GERMINATION AND RELATIVE NUTRITIVE VALUE OF CORN MEAL AND CORN CHIPS
- 1 May 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (3) , 936-937
- https://doi.org/10.1111/j.1365-2621.1979.tb08545.x
Abstract
Microbiological assay showed a significant increase in niacin (P < 0.05) and riboflavin (P < 0.01) in corn meal made from germinated corn as compared to the control corn meal. The thiamine content (microbiologically determined) remained the same as that in the control meal. The relative nutritive value (as determined by Tetrahymena pyriformis W) of the corn meal made from germinated corn was significantly (P < 0.01) higher (86%).than that of the control corn meal (69%). Processing the germinated corn meal into corn chips, decreased the levels of vitamins and %RNV but these values remained higher than the control chips., Bitterness and an earthy flavor were defects in the corn chips made from germinated corn.Keywords
This publication has 3 references indexed in Scilit:
- GERMINATION OF CORN AND SORGHUM IN THE HOME TO IMPROVE NUTRITIVE VALUEJournal of Food Science, 1978
- SPROUTING OF SEEDS AND NUTRIENT COMPOSITION OF SEEDS AND SPROUTSJournal of Food Science, 1975
- PYRIDOXINE, INOSITOL AND VITAMIN K CONTENTS OF GERMINATED PULSESJournal of Food Science, 1955