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ABSTRACT In Mexico, the maize is a basic food in the diet of the population, which is consumed mainly as tortillas.

The Mexican people has the largest per capita consumption in the world, being more notable in rural and low socioeconomic status. The tortilla is considered a food of high nutritional value and their consumption contributes approximately 45% of kilocalories, 39% protein and 49% calcium, even in some rural areas provides approximately 70% of kilocalories and 50% of consumption dietary protein. For this reason, a high percentage of the Mexican population considered the tortilla as a food staple. However, the protein that provides high quality is not due to deficiency of essential amino acids: lysine and tryptophan. That is why in this work were developed and evaluated tortillas fortified with synthetic amino acids and Phaseolus lunatus protein concentrate, the latter due to improved protein quality you get when you mix cereals and pulses. Were prepared with corn flour tortillas and corn criollo nixtamalized, which is fortified in two different ways: the first treatment by adding synthetic amino acids and adding the second protein concentrate and synthetic amino acids. Were evaluated the physical properties of mass and tortillas physicochemical and nutritional quality. The results of the physical characterization indicated that the masses are weak gels more elastic than viscous, cohesion was affected in the corn flour tortillas by fortification decreasing values of 3.5 to 2.9 and 2.8 kgf, while adherence was not affected. The weight loss increased in corn flour tortillas fortified. The rolabilidad was not affected by fortification with values of 1. Tensions increased with the fortification being the highest score of the native corn made with synthetic amino acids and nixtamalized (0.0984 Kgf). The concentrated protein affects the color. The protein content increased with the addition of concentrate to 13.72 and 16.53% for corn tortillas and corn flour nixtamalized respectively. In vitro digestibility improved with fortification, the highest values were obtained in tortillas elaborated with corn flour, synthetic amino acids and protein concentrate (90.17%). Tortillas elaborated with protein concentrate were slightly toxic to Sitophilus zeamays. The acceptance was higher for tortillas fortified with synthetic amino acids.