Characterization of Latin American maize landraces for kernel characteristics and tortilla
making quality should be useful for developing hybrids and varieties to ensure tortilla quality. A
total of 224 bank accessions and several highland breeding pools from CIMMYT’s maize
genetic resources were evaluated for kernel traits such as kernel hardness, specific gravity (SG),
weight of one thousand kernels (WT1000), kernel length, width and thickness, and for tortilla
quality parameters such as water absorption capacity (WAC), masa yield (MY), tortilla yield
(TY), tortilla weight loss during cooking (TWL), and cutting force. A Rapid Visco Analyzer
(RVA) and a Differential Scanning Calorimeter (DSC) were used for testing starch viscosity
and thermal properties (To, Tp, Tf and ∆H, respectively). Food use potential of the accessions
for atole, tortilla, snack, pinole, and popcorn was estimated by weighted Euclidean distances.
The variations of kernel and tortilla making quality traits of the accessions among Latin
American countries were analyzed by principle component (PC) analysis. The PC analysis for
kernel and tortilla quality traits for Mexican races as well as those from Central and South
America and the Caribbean showed similar tendencies related to the final use. The maize races
from Ecuador and Bolivia generally have a soft kernel texture, with high WAC and TWL. They
are floury materials appropriate for thickeners and for making drinks. Other maize races with a
hard endosperm (low WAC, MY, and TY) are found mainly in Colombia, Peru, Bolivia, and
Chile. These races can be dry milled or used to make products like arepas, snacks, and
nixtamalized flours. Most of the samples from the Antilles as well as those from Central
America: Honduras, El Salvador, Panama, some from Guatemala; and from South America:
Guyana, Surinam Brazil, Uruguay, and Paraguay, showed high WAC and low TWL. Although
these are yellow corns, they can be used to make traditional tortillas. The races with high values
for hardness and SG, low WT1000, and small kernels were mainly from Colombia, Guyana,
Surinam, Peru, Chile, Argentina, Brazil and Guatemala are for making popcorn. The quality of
different maize races related to WAC, TWL, and TY followed specific patterns that correspond
to their geographical distribution.

Text in English

0009

CIMMYT Staff Publications Collection