Changes in Selected Nutrient Contents and in Protein Quality of Common and Quality-Protein Maize During Rural Tortilla Preparation

Abstract

Cereal Chem. 67(6):515-518 A total of eleven common maize cultivars and one variety of quality- results showed increases in Ca and Mg from raw maize to tortilla and protein maize (QPM) called Nutricta were processed into cooked maize a small decreases in Na and K. Total dietary fiber decreased from raw and tortillas by the method used in rural areas. Samples of raw and maize to masa, and then it increased in tortillas. Fatty acid composition cooked maize and their respective tortillas were analyzed for major nutrient was similar among the maize samples and distribution was not affected components, as well as for total dietary fiber, calcium, magnesium, sodium, by the lime cooking process. Protein quality was significantly higher and potassium. Four of the common maize samples, the QPM, and their (P < 0.03) in tortillas than in raw maize. In this respect QPM as a processing products were analyzed for fatty acid content, and were also raw grain and as tortillas was statistically significantly superior to common evaluated for protein quality. For both common maize and QPM the maize.