NUTRITION AND TEXTURE EVALUATION OF -WHITE COMMON BEAN NIXTAMALIZED

Dolores Cuevas-Martínez, Carolina Moreno-Ramos, Enrique Martínez-Manrique, Ernesto Moreno-Martínez and Abraham Méndez-Albores

SUMMARY

The effect of white common bean addition on certain nutri- tents were registered. At 25% of bean addition, and tryp- tional, physicochemical and textural properties of tortillas was tophan content in tortillas increased from 56 and 36% of FAO determined. The maize-bean blends used were 100:0, 95:5, 90:10, profile to 95 and 84%, respectively. It was concluded that torti- 85:15, 80:20, and 75:25. The blends were processed using the llas produced with these blends not only improve quality traditional process. As the bean quantity in- but also had similar physicochemical and textural properties of creased in tortillas, higher protein, lysine, and con- tortillas prepared with maize.

EVALUACIÓN NUTRICIONAL Y TEXTURAL DE TORTILLAS DE MAÍZ-FRIJOL BLANCO NIXTAMALIZADAS Dolores Cuevas-Martínez, Carolina Moreno-Ramos, Enrique Martínez-Manrique, Ernesto Moreno-Martínez y Abraham Méndez-Albores RESUMEN

Se determinó el efecto de la adición de frijol blanco sobre adición de 25% de frijol, los contenidos de lisina y triptófano ciertas propiedades nutricionales, fisicoquímicas y texturales aumentaron en 56 y 36% el valor del perfil FAO, hasta 95 y de tortillas. Las mezclas de maíz-frijol blanco utilizadas fueron 84%, respectivamente. Se concluye que las tortillas hechas con 100:0, 95:5, 90:10, 85:15, 80:20, y 75:25. Las mezclas fueron las mezclas indicadas no solo mejoran su calidad proteica, sino procesadas utilizando el proceso tradicional de nixtamalización. que presentan propiedades fisicoquímicas y texturales similares Al aumentar la cantidad de frijol en las tortillas se registra- a las de las tortillas preparadas con maíz. ron contenidos mayores de proteína, lisina y triptófano. Con la

Introduction tures near , for 35- ducing phytic acid levels. adding soybean (Franze, 70min, with a pe- Unfortunately, nixtamaliza- 1975; Bressani et al., 1979), Tortillas and beans are the riod of 8-16h. After steep- tion also leads to losses of defatted soybean flour most important protein ing, the lime solu- protein, carbohydrates and (González-Agramón and sources for the Mexican tion is decanted, and the vitamins (Figueroa-Cárdenas Serna-Saldívar, 1988), sor- population, providing 70% grain is thoroughly washed et al., 2001). Due to this ghum (Serna-Saldívar et al., of the calories and 90% of to leave it ready for milling fact, the industry 1988a), cottonseed flour total protein intake (Pérez et in order to obtain the suffers from a compromise (McPherson and Ou, 1976), al., 2002; Rosado et al., (maize dough) for making in quality with low protein germinated corn (Wang and 2005). Tortillas are tradition- the tortillas (Serna-Saldívar levels, as well as deficien- Fields, 1978), spent soymilk ally made using the alkaline et al., 1990). cies of lysine and trypto- residue, and direct lysine and process called nixtamaliza- The nixtamalization pro- phan in the product. There- tryptophan (Waliszewski et tion, which consists of cook- cess enhances the nutrition- fore, several studies have al., 2000, 2002), among oth- ing grain in abundant water al value of maize by im- been conducted regarding ers. However, such strate- and lime (2-3 l of water per proving protein quality, in- nutrient improvement in tor- gies have proven to be ex- kg of maize processed, with creasing the and tillas. The amount of pro- pensive or impractical, due 1-3% Ca(OH)2) at tempera- availability and re- tein has been increased by to the change in physico-

KEYWORDS / Maize / Nixtamalization / Tortilla Quality / White Bean / Received: 03/10/2010. Modified: 10/05/2010. Accepted: 10/18/2010.

Dolores Cuevas-Martínez. Health Sciences, FESC- Ernesto Moreno-Martínez. . Address: Facultad de B.Sc. in Food Engineering UNAM, Mexico. Professor, Ph.D. in Phytopatholgy, Uni- Estudios Superiores Cuautit- and Graduate Student, Facul- FESC-UNAM, Mexico. versity of Minnesota, USA. lán, UNAM. Km 2.5 Carret- tad de Estudios Superiores Enrique Martínez-Manrique. Professor, FESC-UNAM, era Cuautitlan-Teoloyucan. Cuautitlán (FESC), Universi- M.Sc. in Food Science and Mexico. Cuautitlan Izcalli, Estado de dad Nacional Autónoma de Technology, UNAM, Mexico. Abraham Méndez-Albores. México. CP. 54714. e-mail: México (UNAM), Mexico. Professor, FESC-UNAM, Doctor in Materials Sciences, [email protected] Carolina Moreno-Ramos. Doc- Mexico. CINVESTAV-IPN, Mexico. tor in Animal Production and Professor, FESC-UNAM,

828 0378-1844/10/11/828-05 $ 3.00/0 NOV 2010, VOL. 35 Nº 11 AVALIAÇÃO NUTRITIVA E DE TEXTURA DE PANQUECAS DE MILHO E FEIJÃO BRANCO NIXTAMALIZADAS Dolores Cuevas-Martínez, Carolina Moreno-Ramos, Enrique Martínez-Manrique, Ernesto Moreno-Martínez e Abraham Méndez-Albores RESUMO

Determinou-se o efeito de la adición de feijão branco sobre nas panquecas aumentaram desde 56 e 36% no perfil FAO até algumas propriedades nutricionais, fisicoquímicas e de textura 95 e 84%, respectivamente. Conclui-se que as panquecas produ- das panquecas. As misturas milho-feijão utilizadas foram 100:0, zidas com essas misturas não somente melhoram sua qualidade 95:5, 90:10, 85:15, 80:20, e 75:25. As misturas foram processa- proteica mas que também têm propriedades físicoquímicas e de das utilizando o método tradicional de nixtamalização. Ao au- textura semelhantes a aquelas preparadas com milho. Em países mentar a quantidade de feijão nas panquecas se registraram in- onde o feijão branco está disponível, sua utilização até em 25% crementos nos conteúdos de proteínas, lisina e triptofano. Com no processo de nixtamalização é recomendado para o enriqueci- a adição de 25% de feijão os conteúdos de lisina e triptofano miento das panquecas.

chemical, textural and sen- Tortilla-making process diameter tube, quantifying tillas were kept at 40°C inside sorial properties in the en- the extent of breaking using polyethylene bags. For tensile riched tortilla. The traditional nixtamal- a scale of 1 to 3, where 1= strength evaluation, a piece of In Mexico, the daily con- ization process was used. tortillas with no breaking; tortilla in the form of a test sumption of tortilla per person Each experimental unit con- 2= a partial breaking at the strip (8.7×3.75cm at each end, is >250g and tortillas are com- sisted of 1000g of maize- center and edges of the tor- and 1.5cm wide at the thinnest monly consumed accompanied bean blend (100:0, 95:5, tilla; and 3= completely flat- part) of the central part of the with other foods, including 90:10, 85:15, 80:20, 75:25) tened tortillas. tortilla was cut and placed in common bean, another impor- mixed with 3 l distilled wa- retention clamps TA-96. The tant food legume which is ter and 15g of lime (99% Physicochemical analysis test was carried out at 2mm·s- consumed in large quantities ). The 1, and pincers were opened of up to 60g per person per blends were cooked in a The pH was determined 15mm until the tortilla piece day (López-Mejía et al., 1997). covered aluminum pan for according to the 02-52 was broken. To measure the Considering that the consump- 55min and steeped 16h at AACC method (AACC, cutting force, a piece of torti- tion of with insuffi- room temperature (22 ±1°C). 2000). Tortillas were sub- lla with the same form was cient essential amino acids is a The steep liquor was re- jected to surface-color anal- cut using the blade TA-90 at serious problem in some pov- moved, and the cooked ysis with a MiniScan XE 2mm·s-1 and a cutting depth of erty areas of Mexico, princi- maize was washed with 4 l model 45/0-L colorimeter 10mm. pally where maize is the basic of tap water to remove ex- (Hunter Associates Labora- , it is of interest to cess lime and pericarp tis- tory, Reston, VA, USA). The Protein, lysine and evaluate the effect of the nix- sue. The nixtamal (cooked colorimeter was calibrated tryptophan content tamalization of maize-white grain) was stone-ground to with a white porcelain bean blends on the physico- provide a masa with a MC plaque (L= 97.02, a= 0.13, The 960.52 micro-Kjeldhal chemical and textural charac- of ~59%. The masa was flat- b= 1.77). Readings were official method of the AOAC teristics of tortillas, in an at- tened into thin disks of made in triplicate at four (2000) was used to determine tempt to develop practical and 12.5cm diameter and 1.2mm positions at 90° with respect the protein content in tortilla economical processes for torti- thickness using a commer- to each other. Three derived flours (N×6.25). lla production with improved cial tortilla roll machine functions (DE, chroma, and analysis was performed by nutritional characteristics. (Casa González. Monterrey, hue value) were computed reversed phase-high perfor- NL, Mexico). Tortillas were from the L, a, and b read- mance liquid chromatography Materials and Methods baked on a griddle at 270 ings, as: (RP-HPLC, Model 510, Wa-

±5°C for 17s on one side, 2 2 2 1/2 ters Associates, Milford, MA, Raw materials 55s on the other side, and DE= [(DL) + (Da) + (Db) ] USA). Samples (100mg) were again 17s on the first side. Chroma= (a2 + b2)1/2 hydrolyzed under nitrogen at Maize grain (Zea mays L.) The temperature was mea- Hue angle= arctan (b/a) 110°C with 2ml of 6N HCl of the commercial hybrid sured with a non-contact for 24h. The acid was re- AS-900, and white 157 com- portable infrared thermome- Tortilla texture moved by rotary evaporation. mon bean (Phaseolus vul- ter Fluke-572 (Fluke, Mel- For tryptophan analysis, sam- garis L.) were used, with rose, MA, USA). Tortilla The texture of the tortilla ples were hydrolyzed at 140°C initial moisture contents of puffing was evaluated sub- (tensile strength and cutting with 3ml of 4N Ba(OH)2 for 9.1 and 11.2%, respectively. jectively by using scores of force) was evaluated using the 8h, then neutralized with 12N Moisture content (MC) was 1-3, where 1= little or no Texture Analyzer TA-XT2 HCl to a pH of 7. After filtra- determined by drying repli- puffing (0–25%), 2= medium (Texture Technologies Corp., tion, 25µl were used for de- cate portions of 5-10g each puffing (25–75%), and 3= Scarsdale, NY, USA). Texture rivatization with phenyliso- of at 103°C for complete puffing (75–100%). was evaluated immediately thiocyanate and derivatized 72h, and percentages calcu- Rollability was evaluated by after preparation. To avoid loss samples were analyzed in a lated on a wet-weight basis. rolling a tortilla over a 1cm of water and temperature, tor- Waters Nova-pak C18 column

NOV 2010, VOL. 35 Nº 11 829 TABLE I PHYSICOCHEMICAL, QUALITY AND TEXTURAL PROPERTIES OF TORTILLAS MADE WITH MAIZE-BEAN BLENDS Treatments Moisture pH Color L Chroma Hue Puffing Rollabilty Tensile Cutting (%) (DE) strength force 100- 0 47.56 ±0.14a 8.95 ±0.006a 34.88 ±0.93a 71.19 ±1.53a 25.22 ±0.76a 87.33 ±0.27a 3 1 1.11 ±0.05a 7.90 ±0.12a 95- 5 48.16 ±0.76a 8.97 ±0.005a 34.72 ±0.77a 71.71 ±1.23a 25.54 ±0.87a 87.04 ±0.12a 3 1 1.11 ±0.07a 7.89 ±0.10a 90-10 47.56 ±0.40a 8.91 ±0.003a 36.33 ±0.25a 70.93 ±0.97a 25.41 ±0.46a 87.62 ±0.69a 3 1 1.13 ±0.04a 7.92 ±0.11a 85-15 47.49 ±0.24a 8.92 ±0.003a 34.55 ±0.12a 71.21 ±0.41a 25.19 ±0.16a 87.17 ±0.47a 3 1 1.13 ±0.08a 7.91 ±0.13a 80-20 47.11 ±0.34a 8.91 ±0.005a 34.38 ±0.27a 70.34 ±0.85a 25.16 ±0.43a 87.21 ±0.97a 3 1 1.10 ±0.03a 7.86 ±0.09a 75-25 47.50 ±0.25a 8.90 ±0.005a 34.63 ±0.38a 71.04 ±1.43a 24.91 ±1.62a 87.18 ±0.19a 3 1 1.16 ±0.05a 7.92 ±0.11a

Mean of three replicates ±standard error. Mean values with same letter in the same column are not significantly different (Dunnet>0.05) Tortilla puffing: 1= little or no puffing (0-25%), 2= medium puffing (25-75%), and 3= complete puffing (75-100%). Tortilla rollability: 1= tortillas with no breaking; 2= a partial breaking at the center and edges of the tortilla, and 3= completely flattened tortillas. Tensile strength and cutting force in Newtons (N).

(5µm, 3.9×150mm). Amino cates. Data was assessed by The tortilla color was not that gives rise to the puffing acid analysis was conducted analysis of variance (ANO- affected by the addition of during heating. Moreover, all in triplicate for each sample. VA), and comparisons of bean to the maize (Table I). tortillas evaluated presented a means were performed ac- All treatments had the same good rollability, with a value Trypsin inhibitor, phytic cording to the Dunnet test lime concentration of 1.5% close to 1, defined as no acid and tannins using SAS (1998). A signifi- (wt/wt), and consequently the breaking; therefore, tortillas cance of α= 0.05 was used tortillas presented a yellowish were also considered within Trypsin inhibitor activity to distinguish significant dif- color, as shown by the DE the acceptable margins of was determined using the ferences between treatments. values near 35. Moreover, the quality, presenting a soft tex- method of Kadake et al. inclusion of different ratios ture and rolled without (1974), from the decrease in Results and Discussion of white bean did not signifi- breaking. the rate in which trypsin hy- cantly affect the L, chroma As to the texture, tortillas drolyzes BApNA (N-alpha- Table I shows some physi- and hue in tortillas as shown made with maize presented benzoyl-DL-arginine p-ni- cochemical and textural prop- in Table I. Changes in the tensile strength values (mea- troanilide). Briefly, the ground erties of tortillas obtained color of tortillas were di- sured in Newtons) of 1.11N; (60 mesh) and defatted sam- through the traditional nixta- rectly attributed to the and no significant differences ples were stirred in 0.01N malization process. No statis- amount of lime retained dur- were observed between con- NaOH for 1h, and aliquots tical differences were ob- ing the cooking and washing trol tortillas and tortillas pre- were used for the analysis. served in those properties in of the nixtamal. Lime content pared with the maize-bean Trypsin inhibitor activity was tortillas prepared with the affects the tortilla color even blends. Also, regarding the expressed as trypsin units in- maize-bean blends. Moisture when tortillas are produced cutting force, no significant hibited, one trypsin unit being content (MC) ranged from from white maize grains, and differences were observed, the arbitrarily defined as an in- 47.11 to 48.16%, and the pH the color intensity is closely average values were 7.9N for crease of 0.01 absorbance unit values from 8.90 to 8.97. related to carotenoid pig- tortillas made with the blends at 410nm·ml-1 of the reaction These values are similar to ments, flavonoids, and pH. as well as for tortillas made mixture under the described those reported by other re- However, the development of with maize alone. These tex- conditions. Phytic acid was searchers (Saldana and color during the alkaline ture values are similar to extracted in 0.5M nitric acid Brown, 1984; Serna-Saldívar cooking is more complex, those reported in tortillas pro- by shaking at room tempera- et al., 1988b; Méndez-Albores considering that the calcium duced with high moisture ture for 3h and determined et al., 2004a, b). In nixtamal- hydroxide reacts with the content in stored maize grain spectrophotometrically at ized products, the lime con- different pigments found in (Méndez-Albores et al., 2003). 512nm, as described by Da- centration represents an im- the maize grain and inter- In general, tortillas prepared vies and Reid (1979). Tannin portant factor in color, odor, feres with browning reac- from maize alone or from content was also estimated , shelf life and texture tions such as blends were stretchable, elas- with a spectrophotometer characteristics; when the lime and Maillard reactions (Gó- tic, and resistant to tearing (Beckman Coulter, DU-530) at content is not sufficient to mez et al., 1987). and cracking. However, a 760nm, using the Folin-Denis give the characteristic alka- Table I also shows some shelf-life study is needed to reagent after extraction with line flavor, the tortillas are quality and textural proper- determine if storage time 1% hydrochloric acid in meth- rejected by consumers. Like- ties of tortillas. Tortilla puff- causes changes in tortilla tex- anol (method 952.03; AOAC, wise, if this compound is in ing was not significantly af- ture (tensile strength or cut- 2000). excess, tortillas become as- fected. All tortillas evaluated ting force). tringent and are also rejected. presented a value of 3, which Protein content was reduced Statistical analysis However, with some maize indicates complete puffing after the nixtamalization pro- genotypes, a high concentra- (75-100%). A good puffing is cess. Protein content in raw The experiment was con- tion of lime could be used obtained when two layers are maize was 94.80g·kg‑1 db (dry ducted as a completely ran- (3% wt/wt), which leads to a formed in the tortilla; these basis), and when nixtamalized, domized design. The experi- yellowish end-product and layers, produced during the protein was reduced to mental conditions were car- also extends the shelf-life of cooking process, are imper- 91.53g·kg-1 db (Table II). This ried out with three repli- the tortillas. meable, retaining the steam of 3.5% is consistent

830 NOV 2010, VOL. 35 Nº 11 TABLE II PROTEIN CONTENT AND QUALITY OF RAW GRAINS AND TORTILLAS MADE WITH MAIZE-BEAN BLENDS Component FAO Raw grains Maize-bean ratios requirement Maize Bean 100-0 95-5 90-10 85-15 80-20 75-25 Protein 94.80 ±1.17 210.40 ±6.64 91.53 ±0.29a 97.13 ±1.33b 100.53 ±0.46c 105.60 ±2.08d 110.27 ±0.92e 114.8 ±1.38f Lysine 54.4 33.89 ±0.57 67.91 ±1.16 30.63 ±1.62a 36.98 ±0.25b 39.93 ±1.21c 43.33 ±0.65d 46.87 ±1.01e 51.84 ±0.46f Tryptophan 9.6 7.28 ±0.11 32.90 ±1.89 3.45 ±0.27a 4.26 ±0.09b 4.3 ±10.18b 5.67 ±0.07c 6.90 ±0.06d 8.04 ±0.01e

Mean of three replicates + standard error. Mean values with same letter in the same row are not significantly different (Dunnet>0.05). Protein content in g·kg-1 (dry basis). Amino acids are expressed in g/kg of protein. with previous re- TABLE III Conclusion ports, which indicate ANTI-NUTRITIONAL FACTORS IN TORTILLAS MADE that protein is lost WITH MAIZE-BEAN BLENDS After processing maize- during tortilla elabo- Treatments Trypsin inhibitor* Phytic acid (%) Tannins (%) bean blends with the tra- ration (Bressani, ditional nixtamalization 1990; Milan-Carrillo Maize 1.0 ±0.39 2.1 ±0.08 0.20 ±0.02 process, an important im- et al., 2004). Re- Bean 13.6 ±1.14 2.4 ±0.02 0.25 ±0.01 provement in protein, ly- garding the amino 100- 0 N.D. 0.8 ±0.02a 0.07 ±0.01a sine and tryptophan con- acid content, lysine 95- 5 N.D. 0.9 ±0.04a 0.07 ±0.01a tents in tortillas were ob- 90-10 N.D. 0.9 ±0.06a 0.08 ±0.02a and tryptophan were served. Up to 25% bean also reduced in 85-15 N.D. 1.0 ±0.05a 0.08 ±0.01a 80-20 0.6 ±0.13a 1.1 ±0.07a 0.08 ±0.01a incorporation did not af- maize tortillas in 75-25 1.4 ±0.19b 1.1 ±0.07a 0.09 ±0.01a fect the physicochemical 9.62 and 52.61%, re- and textural properties of spectively (Table II). Mean of three replicates ±standard error. Mean values with same letter in the same column the tortillas. Consequent- Mora-Avilés et al. are not significantly different(Dunnet>0.05). * ly, as an alternative to (2007) reported that Trypsin inhibitor unit/mg sample. N.D.: Not detectable (below detection limit). solving the problem of lysine and trypto- low protein quantity/qual- phan content in ity of -based foods (QPM) tortillas (3.45g·kg-1 protein), the depending on the maize-bean caused by the high starch were reduced in 8% after lime second limiting amino acid ratio processed. About 90- content of , white bean treatment, while in regular being lysine (30.63g·kg-1 pro- 96% trypsin inhibitor, 46-54% fortification is suggested, maize they were reduced 25 tein), covering 36 and 56% of phytic acid, and 16-20% tan- without modifications in the and 15%, respectively. Rojas- the FAO/WHO requirements nin content were reduced processing condition or equip- Molina et al. (2008) reported (FAO/WHO/UNU, 1985). upon nixtamalization. These ment during tortilla elabora- reductions of 36 and 32% in However, as a result of the results are consistent with the tion. the total lysine and reactive inclusion of the bean, there findings of other studies that lysine, as well as 38.7% for were significant increases in reported a reduction in tan- ACKNOWLEDGEMENTS tryptophan content during tra- tryptophan and lysine content nins and other antinutrients ditional nixtamalization of in maize-bean tortillas. As upon cooking legumes (Shar- The authors thank V. Ji- QPM (H-368C). These differ- expected, as the bean content ma and Sehgal, 1992; Singh, ménez-Vera for her technical ences in amino acid reductions increased, higher levels of 1993; Rehman and Shah, assistance, and UNAM for are attributable to the condi- those amino acids were regis- 2005; Siddhuraju and Becker, the financial support for this tions used during the nixta- tered, without affecting the 2005). In general, the de- research through the malization process, such as physicochemical or textural crease in the levels of these PACIVE Grant no. GC-12. lime concentration, tempera- properties of tortillas (Table antinutrients, particularly of ture, cooking and steeping II). Tortillas produced with the trypsin inhibitor, might also REFERENCES time (Bressani, 1990; Serna- blend 75:25 presented 51.84 be due to thermal degradation -1 Saldívar et al., 1990). 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