Tortilla added with unripe banana and cassava flours: chemical composition and starch digestibility

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Abstract
Tortilla is the main staple food in Mexico. The principal fractions of tortillas are carbohydrates, where starch is the major constituent. Tortillas containing corn dough (600 g/kg) plus unripe banana flour (400 g/kg) (Musa paradisiaca L.) (UBF), and corn dough (500 g/kg) plus cassava flour (500 g/kg) (Mahinot esculenta Crantz) (CF) were analyzed for chemical composition and in vitro starch digestibility, and the glycemic index was also predicted. Protein and dietary fiber content decreased in tortillas added with UBF and CF. Fresh tortilla with UBF had the highest resistant starch (RS) content and with CF the lowest one. An increase in RS content with the storage time was determined in control tortilla and with CF, but tortilla with UBF did not. The predicted glycemic index decreased in stored tortillas. The change in digestible carbohydrates in tortilla with the addition of non-traditional ingredients can be an alternative for people with special nutrition requirements.

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