000			02224nab a22003617a 4500
001			G72663
003			MX-TxCIM
005			20230626224218.0
008			230626s1988 xxu|||p|op||| 00| 0 eng d
022			_a0146-6283
040			_aMX-TxCIM
041			_aeng
090			_aREP-6054
100	1		_aSproule, A.M. _931088
245	1	0	_aNutritional evaluation of tortillas and tortilla chips from quality protein maize
260			_aSt. Paul, MN (USA) : _bAmerican Association of Cereal Chemists, _c1988.
340			_aPrinted Computer File
500			_aPeer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0146-6283
500			_aPeer review
520			_aTortillas 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.
546			_aText in English
591			_a0008|AL-Maize program
650		7	_aMaize _2AGROVOC _91173
650		7	_aProteins _2AGROVOC _91224
650		7	_aNutritive value _2AGROVOC _91193
650		7	_aQuality _2AGROVOC _91231
700	1		_aSaldivar, S.O. _931089
700	1		_aBockholt, A.J. _931090
700	1		_aRooney, L.W. _912195
700	1		_aKnabe, D.A. _931091
773	0		_tCereal Foods World _n629182 _gv. 33, no. 2, p. 233:236 _dSt. Paul, MN (USA) : American Association of Cereal Chemists, 1988. _wG444222 _x0146-6283
942			_cJA _2ddc _n0
999			_c21388 _d21388