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EVALUATION OF CORN TORTILLAS SUPPLEMENTED WITH COTTONSEED FLOUR
Author(s) -
McPHERSON CLARA M.,
OU SUHYUN L.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01157.x
Subject(s) - cottonseed , isoleucine , casein , valine , food science , tryptophan , net protein utilization , leucine , chemistry , lysine , weight gain , protein efficiency ratio , amino acid , body weight , biochemistry , biology , endocrinology
The nutritional value of corn tortillas was substantially improved when supplemented with cottonseed flour (CSF) as noted by amino acid analysis and rat growth studies. This is probably attributable to improved contents of lysine and tryptophan. The leucine‐isoleucine ratio also was improved. Rats showed the greatest weight gain from tortillas supplemented with 20 and 25% CSF. Protein efficiency ratio and net protein ratio values of the latter were not significantly different than those of casein. Tortillas supplemented with CSF showed an improved shelf life as noted by lower fat acidity values. There were no significant differences in acceptability of the supplemented tortillas.