EFFECT OF PROCESSING (SPROUTING AND OR FERMENTATION) ON SORGHUM AND MAIZE .2. VITAMINS AND AMINO-ACID-COMPOSITION - BIOLOGICAL UTILIZATION OF MAIZE PROTEIN/

Authors
ASIEDU M LIED E NILSEN R SANDNES K
Citation
M. Asiedu et al., EFFECT OF PROCESSING (SPROUTING AND OR FERMENTATION) ON SORGHUM AND MAIZE .2. VITAMINS AND AMINO-ACID-COMPOSITION - BIOLOGICAL UTILIZATION OF MAIZE PROTEIN/, Food chemistry, 48(2), 1993, pp. 201-204
Citations number
26
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
48
Issue
2
Year of publication
1993
Pages
201 - 204
Database
ISI
SICI code
0308-8146(1993)48:2<201:EOP(AO>2.0.ZU;2-O
Abstract
The use of sprouted and or fermented maize and sorghum in improving we aning food nutrient quality was investigated. The cereals were studied for their thiamin, niacin, pyridoxine and amino acid composition and for their protein quality by nitrogen retention in young rats and by p rotein synthesis in vitro. Germination (sprouting) improved the vitami n content whereas fermentation had no substantial effect. The amino ac ids were slightly improved, but not enough to meet the nutritional nee ds of infants. Germination and/or fermentation neither improved nor ha d any detrimental effect on the overall protein quality. In-vitro prot ein synthesis was not affected by the processing methods.