KHORSHID, A., EL-TAWIL, A., ISMAIL, F. (2001). CHEMICAL AND BIOLOGICAL EVALUATION OF SUPPLE-MENTED MAIZE BREAD. Egyptian Journal of Agricultural Research, 79(2), 683-698. doi: 10.21608/ejar.2001.318863
AHMED M. KHORSHID; AMER R. EL-TAWIL; FERIAL A. ISMAIL. "CHEMICAL AND BIOLOGICAL EVALUATION OF SUPPLE-MENTED MAIZE BREAD". Egyptian Journal of Agricultural Research, 79, 2, 2001, 683-698. doi: 10.21608/ejar.2001.318863
KHORSHID, A., EL-TAWIL, A., ISMAIL, F. (2001). 'CHEMICAL AND BIOLOGICAL EVALUATION OF SUPPLE-MENTED MAIZE BREAD', Egyptian Journal of Agricultural Research, 79(2), pp. 683-698. doi: 10.21608/ejar.2001.318863
KHORSHID, A., EL-TAWIL, A., ISMAIL, F. CHEMICAL AND BIOLOGICAL EVALUATION OF SUPPLE-MENTED MAIZE BREAD. Egyptian Journal of Agricultural Research, 2001; 79(2): 683-698. doi: 10.21608/ejar.2001.318863
CHEMICAL AND BIOLOGICAL EVALUATION OF SUPPLE-MENTED MAIZE BREAD
1Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
2Food Science and Technology Department, Faculty of Agriculture, Cairo University, Giza, Egypt
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.
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