**3. Results and discussion**

The addition of seaweed promoted a significant (p < 0.05) increase in ash, protein, and fiber, while the moisture and lipid decreased and no change was observed in the carbohydrates (**Table 1**). The ash content increased 10 times when comparing the control and the tortillas with 30% of seaweed, while the fiber almost triplicated when the same samples were compared (7 and 17%, respectively). The moisture values from this study were similar to the ones reported in Ref. [28], but lower than the ones reported in Ref. [6], where values ranging between 48 and 50% were obtained. However, the ash content reported in this study (4.63–11.60%) was higher than the content reported for tortillas fortified with different concentrations of *Jatropha curcas L*. flour [28] with values between 0.7 and 2%. It has been reported that the mineral fraction of seaweeds can reach up to 40% of dry matter, and in some cases can be higher than the ones of land plants and animal products [33]. Despite seaweeds not having a notoriously high protein content when compared to traditional protein sources [34], the addition of more seaweed resulted in a significant augment (p < 0.05) of protein content in tortillas. However, while the protein content of T0
