Recovery of lysine and tryptophan from fortified nixtamalized cornflour and tortillas

Abstract

Summary It has been shown, by sensory panels and tests on colour changes, that tortillas, enriched by nixtamalized cornflour, are acceptable for consumption and could supply up to 83% of Food and Agricultural Organization (FAO) recommended levels of lysine and tryptophan. We studied recovery of lysine and tryptophan which had been used to fortify nixtamalized cornflour and tortillas, which had been stored for 2 months at an ambient temperature of 30 °C. Three different levels of fortification of lysine and tryptophan, 83, 100 and 150% of the FAO recommended amounts, were used. Cornflour enriched with lysine and tryptophan did not lose important amounts of these amino acids after storage for up to 2 months at room temperature. Perhaps this was caused by the process of nixtamalization, which removed many reactive low molecular compounds normally present in corn and which could react with the free amino acids added for enrichment.

Sensory Properties Changes of Fortified Nixtamalized Corn Flour With Lysine and Tryptophan During Storage

“…Low humidity and water activity helped to control possible reaction of added amino acids with other compounds mainly residues of sugars. In our recently published study, corn flour enriched with lysine and tryptophan did not lose important amounts of these amino acids after storage for up to 2 months at 30 • C [11].…”

Whole‐grain corn tortilla prepared using an ecological nixtamalisation process and its impact on the nutritional value

“…Nixtamalisation improves the nutritional value of the corn proteins, due to the fact that the corn proteins improve the essential amino acid profiles in the different protein fractions (Bressani et al, 1958;Paredes-Lo´pez & Saharo´pulos, 1983;Figueroa et al, 2001) and lead to incorporation of calcium ions to the cooked grains (Trejo- Gonza´lez et al, 1982;Reguera et al, 2000). For Mexicans and other Latin-Americans tortillas are the most important sources of protein, calcium and energy (Trejo-Gonza´lez et al, 1982;Figueroa et al, 2001;Bello-Pe´rez et al, 2002;Waliszewski et al, 2003).…”