Nutritional evaluation of white corn grain for tortilla manufacturing

Resumen

Objective: Agronomic characteristics such as density, hectoliter weight, grain hardness and nutritional value of maize (Zea mays L.) grain in terms of protein, starch and oil content were evaluated.

Design/Methodology/Approach: Using the Dickey John INSTALAB 700® equipment, hybrid and native maize grains from different commercial houses that are planted in Durango, central region of northern Mexico. The seeds evaluated were of the certified type and evaluated in the Agricultural Biology laboratory of the Technological Institute of the Guadiana Valley. The grains were prepared following CIMMYT laboratory protocols in order to evaluate the nutritional and industrial quality of maize.

indings/Conclusions: Ten genotypes exhibited soft grain hardness, one showed intermediate hardness and six showed hard hardness with values ​​higher than a hectoliter weight of 74 kg hL-1, the latter having the greatest potential to be planted extensively for use in the production of tortilla dough.

Conclusions: The protein content in the corn evaluated was not statistically significant, but the starch content varied from 52 to 62% with an oil content of 3.5 to 6.9%.