Maize in human nutrition.
Maize in human nutrition.
- Rome : Food and Agriculture Organization of the United Nations, 1992.
- vi, 160 p. : ill. ; 21 cm.
- FAO food and nutrition series ; no. 25 .
Contents
Chapter 1 - Introduction
Types of maize
Origin of maize
The maize plant
Structure of the maize kernel
World production
Uses
Chapter 2 - Chemical composition and nutritional value of maize
Chemical composition of parts of the kernel
Gross chemical composition
Nutritional value of maize
Chapter 3 - Post-harvest technology: pre-processing
Drying
Storage
Classification of grain quality
Chapter 4 - Post-harvest technology: processing
Forms of maize consumption
Processing of whole maize: lime-cooking
Ogi and other fermented maize products
Arepas
Other maize preparations
Milling
Chapter 5 - Physical and chemical changes in maize during processing
Lime-treated maize (part I)
Lime-treated maize (part II)
Ogi and other fermented maize products
Arepas
Other dry milling products
Chapter 6 - Comparison of nutritive value of common maize and quality protein maize
Consumption of maize
Common maize
Quality protein maize
Biological value of protein of common maize and QPM
Chapter 7 - Approaches to improving the nutritive value of maize
Genetic approaches
Processing
Fortification
Chapter 8 - Improvement of maize diets
Maize/legume consumption
Limiting nutrients in a maize/bean diet
Improvement of the maize/legume diet
QPM
Includes bibliographical references (p. 133-160).
9251030138
Corn as food.
Corn--Nutrition.
641.3567 / MAI
Contents
Chapter 1 - Introduction
Types of maize
Origin of maize
The maize plant
Structure of the maize kernel
World production
Uses
Chapter 2 - Chemical composition and nutritional value of maize
Chemical composition of parts of the kernel
Gross chemical composition
Nutritional value of maize
Chapter 3 - Post-harvest technology: pre-processing
Drying
Storage
Classification of grain quality
Chapter 4 - Post-harvest technology: processing
Forms of maize consumption
Processing of whole maize: lime-cooking
Ogi and other fermented maize products
Arepas
Other maize preparations
Milling
Chapter 5 - Physical and chemical changes in maize during processing
Lime-treated maize (part I)
Lime-treated maize (part II)
Ogi and other fermented maize products
Arepas
Other dry milling products
Chapter 6 - Comparison of nutritive value of common maize and quality protein maize
Consumption of maize
Common maize
Quality protein maize
Biological value of protein of common maize and QPM
Chapter 7 - Approaches to improving the nutritive value of maize
Genetic approaches
Processing
Fortification
Chapter 8 - Improvement of maize diets
Maize/legume consumption
Limiting nutrients in a maize/bean diet
Improvement of the maize/legume diet
QPM
Includes bibliographical references (p. 133-160).
9251030138
Corn as food.
Corn--Nutrition.
641.3567 / MAI