Assessment of protein nutritional quality and effects of traditional processes: A comparison between Ethiopian quality protein maize and five Ethiopian adapted normal maize cultivars

Nahrung - Food

Volumn 47, Issue 4, 2003, Pages 269-273

  Fufa, Habtamu ^a   Akalu, Girma ^a   Wondimu, Asrat ^a   Taffesse, Samson ^a   Gebre, Takele ^b   Schlosser, Karla ^c   Noetzold, Horst ^c   Henle, Thomas ^c  

^a ETHIOPIAN PUBLIC HEALTH INSTITUTE   (Ethiopia)

^b Saasakwa Global 2000   (Ethiopia)

^c DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Amino acids; Calculated protein efficiency ratio; Digestibility; Quality protein maize

Indexed keywords

ARGININE; CYSTEINE; ESSENTIAL AMINO ACID; HISTIDINE; LYSINE; THREONINE; TRYPTOPHAN; VALINE;

AMINO ACID ANALYSIS; AMINO ACID COMPOSITION; ARTICLE; COOKING; CULTIVAR; DIGESTION; FOOD PROCESSING; MAIZE; NUTRITIONAL VALUE; PROTEIN CONTENT; PROTEIN QUALITY;

AMINO ACIDS; DIETARY PROTEINS; DIGESTION; ETHIOPIA; FOOD HANDLING; HUMANS; NUTRITIONAL REQUIREMENTS; NUTRITIVE VALUE; PLANT PROTEINS; PLANTS, GENETICALLY MODIFIED; ZEA MAYS;

ZEA MAYS;

EID: 0242522126     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200390063     Document Type: Article

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