title: [Chemical composition and biological value of tortillas and bread produced on the commercial level in Costa Rica].
abstract: A study was conducted to evaluate the nutritive value of tortilla, wheat bread, and tortilla meal. Six types of tortillas, five breads and two tortillas meal were thus studied. Chemical composition of each product was determined, and biological trials in laboratory rats were also carried out with each of them. Results demonstrated that the corn products had a better protein quality than the wheat products. Furthermore, little variability in nutrient content and protein quality (NPR) between the different corn and wheat products was found. The utilizable protein content of the wheat products was higher than that of the corn products, while the gross energy content was similar for both. An economical-nutritional analysis revealed that the corn-soybean tortilla meal is the most nutritive and economic product to provide basic nutrients (protein and energy) to the population.
mesh_terms: D000818:Animals; D001835:Body Weight; D001939:Bread / Q000032:analysis*; D003364:Costa Rica; D004044:Dietary Proteins / Q000032:analysis*; D005247:Feeding Behavior; D005260:Female; D005502:Food / Q000191:economics; D005511:Food Handling; D008297:Male; D009753:Nutritive Value; D051381:Rats; D014908:Triticum; D003313:Zea mays
chemical_list: D004044:Dietary Proteins
vernacular_title: Composición química y valor biológico de tortillas y pan producidos a nivel industrial en Costa Rica.