PRODUCTION AND EVALUATION OF SOME FOOD PROPERTIES OF HUITLACOCHE (USTILAGO-MAYDIS)

The maize smut termed huitlacoche, an edible delicacy, is generated by the infection of the maize ears with the fungus Ustilago maydis. The commercial importance of this smut is now growing. Huitlacoche was pro duced by injecting a spore suspension of fungus into maize ears. In ad dition, samples of huitlacoche were also collected from two different locations where it naturally grows. These samples were used to assess the proximate composition, and amino acids and fatty acids profiles. T he protein content ranged from 11.5 to 16.4%; huitlacoche was relative ly rich in lysine (6.3 to 7.3 g/100g protein); most fatty acids were r epresented by the linoleic and linolenic acids (72.1 to 73.6% of the t otal). Aflatoxin, ochratoxin and zearalenone were not found in huitlac oche.