Physicochemical, nutritional, and sensory properties of tortillas prepared from nixtamalized quality protein maize enriched with soybean

Quality protein maize (QPM) blended with soybean flour in developing countries calls for investigations of new adoptable maize-based food varieties to tackle malnutrition. This study aimed to optimize the formulation of nixtamalized QPM (NQPM) tortillas enriched with soybean flour in terms of physic...

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Bibliographic Details

Published in:	Applied Food Research
Main Authors:	Shamsedin Mahdi Hassan, Sirawdink Fikreyesus Forsido, Yetenayet Bekele Tola, Adugna Mosissa Bikila
Format:	Article
Language:	English
Published:	Elsevier 2024-06-01
Subjects:	Nixtamalization Quality protein maize Soybean Tortilla
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772502223001208