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318863

CHEMICAL AND BIOLOGICAL EVALUATION OF SUPPLE-MENTED MAIZE BREAD

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Last updated: 04 Jan 2025

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Abstract

Cooked maize (Giza-2 nixtamal) was grinded to prepare maize dough (masa) and baked. The produced maize bread was chemically and nutritionally evaluated. Supplementation was carried out with 1-lysine 0.5%, methionine 0.3% and a mixture of the same two materials at same concentrations, together with a control. The mixture gave the best gain in body weight, PER and FER.

DOI

10.21608/ejar.2001.318863

Authors

First Name

AHMED M.

Last Name

KHORSHID

MiddleName

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Affiliation

Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

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First Name

AMER R.

Last Name

EL-TAWIL

MiddleName

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Affiliation

Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

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Orcid

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First Name

FERIAL A.

Last Name

ISMAIL

MiddleName

-

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Cairo University, Giza, Egypt

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Volume

79

Article Issue

2

Related Issue

43593

Issue Date

2001-07-01

Receive Date

1999-09-01

Publish Date

2001-07-01

Page Start

683

Page End

698

Print ISSN

1110-6336

Online ISSN

2812-4936

Article File

EJAR_Volume 79_Issue 2_Pages 683-698.pdf

PDF . 4.5MB

Link

https://ejar.journals.ekb.eg/article_318863.html

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https://ejar.journals.ekb.eg/service?article_code=318863

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Type

Original Article

Type Code

1,041

Publication Type

Journal

Publication Title

Egyptian Journal of Agricultural Research

Publication Link

https://ejar.journals.ekb.eg/

MainTitle

CHEMICAL AND BIOLOGICAL EVALUATION OF SUPPLE-MENTED MAIZE BREAD

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Article

Created At

24 Dec 2024