Francisco Guevara-Hernández

Manuel Antonio Hernández-Ramos

Manuel Alejandro La O-Arias

René Pinto-Ruíz

Luis Alfredo Rodríguez-Larramendi

Deb Raj Aryal

Rev. Fac. Agron. (LUZ). 2022, 39(2): e223924

ISSN 2477-9407

DOI: https://doi.org/10.47280/RevFacAgron(LUZ).v39.n2.02

Food Technology

Associate editor: Professor Andreina Garcia

University of Zulia, Faculty of Agronomy

Bolivarian Republic of Venezuela

Keywords:

Zea mays

Cultivars

Grains

Physical-chemical characterization of local maize from Chiapas, Mexico

Caracterización físico-química de maíces locales de Chiapas, México

Caracterização físico-química do milho local de Chiapas, México

Universidad Autónoma de Chiapas. Facultad de Ciencias

Agronómicas, Carretera Ocozocoautla–Villaores Km. 84.5,

Apdo. Postal 78, C.P. 30470 Villaores, Chiapas, México.

Universidad de Ciencias y Artes de Chiapas. Facultad de

Ingeniería, Sede Villa Corzo. Carretera a Monterrey Km 3.0.

Villa Corzo PC 30520. Chiapas. México.

Programa Cátedras CONACYT, Facultad de Ciencias

Agronómicas Campus V, Universidad Autónoma de Chiapas.

Received: 09-08-2021

Accepted: 03-02-2022

Published: 21-03-2022

Abstract

The physical-chemical quality of maize has become important for the

food industry, so it is a condition for the selection of any local cultivar or

improved varieties. The physical-chemical quality of local maize from La

Sepultura Biosphere Reserve (REBISE), Chiapas, was characterized, to

demonstrate that the maize diversity in the reserve presents potential for the

our and tortilla industry in Mexico. Collections of eighteen local maize

populations associated with different races and two commercial hybrid

materials were evaluated. Nineteen variables were characterized using

multivariate techniques of Factor Analysis and Clusters. By reduction of

data, six components were extracted. Typology of maize varieties merged

into four groups: Group I) Of high projection in the components of breaking

strength (Fu Rup RE, 300.25 gf) and pericarp dissolution (pericarp, 5.39

%; retained pericarp, 47.91 %); Group II) also high scoring in breaking

strength and its persistence (Fu Rup RE, 277.25 gf), but low scoring for grain

consistence and protein yield (otation index 24.50); weight of 100 grains

33.31 g, (grain proteins 9.94 %); Group III) presented greater projection

in the component of grain density, and moisture of the "nixtamal" and the

dough (hectoliter weight 73.5 kg-hl, elongation 13.60 mm, dough moisture

57.95 %, Fu Rup RE, 220.83 gf); Group IV) showed lower projection in

"nixtamal" moisture (44.48 %) and dough, so as elasticity of the "tortillas"

(12.94 mm). The physical-chemical variables contributed to identify cultivar

groups on the quality of the grain.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rev. Fac. Agron. (LUZ). 2022, 39(2): e223924. April - June. ISSN 2477-9407.

2-7 |

Resumen

La calidad físico-química del maíz ha adquirido importancia para

la industria alimenticia; por lo que es una condición para la selección

de germoplasmas mejorados. Se caracterizó la calidad físico-

química de maíces locales de la Reserva de la Biosfera La Sepultura

(REBISE), Chiapas; para demostrar que la diversidad existente en la

reserva, presenta potencial para la industria de la harina y la "tortilla"

en México. Se evaluaron colectas de 18 poblaciones de maíces locales

asociadas a diferentes razas y dos materiales híbridos comerciales.

caracterizaron 19 variables, mediante técnicas multivariadas

de Análisis Factorial y Conglomerados. Por reducción de datos se

denieron seis componentes. Las tipologías fueron: Grupo I) de alta

proyección en los componentes de fuerza de ruptura (Fu Rup RE,

300,25 gf) y dilución del pericarpio (pericarpio, 5,39 %; pericarpio

retenido, 47,91 %); Grupo II) también de alta puntuación en la fuerza

de ruptura (Fu Rup RE, 277,25 gf), pero bajas puntuaciones para la

consistencia del grano y rendimiento proteico (índice de otación,

24,50); peso de 100 granos de 33,31 g (proteínas del grano 9,94 %);

Grupo III) presentó mayor proyección en el componente de densidad

del grano y humedad del nixtamal y la masa (Peso hectolítrico, 73,5

-hl

; elongación 13,60 mm; humedad de la masa 57,95 %; Fu Rup

RE, 220,83 gf); Grupo IV) mostró menor proyección en la

humedad del nixtamal (44,48 %) y la masa, así como elasticidad de

las tortillas (12,94 mm). Las variables físico-químicas contribuyeron

a identificar agrupaciones de cultivares sobre la calidad del grano.

Palabras clave: Zea mays, cultivares, granos

Resumo

A qualidade físico-química do milho tornou-se importante para

a indústria alimentar e é, portanto, uma condição para a selecção de

germoplasma melhorado. Caracterizou-se a qualidade físico-química

do milho local da Reserva da Biosfera La Sepultura (REBISE),

Chiapas; para demonstrar que a diversidade existente na reserva tem

potencial para a indústria de farinha e tortilha no México. Foram

avaliadas coleções de 18 populações locais de milho associadas a

diferentes raças e dois materiais híbridos comerciais.19 variáveis

foram caracterizadas por meio de técnicas multivariadas de Análise

Fatorial e Clusters.Por redução de dados, seis componentes foram

denidos. A tipologia gerou quatro grupos: Grupo I) com alta

projeção nos componentes da força de ruptura (Fu Rup RE, 300,25

gf) e diluição do pericarpo (pericarpo, 5,39%; pericarpo retido,

47,91%); Grupo II) também pontuou alto na força de ruptura (Fu Rup

RE, 277,25 gf), mas pontuações baixas para consistência de grãos e

rendimento de proteína (índice de otação, 24,50); peso de 100 grãos

de 33,31 g (proteínas dos grãos 9,94%); Grupo III) apresentou maior

projeção no componente densidade de grãos e umidade de "nixtamal"

e massa (peso hectolitro, 73,5 kg

-hl

; alongamento 13,60 mm; umidade

da massa 57,95%; Fu Rup RE, 220,83 gf); Grupo IV) apresentou

menor projeção na umidade do "nixtamal" (44,48%) e da massa,

bem como elasticidade das tortilhas (12,94 mm). As variáveis físico-

químicas contribuíram para identicar agrupamentos de cultivares na

qualidade do grão.

Palavras-chave: Zea mays, cultivares, grãos

Introduction

The maize crop is prone to develop local variability due to its

allogamous condition. This variability is manifested from the

morpho-agronomic aspects of the cultivars, to the physical and

chemical characteristics of the grains. The diversity of maize has its

origin in the interactions between human, cultural, environmental,

management, use factors, among others, since its domestication and

its distribution through various routes to the entire cultural region of

Mesoamerica (Guevara et al., 2020).

In this way, the crop developed adaptation to extreme

conditions of altitude, fertility and climate, among other variables

of its environment. Only in Mexico, at least eight racial groups are

recognized (ancient indigenous, exotic, pre-Columbian, "mestizo",

prehistoric, incipient modern, races not well dened and unclassied

races), with 59 races and a large intra-racial morphological diversity,

mainly in cobs and grains, as well as phenological cycles; however,

this diversity is also subjected to cultural and economic issues

(Hernández-Ramos et al., 2020). This fact leads to the reasoning that

culture and economics ultimately impose guidelines on the indirect

selection of the physical and chemical characteristics of the grains,

ours and "tortillas" produced.

Scientic research framed in the physical and chemical

properties of maize, must take on the challenge of recognizing the

cultural contexts and commercial interests as factors that dene the

desirable properties and the local diversity of maize (Guevara et al.,

2020 and NMX-FF-034/1-SCFI-2002, 2002, p.1-22); as well as the

complexity of relationships between the variables of grain quality

and the "tortilla" (Vázquez-Carillo et al., 2020), which leads to the

hypothesis of the differentiation of local maize from the physical-

chemical characteristics of the grains, by limiting the potential for

the our and "tortillas" industry. However, the simple approach of

this hypothesis could have a secondary relevance given the need to

unravel the interactions and relationships between these individual

variables that ultimately dene the general properties and underlie

these local differences.

In the present research, the objective was to characterize the

physical-chemical quality of local maize cultivated in La Sepultura

Biosphere Reserve (REBISE), Chiapas; in order to answer the

following question: ¿What relationships exist between the physical

and chemical variables of the grains that allow typifying and

characterizing the local maize in the Frailesca region in relation to

the potential for the our and "tortilla" industry and to demonstrate

that the existing diversity in the reserve has potential for the our and

"tortilla" industry.

Materials and methods

Study area and sample

The study was carried out in nine communities of the REBISE,

located in the southwestern region of the state of Chiapas, in the

northwestern portion of the Sierra Madre de Chiapas.

It is a territory shared by the municipalities of Arriaga, Cintalapa,

Jiquipilas, Tonalá, Villa Corzo and Villaores; geographically, it is

located between parallels 16º00’18’’ and 16º29’01’’ north latitude and

meridians 93º24’34’’ and 94º07’35’’ west longitude.

In the REBISE there are climates of type A(C)m(w) (semi-

warm humid), AW2(w) (warm sub-humid), with abundant rainfall in

summer. Eutric regosol soils predominate and in the vegetation we

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Guevara-Hernández et al. Rev. Fac. Agron. (LUZ). 2022, 39(2): e2239243-7 |

can nd mesophilic mountain forest, pine-oak, as well as agricultural

areas (Hernández-Ramos et al., 2020).

Eighteen local varieties of rainfed maize were collected, during

November and December 2019, in correspondence with the following

criteria: presence, distribution, prevalence and permanence within

and between communities. Three kilograms of maize were collected

and stored at room temperature, without the application of chemical

products. Commercial hybrids H-WP8063 and H-27 also grown in

the study area were included in the research (table 1).

Table 1. Description of local maize varieties sampled in La

Sepultura Biosphere Reserve, Chiapas, Mexico.

Local variety

Place of

collection

Related race

†

Acronym

Amarillo California

Olotillo + Tepecintle +

Tuxpeño

AmarilloC

Precoz California

Tuxpeño (GA) +

Vandeño

PrecozC

Maíz Negro California

Olotillo + Vandeño +

Tuxpeño

Maíz Negro

Crema California

Tuxpeño (GA) +

Tepecintle

Crema

Jarocho Tres Picos

Tuxpeño (GA) +

Vandeño

JarochoTP

Precoz Tres Picos Tuxpeño (GA) PrecozTP

Huesito Tres Picos

Olotillo + Tuxpeño +

Conejo

Huesito

Amarillo

Ricardo Flores

Magón

Tuxpeño (GA) AmarilloRFM

Jarocho

Ricardo Flores

Magón

Tuxpeño (GA) JarochoRFM

Tornamil

Ricardo Flores

Magón

Tuxpeño (GA) Tornamil

Jarocho Villahermosa

Olotillo + Tuxpeño +

Vandeño + Tepecintle

JarochoV

Olote Rojo Nueva Esperanza

Tuxpeño (GA) +

Vandeño

Olote Rojo

Pollito

Ricardo Flores

Magón

Without classication Pollito

Jarocho El Triunfo

Tuxpeño (GA) +

Vandeño

JarochoET

Amarillo Villahermosa

Tuxpeño (GA) + Olotillo

+ Tepecintle

AmarilloV

Amarillo

Josefa Ortiz de

Domínguez

Olotillo + Tepecintle AmarilloJOD

Morales

La Sombra de la

Selva

Tuxpeño (GA) + Olotillo

+ Tepecintle

Morales

San Gregorio La Sierrita

Tuxpeño (GA) +

Vandeño

San Gregorio

†

The race relationship described here was dened by the authors according to the

classication made by Wellhausen et al. (1952).

The race in the rst place is the characteristic that most predominates in the maize

population. GA: Advanced generation.

Variables used for characterization

For the physical-chemical analysis of maize from the National

Institute of Forestry, Agricultural and Livestock Research (INIFAP),

Texcoco, state of Mexico, 19 physical and chemical variables were

chosen for the evaluation of grain and "tortilla" quality, with two

repetitions. The measurements and the processing of the samples

were carried out using the methodologies described by Salinas and

Vázquez (2006).

The variables evaluated were: grain moisture, hectoliter weight

by method 84-10 (American Association of Cereal Chemists

[AACC], 2000, 350), otation index (Salinas et al., 1992), weight

of 100 grains, percentage of pedicel, pericarp and germ. "Nixtamal"

quality was evaluated based on the variables of "nixtamal" moisture,

loss of solids and retained pericarp. For the quality of the dough and

the "tortilla", the variables of freshly made and 24 h "tortillas" were

evaluated, as well as moisture, elongation and breaking strength, and

"tortilla" yield (Salinas and Vázquez, 2006). Protein and tryptophan

content in grain and "tortilla" were also evaluated with Technicon

Instruments equipment (Galicia-Flores et al., 2011).

Nixtamalization and "tortillas" processing

One hundred grams of grain, in 1 % calcium oxide and 200 mL of

distilled water were used. The components were mixed in 600 mL of

water and heated to boiling. The boiling time was in correspondence

with the hardness of the grain. The samples were left at rest for 14-16

h at room temperature (Salinas and Vázquez, 2006).

Treatment and data analysis

A data matrix of order A

(21,20),

was formed, placing the 18 varieties

by rows and the 19 characterization variables by columns. To reduce

the dimensionality of the characterization variables, a Factor Analysis

was applied, by the principal components (PCA) method, in which

the components with eigenvalues greater than one (1) were assumed

and that as a whole managed to explain more than 75% of the total

variability (Tovar and García, 2017). The extracted components were

considered new variables, labeled according to their relationships

with the original variables, and were used in cluster analysis to form

local maize clusters, using Ward’s method. These groupings were

validated using ANOVA for linear models and descriptive statistics

of the original variables. Statistica software, version 8.0 was used for

the analyses (StatSoft, 2012).

Results and discussion

The PCA reduced the dimensionality of the 19 variables to 6

components, which were able to explain 77% of the total variance.

Table 2 shows the variables associated with each principal component

(PC) and the explained variance. These PC are dened as: I) Flotation

index and grain protein, II) Hectoliter weight, "nixtamal" and dough

moisture; III) Remaining pericarp, IV) Breaking strength, V) "tortilla"

moisture and VI) Percentage of solids.

In PC I, the highest proportion of the germ is associated with the

increase in grain and "tortilla" proteins (table 2). The germ contains an

important protein fraction and it is not lost during the nixtamalization

(Paredes-López et al., 2009). PC II is described by the association

of a lower hectoliter weight with a higher proportion of moisture

in the "nixtamal" and dough. Hardness inuences the structural

composition and therefore the composition of water assimilated by

the grain (Arámbula-Villa et al., 2004).

The behavior after nixtamalization is one of the main aspects

of maize quality for the our and "tortilla" industry. It was found

that during this process the variables acquire independence as the

transformation to "tortilla" takes place; as reected in the separation

of the components. PC II describes the remaining pericarp that

according to Salinas and Vázquez (2006) favors plasticity, dough

manageability and "tortilla" softness. PC IV is associated with

breaking strength; according to Vázquez-Carrillo et al. (2014) this

variable is linked to "tortilla" texture and, therefore, to the oil content

of the grain. PC V is described by the "tortilla" moisture, which is

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rev. Fac. Agron. (LUZ). 2022, 39(2): e223924. April - June. ISSN 2477-9407.

4-7 |

not always associated with higher "nixtamal" moisture, because

the loss of water depends on factors such as thickness, temperature

and cooking time (Arámbula-Villa et al., 2004); it is also not a

determinant in "tortilla" texture (Salinas-Moreno et al., 2010). PC

VI by percentage of solids refers to the pericarp retained during

cooking (Vidal-Martínez et al., 2008).

Table 2. Association of variables and explained variance of the

PC obtained for the grouping of local maize from La

Sepultura Biosphere Reserve, Chiapas, Mexico.

PC Associated variables Eigenvalue

Explained

variance

(%)

I. Flotation

index and

protein in

"tortilla" and

grain

Flotation index (-0.60),

Weight of 100 grains

(0.63), Pedicel (-0.70),

Germ (0.65), "tortilla"

protein (0.72) and grain

protein (0.89)

4.88 23.24

II. Hectoliter

weight,

"nixtamal"

and dough

moisture

Hectoliter weight (-0.87),

"nixtamal" moisture

(0,72), dough moisture

(0.82) and Elongation

RH (0.63)

3.58 40.31

III. Remaining

pericarp

Pericarp (0.82), Retained

pericarp (-0.70) and

"tortilla" yield (-0.79)

2.56 52.49

IV. Breaking

strength

Breaking strength RH

(0.66), Breaking strength

at 24 h (0.88)

2.21 63.01

V. "Tortilla"

moisture

"Tortilla" moisture

(0.77), "tortilla" moisture

at 24 h (0.93)

1.59 70.59

VI. Percentage

of solids

Percentage of solids

(0.89)

1.36 77.05

RH: freshly made. PC: Principal Components.

However, the non-correlation of the components is paramount in the

reduction of original variables to justify the variance represented

(Tovar and García, 2017). For example, the idea that the variables

of hectoliter weight and otation index are related to grain hardness

is assumed. Both are inversely correlated, the higher the hectolitric

weight maize has, the harder it will be and its otation index will be

lower. However, in the results obtained in the present study, these

two variables were located in different components (PC II and PC

I, respectively). This raises a new hypothesis of interaction with

other variables, where the variation of one could be independent of

the variation of other; therefore, it is necessary to conduct studies

in this sense, which contribute to enriching the interaction between

the different variables.

Cluster Analysis (Maize groups)

Base on the factor scores, cluster analysis was performed,

resulting in four main groups and two varieties. The dendrogram

(gure 1) shows two local varieties and the four groups of varieties.

Figure 2 shows the differential aspects between groups.

In turn, gure 2 allows identifying the differential aspects

between the groups.

The singular varieties were H-WP8063 and Pollito. The rst

is a commercial hybrid and was projected with low scores in the

grain consistency component and protein content, and the breaking

strength component and its persistence. The Pollito variety was

characterized by a high projection in the pericarp dissolution

component and percentage of solids. This indicates that a large

amount of pericarp is released and remains suspended in the

"nejayote" (residual liquid from nixtamalization).

Figure 1. Grouping dendrogram of local maize varieties

according to some physical-chemical characteristics

of the grain.

Group I (GI) included four of them and was characterized by

having a high projection in the PC III (pericarp dissolution) and

PC IV (breaking strength and its persistence). Group II (GII) was

composed of four varieties and was characterized by high scores for

the breaking strength component and its persistence, but low scores

for the grain consistency component and protein content (gure 1).

The group III (GIII) included six varieties. It presented higher

projection in the moisture component of the "nixtamal" and the

dough with more elastic "tortillas", grains of lower density and

higher development and dissolution of the pericarp.

Group IV (GIV) was of ve varieties. It showed the lowest

projection within the moisture component of the "nixtamal" and

dough, as well as elasticity of the "tortillas", with grains of lower

density.

Figure 2. Differentiation between groups identied in the

diversity of local maize characterized on the basis of

the factor scores.

The variables combined in the rst component differentiate the

maize H-WP8063, Pollito and the group GII from de rest of the

variables (gure 1). The maize H-WP8063 and Pollito, resulted

of intermediate hardness and medium grains, according to their

otation indexes and weight of 100 grains. The Mexican Standard

(NMX-FF-034/1-SCFI-2002, 2002, p.1-22), classies maize with

otation indexes between 38 and 62 as semi-hard. The rest of

the varieties studied are classied as hard, with otation indexes

between 18 and 25. For its, part group GII is classied as hard corn,

but with small grains, similar to the H-WP8063 and Pollito varieties

(table 3).

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Guevara-Hernández et al. Rev. Fac. Agron. (LUZ). 2022, 39(2): e2239245-7 |

According to the criteria of Gómez et al. (2003), the grains of

H-WP8063, Pollito and those included in GII are medium-sized

grains (<33 g.100

-1

grains); the groups GI, GIII and GIV are large-

sized (>36 g.100

-1

grains). Salinas and Vázquez (2006) used similar

classication criteria, more than 38 g for large grains and between

33 and 38 g for medium grains. The Mexican our industry requires

medium-grain maize, while the dough and "tortilla" industry requires

grains of this size or smaller, which hydrate more easily than large

grains, favoring the yield of the high moisture products marketed

(Salinas-Moreno et al., 2010). Likewise Sierra-Macías et al. (2016)

used these classication thresholds in high protein quality cultivars

to report that their grains were small in size; on the other hand,

Coutiño-Estrada et al. (2008) reported values between 28 and 43

g. Grain size is a characteristic with great environmental inuence.

According to Salazar-Martínez et al. (2015), water regime is one

of the environmental factors with signicant inuence on grain

dimensions.

The proportion of germ was lower than those published

by Salinas-Moreno et al. (2013). The germ must represent

approximately 11.5% and contributes to the highest protein quality

(Paredes-López et al., 2009). The protein values, both in the grain

and in the "tortillas", were lower than those indicated in improved

maize (Coutiño-Estrada et al., 2008) and in varieties of high protein

value (Sierra-Macías et al., 2016), but higher for other local

varieties (Cázares-Sánchez et al., 2015).

For this study, the grains with the highest protein content were

the hardest (H-WP8063). Vidal-Martínez et al. (2008) argued

that the direct proportionality relationship between hardness and

protein content is given by a higher proportion of prolamins (zeins),

majority fraction (50-70 %) in the protein of the maize endosperm,

and decient in the essential amino acids lysine and tryptophan;

however, these authors reported a higher protein fraction (higher

than 10.3 %) in improved varieties with grains of intermediate

hardness. However, grain hardness is mainly associated with the

proportions of oury and crystalline endosperm. Maize with soft

endosperm have lower densities, with a value of 63-87% of the

otation index; compared to very hard or hard grains, which have

0-12 and 13-37 % of otation index, respectively (NMX-FF-034/1-

SCFI-2002, 2002, p.1-22; Salinas and Vázquez, 2006).

According to Salinas-Moreno et al. (2010), the percentage of

pedicel in maize grain is relevant in the dough and "tortilla" industry

(NMX-FF-034/1-SCFI-2002, 2002, p.1 -22), because this structure

is made up of lignin, and it is not hydrolyzed during nixtamalization,

although it acquires a dark hue that affects the appearance of the

"tortilla", since the higher the percentage, the greater the abundance

of black spots on the surface. For this reason, the our industry

eliminates this structure during the screening process. Even so, it

establishes a maximum of 2% of pedicel. All cultivars considered

in this study met this requirement.

Table 3. Behavior of original variables that contributed to the classication of local maize groups in La Sepultura Biosphere Reserve,

Chiapas, Mexico

Original variables H-WP8063 Pollito

GI GII GIII GIV Sig

Average E.E. Average E.E. Average E.E. Average E.E.

Flotation index 47.00 40.00 18.00 4.56 24.50 4.34 23.33 4.06 21.80 1.93

0.70

Weight of 100 grains (g) 24.87 30.46 41.35

1.01 33.31

1.10 39.13

2.06 39.39

1.03

0.02

Pedicel (%) 1.63 1.95 1.65

0.14 1.79

0.11 1.52

0.03 1.36

0.05

0.01

Germ (%) 7.49 8.45 8.83 0.25 8.34 0.11 8.95 0.25 8.90 0.09

0.20

Protein in grain (%) 9.30 10.00 10.41 0.33 9.94 0.48 11.08 0.39 10.80 0.30

0.22

Protein in "tortilla" (%) 9.55 12.20 11.43 0.23 10.98 0.23 1208 0.38 12.05 0.46

0.16

Hectoliter weight (kg

-hl

) 74.17 75.36 77.01 0.91 75.25 0.91 73.50 1.67 76.82 0.35

0.16

"Nixtamal" moisture

(%)

50.24 48.32 44.86 1.38 48.17 1.39 47.78 0.96 44.78 0.62

0.07

Dough moisture (%) 56.93 58.03 56.48

0.15 56.72

0.52 57.95

0.42 56.31

0.38

0.03

Elongation RH (mm) 13.99 12.76 13.09

0.19 13.84

0.20 13.60

0.20 12.94

0.27

0.04

Pericarp (%) 4.36 6.37 5.39 0.06 4.98 0.25 5.35 0.08 5.09 0.13

0.15

Retained pericarp (%) 49.95 30.97 47.91 3.84 51.97 3.14 44.39 2.31 50.15 2.61

0.29

Fu Rup RE gf 230 214 300

14 277

10 220

17 248

0.01

Fu Rup 24 h 293 281.00 376

12 356

21 288

12 286

0.00

a, b, c

Superscript letters per row indicate signicant differences between Groups I, II, III and IV when applying Tukey’s Test (Honest Signicant Difference) (Winer et al.,

1991). PCI and PCII cases were not included in the analysis of variance or in the multiple comparisons of means.

The physical-chemical indicators of the second component

allow differentiating the maize from the group GIII. Characteristics

such as: lower density grains (according to hectolitric weight),

higher humidity of the "nixtamal" and dough, as well as higher

elongation of the "tortillas", are combined. On the other hand, the

varieties included in groups GI and GIV were the ones with the

most discrete behaviors in these variables.

The observed hectoliter weight classies them as suitable for

the our industry, with values higher than 74 kg

-hl

, according to the

indicators established in the Mexican Standard for nixtamalized

maize, although slightly lower in group GIII and those reported by

Arellano-Vasquez et al. (2010)

The "nixtamal" moisture and dough moisture values coincide

with those published by Sierra-Macías et al. (2016), somewhat

higher than the maximum established by the Mexican Standard,

44% and 48% referred by Salinas-Moreno et al. (2010). The

standard for the nixtamalized our industry responds to certain

requirements of industrial processes, storage and marketing.

However, traditional and domestic processes do not strictly conform

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rev. Fac. Agron. (LUZ). 2022, 39(2): e223924. April - June. ISSN 2477-9407.6-7 |

to these requirements. In this regard, Coutiño-Estrada et al. (2008)

indicated that experience has shown that maize with characteristics

outside these ranges are suitable for the traditional preparation of

dough and "tortillas".

For "tortilla" quality, it is important that maize have the capacity

to absorb water and retain it, which is reected in "tortilla" yield

(Vázquez-Carrillo et al., 2014). The "tortilla" yield values obtained

in this research are higher than those reported by Sierra-Macías et al.

(2016) and Coutiño-Estrada et al. (2008). This capacity is indirectly

related to grain hardness and starch composition; the modication of

the amylose/amylopectin ratio in the ours inuenced the hardness

and color of the "tortillas", as well as, the moisture conservation

(Salinas-Moreno et al., 2010).

Pericarp values are within acceptable ranges for the nixtamalized

our industry (4.5 to 5.5 mg) and are higher than those obtained

for the Pollito variety and lower for H-WP8063. The retained

pericarp values published by Coutiño-Estrada et al. (2008) are

also similar with improved varieties in Chiapas. The our industry

requires values higher than 40 % in this indicator. Salinas-Moreno

et al. (2010) mention that the pericarp is a structure made up of

hemicellulose (> 50 %), cellulose (22 %), phenolic acids (5 %) and

lignin (1 %). Therefore, hemicellulose is hydrolyzed by alkali during

the nixtamalization process and transformed into heteroxylans

associated with ferulic acid residues that have properties that favor

dough and "tortilla" texture.

The breaking strength tends to be higher in the groups GI

and GII; the values, both for freshly made "tortillas" and at 24 h,

are similar to those published by Sánchez et al. (2007)."Tortilla"

moisture coincides with that reported by Sierra-Macías et al. (2016)

in maize of high protein quality and in ordinary maize. However, in

improved varieties the tryptophan values were higher than 0.098 %.

Regarding tryptophan in the "tortilla", a reduction in the percentage

determined with respect to the grain was observed. "Tortilla" is the

basis of the Mexican people’s diet, representing about 70 % of the

caloric intake in the lower income classes (Del Moral et al., 2015),

hence the importance of considering its nutritional contribution.

Conclusions

The physical-chemical variables of the local maize studied were

combined into six linear groupings or components. The rst four

were the ones that contributed the most to the characterization of

groups and were labeled as follows: Component I, grain consistency

and protein yield; Component II, "nixtamal" moisture and dough

with more elastic tortillas and lower density grains; Component

III, pericarp dissolution; and Component IV, breaking strength and

its persistence. From the point of view of the physical-chemical

characteristics combined in components, four typologies and two

varieties (H-WP8063 and Pollito) that did not t into any of these

two groups could be dened.

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