Table 4.
Protein, lysine and tryptophan content of two groups of maize (non-QPM and QPM maize) and true retention (%TR) after processing as tortillas, arepas and mazamorra.
| Group/Varieties | Final product | Protein (%) | Tryptophan (%) | Lysine (%) | Protein (%TR) | Tryptophan (%TR) | Lysine (%TR) |
|---|---|---|---|---|---|---|---|
| Non-QPM (B + C) | Raw kernel | 9.57 ± 0.25b | 0.055 ± 0.002b | 0.269 ± 0.006c | 100.00 ± 0.00a | 100.00 ± 0.00a | 100.00 ± 0.00a |
| Tortillas | 11.06 ± 0.38a | 0.038 ± 0.006c | 0.306 ± 0.019b | 104.18 ± 6.06a | 62.27 ± 10.38b | 102.65 ± 4.05a | |
| Arepas | 10.62 ± 0.22a | 0.013 ± 0.002e | 0.159 ± 0.028e | 77.89 ± 4.49b | 16.67 ± 3.80c | 41.66 ± 7.82b | |
| Mazamorra | 8.34 ± 0.56d | 0.012 ± 0.003e | 0.164 ± 0.033e | 62.90 ± 7.09c | 15.91 ± 2.33c | 43.18 ± 1.42b | |
| QPM (A + D + E + F) | Raw kernel | 9.09 ± 0.56bc | 0.076 ± 0.009a | 0.367 ± 0.024a | 100.00 ± 0.00a | 100.00 ± 0.00a | 100.00 ± 0.00a |
| Tortillas | 10.50 ± 0.36a | 0.050 ± 0.005b | 0.383 ± 0.020a | 101.94 ± 6.75a | 66.29 ± 13.30b | 102.73 ± 14.68a | |
| Arepas | 8.58 ± 0.79cd | 0.021 ± 0.002d | 0.237 ± 0.014d | 69.18 ± 9.00c | 23.44 ± 4.27c | 52.63 ± 7.18b | |
| Mazamorra | 8.60 ± 0.60cd | 0.020 ± 0.003d | 0.241 ± 0.024d | 62.72 ± 6.96c | 19.69 ± 4.44c | 48.86 ± 10.96b |
Data are means ± SD of duplicated analyses. Different letters indicate a statistically significant difference (p < 0.05) between products.