TORTILLAS MADE WITH EXTRUDED FLOURS OF BLUE MAIZE AND CHÍA SEEDS AS AN NUTRITIOUS AND NUTRACEUTICAL FOOD OPTION

Abstract

Tortillas with adequate nutrients and phytochemicals as a recommended option may improve health in older adults. In this research tortillas were prepared with native blue maize (Zea mays L.) and chía (Salvia hispanica) seeds processed by alkaline extrusion. The hypothesis was that alkaline extrusion would generate flours of both seeds with improved nutraceutical and nutritional characteristics compared to traditional products. The aim was then to evaluate extruded defatted chía flour addition on nutritional and nutraceutical properties of tortillas made with extruded native blue maize flour. Tortillas were prepared with a mixture 75% extruded blue maize flour +25% extruded defatted chía flour. Other tortillas from 100% extruded blue maize flour and commercial lime-cooked maize flour (Blue MASECA®) were used as control and reference. Nutritional, antioxidant, antihypertensive and hypoglycaemic properties of tortillas were evaluated in vitro. A completely randomized experimental design with one factor (type of tortilla) was used for data analysis. Tortillas added with extruded chía flour had higher protein, dietary fibre, essential amino acid (EAA) profile, in vitro protein digestibility (IVPD), and calculated protein efficiency ratio (C-PER) than control and reference tortillas. Tortillas with addition of extruded chía flour also had better antioxidant activity [oxygen radical absorbance capacity, (ORAC) 18006 vs 15531 Trolox equivalent, (TE) μmol per 100g of dry weight, (DW) sample], and better antihypertensive [(ACE) angiotensin-converting enzyme inhibition, IC50=0.47 vs 0.65 extract mg mL-1] and hypoglycaemic (IC50=20.07 vs 25.81 extract mg mL-1 to α-amylase inhibition, and IC50=16.25 vs 19.69 extract mg mL-1 to α-glucosidase inhibition) potential than tortillas from 100% extruded blue maize flour. The use of extruded chía flour and blue maize flour allowed obtaining tortillas with enhanced nutritional, antioxidant, antihypertensive, and hypoglycaemic properties. The extrusion process consumes few water volumes without generating polluting effluents. An appropriate public policy in Mexico may promote these tortillas to be used to fight against malnutrition, and to reduce incidences of chronic degenerative diseases such as hypertension or diabetes.