after nixtamalization is
explained by alkaline ions and heat treatment that
may disrupt the structural characteristics of corn.
In terms of cost analysis, the developed corn
blend of nixtamalized Biko produced a lower cost
compared to the commercially available Biko. This is
due to the lower cost of the IPB Var 6 corn grits (Php
35.00 per kilogram) compared to the Biko produced
from pure glutinous rice, which ranges from Php 60-
80.00 per kilogram.
CONCLUSION
This study determined the proximate
composition, sensory characteristics, and
acceptability of Biko made from IPB Var 6 white corn
grits. For proximate composition, the addition of salts
subjected the final product into alkaline cooking,
resulting in an increase in water-holding capacity,
increase in inorganic residue, and reduction of
hydrolysis. The said results further accounted for the
decrease of NFE content which revealed that the Biko
mixtures do not contain high amounts of
carbohydrates that can impose risk to changes in
blood glucose when consumed. However,
modification can still be done to improve its fat
contents. For sensory evaluation, sodium salts used
on the nixtamalization process favourably affect the
sensory attributes and the proximate composition of
the 25:75 Biko corn-rice mixture. For its selling price,
JNDAP January-December 2021 Vol. 35 Nos. 1 & 2 | 7
compared to commercially available Biko as the raw
material used is cheaper than the Biko made from
pure glutinous rice. Therefore, the results of the study
can be used to raise awareness of the benefits of
corn-rice blend consumption. This study could further
be improved by analysing dietary fiber and mineral
composition. Likewise, this research recommends
further studies to validate this preliminary work.
ACKNOWLEDGEMENT
This study was partially funded by the Bureau of
Agricultural Research of the Department of
Agriculture.
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