Tortilla protein quality

Mixtures of beans and cereals have a protein quality which comes close to that of meat, milk, and other animal proteins. The highest protein quality is usually achieved in mixtures comprised of 50% bean protein and 50% cereal protein because the amino acid patterns of the two types of foods complement each other. Some examples of food combinations utilizing this principle are corn tortillas and refried beans, baked beans and brown bread, and rice and beans. 

RECENT DEVELOPMENTS IN THE TREATMENT AND PREVENTION OF PROTEIN-ENERGY MALNUTRITION, A variety of new high-protein food products has been developed by large food concerns for distribution in developing countries. Many of these products are currently being test marketed in Latin American countries. For example, the protein quality of tortilla flour in Mexico has been enhanced by the mixing of soy flour with the traditional corn flour. 

Amaya-Guerra, C., Alanis-Guzman, M.G., and Sema-Saldivar, S.O. 2004. Effects of soybean fortification on protein quality of tortilla-based diets from regular and quality protein maize. Plant Foods Hum. Nutr. 59(2) 45-50. 

Net Protein Utilization = (% Apparent Protein D estibility % Biological Value)/100 = 48.6% FIG U RE 17.3 The concept of protein quality using maize tortillas as example. 

Wheat flour tortillas have a high rate of protein digestibility (85%) but relatively low protein quality because gliadins and glutelins have insufficient levels of lysine and threonine (Gonzalez-Agramon and Sema-Saldivar 1988). Lysine is present in about half the amount required for optimum child growth. The protein quality of flour tortillas is improved when nonfat dry milk or related products are used in the formulation. Whole wheat flour tortillas contain 6.9% dietary fiber (3.2% insoluble and 3.7% soluble) instead of 1.8% (0.7% soluble and 1.1% insoluble) of counterparts produced from refined flour (Friend et al. 1992). 

FIGURE 17.3 The concept of protein quality using maize tortillas as example.578... 

Uses of partial-waxy and waxy wheat in Asian noodles, bread and tortillas have been reviewed.269,270,298 French bread made from double-null partial waxy wheat flour retained 1-2% more moisture in its crumb in 24 hours compared to bread from a wild type flour. French bread made from the mutant wheat had a softer crumb immediately and up to 48 hours after baking.299 Wheat noodles are made from flour and low levels of salts, so starch plays a major role in noodle quality. Flours from partial waxy wheats with —10% protein and 21-24% apparent amylose (starch basis) are favored for white salted (sodium chloride) noodles because partial waxy starch swells during cooking somewhat more than non-waxy wheat starch. For good appearing noodles, the flour should be from a white wheat low in polyphenol oxidase, and... 

Tortillas prepared from mixtures of com with wheat, broadbean, rice, chickpea, and/or potato were studied. These mixes resulted in tortillas of very similar mechanical and sensory properties as those prepared from corn alone. However, the contents of protein and available lysine were in many cases higher (see Table XIII). Such mixtures provide an efficient way to improve the quantity and quality of protein in tortillas. 

Investigate the nutritional and nutraceutical properties of blue maize and quality protein maize tortillas. 

Serna-Saldivar, S.O., Herrera Macias, P., Amaya Guerra, C. A., Melesio Cuellar, J.L., Preciado Ortiz, R.E., Tenon Ibarra, A.D., and Vazquez Carrillo, G. 2008b. Evaluation of the lime-cooking and tortilla making properties of quality protein maize hybrids grown in Mexico. Plant Foods Human Nutr. 63(3) 119-125. 

Sproule, A.M., Saldivar, S.O., Bockholt, A.J., Rooney, L.W., and Knabe, D.A. 1988. Nutritional evaluation of tortillas and tortilla chips from quality protein maize. Cereal Foods World. 33(2) 233-236. 

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