TY  - JA
AU  - Sproule,A.M.
AU  - Saldivar,S.O.
AU  - Bockholt,A.J.
AU  - Rooney,L.W.
AU  - Knabe,D.A.
TI  - Nutritional evaluation of tortillas and tortilla chips from quality protein maize
SN  - 0146-6283
PY  - 1988///
CY  - St. Paul, MN (USA)
PB  - American Association of Cereal Chemists
KW  - Maize
KW  - AGROVOC
KW  - Proteins
KW  - Nutritive value
KW  - Quality
N1  - Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0146-6283; Peer review
N2  - Tortillas and tortilla chips with acceptable quality and a 50% improvement in nutritional value were made from quality protein maize (QPM). QPM had smaller, more dense, harder kernels than food grade maize. QPM contained twice as much lysine, tryptophan and albumins/globulins as food grade maize. The improvement in the essential amino acid composition was clearly reflected by rat performance. Rats on QPM gained at least twice as much weight as those on food grade maize and consequently had improved feed/gain ratios. Tortillas and tortilla chips of both maize genotypes had a significantly higher (P <0.05) dry matter and energy digestibilities but lower (P <0.05) apparent protein digestibilities than their respective raw grains. The data show that QPM can be processed into tortillas and tortilla chips with improved nutritional value. The development of acceptable QPM hybrids could improve the nutritional level of corn-based foods
T2  - Cereal Foods World
ER  -