Lysine and tryptophan fortification of nixtamalized corn flour

Sensory evaluation was used to determine the effect of lysine and tryptophan fortification on certain properties of corn tortillas. Lysine and tryptophan were added to nixtamalized corn flour to give concentrations which were either 83, 100 or 150% of suggested FAO concentrations. The analysis of sensory panelists results as well as colour parameter changes of enriched tortilla have shown that nixtamalized corn flour would be capable of supplying up to 83% of lysine and tryptophan needed in the diet of an average consumer. It would be logical to offer enriched tortillas mainly to the low income groups of Latin Americans, who normally consume tortillas as a main source of protein in their diet.