Maize Tortillas Fortified with Ayocote and Quintonil Flours: Nutritional and Functional Properties

In recent years, there has been a growing interest in developing sustainable food products that consider not only economic but also environmental and social impacts. Therefore, this study aimed to prepare fortified tortillas with ayocote (<i>Phaseolus coccineus</i>) and quintonil (<i>Amaranthus hybridus</i>) flours, analyzing the nutritional, functional, physical (color, rollability) and textural properties. Different concentration levels (3, 6, and 9%) and flour mixtures (1:1, 2:1, and 1:2) of quintonil/ayocote were evaluated. The most remarkable chemical composition changes were observed for a 9% substitution, where the contents of protein, ash, and fiber were 1.29, 1.79, and 2.73 times greater than those of the control sample, respectively. In the fortified tortillas, both total phenolic content and antioxidant activity decreased. This can be attributed to the distinct chemical interactions present in the prepared mixtures, which restrict the release of bioactive compounds. Changes were also observed in textural and color properties; however, rollability was not compromised. It is worth noting the potential of this innovation, which can contribute to enhancing nutrition and ensuring food safety, promoting the consumption and preservation of the underutilized plant species employed.