Enrichment of Home‐prepared Tortiillas Made From Germinated Corn

The RNV as determined with Tetrahymena pyriformis of corn meal made from nongerminated corn increased from 65% to 95% for corn meal made from germinated corn. The lysine and tryptophan contents (measured microbiologically) of corn meal made from nongerminated corn were 23 mg/gN and 3 mg/gN, respectively; but increased to 68 mg/gN and 26 mg/gN after germination. With laboratory panels, there was no difference in mean scores for color, texture and flavor of tortillas made with lime‐treated corn and tortillas made with a 5O:SO mixture of lime‐treated corn and germinated corn. The mean scores for tenderness in the tortillas were significantly lower in tortillas made from the 50:50 mixture when compared to the tortillas made from lime‐treated corn. Results of consumer panels indicated that the tortillas made from lime‐treated corn were preferred over tortillas made from a 50:50 mixture of lime‐treated and germinated corn. The RNV of tortillas made from lime‐treated corn was 69% whereas the tortillas made with a 50:50 mixture was 76%.