Comparison of Regular and Selenium-Enriched Tortillas Produced from Sprouted Corn Kernels

Comparison of Minerals, Ferulic Acid, Antioxidant, and Anti-inflammatory Properties of Products from Raw Maize and Germinated Maize with Selenium

“…Guardado-Félix et al observed a Se content of 0.722 μg/g (dw) in germinated maize treated with 24 mg of Na 2 SeO 3 /L in soaking water at the laboratory scale. According to these results, it was observed that the preparation of soaking water with about twice the concentration of Na 2 SeO 3 increased the accumulation of Se in the germinated kernels 3 times more . It is reported that Se accumulates mainly in proteins because it is capable of intercalating with sulfur .…”

“…In this regard, previously we documented a scalable, feasible, sustainable, and affordable process to produce high quality Se-enriched tortillas (0.651 μg of Se/g, dry weight (dw)) from maize kernels first soaked with an Na 2 SeO 3 solution and then germinated for 2 days, when the germination time was selected based on the textural characteristic of force of the tortilla. 6 The germinated maize was nixtamalized following the steps of the traditional process. These tortillas showed good texture, flavor, and general acceptability.…”

“…This major difference in cooking requirements has a positive impact on energy use, making the process more sustainable. The study concluded that the consumption of 250 g of Se-enriched tortillas (0.651 μg of Se/g, dw) provided 100% of the recommended daily allowance (RDA) of this essential trace mineral …”

“…The study concluded that the consumption of 250 g of Se-enriched tortillas (0.651 μg of Se/ g, dw) provided 100% of the recommended daily allowance (RDA) of this essential trace mineral. 6 Now, in this study, we present the in vitro validation of the antioxidant and anti-inflammatory properties of tortilla from germinated maize with Se compared to tortilla from germinated maize without Se and tortilla from raw maize. In addition, we have included the characterization of raw and germinated kernels, nixtamal, and nejayote.…”

“…Due to its importance in health and the low levels of Se present in natural foods, enrichment with this mineral in staple foods, such as tortillas, is an excellent strategy to increase the consumption of dietary Se. In this regard, previously we documented a scalable, feasible, sustainable, and affordable process to produce high quality Se-enriched tortillas (0.651 μg of Se/g, dry weight (dw)) from maize kernels first soaked with an Na 2 SeO 3 solution and then germinated for 2 days, when the germination time was selected based on the textural characteristic of force of the tortilla . The germinated maize was nixtamalized following the steps of the traditional process.…”