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 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