Health · Medical Research · 6 hrs ago
Querétaro researchers develop higher-protein corn and chickpea tortilla
Researchers at the Autonomous University of Querétaro developed a tortilla made with corn and chickpeas to improve the nutrition of a staple Mexican food.
The recipe contains 40% chickpea, while corn remains the main ingredient.
The researchers say it has more protein and fewer quickly absorbed carbohydrates than a standard tortilla.
Taste tests found that people accepted the recipe, partly because chickpeas have a mild flavour.
Production is estimated to cost 45 pesos per kilogram, less than some other functional foods cited by the researchers.
The study also reported evidence linked to lower cardiovascular risk, but did not give figures or explain the conditions tested.
The technology is ready to be transferred to producers, with the aim of making and eventually selling the tortillas.
Researchers at the Autonomous University of Querétaro developed a tortilla made with corn and 40% chickpea.
The formulation increased protein and reduced rapidly absorbed carbohydrates, according to the researchers.
Tests found favorable consumer acceptance, and the chickpea was said to leave corn as the dominant flavor.
The researchers estimate production would cost 45 pesos per kilogram.
The technology is ready to be transferred to producers for possible manufacturing and sale.
- Who
- Researchers at the Autonomous University of Querétaro, led by doctoral student Guadalupe Montserrat Pérez Guerrero.
- What
- They developed a tortilla made with corn and 40% chickpea, intended to provide more protein and fewer rapidly absorbed carbohydrates.
- When
- The article was published on November 14, 2026. The development date is not stated.
- Where
- The project was developed at the university’s Faculty of Chemistry in Querétaro, Mexico.
- Why
- The project aims to improve the nutritional quality of a staple food without substantially changing its taste or displacing corn as the main ingredient.
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- Chickpea share
- 40%
- Estimated production cost
- 45 pesos per kilogram
- Research institution
- Autonomous University of Querétaro
- Research lead
- Guadalupe Montserrat Pérez Guerrero
- Publication date
- November 14, 2026