Protein, energy and carotene content of Maize at six stages in the preparation of UFA by village processing methods
1984
Ninje, Thaonse | Weaver, Frances Jean
Extract: Refined maize flour is the commonest form in which maize is eaten in Malawi. The effect of processing maize on gross energy, crude protein and carotene was determined by standard methods. The results show that traditional maize processing in Malawi decreases by one half the energy and protein content of the unprocessed grain. The quantity of carotene in white dry maize is negligible. (Author)
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书目信息
Ecology of food and nutrition
卷
15
期
4
页码
273
- 280
ISSN
0367-0244
其它主题
Food processing quality; Corn; Energy intake
语言
英语
类型
Journal Article; Text
2024-02-28
MODS