Effect of malt pretreatment and/or cooking on phytate and essential amino acids contents and in vitro protein digestibility of corn flour

Food Chemistry

Volumn 88, Issue 2, 2004, Pages 261-265

  Fageer, Aisha S M ^a   Babiker, Elfadil E ^a   El Tinay, Abdullahi H ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

Author keywords

Amino acids; Digestibility; Malt; Phytate; Protein

Indexed keywords

AMINO ACID; PEPSIN A; PHYTATE; PHYTIC ACID;

ARTICLE; CONCENTRATION (PARAMETERS); COOKING; CORN; DIGESTION; FLOUR; INCUBATION TIME; MALT; PROTEIN ANALYSIS; STATISTICAL SIGNIFICANCE;

ZEA MAYS;

EID: 3042696931     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.01.040     Document Type: Article

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