CHEMICAL AND BIOLOGICAL EVALUATION OF SUPPLE-MENTED MAIZE BREAD
KHORSHID, A., EL-TAWIL, A., ISMAIL, F. (2001). CHEMICAL AND BIOLOGICAL EVALUATION OF SUPPLE-MENTED MAIZE BREAD. EKB Journal Management System, 79(2), 683-698. doi: 10.21608/ejar.2001.318863
AHMED M. KHORSHID; AMER R. EL-TAWIL; FERIAL A. ISMAIL. "CHEMICAL AND BIOLOGICAL EVALUATION OF SUPPLE-MENTED MAIZE BREAD". EKB Journal Management System, 79, 2, 2001, 683-698. doi: 10.21608/ejar.2001.318863
KHORSHID, A., EL-TAWIL, A., ISMAIL, F. (2001). 'CHEMICAL AND BIOLOGICAL EVALUATION OF SUPPLE-MENTED MAIZE BREAD', EKB Journal Management System, 79(2), pp. 683-698. doi: 10.21608/ejar.2001.318863
KHORSHID, A., EL-TAWIL, A., ISMAIL, F. CHEMICAL AND BIOLOGICAL EVALUATION OF SUPPLE-MENTED MAIZE BREAD. EKB Journal Management System, 2001; 79(2): 683-698. doi: 10.21608/ejar.2001.318863

CHEMICAL AND BIOLOGICAL EVALUATION OF SUPPLE-MENTED MAIZE BREAD

Egyptian Journal of Agricultural Research
Article 24, Volume 79, Issue 2, June 2001, Page 683-698  XML PDF (4.26 MB)
Document Type: Original Article
DOI: 10.21608/ejar.2001.318863
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Authors
AHMED M. KHORSHID1; AMER R. EL-TAWIL1; FERIAL A. ISMAIL2
1Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
2Food Science and Technology Department, Faculty of Agriculture, Cairo University, Giza, Egypt
Abstract
Cooked maize (Giza-2 nixtamal) was grinded to prepare maize dough (masa) and baked. The produced maize bread was chemically and nutritionally evaluated. Supplementation was carried out with 1-lysine 0.5%, methionine 0.3% and a mixture of the same two materials at same concentrations, together with a control. The mixture gave the best gain in body weight, PER and FER.
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