TY  - BOOK
ED  - Food and Agriculture Organization of the United Nations.
TI  - Maize in human nutrition
SN  - 9251030138
U1  - 641.3567 20
PY  - 1992///
CY  - Rome
PB  - Food and Agriculture Organization of the United Nations
KW  - Corn as food
KW  - Corn
KW  - Nutrition
N1  - 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)
ER  -