Study of the fortification with bean and amaranth flours in nixtamalized maize tortilla

Abstract

The aim of this study was to compare the physicochemical, rheological and textural tortillas of nixtamalized maize flour fortified with common bean (Phaseolus vulgaris) and amaranth (Amaranthus spp.) flours in three different proportions (3F7A, 5F5A and 7F3A) with respect to commercial maize flour (TR). Also, their effect on growth was assessed by a bioassay of two generations with Wistar rats. Treatments obtained similar efficiencies to TR, plus a significant increase in the protein. They showed a similar behavior in water absorption capacity (WAC) and rollability, crucial factors to the proper development of the dough and its acceptation, respectively. Furthermore, the treatments presented a significant difference (p < 0.05) in bioassay, showing 3F7A similar behavior between casein control. The formulations developed in this research, primarily 3F7A, are a viable option for bioavailable protein-fortified tortillas, rich in lysine, that show textural and rheological properties analogous to regular tortilla.