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Periodical article Periodical article Leiden University catalogue Leiden University catalogue WorldCat 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.
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