Soybean-fortified nixtamalized corn tortillas and related products

© 2019 Elsevier Inc. All rights reserved.Nixtamalized corn tortillas are defined as unleavened flatbreads produced after lime-cooking corn kernels, which are ground into dough that is subsequently formed into flat disks and baked. Nixtamalization changes the chemical and nutritional composition of corn kernels because of the partial loss of pericarp and germ during alkaline cooking, which reduces minerals, fat, and fiber, increases the original calcium concentration by five times, and improves lysine bioavailability along with protein digestibility. Despite these changes, the quality of tortilla protein is marginal because of its low quantities of lysine and tryptophan (half the amount required for optimal infant growth). Because it is a staple in countries like Mexico, it is of special interest to improve its protein profile by supplementing with legumes like soybean products (whole, defatted flour, protein concentrates, isolates, okara, or soymilk). The most important studies related to soybean fortification of nixtamalized corn tortillas are discussed in this chapter.

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