Stability Analysis of Yield and Grain Quality Traits for the Nixtamalization Process of Maize Genotypes Cultivated in the Central High Valleys of Mexico

In the central high valleys of Mexico, no maize hybrid or variety has shown enough stability to satisfy farmers or the processing industry, in terms of either grain yield or quality parameters for tortilla‐making. The objective of this work was to evaluate the stability of grain yield and grain physical characteristics, as well as of variables of the nixtamalization process and the tortilla quality of 11 maize genotypes cultivated in six locations of the central high valleys of Mexico. Stability was assessed based on the sites regression model (SREG). All variables were affected by the genotype by environment interaction, but only grain yield, hundred‐grain weight, flotation index, test weight, nixtamal moisture, retained pericarp, and tortilla yield were well explained by the SREG model. Among genotypes, ‘H‐76’ was outstanding in this study for its stability in grain yield and size, white grains (grain luminosity = 67.6), and reduced dry matter loss (4.3%) during nixtamalization, more retained pericarp in its nixtamal (42.1%), and good tortilla yield (1.41 kg kg−1of maize). The best quality traits for nixtamalization process were obtained in 2012 in Huamantla and the worst in Benito Juarez, results that were influenced by good and poor agroclimatic conditions, respectively. The SREG model is a good tool for assessing the stability of grain traits for the nixtamalization process and tortilla quality and enabled identification of the best genotype for recommendation in a large region.