Effect of genotype, malt pretreatment and cooking on in vitro protein digestibility and protein fractions of corn

Food Chemistry

Volumn 84, Issue 4, 2004, Pages 613-619

  Fageer, Aisha S M ^a   El Tinay, A H ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

Author keywords

Cooking; Corn; In vitro protein digestibility; Protein fractions

Indexed keywords

ALBUMIN; CARBOHYDRATE; G1 GLUTENIN; G2 GLUTENIN; G3 GLUTENIN; GLOBULIN; GLUTENIN; PHYTATE; PROLAMIN; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ARTICLE; ASH; CONCENTRATION RESPONSE; CONTROLLED STUDY; COOKING; CORN; FIBER; FOOD BIOTECHNOLOGY; FOOD PROCESSING; GENOTYPE; GERMINATION; INCUBATION TIME; MALT; MOISTURE; NONHUMAN; NUTRITION; PROTEIN ANALYSIS; PROTEIN DEGRADATION; SOLUBILITY; STATISTICAL SIGNIFICANCE;

FRAXINUS; ZEA MAYS;

EID: 0242678381     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00286-3     Document Type: Article

References (40)

1. Approved methods of American Association of Cereal Chemists. 1980;American Association of Cereal Chemists, Saint Paul, Minnesota, USA.
2. Abdelmoneim, Z. (1995). Influence of genotype on corn protein fractions and the effect of germination on corn proteins. MSc thesis, Faculty of Agriculture. University of Khartoum, Sudan.
3. Abdelmoneim Z.S., El Tinay A.H., Abdalla A.H. Effect of germination on protein fractions of corn cultivars. Food Chemistry. 57:1996;381-384.
4. Amer M., Khalil M., Zoueil M., Mesallam A. Chemical composition of some new cultivated maize varieties and hybrids in Egypt. Pakistan Journal of Agricultural Research. 7:1986;32-36.
5. Official methods of analysis. 12th ed. 1975;Association of Official Agricultural Chemists, Washington, DC.
6. Official methods of analysis. 14th ed. 1984;Association of Official Agricultural Chemists, Washington, DC.
7. Year book of agricultural statistics. 1992;Arab Organization for Agricultural Development, Khartoum, Sudan.
8. Arbab M.E., El Tinay A.H. Effect of cooking and treatment with sodium bisulphite or ascorbic acid on the in vitro protein digestibility of two sorghum cultivars. Food Chemistry. 59:1997;339-343.
9. Bhise V.J., Chavan J.K., Kadam S.S. Effect of malting on proximate composition and in vitro protein and starch digestibility of grain sorghum. Journal of Food Science and Technology. 23:1988;327-329.
10. Deshmukh K.S., Adsule R.N., Kachare D.P. Evaluation of protein quality of improved maize cultivars. Journal of Maharashtra Agricultural Universities. 20(1):1995;155-156.
11. Duncan D.B. Multiple range and multiple F-test. Biometrics. 11:1955;1-42.
12. El Khalifa A.O., Chandrashekar A., El Tinay A.H. Effect of pre-incubation of sorghum flour with enzymes on the digestibility of sorghum gruel. Food Chemistry. 66:1999;339-343.
13. El Khalifa A.O., Chandrashekar A., Mohamed B.E., El Tinay A.H. Effect of reducing agents on the in vitro protein and strach digestibility of cooked sorghum. Food Chemistry. 66:1999;323-326.
14. Esen A. A simple colorimetric method for zein determination in corn and its potential in screening for protein quality. Journal of Cereal Chemistry. 57(2):1980;129-132.
15. Maize in human nutrition; report series 25. 1992;Food and Agricultural Organization, Rome.
16. Hashim N.B., Fields M.L. Germination and relative nutritive value of corn meal and corn chips. Journal of Food Science. 44:1979;936-937.
17. Hernandez H., Bates L.S. Cited by Esen, A (1980). A simple colorimetric method for zein determination in corn and its potential in screening for protein quality. Journal of Cereal Chemistry. 57(2):1969;129-132.
18. Khan N., Zaman R., Elahi M. Effect of heat treatments on phytic acid content of maize products. Journal of Science of Food and Agriculture. 54:1991;153-156.
19. Landry J., Moureaux T. Heterogeneity of the glutelins of the grain corn. Selective extraction and composition in amino acids of the three isolated fractions. Bull. Soc. Chem. Bio. 52:1970;1021-1037.
20. Maliwal B.P. In vitro method to assess the nutritive value of leaf concentrate. Journal of Agricultural and Food Chemistry. 31:1983;315-319.
21. Manoharkumar B., Gerstenkorn P., Zwingelberg H., Bolling H. On some correlation between grain composition and physical characteristics to the dry milling performance in maize. Journal Food Science and Technology, India. 15(1):1978;1-6.
22. Marfo E.K., Simpson B.K., Idowu J.S., Oke O.L. Effect of local food processing on phytate levels in cassava, cocoyam, yam, maize, sorghum, rice, cowpea and soybean. Journal Agricultural and Food Chemistry. 38:1990;1580-1585.
23. May-Gilay M., Field M.L. Nutritive value of germinated corn and corn fermented after germination. Journal of Food Science. 46:1981;1069-1073.
24. Monjula S., John E. Biochemical changes and in vitro protein digestibility of the endosperm of germinating Dolichos lablab. Journal of the Science of Food and Agriculture. 55:1991;229-538.
25. Nwasike C.C., Mertz E.T., Pickett R.C., Glover D.V., Chibber B.A.K., VanScoyoc W. Lysine level in solvent fractions of pear millet. Journal of Agricultural and Food Chemistry. 27(6):1979;132-1331.
26. Or E., Boyer S.K., Larkins B.A. Opaque-2 modifiers act post-transcriptionally and in a polar manner on y-zein gene expression in maize endosperm. Plant Cell. 5:1993;1599-1609.
27. Paiva E., Kriz A.L., Peixoto M.J.V.D., Wallace J.C., Larkins B.A. Quantitation and distribution of y-zein in the endosperm of maize kernel. Journal of Cereal Chemistry. 68:1991;276-279.
28. 6 intakes American Journal of Clinical Nutrition. 33:1980;2157-2167.
29. Paulis J.W., Wall J.S., Kwolek W.F. A ripid turbidimetric analysis for zein in corn and its correlation with lysine content. Journal of Agricultural and Food Chemistry. 22:1974;313-317.
30. Peplinski A.J., Paulsen M.R., Bouzaher A. Physical, chemical and dry milling properties of corn of varying density and breakage susceptibility. Journal of Cereal Chemistry. 69(4):1992;397-400.
31. Sanderson J.E., Paulis J.W., Porcuna F.N., Wall J.S. Sweet corn. varietal and developmental, differences in amino acid content and composition of grain Journal Food Science. 44:1979;636-638.
32. Simwemba C.G., Hoseney R.C., Varrianomarston E., Zelezank K. Certain vitamin and phytic acid contents of pearl millet (P. americanum L.). Journal of Agriculture and Food Chemistry. 32:1984;31-34.
33. Snedecor G.W., Cochran W.G. Statistical methods. 17th ed. 1987;The Iowa State Univeristy Press, IA, USA.
34. Tsai C.Y., Dalby A., Jones R.A. Lysine and tryptophan increase during germination of maize seeds. Journal of Cereal Chemistry. 52:1975;356-358.
35. Uprety D.C., Austin A. Chemical composition of some improved maize hybrids and composities. Bulletin of Grain Technology. 11(2):1973;124-128.
36. Virupaksha T.K., Sastry L.V. Studies on the protein content and amino acids composition of some varieties of grain sorghum. Journal of Agricultural and Food Chemistry. 16:1968;199-203.
37. Weaver A.C., Hamaker B.R., Axtell J.D. Discovery of grain sorghum germplasm with high uncooked and cooked in vitro protein digestibilities. Journal of Cereal Chemistry. 75(5):1998;665-670.
38. Wheeler E., Ferrel R.E. A method for phytic acid determination in wheat and wheat fractions. Journal of Cereal Chemistry. 48:1971;312-320.
39. Wu V., Wall J.S. Lysine content of protein increased by germination of normal and high lysine sorghum. Journal of Agricultural and Food Chemistry. 28:1980;455-458.
40. Yousif, N. E. (2000). Effect of fermentation and dry cooking following fermentation on protein fractions and in vitro protein digestibility of sorghum, corn and rice. PhD thesis, Faculty of Agriculture, University of Khartoum, Sudan.