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Fortification of precooked maize flour with coarse defatted maize germ.
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Fortification of precooked maize flour with coarse defatted maize germ.

Author: Francisco RiveroEnzo RaccaCarlos Martinez TorresPeter TaylorIrene LeetsAll authors
Edition/Format:   Article : Spanish
Publication:Archivos latinoamericanos de nutrición, Vol. 44, no. 2 (jun. 1994) p.129-32
Database:WorldCat
Summary:
The possibility of improving the dietary value of precooked maize flour through fortification with 11 por ciento coarse defatted maize germ was investigated. The results of tests in humans presented here show that the total iron absorption from the fortified preparation is similar to that from the precooked maize alone, but with the advantage of being richer in several nutrients: protein (25 per cent), zinc (61 per  Read more...
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Document Type: Article
All Authors / Contributors: Francisco Rivero; Enzo Racca; Carlos Martinez Torres; Peter Taylor; Irene Leets; Eleonora Tropper; Maria Nieves Garcia Casal; Jose Ramirez; Miguel Layrisse
ISSN:0004-0622
OCLC Number: 69894787

Abstract:

The possibility of improving the dietary value of precooked maize flour through fortification with 11 por ciento coarse defatted maize germ was investigated. The results of tests in humans presented here show that the total iron absorption from the fortified preparation is similar to that from the precooked maize alone, but with the advantage of being richer in several nutrients: protein (25 per cent), zinc (61 per cent), potassium (47 per cent) and magnesium (112 per cent), as well as fiber (34 per cent). Fortification lowers (by 20 per cent) rather than raises the cost of the flour, and may be an important contribution to the diet of those population where maize bread is a major component of the diet(AU).

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Primary Entity

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