Sergio O. Serna Saldivar, Ph.D., appears on assignment for WISHH. Serna recently presented his groundbreaking research on soy protein’s role in improving tortilla production.

ASA’s World Initiative for Soy in Human Health program and U.S. soy are driving innovation in global nutrition through the integration of soy protein commonly eaten in Latin American cuisine. At a Tortilla Industry Association technical conference in September, WISHH technical adviser Sergio O. Serna Saldivar, Ph.D., presented his groundbreaking research on soy protein’s role in improving tortilla production. Supported by the United Soybean Board, Serna highlighted that his findings show how food innovation with U.S. soy can advance nutrition and health worldwide.

Serna’s research demonstrates how soy protein enhances the nutrition, cost-efficiency and yield of corn and wheat tortillas. Fortifying tortillas with as little as 6-8% soybean meal, 4-5% soybean concentrate, or 3-4% soybean isolate significantly boosts protein quality and quantity. These advancements make U.S. soy an ideal solution to combat protein malnutrition and improve health outcomes, particularly in Latin America. 

“There is overwhelming scientific information about the improvement of the nutritional value, health benefits and health-promoting properties of soybean-fortified corn tortillas,” Serna emphasized during his presentation. Serna noted that compared to cereals, U.S. soybeans offer 4-9 times more protein. 

Serna’s complete scientific paper describes how cereals are the main source of calories and protein for practically all inhabitants of the planet. These grains provide more than 60% and 50%, respectively, of the total caloric and protein intakes for an average person. Dependance 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. 

Serna has more than 30 years of experience in this field and was recently recognized for his achievements while accepting Mexico’s national science award. Professor Serna’s home country praised 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.” WISHH has leveraged Serna’s valuable expertise: He has advised and trained Central American food companies that are WISHH strategic partners wanting to capture the nutritional and health benefits of soy protein in a wide array of products.