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

被引：19

作者：

ASIEDU, M ^{[1
]}

LIED, E ^{[1
]}

NILSEN, R ^{[1
]}

SANDNES, K ^{[1
]}

机构：

[1] DIRECTORATE FISHERIES,INST NUTR,N-5024 BERGEN,NORWAY

来源：

FOOD CHEMISTRY | 1993年 / 48卷 / 02期

关键词：

D O I：

10.1016/0308-8146(93)90058-N

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The use of sprouted and or fermented maize and sorghum in improving weaning 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 protein synthesis in vitro. Germination (sprouting) improved the vitamin content whereas fermentation had no substantial effect. The amino acids were slightly improved, but not enough to meet the nutritional needs of infants. Germination and/or fermentation neither improved nor had any detrimental effect on the overall protein quality. In-vitro protein synthesis was not affected by the processing methods.

引用

页码：201 / 204

页数：4

共 26 条

[1]

AKINRELE IA, 1967, J TROP MED HYG, V70, P279

[2] AN ASSESSMENT OF THE PROTEIN-QUALITY AND VITAMIN-B CONTENT OF COMMONLY USED FERMENTED PRODUCTS OF LEGUMES AND MILLETS [J].