Effect of soy-fortification method on the fermentation characteristics and nutritional quality of fermented maize meal

Plant Foods for Human Nutrition

Volumn 51, Issue 4, 1997, Pages 365-380

  Plahar, W A ^a   Nti, C A ^b   Annan, N T ^a  

^a Food Research Institute Ghana   (Ghana)

^b UNIVERSITY OF GHANA   (Ghana)

Author keywords

Fermented maize meal; Protein quality; Soy fortification; Titratable acidity

Indexed keywords

AMINO ACID ANALYSIS; BOILING; FERMENTATION; MAIZE; MILLING; NUTRITION; SOYBEAN; VISCOSITY;

AMINO ACIDS; DIETARY PROTEINS; FERMENTATION; FOOD HANDLING; FOOD, FORTIFIED; GHANA; HEAT; HUMANS; HYDROGEN-ION CONCENTRATION; NUTRITIVE VALUE; SOYBEAN PROTEINS; SOYBEANS; TASTE; TRYPSIN INHIBITORS; VISCOSITY; ZEA MAYS;

EID: 0031397991     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1007996203309     Document Type: Article

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