Fortifying Tortillas with Nutrients
Author Information
Author(s): Nieves-Hernandez María Guadalupe, Correa-Piña Brenda Lizbeth, Garcia-Chavero Oscar, Lopez-Ramirez Salomon, Florez-Mejia Rosendo, Barrón-García Oscar Yael, Gutierrez-Cortez Elsa, Gaytán-Martínez Marcela, Rojas-Molina Juana Isela, Rodriguez-Garcia Mario E.
Primary Institution: Universidad Autónoma de Querétaro
Hypothesis
The tortillas consumed in Mexico have better nutritional quality thanks to the indirect fortification of the NM with NCC-F.
Conclusion
Tortillas made from a mixture of NCC-F and traditional NM may be an effective way to address micronutrient deficiencies in the Mexican population.
Supporting Evidence
- Tortillas made with a mixture of NM and NCC-F provide significant amounts of essential nutrients.
- Calcium content is higher in traditional tortillas compared to those made with commercial flour.
- Fortified tortillas can help combat micronutrient deficiencies in the Mexican population.
Takeaway
This study shows that mixing different types of corn flour can make tortillas healthier by adding important vitamins and minerals.
Methodology
The study analyzed the nutritional composition of tortillas made from nixtamalized masa and nixtamalized commercial corn flour using various chemical and statistical methods.
Potential Biases
Potential bias in the selection of tortilla factories and the nutritional analysis methods used.
Limitations
The study does not address the sensory acceptability of the fortified tortillas among consumers.
Participant Demographics
Tortillas were sourced from 18 different factories in Mexico.
Statistical Information
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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