ASA/WISHH Strategic partner Sergio O. Serna Saldivar presented his research on soy protein for tortillas at the Tortilla Industry Association’s technical conference in September 2024. In a new white paper Serna confirms that soybeans have improved the nutrition, cost functionality and yield of both corn and wheat tortillas. The enrichment or fortification with 6-8% soybean meal, 4-5% soybean concentrate, or 3-4% soybean isolate is enough to greatly improve protein quantity and quality. Additionally, Serna already advises and trains Central American food companies that are WISHH strategic partners that want to capture the nutritional and health benefits of soy protein in a wide array of products.
TIA CEO Jim Kabbani reports the audience was impressed by Serna’s conference presentation, which was supported by the United Soybean Board. Serna’s complete scientific paper describes how cereals are the main source of calories and proteins for practically all inhabitants of the planet. These grains provide more than 60% and 50% of the total caloric and protein intakes respectively for an average person. The dependence on cereal grains increases with the level of poverty so low socioeconomic groups normally consume 80% of their calories and proteins from cereal-based foods.
“There is overwhelming scientific information of the improvement of the nutritional value, nutraceutical profile and health-promoting properties of soybean-fortified corn tortillas,” concludes Serna.
Previously, Professor Serna’s 30-plus years of scientific research took center stage in Mexico City in July 2024 as he accepted Mexico’s national science award. Professor Serna’s home country recognized his “excellent track record of research, innovation and training in the areas of food engineering, biotechnology applied to the development of foods with high nutritional quality and drugs to combat chronic-degenerative diseases.”