Effect of fermentation and cooking on protein quality of maize (Zea mays L.) cultivars

International Journal of Food Science and Technology

Volumn 45, Issue 6, 2010, Pages 1284-1290

  Mohiedeen, Iman E ^a   Tinay, Abdullahi H El ^a   Elkhalifa, Abd Elmoneim O ^b   Babiker, Elfadil E ^a   Mallasy, L O ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

^b AHFAD UNIVERSITY FOR WOMEN   (Sudan)

Author keywords

Cooking; Essential amino acids; Fermentation; In vitro protein digestibility; Maize; Protein fractions

Indexed keywords

ESSENTIAL AMINO ACIDS; IN-VITRO; MAIZE; MAIZE (ZEA MAYS L.); MAIZE CULTIVARS; MAIZE FLOUR; PROTEIN CONTENTS; PROTEIN FRACTIONS; PROTEIN QUALITY; PROTEIN SOLUBILITY;

AMINO ACIDS; FERMENTATION; GRAIN (AGRICULTURAL PRODUCT);

PROTEINS;

ZEA MAYS;

EID: 77955571738     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02272.x     Document Type: Article

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