Iron bioavailability of hemoglobin from soy root nodules using a Caco-2 cell culture model

Heme iron has been identified in many plant sources-most commonly in the root nodules of leguminous plants, such as soy. Our objective was to test the effectiveness of soy root nodule (SRN) and purified soy hemoglobin (LHb) in improving iron bioavailability using an in vitro Caco-2 cell model, with ferritin response as the bioavailability index. We assessed bioavailability of iron from LHb (either partially purified (LHbA) or purified (LHbD)) with and without food matrix and compared it with that from bovine hemoglobin (BHb), ferrous sulfate (FeSO4), or SRN. Bioavailability of each treatment was normalized to 100% of the FeSO4 treatment. When iron sources were tested alone (100 ug iron/mL), ferritin synthesis by LHbD and BHb were 19% (P > 0.05) and 113% (P < 0.001) higher than FeSO4, respectively. However, when iron sources were used for fortification of maize tortillas (50 ppm), LHbA and BHb showed similar bioavailability, being 27% (P < 0.05) and 33% (P < 0.05) higher than FeSO4. Heat treatment had no effect on heme iron but had a significant reduction on FeSO4 bioavailability. Adding heme (LHbA) iron with nonheme (FeSO4) had no enhancement on nonheme iron absorption. Our data suggest that heme iron from plant sources may be a novel value-added product that can provide highly bioavailable iron as a food fortificant.     

Effect of Iron Source on Color and Appearance of Micronutrient‐Fortified Corn Flour Tortillas

Iron deficiency anemia is a widespread occurrence. Consequently, iron is commonly added in cereal fortification programs. However, many iron sources cause undesirable sensory changes, especially color changes, in the food being fortified. This study evaluated the effect of different iron sources on CIE L*a*b* color values and sensory color perception in fortified corn tortillas. Corn masa flour was fortified with micronutrient premix containing vitamins, zinc, and one of eight iron compounds. Iron sources included ferrous fumarate (F), ferrous sulfate (S), ferric orthophosphate (OP), ferrous lactate (L), ferrous gluconate (G), ferric pyrophosphate (PP), sodium iron (III)‐EDTA, and A‐131 electrolytic iron (E), with addition levels adjusted based on bioavailability. Control (Ct) samples were prepared with all micronutrients except iron. All iron‐fortified tortillas had lower L* values and were significantly darker than control tortillas. Based on instrumental color values and Mexican regulatory recommendations, five treatments were selected for further testing. A difference‐from‐control sensory test was conducted comparing PP, E, OP, F, and S with Ct tortillas. Sensory rankings were C t > E = PP > OP > F > S. A‐131 electrolytic iron is recommended for fortification of corn tortillas due to minimal effect on color and significantly lower cost than other iron sources evaluated.     

Effect of the Nixtamalization Process on the Dietary Fiber Content,Starch Digestibility,and Antioxidant Capacity of Blue Maize Tortilla

Nixtamalization is an ancient process developed by the Mesoamerican cultures. Initially, volcanic ashes were used and then calcium hydroxide in commercial production, and more recently nixtamalization with calcium salts (NCS) has been proposed. The aim of this study was to evaluate the effect of NCS on carbohydrate digestibility and antioxidant capacity in the elaboration of blue maize tortillas. NCS in blue tortillas showed a high amount of total dietary fiber (14.27 g/100 g), the main fraction being insoluble dietary fiber. The contents of resistant starch and slowly digestible starch did not change with the nixtamalization process. The predicted glycemic index value was lower in blue tortillas with the NCS process (58) than with the traditional nixtamalization process (71). In general, NCS in blue tortillas presented a higher antioxidant capacity than traditional tortillas (ferric reducing antioxidant power method), indicating that phenolics present in blue maize maintain their activity after cooking. It can be concluded that the nutraceutical features (high dietary fiber content and antioxidant capacity) of blue maize tortillas are enhanced when they are elaborated with the NCS process.     

Microwave-assisted extraction of bound phenolic acids in bran and flour fractions from sorghum and maize cultivars varying in hardness

To release bound phenolic acids, a microwave-assisted extraction procedure was applied to bran and flour fractions obtained from eight sorghum and eight maize cultivars varying in hardness. The procedure was followed by HPLC analysis, and the identities of phenolic acids were confirmed by MS/MS spectra. The extraction of sorghum and maize bound phenolic acids was done for 90 s in 2 M NaOH to release ferulic acid and p-coumaric acid from bran and flour. Two diferulic acids, 8-O-4'- and 8-5'-benzofuran form, were identified and quantitated in sorghum bran, and only the former was found in maize bran. The contents of ferulic acid and diferulic acids in sorghum bran were 416-827 and 25-179 μg/g, respectively, compared to 2193-4779 and 271-819 μg/g in maize. Phenolic acid levels of sorghum were similar between hard and soft cultivars, whereas those of maize differed significantly (p < 0.05) except for ferulic acid in flour. Sorghum phenolic acids were not correlated with grain hardness as measured using a tangential abrasive decortication device. Maize ferulic acid (r = -0.601, p < 0.01), p-coumaric acid (r = -0.668, p < 0.01), and 8-O-4'-diferulic acid (r = -0.629, p < 0.01) were significantly correlated with hardness.     

Resistant Starch Formation in Tortillas from an Ecological Nixtamalization Process

The objective of this work was to study the formation of resistant starch (RS) in tortillas from an ecological nixtamalization process compared with the traditional nixtamalization process. The RS increased through all the steps of tortilla production. It was found that the increase of the RS corresponds mainly to the formation of RS5 (V‐amylose‐lipid complex), but in tortillas two major types of RS coexist: RS5 and RS3 (retrograded starch). In general, tortillas from the ecological nixtamalization process gave higher values of protein, lipids, total dietary fiber, insoluble fiber, soluble fiber, and RS compared with tortillas from the traditional nixtamalization process and commercial flour. The highest glycemic index (GI) occurred in the tortillas from commercial flour, whereas tortillas from 0.4% CaCO₃ and 0.6% CaSO₄ were classified as medium‐GI (GI 50–70). Tortillas from 0.6% CaCl₂ had the lowest value of GI. The ecological nixtamalization processes caused significant differences in quality and nutritional properties of tortillas.     

Revising the role of pH and thermal treatments in aflatoxin content reduction during the tortilla and deep frying processes.

Naturally aflatoxin-contaminated corn (Zea mays L.) was made into tortillas, tortilla chips, and corn chips by the traditional and commercial alkaline cooking processes. The traditional nixtamalization (alkaline-cooking) process involved cooking and steeping the corn, whereas the commercial nixtamalization process only steeps the corn in a hot alkaline solution (initially boiling). A pilot plant that includes the cooker, stone grinder, celorio cutter, and oven was used for the experiments. The traditional process eliminated 51.7, 84.5, and 78.8% of the aflatoxins content in tortilla, tortilla chips, and corn chips, respectively. The commercial process was less effective: it removed 29.5, 71.2, and 71.2 of the aflatoxin in the same products. Intermediate and final products did not reach a high enough pH to allow permanent aflatoxin reduction during thermal processing. The cooking or steeping liquor (nejayote) is the only component of the system with a sufficiently high pH (10.2-10.7) to allow modification and detoxification of aflatoxins present in the corn grain. The importance of removal of tip, pericarp, and germ during nixtamalization for aflatoxin reduction in tortilla is evident.     

Comparison of iron uptake from reduced iron powder and FeSO4 using the Caco-2 cell model: effects of ascorbic acid, phytic acid, and pH

The reduced iron powder has considerable potential for use as an iron fortificant because it does not change organoleptically during storage or food preparation for cereal flour, and its bioavailability is scarcely influenced by iron absorption inhibitors in foods. The objective of this article is to study the effects of ascorbic acid, phytic acid, and pH on iron uptake from reduced iron powder (43 microm) and FeSO 4, and to compare iron bioavailability of reduced iron powders among four selected granularity levels. The cell ferritin formation is used as a marker of iron uptake. Obviously, iron uptake of reduced iron powder is increased with decreasing of powder granularity and is much lower than FeSO 4 when the size is above 43 microm, but significantly higher at 40-60 nm. In the presence of ascorbic acid or phytic acid, Caco-2 cell iron absorption from reduced iron powder (43 microm) is significantly higher than that from FeSO 4. And iron uptake of Caco-2 cells is decreased with increasing of pH from 5.5 to 7.5. Moreover, the decrease trend is more obvious for reduced iron powder than for FeSO 4. Our results indicated that iron bioavailability of reduced iron powder by intestinal enterocytes is similar to that of iron salts, and reduced iron powder is more excellent than FeSO 4 as food fortificant, especially at ultramicroscopic granularity.     

Carotenoid bioaccessibility from whole grain and degermed maize meal products

Although yellow maize (Zea mays) fractions and products are a source of dietary carotenoids, only limited information is available on the bioavailability of these pigments from maize-based foods. To better understand the distribution and bioavailability of carotenoid pigments from yellow maize (Z. mays) products, commercial milled maize fractions were screened for carotenoid content as were model foods including extruded puff, bread, and wet cooked porridge. Carotenoid content of maize fractions ranged from a low of 1.77-6.50 mg/kg in yellow maize bran (YCB) to 12.04-17.94 mg/kg in yellow corn meal (YCM). Lutein and zeaxanthin were major carotenoid species in maize milled fractions, accounting for approximately 70% of total carotenoid content. Following screening, carotenoid bioaccessibility was assessed from model foods using a simulated three-stage in vitro digestion process designed to measure transfer of carotenoids from the food matrix to bile salt lipid micelles (micellarization). Micellarization efficiency of xanthophylls was similar from YCM extruded puff and bread (63 and 69%), but lower from YCM porridge (48%). Xanthophyll micellarization from whole yellow corn meal (WYCM) products was highest in bread (85%) and similar in extruded puff and porridge (46 and 47%). For extruded puffs and breads, beta-carotene micellarization was 10-23%, but higher in porridge (40-63%), indicating that wet cooking may positively influence bioaccessibility of apolar carotenes. The results suggest that maize-based food products are good dietary sources of bioaccessible carotenoids and that specific food preparation methods may influence the relative bioaccessibility of individual carotenoid species.     

Effect of nixtamalization (Alkaline cooking) on fumonisin-contaminated corn for production of masa and tortillas

Studies were undertaken to determine the fate of the mycotoxins, fumonisins, during the process of alkaline cooking (nixtamalization), using normal-appearing corn that was naturally contaminated with fumonisin B(1) (FB(1)) at 8.79 ppm. Corn was processed into tortillas, starting with raw corn that was cooked with lime and allowed to steep overnight; the steeped corn (nixtamal) was washed and ground into masa, which was used to make tortillas. Calculations to determine how much of the original fumonisin remained in the finished products took into consideration that FB(1) will be converted to hydrolyzed fumonisin B(1) (HFB(1)) by the process of alkaline cooking. All fractions, including steeping and washing water, were weighed, and percent moisture and fumonisin content were determined. Tortillas contained approximately 0.50 ppm of FB(1), plus 0.36 ppm of HFB(1), which represented 18.5% of the initial FB(1) concentration. Three-fourths of the original amount of fumonisin was present in the liquid fractions, primarily as HFB(1). Nixtamalization significantly reduced the amount of fumonisin in maize.     

Effect of processing conditions on phytic acid, calcium, iron, and zinc contents of lime-cooked maize

Tortillas are made by cooking maize in a lime solution during variable times and temperatures, steeping the grain for up to 12 h, washing and grinding it to a fine dough, and cooking portions as flat cakes for up to 6 min. The effects of the main processing steps on the chemical composition, nutritive value, and functional and physicochemical characteristics have been areas of research. The present work evaluates the effect of lime concentration (0, 1.2, 2.4, and 3.6%) and cooking times (45, 60, and 75 min) on phytic acid retention of whole maize, its endosperm, and germ, as well as on the content of calcium, iron, and zinc on the same samples. The effects of steeping time and temperature and steeping medium on the phytic acid of lime-cooked maize were also studied. Finally, phytic acid changes from raw maize to tortilla were also measured. The results indicated that lime concentration and cooking time reduce phytic acid content in whole grain (17.4%), in endosperm (45.8%), and in germ (17.0%). Statistical analyses suggested higher phytic acid loss with 1.2% lime and 75 min of cooking. Cooking with the lime solution is more effective in reducing phytic acid than cooking with water. Steeping maize in lime solution at 50 degrees C during 8 h reduced phytic acid an additional 8%. The total loss of phytic acid from maize to tortilla was 22%. Calcium content increased in whole maize, endosperm, and germ with lime concentration and cooking and steeping times. The increase was higher in the germ than in the endosperm. The level, however, can be controlled if steeping of the cooked grain is conducted in water. Iron and zinc contents were not affected by nixtamalization processing variables but were affected in steeping.     

Effect of processing on the phytochemical profiles and antioxidant activity of corn for production of masa, tortillas, and tortilla chips

The phytochemical profiles (total phenolics, anthocyanins, ferulic acid, carotenoids) and antioxidant activities of five types of corn (white, yellow, high carotenoid, blue, and red) processed into masa, tortillas, and tortilla chips were studied. The nixtamalization process significantly (p < 0.05) reduced total phenolics and antioxidant activities when compared to raw grains. Nixtamalized grains exhibited higher concentration of free phenolics and soluble conjugated ferulic acid and had lower concentrations of bound phenolics and ferulic acid than unprocessed grains. Among processed products, there was little difference in the phytochemical contents and antioxidant activities. Among types of corn, the highest concentrations of total phenolics, ferulic acid, and antioxidant activity were observed in the high-carotenoid genotype followed by the regular yellow counterpart. The white corn contained the lowest amount of total phenolics and antioxidant activity. The pigmented blue corn had the highest anthocyanin concentration followed by the red counterpart. These findings suggest that lime-cooking significantly reduced the phytochemical content of nixtamalized products but released phenolics and ferulic acid.     

Dry Matter Loss During Nixtamalization of a White Corn Hybrid: Impact of Processing Parameters

Nixtamalization is the primary step in the production of products such as corn chips, tortilla chips, tacos, and corn tortillas. The process involves cooking and steeping of corn in lime and excess water to produce nixtamal. Commercial nixtamalization results in 5–14% corn solids loss in the liquid generated during cooking‐steeping and washing. Loss of corn solids not only causes economic loss to corn processors but also creates costly waste and wastewater disposal problems. Empirical results show that, besides corn kernel characteristics, processing parameters are critical variables influencing corn solids loss and effluent pH during nixtamalization. This work was designed to systematically study the impact of processing parameters on corn dry matter loss and effluent pH generated during nixtamalization by using response surface methodology. Corn cooking temperature and lime concentration were more critical factors influencing corn solid loss than were cooking and steeping time. In the ranges studied, total dry matter loss increased only up to ≈8 hr of steeping and then leveled off. By optimizing the nixtamalization protocol, effluent dry matter loss can be minimized.     

Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization

Processing conditions similar to traditional nixtamalization are now used by the industry in the production of dry maize flours (DMF). The objective of this investigation was to evaluate the effect of industrial nixtamalization on maize starch. Thus, dent maize grains were sampled from storage silos and the starch isolated (S). From the same batch of maize, DMF was obtained and the starch isolated (S‐DMF). The amylose content in the starches was quite similar (21.5–23.4%) and characteristic of a dent maize. However, nixtamalization increased the calcium content in S‐DMF. The starches investigated exhibited the typical A‐type diffraction pattern after 40 days of storage at 11–84.1% rh. However, the differential scanning calorimetry (DSC) results showed that annealing of maize starch occurred during storage at 30°C. On the other hand, industrial nixtamalization has both a melting and annealing effect on maize starch. Thus, the operative glass transition temperature (T_g), and the DSC parameters that define starch gelatinization (T_p and ΔH) showed that the proportion between crystalline and amorphous regions within the starch granule and the extent of physical damage to starch were modified by nixtamalization. As an example, T_g for S was between 60 and 62.5°C, while the S‐DMF had a T_g of 45–55°C for damaged starch and 65–70°C for annealed starch. Additionally, the extraction of the nonconstitutive starch lipids provided starches with more consistent thermal properties, particularly in the behavior of gelatinization at different water content. This last observation might have important implications in the consistency of starch physicochemical properties and, consequently, in the quality of maize products such as tortillas.     

Preserving Indiana's Agricultural History

ABSTRACT

Maize gruel was prepared by traditional and improved methods. Improved maize gruel (IMGF) took less time (24 hours) than traditional maize gruel (TMGF) (72 hours) to prepare. TMGF was lower in protein (6.7%) than IMGF (11.4%). A higher yield was observed for IMGF (99.4%) than for TMGF (60%). IMGF substituted with okra meal flour at 40% yielded the highest protein (21.9%), fat (13.08%), crude fibre (9.04%), and ash (2.60%). Higher amylograph peak viscosity was noted for TMGF as compared to other ogi (maize gruel) samples.

Sensory scores indicate that none of the samples were rejected, although lower scores were given to fortified ogi samples as the level of fortification was increased. The improvement in the nutritional attributes of maize gruel samples will reduce the problem of protein malnutrition.     

Effect of bread baking on the bioavailability of hydrogen-reduced iron powder added to unenriched refined wheat flour

Elemental iron powders are widely used to fortify flour and other cereal products. Our objective was to test the hypothesis that baking enhances the bioavailability of elemental iron powders by oxidizing Fe(0) to Fe(2+) or Fe(3+). An in vitro digestion/Caco-2 cell culture model and a piglet model were used to measure bioavailability. Bread flour, either unfortified or fortified with hydrogen-reduced (HR) iron powder or FeSO(4) (300 mg Fe/kg flour), was baked into bread. For the in vitro studies, bread samples were treated with pepsin at pH 2, 3, 4, 5, 6, or 7 and subsequently incubated with pancreatic enzymes at pH 7 in a chamber positioned above monolayers of cultured Caco-2 cells. Ferritin formation in the cells was used as an index of iron bioavailability. Ferritin formation in cells fed HR Fe bread was similar to cells fed FeSO(4) bread when the peptic digestion was conducted at a pH 2 but lower when the peptic phase was conducted at pH 3, 4, 5, 6, or 7 (P < 0.05). Pig diets containing 35% dried bread were prepared and fed to cross-bred (Hampshire x Landrace x Yorkshire) anemic pigs in two studies. The rate of increase in hemoglobin Fe over the feeding period was used to calculate relative biological value (RBV), an index of iron bioavailability. In the first pig study, RBV of HR Fe added to flour prior to baking was 47.9% when compared to FeSO(4) fortified flour (P < 0.05). In the second pig study, a third treatment consisting of unfortified bread with HR iron added during diet mixing (after bread baking) was included. RBVs of the HR Fe diet (Fe added after baking) and HR Fe diet (Fe added before baking) were 40.1% and 53.5%, respectively, compared to the FeSO(4) diet. Differences in RBV between the HR Fe (before and after baking) and FeSO(4) (before baking) treatment groups were significant, but the difference between the before and after HR treatment groups was not significant. We conclude that bread baking does not enhance the bioavailability of elemental iron powders.     

Effects of Lime‐Cooking on Carotenoids Present in Masa and Tortillas Produced from Different Types of Maize

Yellow and white maize kernels, masas, tortillas, and nejayote solids were analyzed in terms of lutein, zeaxanthin, cryptoxanthin, β‐carotene, and lipophilic antioxidant (AOX) capacity. The germplasm analyzed included two normal yellow maize, two high‐carotenoid genotypes, and one white for comparison purposes. In general, the yellow maize required 34% more lime‐cooking time compared with the white counterpart. Lime‐cooking significantly changed the extractability of carotenoids in masa and tortillas. No carotenoids were detected in the steepwater or nejayote. The lipophilic AOX activity increased 280‐fold from kernel to masa, but only 70% was retained in the baked tortillas. When masa was baked into tortillas, less than 10% of the carotenoids were retained because of the high temperatures used during baking. Interestingly, tortillas made with the maize kernels with the highest carotenoid content did not have the highest amount of these phytochemicals. Therefore, maize varieties should be evaluated based on the carotenoid content in finished food products instead of the amounts originally found in raw kernels.     

低铁胁迫对玉米苗期根系生长和铁素吸收利用的影响

为了揭示不同耐低铁玉米品种苗期根系生长和铁素吸收利用的差异,为玉米耐低铁能力的遗传改良提供依据,以耐低铁玉米品种‘正红2号’和不耐低铁玉米品种‘川单418’为材料,采用重度[10μmol(Fe~(3+))·L~(-1)]、中度[30μmol(Fe~(3+))·L~(-1)]和轻度[50μmol(Fe~(3+))·L~(-1)]3种低铁胁迫及对照[100μmol(Fe~(3+))·L~(-1)]的铁营养液处理3叶1心玉米幼苗,分析低铁胁迫对不同耐低铁玉米品种苗期根系生长和铁素吸收利用的影响。结果表明,随着营养液铁浓度降低,两个玉米品种幼苗的根长、根体积、根系活力、干物质、铁含量、铁积累量、相对吸铁能力均显著降低,但根系麦根酸分泌量增多,铁素向地上部转移分配能力增强,铁素的生理效率提高,这是玉米适应低铁胁迫的重要生理机制之一。玉米幼苗的铁素积累量与根长、根体积、根干重、根系活力等根系性状均呈极显著或显著正相关。耐低铁玉米品种在中度和重度低铁胁迫下根长、根体积、根干重、根系活力均较不耐低铁玉米品种高,是其铁素吸收积累量高的重要原因。根系麦根酸分泌量与铁素茎叶分配率呈正相关,铁素茎叶分配率与铁素生理效率呈极显著正相关,增加根系麦根酸的分泌量可在一定程度上提高玉米铁素的茎叶分配率,从而提高铁素生理效率;耐低铁玉米品种在中度和重度低铁胁迫下麦根酸分泌量增幅高于不耐低铁玉米品种,是其铁素生理效率高的主要原因。     

Commercial Evaluation of a Continuous Micronutrient Fortification Process for Nixtamal Tortillas

The corn tortilla plays an integral role in the Mexican diet and is an ideal vehicle for micronutrient fortification. Approximately 60% of corn tortillas in Mexico are produced from nixtamal, with the remainder prepared from masa flour. A process for continuous fortification of nixtamal tortillas was evaluated in two commercial mills in Mexico. A commercial powder dosifier was used to add micronutrient premix containing iron, zinc, folic acid, niacin, riboflavin, and thiamin to nixtamal (1 g/kg) as it was milled. After training and preliminary sampling, mills produced fortified tortillas unassisted for four weeks. Masa flow rates over a four‐day period were 10–12 kg/min in both plants. Premix flow from the dosifier showed good stability, with an average coefficient of variation of 1.6%. Initial results indicated consistency in the fortification process, with significantly increased variation during the four‐week production period. Fortified tortillas had significantly higher levels of all nutrients tested. Micronutrient losses were <11% in all cases except folic acid, which showed an 80% loss. Despite processing losses, fortification resulted in a nearly fivefold increase in folic acid compared with control tortillas. The new fortification process is technically viable and was well received by millers.     

Assessing Degree of Cook During Corn Nixtamalization: Impact of Processing Variables

Nixtamalization involves cooking and steeping corn in a lime solution, washing the corn (nixtamal), and stone grinding nixtamal to form a corn dough or masa. Masa is used to produce nixtamalized products (corn tortillas, tortilla chips, corn chips, taco shells, etc.) by forming and baking or deepfat frying. The degree of corn kernel cook determines the quality and texture of masa. Response surface methodology (RSM) was used as an experimental design to study the impact of process variables (cook temperature, cook time, initial steep temperature, and steep time) on the degree of cook measured using a Rapid Visco Analyser (RVA) and differential scanning calorimetry (DSC). RSM data exhibited significant (P < 0.005), although not predictive, linear models for RVA peak viscosity (r² = 0.63), setback (r² = 0.61), final viscosity (r² = 0.61), and peak time (r² = 0.57), indicating a dependence of these parameters on nixtamalization conditions. Peak viscosity, setback, and final viscosity increased linearly with steep time. DSC enthalpy (r² = 0.83) and peak temperature (r² = 0.89) of freezedried masa also exhibited significant (P < 0.0001) linear regression models with processing variables. DSC enthalpy increased with an increase in steep time, suggesting that starch is annealed during steeping. This study demonstrated that fundamental starch properties were altered on extended steeping during nixtamalization.     

Effect of Micronutrient Fortification on Nutritional and Other Properties of Nixtamal Tortillas

Nixtamalization is the process of steeping dried corn in hot water with calcium hydroxide (lime) with subsequent removal of all or most of the pericarp through washing. The resulting product is called nixtamal. Approximately 60% of corn tortillas in Mexico are produced from nixtamal, with the remainder prepared from nixtamalized corn flour. Nixtamal was fortified with micronutrient premix containing iron, zinc, folic acid, niacin, riboflavin, and thiamin. Premix composition followed a proposed Mexican regulation for corn flour fortification, adjusted for moisture. Effects of premix on masa adhesiveness, hardness, and pH, as well as tortilla sensory properties, stretchability, rollability, and color were measured. Micronutrient levels were tested in the dry corn, nixtamal, masa, and tortillas. There were no significant differences in masa texture or pH, tortilla rollability, or consumer acceptance of tortillas when comparing unfortified control and fortified treatments. Added thiamin was almost entirely degraded during processing. Folic acid and riboflavin decreased 26 and 45%, respectively, through the masa‐tortilla manufacturing process. Niacin showed no significant loss. Despite processing losses, fortification resulted in significant nutrient increases compared with control tortillas. Folic acid increased 974%, riboflavin increased 300%, niacin increased 141%, iron increased 156%, and zinc increased 153% in fortified tortillas.