DEVELOPMENT OF A MORE NUTRITIOUS TORTILLA IN MEXICO

• DOI: 10.22533/at.ed.1593352311057

• Palavras-chave: Protein, Calcium, Iron, Zinc.

• Keywords: Protein, Calcium, Iron, Zinc.

• Abstract:

  The objective was to improve the nutritional value of the tortilla added with soy flour (Glycine max) and oats (Avena sativa). A completely randomized design was used in the formulation of five treatments (T) and a control (100% corn). Two concentrations of corn (70 and 85 %) with 5, 10, 15 and 30 % soybean and oatmeal were evaluated. The proximal composition and the content of three minerals were analyzed. The results showed significant differences (P≤0.05). Finding that the tortillas made with 70% corn and 30% soy contained 21.43% protein, 440, 6.3 and 2.9 mg of Ca, Fe and Zn, respectively. Followed by the formulation with 70, 15 and 15% corn, soybean and oats, containing 19.78% protein, 560 mg of Ca and 2.85 mg of Zn. It is concluded that the preparation of corn tortillas added with soybeans and oats significantly increases the content of protein and minerals of nutritional interest.