Nutritional evaluation of tortillas and tortilla chips from quality protein maize
Material type:
ArticleLanguage: English Publication details: St. Paul, MN (USA) : American Association of Cereal Chemists, 1988.ISSN: - 0146-6283
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
| Article | CIMMYT Knowledge Center: John Woolston Library | Reprints Collection | REP-6054 (Browse shelf(Opens below)) | 1 | Available | 629182 |
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Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0146-6283
Peer review
Tortillas and tortilla chips with acceptable quality and a 50% improvement in nutritional value were made from quality protein maize (QPM). QPM had smaller, more dense, harder kernels than food grade maize. QPM contained twice as much lysine, tryptophan and albumins/globulins as food grade maize. The improvement in the essential amino acid composition was clearly reflected by rat performance. Rats on QPM gained at least twice as much weight as those on food grade maize and consequently had improved feed/gain ratios. Tortillas and tortilla chips of both maize genotypes had a significantly higher (P <0.05) dry matter and energy digestibilities but lower (P <0.05) apparent protein digestibilities than their respective raw grains. The data show that QPM can be processed into tortillas and tortilla chips with improved nutritional value. The development of acceptable QPM hybrids could improve the nutritional level of corn-based foods.
Text in English
0008|AL-Maize program
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