ArticleFrontiers in nutrition2023
Nutritional assessment of nixtamalized maize tortillas produced from dry masa flour, landraces, and high yield hybrids and varieties.
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
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- Unveiling the Physical and Nutritional Profiling of Grains in Maize Landraces and Hybrids.Foods (Basel, Switzerland) · 2026Article
- Maize Toast Enriched with Quelite Flour (Amaranthus hybridus) as an Alternative for Malnutrition in a Mouse Model.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Effects of Corn Flour Consumption on Human Health across the Lifespan: A Scoping Review.The Journal of nutrition · 2025Article
- Effect of Calcium Hydroxide and Nixtamalization Time on the In Vitro Starch and Protein Digestibility of Traditional Maize Tortillas.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
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Authors and funding
3 authors.
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Abstract
In the scientific literature there are different analyses of the nutritional profiles of maize tortillas, whether they are landraces or hybrid maize versus those made with dry masa flour (DMF). In general terms, there is agreement in the reported content of moisture. However, for the other nutrients, a great disparity is reported for each type of tortilla which may be due to various factors such as the type of maize or processing methods. In this study, the nutritional aspects of maize tortillas made with different genotypes (five hybrids, two varieties, five landraces, six hybrid mixtures and six dry masa flours) under controlled conditions, were compared. More than 30 characteristics were analyzed. High performance hybrids and varieties (HPHV) and landraces had the highest (
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