Chemistry, technology, and nutritive value of maize tortillas

Abstract

This document reviews the available literature dating from 1943 up to the present time, on the chemistry, technology, and nutritive value of tortillas, as produced by the calcium hydroxide‐cooking of maize first used by the Maya and Aztec civilizations. In 45 years significant amounts of information have been derived from basic and applied research on the different steps of the food chain, including characterization of the raw materials; the description of the process, as conducted in rural areas and at the industrial level; the significance of the processing parameters; the chemical and nutritional changes which take place; the advantages and disadvantages of the process; the improvement of the nutritional value of the product, and the improvement of the shelf‐life of the processed flour and product, and forms of consumption and other applications. Most of these studies have been conducted with common maize, but the document includes data on QPM, which gives an equally satisfactory product that has a significantly higher nutritional value. Important findings include: the loss of a number of nutrients, but improvements in the bioavailability of others, such as calcium, nicotinic acid and overall protein quality. Likewise, small amounts of undesirable amino acid derivatives are formed, but the process helps in reducing fungi, antinutritional and toxic factors. Quality improvement can be achieved through addition of small amounts of lysine‐ and tryptophan‐rich proteins, such as soybeans, without altering functional and organoleptic characteristics. If further developed, it could play a more important role in food security in developing countries.