CHARACTERISTICS OF KERNELS AND TORTILLAS OF QUALITY PROTEIN MAIZE DEVELOPED FOR THE CENTRAL HIGHLANDS OF MÉXICO

Abstract

In this research we determined the influence of location on the commercial quality, protein, nixtamalization and tortillera of the kernels produced by four quality protein maize (Zea mays L.) hybrids (‘H-143C’, ‘H-145C’, ‘H-147C’ and ‘H-149C’). These hybrids were grown in St. Lucía, México State (SLM) and Tecamachalco, Puebla (TP), using as controls of normal endosperm the hybrids ‘Halcón’ and ‘H-151’, respectively. Evaluations were made on kernel and tortillas, and included physical, chemical and nixtamalero-tortilleras characteristics. The results were analyzed under a randomized complete block design. Both location and hybrid affected the size, hardness, color and protein quality of the quality protein maize hybrids. In SLM, the kernels were of medium-soft hardness with protein contents of 10.2-11.5 %; their lysine and tryptophan contents can cover from 85 to more than 100 %, respectively, of the requirements of children between 3-10 years old. The hybrids planted in TP had harder kernels with more oil and their tortillas contained significantly less protein than those grown in SLM. The nixtamal of the SLM required less cooking time and retained more pericarp (51.5 %) than that of TP. The SLM tortillas had more moisture (43.0 %) and required less punction force (215 g_f) than the TP tortillas. The hybrid ‘H-143C’ grown in SLM stood out for its greater masa and tortilla yield, as well as its better protein quality.