CHEMICAL AND BIOLOGICAL EVALUATION OF SUPPLE-MENTED MAIZE BREAD | ||||
Egyptian Journal of Agricultural Research | ||||
Article 24, Volume 79, Issue 2, July 2001, Page 683-698 PDF (4.26 MB) | ||||
Document Type: Original Article | ||||
DOI: 10.21608/ejar.2001.318863 | ||||
View on SCiNiTO | ||||
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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