Effect of Different Corn Processing Techniques in the Nutritional
Composition of Nixtamalized Corn Tortillas
Josefina Consuelo Morales* and Rodrigo A Garcia Zepeda
Department of Food Science and Technology, National Institute of Medical Sciences and Nutrition Salvador Zubirán, México
*Corresponding author: Morales JC, Department of Food Science and Technology, National Institute of Medical Sciences and Nutrition Salvador Zubirán, México, Tel: +
52 55 54870900; E-mail: josefina.moralesg@incmnsz.mx
Received date: December 14, 2016; Accepted date: February 08, 2017; Published date: February 15, 2017
Copyright: © 2017 Morales JC, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted
use, distribution, and reproduction in any medium, provided the original author and source are credited.
Abstract
Maize in the form of tortilla plays an important role in the diet of Mexican population, with a per cápita
consumption of 157 g/day. The two main methods for tortilla are the traditional method, which uses maize dough or
masa made in the ancient manner; and the industrial method, which uses industrially-processed maize flour. Both
methods are based on the alkaline-processing of maize known as nixtamalization. Chemical profiles of maize
tortillas were analyzed. Samples were collected between 2012 and 2013 in three lots, one every six months, from
four retail shops at 16 municipalities of Mexico City; tortillas made of maize flour were obtained from two
supermarkets of four municipalities. Composition changed according to raw materials and production method.
Samples made with nixtamal dough showed lower contents of moisture, of about 5%, and absence of thiamine and
riboflavin than nixtamal flour. Differences in carbohydrates and iron, 0.5% more in case of iron, may be caused by
maize phenotype; while differences in crude fat 1% more, dietary fiber 0.5% more, thiamine, and riboflavin are due
to additives added by manufacturers; however, concentration of vitamins and minerals in the final product were
below theoretical values. In case of calcium, 100% more in maize dough tortillas is due to lime amount added on
each method or amount of broken grain processed. Regarding on effect of sampling, contents of protein and crude
fat remained constant on dough tortillas regardless of sample collection and these were consistently higher than
maize flour tortillas over time, 0.3% and 1%, respectively, which is due to maize phenotype. On flour-made tortillas,
fat and dietary fibers were also constant since maize flour manufacturers add additives and nutrients to obtain
certain rheological characteristics and nutritional content on maize flour tortillas.
Keywords: Maize; Nixtamal; Tortilla; Nixtamal our; Nixtamal
dough; Chemical composition
Abbreviations:
MD: Maize Dough Tortillas; MF: Maize Flour Tortillas; MD/MF:
Maize Dough and Flour Tortillas; TM: Traditional Method; IM:
Industrial Method; OMS: Ocial Mexican Standard; TS: Tortilla Shop
Introduction
Maize tortillas play an important role in diet of Mexicans, with a per
capita consumption of 157 g/day [1]. Tortilla industry comprises
nixtamal mills, Tortilla Shops (TS) (a shop that produces and sells
tortillas), and nixtamal our factories, which represent the main form
in which maize is industrially processed in Mexico.
e methods for tortilla production based on the alkaline-
processing known as nixtamalization are: Traditional Method (TM),
which uses Maize Dough (MD) and Industrial Method (IM), which
uses industrially-processed Maize Flour (MF).
Nixtamalization produces changes in maize such as easy pericarp
removal [2], partial gelatinization of starches [3], protein solubility [4],
and niacin release [5]. Furthermore, lime increase calcium content of
tortilla, up to 400% as compared to unprocessed maize [3].
e nixtamalization has been previously studied, and information is
available on eects of: dierent cooking times and temperatures, lime
concentration, number of rinsing aer cooking and extra soaking
before cooking. e dierences on the former variables aect quality of
tortillas [3-10].
e Ocial Mexican Standard (OMS) NOM-187 [11] establishes
sanitary and commercial specications for tortillas and other
nixtamal-derived products. Other OMS such as NMX-FF-034 [12] and
NMX-F-046 [13] dene specications for white maize to be used in
production of MD, and those for MF, respectively. However, there is
still no an OMS that establishes chemical specications for tortillas.
Given the above, the aim of this study was to systematically evaluate
nutritional composition of tortillas obtained by TM and IM obtained
from nixtamal corn dough and using pre-processed our, respectively.
A second purpose was to evaluate variability of composition among
tortillas by raw material and point of sale, as well as variability of
sampling on same groups.
Material and Methods
Collection of samples
Tortillas were obtained between 2012 and 2013, from the 16
municipalities of Mexico City. Four TS were selected randomly from
each municipality, and batches of 2 kg were bought. At the same time,
two supermarkets that produce their own tortillas were selected in four
municipalities and 2 kg were obtained at each point of sale. In these
same stores, pre-packed tortillas produced in a factory elsewhere were
also purchased. All kinds were collected three times, once every six
months.
Journal of Nutrition & Food Sciences Morales and Zepeda, J Nutr Food Sci 2017, 7:2
DOI: 10.4172/2155-9600.1000580
Research Article OMICS International
J Nutr Food Sci, an open access journal
ISSN: 2155-9600
Volume 7 • Issue 2 • 1000580
Sample treatment
Moisture (AOAC 925.09) was determined on freshly samples; then
were dehydrated at 67°C/14 h in an Apex Ltd. drier and grounded in a
omas Wiley knife mill, with a 1 mm mesh.
Storage of samples
Dehydrated ground tortilla was divided into four 200 g aliquots.
Two were analyzed and two were stored in hermetic plastic containers
and then into boxes at room temperature (23 ± 2°C).
Analytical methods
Proximate composition, vitamins and minerals were analyzed by
duplicate according to the AOAC techniques: moisture (925.09),
nitrogen (977.14) using a 6.25 factor to obtain content of crude
protein, fat (920.39 and 963.15), ash (923.03) and total dietary ber
(985.29) [14].
Energy content was calculated according to OMS NOM-184
appendix C, clause 1 [15] which are based on At-water factors.
Ca, Fe and Zn were analyzed with an AOAC atomic adsorption-
spectrophotometric techniques: 977.29, 944.02 and 986.15,
respectively. While, thiamine and riboavin with AOAC spectroscopy-
uorometric techniques: 924.23 and 970.65 [14].
Statistical analysis
Nutrients and condence interval at 95% are reported by mean ±
SD per 100 g of fresh weight. Descriptive statistic was calculated as
described in Table 1; signicances by point of sale and raw material
were determined by Kruskal-Wallis, followed by U of Mann-Whitney
tests, and dierences among collections were determined by Friedman
test. All statistical evaluations were carried out with SPSS v12.0 System.
To determine the similarity in chemical composition between the
groups a cluster analysis was performed.
Groups Description
Point of sale
Tortilla shop
Supermarkets
Raw material
Maize Flour (MF)
Maize Dough (MD)
Maize Flour/Maize Dough mix (MF/MD)
Table 1: Description of the study groups.
Results and Discussion
At TS was common to mix MF with MD to make tortillas.
erefore, such mix was considered as another raw material (Table 1).
192 samples were obtained from TS, 24 from supermarkets and 45
samples were commercially-branded fully industrialized tortillas.
Chemical composition of tortillas by raw material and point
of sale
Proximate composition, minerals and vitamins in tortillas are
shown in Tables 2 and 3. MF tortillas had consistently the highest
moisture as compared to MD; this dierence agrees with other reports
that mention a 5 g/100 g dierence in moisture [6] due to addition of
CMC, gums or unsaturated fatty acids to retain water [7,16]. Other
authors consider that this dierence is caused by MF processing
conditions, which results in higher gelatinization-index and higher
water-holding capacity [5].
Protein Content (PC) varies between MD and MF tortillas. It is
known that MF industry prefers hard endosperm maize, as opposed to
TM that favours white landraces [17]. Previous studies report PC, on
dry basis, for MD tortillas of 7.58-15.63 g/100 g [10,18-21]. ese
reports have dierent maize descriptions, suggesting phenotypes were
dierent; but also is known PC varies according to endosperm
hardness [17]. However, on dry basis, results between MD and MF,
were similar (p>0.05) and dierences, per 100 g of fresh weight, are
due to losses that take place during cooking, pericarp removal and wet
milling of nixtamal in TM [5,21].
Energy Content (EC) of tortillas correlated with moisture with a
coecient r=-0.997. MD tortillas and MD/MF did not show dierence;
while MF tortillas had signicantly lower EC due to their higher
moisture levels.
Crude Fat (CF) contents show dierences by raw material or point
of sale, Table 2; this may be due to maize germ losses, which has up to
90% of lipids. Germ losses can reach 30% during nixtamalization and
17% during TM nixtamal rinsing [7]. e industry prefers high
endosperm maize varieties, which results in low maize germ, but also
in lower protein quality [6]. Maize phenotype may also aect fat
content; however, it is noteworthy that MF sometimes is added with
non-polar fatty acids that work as soeners at a concentration of
approximately 1% [22,23]. Such fatty acids aect the content of crude
fat in the nal product.
Ash contents were dierent (p<0.05) by raw material and point of
sale, Tables 2 and 3. ese may be due to dierent extent of lime
removal on TM because around of 0.5% dierences were reported
between MD tortillas made on dierent maize varieties that were
soaked for 12-16 h in a solution of lime 0.6-2% g/kg of grain
[10,19-21]; although, some authors report that dierences are due to
pericarp removal [24], suggesting there is no direct relationship
between amount of lime used in the process and ash content.
Dietary Fiber (DF) was lower in MF tortillas (p<0.05) as compared
to MD and the mix (Table 2); which may be due to: 1) Dierences in
soaking time and cooking temperature, since soluble carbohydrates
increase as a function of these variables [25], 2) Partial or null pericarp
removal, which increase insoluble brous elements of cell wall [26]. A
pericarp excess aects colour of tortillas, possibly because of that, MF
tortillas were whiter than MD tortillas; 3) Presence of resistant starch
which is related to a harder endosperm and requires longer cooking
times to let water enter the grain and solubilize starch [3]; tortilla
producers are not able to control this and do not adjust the process
accordingly. MF had low content even when: 1) Is added with gums
such as CMC, and 2) Starch having a higher gelatinization as caused by
the industrial MF method. It is important to mention that on dry basis
dierences were maintained.
Citation: Morales JC, Zepeda RAG (2017) Effect of Different Corn Processing Techniques in the Nutritional Composition of Nixtamalized Corn
Tortillas. J Nutr Food Sci 7: 580. doi:10.4172/2155-9600.1000580
Page 2 of 7
J Nutr Food Sci, an open access journal
ISSN: 2155-9600
Volume 7 • Issue 2 • 1000580
Nutrient Unit
Raw Material
P value
MFA MDB MF/MDC
(n=111) (n=78) (n=105)
Moisture
g 48.98 ± 4.94a43.05 ± 2.87b42.87 ± 2.44b
0
g*48.02-49.94 42.51-43.59 42.32-43.42
Protein
g 4.64 ± 0.56a5.17 ± 0.32b5.22 ± 0.28b
0
g*4.53-4.74 5.11-5.23 5.16-5.29
Energy
kJ 201.02 ± 19.87a223.16 ± 11.71b223.87 ± 9.64b
0
kJ*197.17-204.86 220.96-225.37 221.70-226.04
Crude fat
g 0.95 ± 0.20a1.24 ± 0.26b1.28 ± 0.23b
0
g* 0.91-0.99 1.19-1.29 1.23-1.34
Ash
g 1.05 ± 0.26a1.14 ± 0.18b1.18 ± 0.16b
0
g*1.00-1.10 1.11-1.17 1.14-1.21
Dietary fiber
g 8.01 ± 1.22a8.50 ± 1.06b8.63 ± 1.25b
0
g*7.78-8.25 8.30-8.70 8.35-8.91
Calcium (Ca)
mg 122.88 ± 70.53a207.72 ± 64.67b197.99 ± 69.60b
0
mg*109.23-136.53 195.56-219.88 182.30-213.68
Iron (Fe)
mg 1.47 ± 0.97a 1.82 ± 0.62b2.02 ± 1.23b
0
mg*1.28-1.66 1.71-1.94 1.74-2.29
Zinc (Zn)
mg 1.16 ± 0.30 1.18 ± 0.19 1.14 ± 0.17
0.157
mg*1.10-1.21 1.14-1.21 1.10-1.17
Riboflavin (B2)
mg 0.08 ± 0.07a0.04 ± 0.03b0.03 ± 0.02b
0
mg*0.07-0.10 0.03-0.05 0.03-0.04
Thiamine (B1)
mg 0.12 ± 0.11a0.04 ± 0.04b0.05 ± 0.05b
0
mg*0.10-0.15 0.03-0.05 0.03-0.06
**All nutrients are per 100 g fresh weight of edible food *Confidence interval 95% Same letters by row indicate no significant difference (p>0.05) aMaize flour, bMaize
dough, cMaize flour/Maize dough
Table 2: Nutrients in maize tortillas by raw material** from 16 municipalities of Mexico City.
Calcium and Iron were signicantly dierent between MF and MD.
e latter was similar to MD/MF tortillas (Table 2). Calcium increased
as a function of: 1) Maize phenotype, 2) Fractured grain percentage,
and 3) Soaking time [8,27]. e higher calcium in MD tortillas may be
due to: 1) longer nixtamalization and holding times, 12-18 h, even
though lime amount added in each process varies considerably, TM
using up to 1.2% and IM 5 to 6%; 2) Is possible that the grain used has
a high % of broken grain that favours calcium diusion, the anity
being pericarp>germ>endosperm [28]; or 3) Is caused by the lime
addition to MD during kneading, before pressing it in a tortilla
machine. is last practice was observed in tortilla shops and it is
made with the aim of whitening and soening the product, as well as
to help stop spoilage. On the other hand, calcium concentration aects
tortilla moisture: at higher concentrations water absorption into starch
is reduced [29]. is may explain the lower moisture in MD tortillas.
Iron in MD tortillas is of 1.5-1.7 mg [30]. In this study, MD tortillas
(Tables 2 and 3) showed contents of about 2.0 mg. It’s known iron is
related to maize phenotype, since white maize has higher content as
compared to yellow varieties and losses smaller amounts along process
[9]. erefore, longer holding time of nixtamal modies it [8]. ese
considerations suggest that white maize is used in TM, while MF
industry prefers yellow types [31].
Zinc contents among tortillas were not statistically dierent (Tables
2 and 3) between tortillas by raw material or point of sale. It’s been
reported that longer holding time of nixtamal has strongest eect on
zinc because up to 11% of zinc may be lost as compared to initial
Citation: Morales JC, Zepeda RAG (2017) Effect of Different Corn Processing Techniques in the Nutritional Composition of Nixtamalized Corn
Tortillas. J Nutr Food Sci 7: 580. doi:10.4172/2155-9600.1000580
Page 3 of 7
J Nutr Food Sci, an open access journal
ISSN: 2155-9600
Volume 7 • Issue 2 • 1000580
content of grain [8]. erefore, it’s been observed that zinc in tortillas
is related to maize phenotypes [32].
Nutrient Unit
Point of sale
P value
Tortilla shop Supermarket
(n=192) (n=102)
Moisture
g 43.05 ± 2.74 49.01 ± 5.01
0
g*42.66-43.44 48.03-49.99
Protein
g 5.19 ± 0.31 4.63 ± 0.56
0
g*5.14-5.23 4.52-4.74
Energy
kJ 223.14 ± 11.08 200.94 ± 20.15
0
kJ*221.57-224.72 196.99-204.90
Crude fat
g 1.25 ± 0.25 0.95 ± 0.20
0
g*1.22-1.29 0.92-0.99
Ash
g 1.15 ± 0.17 1.05 ± 0.26
0.001
g*1.13-1.18 1.00-1.10
Dietary fiber
g 8.54 ± 1.15 8.03 ± 1.21
0
g*8.38-8.71 7.79-8.26
Calcium (Ca)
mg 201.99 ± 67.63 123.73 ± 71.33
0
mg*192.37-211.62 109.72-137.74
Iron (Fe)
mg 1.90 ± 0.92 1.46 ± 0.98
0
mg*1.77-2.03 1.27-1.65
Zinc (Zn)
mg 1.16 ± 0.19 1.16 ± 0.30
0.217
mg*1.13-1.19 1.10-1.22
Riboflavin (B2)
mg 0.03 ± 0.03 0.08 ± 0.07
0
mg*0.03-0.04 0.07-0.10
Thiamine (B1)
mg 0.04 ± 0.04 0.13 ± 0.11
0
mg*0.04-0.05 0.10-0.15
**All nutrients are per 100 g fresh weight of edible food *Confidence interval 95%. Same letters by row indicate no significant difference (p>0.05)
Table 3: Nutrients in maize tortillas by point of sale** from 16 municipalities of Mexico City.
Riboavin and thiamine contents decreases by alkaline cooking,
with losses close to 50% and 70% for riboavin and thiamine,
respectively [31]. In present study, content depend on the
manufacturing process or raw material. MF tortillas showed a 100%
higher content of riboavin, as well as 200% higher for thiamine than
MD tortillas, it could be due to the OMS NOM-187, which establishes
that MF shall be added with 0.3 and 0.5 mg/100 g of riboavin and
thiamine, respectively [33]. It is noteworthy that these two vitamins are
absent in MD tortillas.
Variation of chemical composition of tortillas along the
systematic sampling
Moisture in tortillas varied along sampling by raw material and
point of sale (Tables 4 and 5). is may be due, in case of MD, to the
lack control during manufacturing process. It is known that TM
employs subjective techniques to evaluate nal products [34]; which is
conrmed by the variation observed in MD tortillas by point of sale.
On the other hand, addition of MF to MD seems to stabilize moisture,
although samples from dierent collections were statistically dierent,
but p value was close to signicance; what is clear is the higher
moisture content of MF tortillas.
Citation: Morales JC, Zepeda RAG (2017) Effect of Different Corn Processing Techniques in the Nutritional Composition of Nixtamalized Corn
Tortillas. J Nutr Food Sci 7: 580. doi:10.4172/2155-9600.1000580
Page 4 of 7
J Nutr Food Sci, an open access journal
ISSN: 2155-9600
Volume 7 • Issue 2 • 1000580
Nutrient
Unit
MFA P value MDB
P value
MF/MDC
P value
Sampling
1 2 3 1 2 3 1 2 3
(n=35) (n=35) (n=35) (n =37) (n=37) (n=37) (n=26) (n=26) (n=26)
Moisture g 47.30 ±
4.03a
49.93 ±
7.05b
49.71 ±
2.10b0.003 44.49 ±
3.66a
42.67 ±
1.83b
42.00 ±
2.24b0.001 43.20 ±
2.68a
43.50 ±
2.55a
41.92 ±
1.79b0.049
Protein g 4.92 ±
0.51a
4.67 ±
0.65a
4.32 ±
0.27b05.15 ±
0.42
5.23 ±
0.23
5.13 ±
0.30 0.315 5.28 ±
0.30
5.22 ±
0.28
5.16 ±
0.27 0.292
Energy kJ 207.62 ±
16.40a
197.42 ±
27.99b
198.00 ±
9.34b0.009 217.13 ±
15.05a
224.91 ±
7.23b
227.46 ±
8.96b0.001 222.91 ±
10.27
221.46 ±
10.20
227.25 ±
7.58 0.132
Crude fat g 0.98 ±
0.23
0.95 ±
0.23
0.93 ±
0.12 0.723 1.21 ±
0.34
1.26 ±
0.20
1.26 ±
0.21 0.769 1.38 ±
0.15a
1.27 ±
0.27a
1.21 ±
0.23c0.038
Ash g 1.15 ±
0.25a
1.03 ±
0.28a,b
0.96 ±
0.19b0.007 1.09 ±
0.18a
1.17 ±
0.19a,b
1.17 ±
0.14b0.037 1.17 ±
0.16
1.17 ±
0.14
1.19 ±
0.18 0.964
Dietary fiber g 8.25 ±
0.97
7.95 ±
1.33
7.84 ±
1.32 0.707 8.01 ±
1.07a
8.65 ±
0.99b
8.85 ±
0.97b0.002 8.06 ±
1.08a
8.93 ±
1.51b
8.91 ±
0.91b0.016
Calcium (Ca) mg 126.96 ±
68.46
114.79 ±
56.94
126.91 ±
64.77 0.905 190.04 ±
69.60a
209.66 ±
72.45a,b
223.46 ±
45.86b0.018 164.00 ±
53.05a
214.63 ±
86.10b
215.34 ±
53.74b0.002
Iron (Fe) mg 1.58 ±
0.46
1.42 ±
0.61
1.40 ±
0.61 0.481 2.03 ±
0.53a
1.74 ±
0.75b
1.70 ±
0.53b0.009 2.00 ±
0.57
2.20 ±
0.88
1.85 ±
0.84 0.343
Zinc (Zn) mg 1.16 ±
0.34
1.16 ±
0.31
1.15 ±
0.24 0.579 1.05 ±
0.17a
1.26 ±
0.17b
1.22 ±
0.16b01.07 ±
0.10a
1.13 ±
0.22a,b
1.20 ±
0.16b0.011
Riboflavin (B2) mg 0.09 ±
0.07
0.07 ±
0.07
0.09 ±
0.07 0.057 0.03 ±
0.02a
0.03 ±
0.02a,b
0.05 ±
0.03b00.02 ±
0.03a
0.04 ±
0.02b
0.04 ±
0.02b0.041
Thiamine (B1) mg 0.13 ±
0.11
0.13 ±
0.10
0.12 ±
0.11 0.851 0.04 ±
0.04
0.04 ±
0.04
0.04 ±
0.04 0.617 0.05 ±
0.05
0.04 ±
0.04
0.05 ±
0.05 0.787
*All nutrients are per 100 g fresh weight of edible food, a Maize flour, b Maize dough, C Maize flour/Maize dough. Same letters by row and section indicate no
significant difference (p>0.05)
Table 4: Variability in nutrients of maize tortillas by raw material* from 16 municipalities of Mexico City.
Protein Content (PC) of MD and MD/MF tortillas, both collected
from TS, did not show signicant dierences along sampling (Tables 4
and 5). Addition of MF did not aect PC at any time. MD tortillas have
higher PC and dierences in manufacturing conditions between
traditional establishments do not seem to aect PC. e results
obtained may suggest that MF tortillas have lower protein contents and
this may conrm that milling of alkaline-processed grain at low
moisture, in IM, has an eect on protein.
Energy Content (EC) of tortillas was dierent along sampling, but
only those of MD/MF did not show dierences (p>0.05), which may be
due to % of MF added. It’s been reported that 30% of MF only
improves texture characteristics of MD [34]; therefore we may say that
addition percentages ≥ 30% could modify the EC of MD/MF tortillas.
Crude Fat (CF) content in tortillas by raw material was not dierent
at sampling, except for MD/MF samples. In MD tortillas, even though
processing conditions vary between establishments; and in MF
tortillas, since it is common, containing additives to obtain particular
characteristics in nal product. e consistently lower CF in all MF
samples may conrm that a dierent phenotype is used by MF
industry.
Ash content varied along sampling for both MD and MF tortillas.
Variation of ash could be attributed to dierences in pericarp removal
or to amount of lime added during maize nixtamalization. As shown
by the results, tortillas obtained by TM contain more ashes as given by
process itself; or by manufacturer’s addition when trying to achieve
higher yields. However, this hasn’t been corroborated yet.
Dietary Fiber (DF) in MF tortilla samples did not vary along time.
is is explained by addition of hydrocolloids polymers or gums in
order to control their functional properties. Industry includes these
additives according to maize characteristics to be processed. On the
other hand, DF variations of MD samples may be due to cooking
temperature and longer holding times, which increases resistant starch
content [35]. Cooking temperatures of tortillas on hot plates or
machines may also be a factor, since it causes starch pyro-
dextrinization and production of free polysaccharides, which increases
non-digestible carbohydrates [36].
Calcium, Iron and Zinc contents in MF samples did not show
variations along sampling. It is noteworthy that stirring, cooking time
and holding time are factors that determine the degree of calcium
incorporation into the grain [37]. erefore, dierences in MD
tortillas indicate that amount of calcium hydroxide or magnitude of
parameters mentioned above may vary considerably between
establishments.
Citation: Morales JC, Zepeda RAG (2017) Effect of Different Corn Processing Techniques in the Nutritional Composition of Nixtamalized Corn
Tortillas. J Nutr Food Sci 7: 580. doi:10.4172/2155-9600.1000580
Page 5 of 7
J Nutr Food Sci, an open access journal
ISSN: 2155-9600
Volume 7 • Issue 2 • 1000580
Nutrient
Unit
Tortilla shop
P value
Supermarket
P value
Sampling
123
(n=64) (n=64) (n=64) (n=34) (n=34)
Moisture g 43.99 ± 3.31a43.09 ± 2.24a42.08 ± 2.22b0 47.32 ± 4.09a49.99 ± 7.15b42.00 ± 2.13b0.003
Protein g 5.20 ± 0.37 5.22 ± 0.25 5.14 ± 0.29 0.173 4.91 ± 0.52a4.66 ± 0.66a4.31 ± 0.26b0
Energy kJ 219.33 ±
13.48a
223.16 ±
8.98a226.94 ± 8.99b0.001 207.62 ±
16.64a
197.26 ±
28.39b197.96 ± 9.48b0.012
Crude fat g 1.27 ± 0.30 1.26 ± 0.23 1.24 ± 0.22 0.54 0.99 ± 0.23 0.95 ± 0.23 0.93 ± 0.12 0.511
Ash g 1.12 ± 0.18 1.17 ± 0.17 1.18 ± 0.16 0.109 1.15 ± 0.26a1.03 ± 0.29a,b 0.96 ± 0.20b0.007
Dietary fiber g 7.99 ± 1.09a8.78 ± 1.22b8.86 ± 0.94b0 8.32 ± 0.88 7.91 ± 1.33 7.84 ± 1.34 0.468
Calcium (Ca) mg 177.57 ±
65.11a
210.16 ±
78.11b218.26 ± 50.83b0128.66 ±
68.73
114.86 ±
57.79
127.66 ±
85.93 0.845
Iron (Fe) mg 2.01 ± 0.54a1.93 ± 1.33b1.76 ± 0.67b0.005 1.57 ± 1.48 1.40 ± 0.61 1.40 ± 0.62 0.463
Zinc (Zn) mg 1.06 ± 0.15a1.20 ± 0.20b1.21 ± 0.16b0 1.15 ± 0.34 1.17 ± 0.31 1.15 ± 0.24 0.403
Riboflavin (B2) mg 0.03 ± 0.03a0.03 ± 0.02a0.05 ± 0.03b0 0.09 ± 0.07a0.08 ± 0.07a0.09 ± 0.07b0.049
Thiamine (B1) mg 0.04 ± 0.04 0.04 ± 0.04 0.04 ± 0.04 0.855 0.13 ± 0.12 0.13 ± 0.10 0.12 ± 0.11 0.89
*All nutrients are per 100 g fresh weight of edible food. Same letters by row and section indicate no significant difference (p>0.05)
Table 5: Variability in nutrient composition of maize tortillas by point of sale* from 16 municipalities of Mexico City.
Iron and zinc are added in amounts of 40 mg/kg of MF, and per 100
g of tortillas the expected amount is of 1.62 mg of each, and these do
not take into account mineral contents naturally present in maize;
concentrations of these minerals in MF tortillas were lower; this may
be due to a decrease during storage, iron decreases around 10%, and
zinc remains constant aer two months [38]. Given the above, losses
seem to be around ≥15% for iron, and ≥30% for zinc.
Riboavin and thiamine in MF tortillas were not statistically
dierent along collections. is is due to fortication of MF, as
mentioned, that is of 3 and 5 mg/kg of MF, of vitamins B2 and B1,
which results in 0.12 and 0.20 mg/100 g of tortillas, respectively.
However, concentrations of B1, B2 in tortillas were lower; this may be
due to a decrease in vitamin content during storage, which is between
18 to 37%. When tortillas are prepared, vitamins decrease 37% further
[38]. Given the above, losses seem to be around 40% for vitamins.
In MD tortillas, only thiamine did not show dierences along
collection period; however it was found in low concentrations that
indicate a probable total loss. e addition of MF to MD, In MD/MF
tortillas, seems to compensate the variation in vitamins contents.
Conclusion
Statistical dierences observed in chemical composition of tortillas
by raw material, particularly those found for crude fat and iron are due
to maize phenotype, while those observed for dietary ber are due to
pericarp removal addition of additives. Signicant dierence in protein
and ash contents, are due to losses during nixtamalization. Regarding
ash, amount of lime added didn’t seem to cause a dierence, as
opposed to variations in pericarp removal.
Dierences in composition along sampling in MD tortillas may be
due to variations in time and cooking temperature, as well as in
holding time given by each establishment. However, protein and crude
fat wasn’t aected in nal product.
Not having found variations along time in crude fat, crude ber,
calcium, iron, zinc, thiamine and riboavin in MF tortillas are due to
additives added whose purpose is to improve rheological
characteristics of tortillas, as well as to fortify the product.
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Citation: Morales JC, Zepeda RAG (2017) Effect of Different Corn Processing Techniques in the Nutritional Composition of Nixtamalized Corn
Tortillas. J Nutr Food Sci 7: 580. doi:10.4172/2155-9600.1000580
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ISSN: 2155-9600
Volume 7 • Issue 2 • 1000580
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Citation: Morales JC, Zepeda RAG (2017) Effect of Different Corn Processing Techniques in the Nutritional Composition of Nixtamalized Corn
Tortillas. J Nutr Food Sci 7: 580. doi:10.4172/2155-9600.1000580
Page 7 of 7
J Nutr Food Sci, an open access journal
ISSN: 2155-9600
Volume 7 • Issue 2 • 1000580
