Improvement of home-made maize tortilla with soybean uri icon

abstract

  • Chemical changes of some nutritional components (proximate, mineral and amino acids) and acceptability of traditional process tortillas made from whole maize grain fortified with 30% soybean were evaluated. Inclusion of soybean in tortilla processing improved tortilla quality by modifying protein content and quality. Total ash content was significantly (P < 0.05) increased with processing into tortilla. Soybean has a significantly (P < 0.05) higher phosphorous, potassium, calcium, magnesium and iron than maize and the process tortillas. The calcium content in the samples was 0.33 g kg(-1), 3.12 g kg(-1), 1.36 g kg(-1), 2.60 g kg(-1), 1.57 and 2.84 g kg(-1) for maize, soybean, baked maize tortilla, baked soy-fortified tortilla, fried maize tortilla and fried soy-fortified tortilla, respectively. The sensory evaluation showed that the consumers prefer baked tortilla to be salted and fried tortilla to be sugar sweetened.

publication date

  • 2007
  • 2007