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Fortification of maize tortilla with alkali‐treated chickpea flour
Author(s) -
BARRÓN JESUS M.,
ESPINOZA ARMIDA
Publication year - 1993
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1993.tb01299.x
Subject(s) - fortification , food science , wheat flour , chemistry , agronomy , mathematics , biology
Summary Critical parameters for the preparation of alkali‐treated chickpea ( Cicer arietinum var. Surutato‐77) flour were studied. the alkali‐treated chickpea flour was used to fortify a commmercial maize flour for tortilla preparation. Fortification levels were set at 5, 10, 15, 20, and 25% (by weight). Tortillas prepared from the fortified flour blends, were evaluated for their nutritive value and sensory attributes. the alkalitreated chickpeas showed high per cent digestibility and reduced trypsin inhibitor activity. Fortified tortillas showed a significant increase in nutritive value with improved colour and texture when compared to the maize tortilla (control).