Effect of germination with selenium in physical and chemical properties of nixtamalized maize (Zea mays L.) tortillas

Abstract

Maize is one of the most consumed cereals worldwide, especially in Mexico where staple foods like tortillas play a crucial role in the daily caloric intake, meaning in some cases up to the 40% of total caloric consumption. It has been demonstrated that germination of kernels offer an alternative for the improvement of the bioavailability of key nutrients and the intake of novel compounds like selenium (Se). Se plays a crucial role in human physiology by taking part in the antioxidant enzymatic mechanism, which is highly related to the prevention of diseases like cancer. Cancer, a multifactorial disease is generally treated with chemotherapy, although this induces negative responses and side effects in the organisms. By that, the search for preventive nutraceutical foods or complementary diets have gained attention in the last years. The main objective of the present research was to evaluate the effects of germination in the presence of Se and nixtamalization in maize tortillas in their physical, and chemical properties, and macronutrient composition. Results showed that germination can generate optimal masas and tortillas without further negative effects as chemical, physical or functional properties. This research clearly indicate the feasibility of processing sprouted grain kernels in the presence of Se via traditional nixtamalization for the production of table tortillas. The Se-enriched tortillas had excellent properties and contained high levels of Se, which is known to prevent oxidative stress and cancer