• Corpus ID: 47984105

NUTRITION AND TEXTURE EVALUATION OF MAIZE-WHITE COMMON BEAN NIXTAMALIZED TORTILLAS

@article{CuevasMartnez2010NUTRITIONAT,
  title={NUTRITION AND TEXTURE EVALUATION OF MAIZE-WHITE COMMON BEAN NIXTAMALIZED TORTILLAS},
  author={Dolores Cuevas-Mart{\'i}nez and Carolina Moreno-Ramos and Enrique Mart{\'i}nez-Manrique and Ernesto Moreno-Mart{\'i}nez and Abraham M{\'e}ndez-Albores},
  journal={Interciencia},
  year={2010},
  volume={35},
  pages={828-832}
}
SUMMARY The effect of white common bean addition on certain nutritional, physicochemical and textural properties of tortillas was determined. The maize-bean blends used were 100:0, 95:5, 90:10, 85:15, 80:20, and 75:25. The blends were processed using the traditional nixtamalization process. As the bean quantity increased in tortillas, higher protein, lysine, and tryptophan contents were registered. At 25% of bean addition, lysine and tryptophan content in tortillas increased from 56 and 36% of… 

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