FORTIFICATION OF MAIZE TORTILLA WITH ALKALI-TREATED CHICKPEA FLOUR

Critical parameters for the preparation of alkali-treated chickpea (Ci cer arietinum var. Surutato-77) flour were studied. The alkali-treated chickpea flour was used to fortify a commmercial maize flour for tort illa preparation. Fortification levels were set at 5, 10, 15, 20, and 25% (by weight). Tortillas prepared from the fortified flour blends, w ere evaluated for their nutritive value and sensory attributes. The al kali-treated chickpeas showed high per cent digestibility and reduced trypsin inhibitor activity. Fortified tortillas showed a significant i ncrease in nutritive value with improved colour and texture when compa red to the maize tortilla (control).