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Periodical article | Leiden University catalogue | WorldCat |
Title: | Protein, energy and carotene content of maize at six stages in the preparation of ufa by village processing methods |
Authors: | Ninje, Thaonse Weaver, F.J. |
Year: | 1984 |
Periodical: | Ecology of Food and Nutrition |
Volume: | 15 |
Issue: | 4 |
Pages: | 273-280 |
Language: | English |
Geographic term: | Malawi |
Subjects: | nutritive value grain processing |
Abstract: | Refined maize flour (ufa) is the commonest form in which maize (Zea mays L.) is eaten in Malawi. The effect of processing maize on gross energy, crude protein and carotene was determined by standard methods. The results show that traditional maize processing in Malawi decreases by half the energy and protein content of the unprocessed grain. The quantity of carotene in white dry maize is negligible. The production of ufa in Malawi villages results in a product that has lost some nutrients but has gained in keeping quality and digestibility. App., notes, ref., tab. |