Abstract
The tortilla-based diet has prevailed throughout history in Mexico. According to information from the National Household Income and Expenditure Survey, as of the third quarter of 2014, daily per capita consumption is 181 grams, that is, 66.1 kilograms per year. Its status as a basic food makes it unique to enrich it and thus help improve the nutritional status of the family. During the Nixtamalization process to obtain the corn dough, proteins are lost, in addition to the fact that the corn lacks lysine, ultimately obtaining a tortilla with 4.0/100g of tortilla (approximately 3 tortillas). By enriching the tortilla with mesquite flour (rich in lysine), we obtain a protein content of 6.3/100g; with the possibility of positively impacting the nutritional status of Mexicans and contributing to the achievement of SDGs 2 and 3.
Published Version
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