Evaluation of Corn Tortillas Supplemented With Cottonseed Flour

Abstract

The nutritional value of corn tortillas was substantially improved when supplemented with cottonseed flour (CSF) as noted by ammo acid analysis and rat growth studies. This is probably attributable to improved contents of lysine and tryptophan. The leucine-isoleucine ratio also was improved. Rats showed the greatest weight gain from tortillas supplemented with 20 and 25% CSF. Protein efficiency ratio and net protein ratio values of the latter were not significantly different than those of casein. Tortillas supplemented with CSF showed an improved shelf life as noted by lower fat acidity values. There were no significant differences in acceptability of the supplemented tortillas.

Physicochemical and Sensory Properties of Corn Tortillas Made from Nixtamalized Corn Flour Fortified with Spent Soymilk Residue (okara)

“…However, due to low protein levels and the deficiencies of lysine and tryptophan, some studies for nixtamalized corn flour and tortilla fortification have been conducted. In these studies, the chemical score of tortilla protein was increased by adding soybeans (Franze 1975), cottonseed flour (Mc Pherson and Ou 1976), cottonseed flour and soy flour (Green and others 1976), germinated corn (Wang and Fields 1978), by lime cooking of a whole raw corn-soybean mixture (del Valle and Perez-Villasenor 1974) or by soybean and sesame addition (Serna-Saldivar and others 1988) amongst other studies. Results of these studies have been used very little in practice due to the change of sensory properties in enriched tortilla.…”

Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: physicochemical properties and microbiological stability during storage

“…The nutritional value of tortillas can be upgraded by the addition of legumes and/ Volumen XXIII, Número 2 Heredia-Sandoval et al: Supplementation of corn tortilla with freeze-dried / XXIII (2): 134-140 (2021) 135 or animal products. Several studies have been conducted to improve the protein score in corn tortilla by the addition of vegetable protein such as soybean products (whole, defatted flour, protein concentrates, isolates, okara, or soymilk) (Chuck-Hernández and Serna-Saldivar, 2019), cottonseed (McPherson and Ou, 1976), germinated corn (Wang and Fields, 1978), amaranth seed (Sanchez-Marroquin et al, 1987), sorghum bran (Serna-Saldivar et al, 1988) and animal protein such as sardine (Sardina pilchardus) protein concentrate (López-Alarcón et al 2018) and egg (Serna-Saldivar and Perez-Carrillo, 2016). However, there has been a limited use of these ingredients most probably due to the change in the tortilla sensory properties.…”

Lysine and tryptophan fortification of nixtamalized corn flour

“…However owing to low protein levels and deficiencies of lysine and tryptophan in the source cereals, many studies have reported on fortification of nixtamalized corn flour and tortillas. In these studies tortilla protein was fortified by adding soybeans ( Franze, 1975), cottonseed flour ( McPherson & Ou, 1976), cottonseed flour and soy flour ( Green et al ., 1976 ), germinated corn ( Wang & Fields, 1978), by lime cooking of whole raw corn‐soybean mixtures ( Del Valle & Perez‐Villasenor, 1974) or by soybean and sesame addition ( Serna‐Saldivar et al ., 1988 ) amongst other studies. Results of these studies have not been translated into practice owing to the change of sensory properties in enriched tortilla and subsequent consumer resistance.…”