Journal of Food Science · 2002 · 33 citations · 23 references
AgricultureFood ScienceNutritional SciencesFood AnalysisFood EngineeringFood ProcessingDietary Fiber AnalysisFeed IngredientsFood CompositionProtein AnalysisProtein NutritionProteins In FoodsCorn-based DietsDietary Fiber CharacterizationFeedstuffs Carbohydrate CompositionFiber Composition AnalysisProtein Utilization EfficiencyProtein-energy RatioTotal Dietary Fiber
ABSTRACT: : The nutritional composition and protein efficiency ratio (PER) of raw corn meal and of tortillas prepared by extrusion and nixtamalization processes were determined. Rats were fed with diets containing unprocessed raw corn meal (RCM), tortillas prepared from extruded fresh masa without lime (ET), tortillas made from extruded fresh masa with 0.25% lime content (ETWL), and tortillas made with the traditional nixtamalization method (NT). The ETWL had higher protein (8.50%) and dietary fiber (14.52%) contents than did the NT (8.15% protein and 7.39% dietary fiber). The PER value of the ETWL diet was 14.65% higher (P ≤ 0.05) than that of the RCM diet and equivalent to that of the NT diet.
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Official Methods of Analysis of
Analytical Chemistry · 1980 · 59.6K citations
Management, Educational Assessment, Information Retrieval +5
Malcolm C. Bourne · Food technology · 1978 · 2.7K citations
A MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITY
H. W. HSU, D. L. VAVAK, L. D. Satterlee et al. · Journal of Food Science · 1977 · 973 citations