PHYSICAL, CHEMICAL AND TORTILLA EVALUATION OF THE COMPOUND CORN PEPITILLA

Abstract

To determine the ear and grain characteristics most associated with protein content and tortilla quality of the native maize (Zea mays L.) Pepitilla, several chemical, physical and processing characteristics were evaluated in 27 representative ears obtained from a
composite grown in Iguala, Guerrero, México, in 1988. Ear weight, which was highly variable, correlated positively with the cob diameter and with the grain length and width. Heavier ears also showed denser grains, which in turn had higher lysine and tryptophan contents. These last two traits were negatively correlated with grain protein content; tryptophan content was 0.112%. Heavy grains were associated with low nixtamal yields; thus higher masa vields were obtained from lighter grains. However, tortilla yields were quite similar among all samples. The grain-masa-tortilla relation was 1:1.85: 1.19. On the average, tortilla protein content in the composite was 8.96% against 6.2% in the commercial tortilla used as control. The tortilla taste evaluation was excelent in 72% of the samples, qualitication which was corroborated by with the texture and elasticity Instron tests.