Abstract
ABSTRACTHunger and malnutrition still affecting part of the Mexican population, for whom the tortilla is a staple food. However, maize tortillas are high in calories but deficient in proteins; therefore, studies have been conducted to fortify tortillas, with protein-rich nonconventional sources. This study examines the physicochemical and rheological characteristics of dough and maize tortillas fortified with nontoxic Jatropha curcas flour. Fortified maize doughs were prepared with 0%, 5%, 10%, 15% and 20% J. curcas nontoxic flour, which contains 55% protein. Tortillas were made and their chemical profile and tortilla quality were quantified and subjected to sensorial analysis. Rheological characteristics of dough were slightly modified but the protein in the tortillas increased 10.8% with treatment T20. They did not change in color, were soft, and consumer acceptance was not affected. It is concluded that nontoxic J. curcas flour is an excellent option for increasing the protein value of tortillas.
Highlights
The Food and Agriculture Organization of the United Nations (2000) declares that ‘all persons have the right to sufficient healthy nutritious food and not suffer hunger’
Percentages of protein, lipids, ash, moisture and fiber were quantified by triplicate in J. curcas flour, maize flour and tortillas made from the treatment formulations
Protein content was 8.01% in maize flour and 24.5% in non-defatted J. curcas, which increases to 55.01% when the oil was removed
Summary
The Food and Agriculture Organization of the United Nations (2000) declares that ‘all persons have the right to sufficient healthy nutritious food and not suffer hunger’. The maize protein is deficient in lysine and tryptophan, as well as in micronutrients such as iron, zinc and vitamins (Vázquez & Amaya, 2010), which are essential for human nutrition. Poverty and high population growth rate have led to unsuitable diets and more dependence on the tortilla For this reason, flours from some crops have been incorporated to fortify it. Defatted soybean (Glycine max L.) flour has been used in concentrations of 4% and 5% to improve nutritive and sensorial quality of tortillas (Figueroa et al, 2001). Cuevas, Moreno, Martínez, Martínez and Méndez (2010) examined the addition of white beans (Phaseolus vulgaris L.) on certain nutritional, physicochemical and textural properties of tortillas, while Amador (2009) tested the effect of adding soybean and amaranth (Amaranthus hipochondriacus) flour to improve tortilla quality and protein content. The rheological, chemical and sensorial properties of flour made from nixtamalized maize with the addition of defatted nontoxic J. curcas flour and the tortillas made with those flours mixtures were analyzed
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