PrécédenteTable des matières
- Précédente
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Akingbala, J.O., Rooney, L.W. & Faubion, J.M. 1981. Physical, chemical and sensory evaluation of ogi from sorghum of differing kernel characteristics. J Food.Sci..46: 15321516.
Akinrele, I.A. 1964. Fermentation ol cassava. J. Sci i. Food Agric 15: 589594.
Akiarele, I.A. & Edwards, C.C.A. 1971. An assessment of the nutritive value of maize-soya mixture. SoyOgi, as a weaning food in Nigeria. Br. J. Nutn 26: 177- 1 85.
Andah,A.&: Muller,H.G.1973. Studies on koko, aGhanaian fennented maize porridge. Ghana.J. Agric . Sci i.. 6: 93102.
Bagley, E.B.1979. Decontamination of corn containing aflatoxin by treatment with ammonia. J. Argn Oil Chen7. Soc., 56: 8O8811.
Banigo, E.O.I. & Adeyemi, A.1. 1975. A comparative study of the commercial practice of traditional ogi manufacture using high-lysine (opaque-2) corn and normal corn. Proc. 10th /nt. Congr. Nutr. Kyoto Japon, p. 402.
Bothast, R.J., Anderson, K.A.,Warner, K. & Kwolek, W.F.1981. Effects of moisture and temperature on microbiological and sensory properties of wheat llours and corn meal during storage. Cereal Chem., 58: 309-311.
Braham, J.E., Flores, M., Ehas, L.(,., de Zaghi, S. & Bressani, R. 1969. Mejoramiento del valor nutritivo de dietas de consumo humano. II. Suplementacion con mezcla vegetal INCAP 9 y leche. Arch. Latinoam. Nutr., 19: 253-264.
Brekke, O.L. 1968. Corn dry-milling: stress crack formation in tempering of lowmoisture corn and effect on degerminator performance. Cereal Chem.. 45: 291-303.
Bressani, R. 1974. Complementary amino acid patterns. In P.L. White & D.C. Fletcher, éds. Nutrients in proc essed food prateins. Acton, Mass., EtatsUnis, Publishing Sciences Group.
Bressani, R.1981. The role of soybeans in food systems. ./. Am. Oil Chem. .Soc., 58: 392-400.
Bressani, R., Campos, A.M., Squibb, R.L. & Scrimshaw, N.S. 1953. Nutritive value of Central American corns. IV. The carotene content of thirtytwo selections of Guatemalan corn . Food Res., 18: 618-624.
Bressani, R. & Conde, R. 1961. Changes in the chemical composition and in the distribution of nitrogen of maize at different stages of development. Cereal Chem.' 38: 76-84.
Bressani, R., Ellas, L.G., Scrimshaw, N.S. & Guzman, M.A. 1962. Nutritive value of Central American corns. Vl. Varieta1 and environmental influence on the nitrogen, essential amino acids and fat content of 10 varieties. Cereal Chem., 39: 59-67.
Bressani, R., Elías, L.G. & GómezBrenes, R.A. 1969. Protein quality of opaque-2 corn. Evaluation in rats. J. Nutr., 97: 173- 180
Brown, R.B., Fulford, G.N., Daynard, T.B., Meiering, A.G. & Otten, L. 1979. Effect of drying methods on grain corn quality. Cereal Chem., 56: 529-533.
Brunson, A.M. & Quackenbush, F.W. 1962. Breeding corn with high provitamin A in the grain. Crop.Sci.,2: 344-347.
Cantor, S.M. & Roberts, H.J. 1967. Improvement in protein quality in cornbased foods. Cereal.Sc i. Tottay. 12: 443445, 460-462.
Choto, C.E., Morad, M.M.& Rooney, L.W. 1985. The quality of tortillas containing whole sorghum and pearled sorghum alone and blended with yellow maize. Cereal Chem., 62: 51-55.
Cravioto, B., Cravioto, R.O. & Cervantes, M. 1965. Eficiencia proteica de la harina de masa enriquecida con harina de soja y de la adicionada con proteSna de ajonjoli. Cienc iu (Mes. ), 24:1S9- 162.
De Padua, M.R. & Maroun, H.P.1984. Rheological behavior of Venezuela arepa dough from precooked corn flour. Cereal Chem.. 61: 37-41.
Dutra de Oliveira, J.E. & de Souza, N. 1972. E1 valor nutritivo de productos de la molienda del maiz, de la suplementacion con aminoacidos y de mezclas de maiz comun y de opaco2. In R. Bressani, E. Braham &: M. Béhar, éds. Mejoramiento tlUtf ic ional del mafz. INCAP Pub. L-3, p. 209-215. Guatemala, INCAP.
Earle, F.R., Curtis, J.J. & Hubbard, J.E. 1946. Composition of the component parts of the corn kernel. Cereal Chem., 23: 504-511.
F,rdmenger, J.J., Eliias, L.G, de Souza, N., Salomon, J.B., Bressani, R., A rroyave, (,. & Habicht, J.P.1972. Estudio, en ratas, del efecto de la suplementacion proteinica de una dieta tipica de una comunidad rural de G uatemal a. Arch. Latinoam. Nutr., 22: 179- 190.
Evans, J.W. 1941. Changes in biochemical composition of the corn kemel during development. Cereul Chem., 1 8: 468-473.
FAO/OMS.1973. Be.sains énergétiques et hesoins en proteines Réunions de la FAO sur la nutrition, rapport n° 52: OMS: Série de rapports techniques n° 522. Rome, FAO.
Feria-Morales, A.M. & Pangborn, R.M. 1983. Sensory attributes of corn tortillas with substitutions of potato, rice and pinto beans. ./. Food Sci.,48 1124-1134,
Fernandez, J.J., Guerra, M.J. & Racca, E.1991. Precoccion de harina de soya y maiz por microonda y SU uso en la preparacion de arepas. Arch. Latinoam Nutr., 41(3).
Fields, M.1,., Hamad, A.M. & Smith, D.K. 198 1. Natural lactic acid fermentation of corn meal. J. Faacl Sc i.. 46: 900-902.
Flores, M. 1966. Food intake of Guatemalan Indian children aged 1 to 5. J. Am Diet Assoc., 48: 480.
Franz, K.1975. Tortillas f`ortified with whole soybeans prepared by dit't`erent methods. ./. Faac/ Sci. 40: 12751277.
Frey, K.J. 1949. The inheritance of protein and certain of its components in maize. Agran. ./. 41: 113- 117.
Garcia-Lopez, S. & Wyatt, C.J. 1982. Et'tect of fiber in corn tortillas and cooked beans on iron availability. J. Agric. Faacl Chem. 30: 724-727.
Gopalan, C., Belavady, B. & Krishnamurthi, D. 1969. The role of leucine in the pathogenesis of canine black-tongue and pellagra. Lancet 11: 956-957.
Graham, G.(,., 1,embcke, J. & Morales, E. 1990. Quality-protein maize as a sole source ot' dietary protein and t`at for rapidly growing young children. Pediatrics 85: 8591.
Green, J.R., Lawhon, J.T., Cater, C.M. & Mattil, K.F. 1976. Protein fortification of com tortillas with oilseed flour. J. Food Sci., 41: 656-660.
Green, J.R., Lawhon, J.T., Cater, C.M. & Mattil, K.F. 1977. Utilization of whole undefatted glandless cottonseed kernels and saybeans to protein tortify corn tortillas. J. Food Sci i.. 42: 790-794.Crogan, C.O. & Blessin, C.W. 1968.
Characterization of majorcarotenoids in yellow maize lines of different pigment concentration. Crop Sci.,9: 730-732.
Hamad, A.M. & Fields, M.L. 1979. Evaluation of the protein quality and available lysine of germinated and fermented cereals. J. Food Sc i., 44: 456-459.
Hansen, D.W., Brimhall, B. & Sprague, G.F. 1946. Relationship of zein tothe total protein in corn. Cereal Chem., 23: 329335.
Holder, D.G., Glover, D.V. & Shannon, J.C. 1974. Interaction of shrunken-2 and five other carbohydrate genes of corn endosperm. Crop Sci 14: 643-646.
Jellum, M.D. 1967. Fatty acid composition of corn (Zea may.s L.) as influenced by kernel position on ear. Crop Sci., 7: 593595.
Jellum,M.D.1970. Plantintroductions of maize as a source of oil with unusual fatty acid composition. J. Agric. Food Chem., 18: 365-370.
Joao, W.S.J., Elías, L.G. & Bressani, R. 1980. Efecto del proceso de coccionextrusion ( Brady Crop Cooker) sobre el valor nutritivo de mezclas elaboradus a base de frijol campi ( Vigna sinensis) maiz y de frijol caupi-yuca. Arch. Lutinuam. Nutr., 30 539-550.
Kodicek, E., Braude, R., Kon, S.K. & Mitchell, K.G. 1956. The effect of alkaline hydrolysis of maize on the availability of its nicotinic acid to pigs. Bn J. Nutr., 10: 51.
Kodicek, E., Braude, R., Kon, S.K. & Mitchell,K.G.1959. Theavailability to pigs of nicotinic acid in tortilla baked from maize treated with lime water. Br. J. Nutr., 13: 363-384.
Kodicek, E. & Silson, P.W. 1959. The availability of bound nicotinic acid to the rat. 1. The et't'ect of lime water treatment of maize and subsequent baking into tortilla. Bn J. Nutr., 13: 418.
Krehl, W.A., Henderson, L.M., de la Huerga, J. & Elvehjem, C.A.1946. Relation of amino acid imbalance to niacin-tryptophan deficiency in growing rats. J. Biol. Chem.. 166: 531 -540.
Laguna, J. & Carpenter, K.1951. Raw versus processed corn in niacin deficient diets. J. Nutr., 45: 21.
Lilleho;, E.B., Kwolek, W.F., Horner, E.S., Widstrom, N.W., Josephson, L.M., Franz,A.O. & Catalano, E.A. 1980. Aflatoxin contamination of preharvest corn: role of Aspergillus flavus inoculum and insect damage. Cereul Chem., 57: 255-257.
Makinde' M.A. & Lachange, P.A. 1976. Tryptophan: first limiting amino acid in ogi. Nutn Rep. Int. 14: 671 -679.
Makinde, M.A. & Lachange, P.A. 1989. Optimization of protein nutritive value of ogi. Nigen J. Nufn Sc i., 10: 85-93.
Mitchell, H.H., Hamilton, T.S. & Beadles,J.R.1952. Therelationship between the protein content of corn and the nutritional value of the protein..l. ALutn 48: 461-476.
Mottern, H.H., De Buckle, T.S. & Pardo, C.1970. Protein enrichment of Colombian corn cakes. Cereu/ Sai. Today 15: 108- 112.
Nofsinger, G.W. & Anderson, R.A. 1979. Note on inactivation of aflatoxin in ammonia-treated shelled corn at low temperatures. Cereal Chem., 56: 12U122.
Pardo T., F., Mora, J.O., Paez F.,.J., de Onshuss, Y. & de la Cruz de Villota, M. 1972. Aceptabilidad del maiz opaco2 en Colombia. Arch
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Plahar, W.A. & Leung, H.K. 1983. Composition of Ghanaian fermented maize meal and the effect of soya fortification on sensory properties. J. Sci. Food Agric., 34: 407.
Plahar, W.A., 1,eung, H.K. & Coon, C.N. 1983. Effect of dehydration and soy fortification on physicochemical nutritional and sensory properties of Cihanaian fermented maize meal. J. Food Sci., 48: 1255.
Reddy, V. & Gupta, C.P. 1974. Treatment of kwashiorkor with opaque-2 maize. Am. J. Clin. Nutr., 27: 122-124.
Reinhold,J.G., Garcia,J.S. & Garzon, D. 1981. Binding of iron by fiber of wheat and maieze. Am. J. Clin. Nutn 34: 1384 - 1391.
Sanchez-Marroquin, A., FeriaMorales, A., Maya, S. & RamosMoreno, V. 1978. Processing. nutritional quality and sensory evaluation of amaranth enriched corn tortillas. J. Food Sci., 52: 1611 1614.
Sauberlich, H.E., Chan, W.U. & Salmon,W.D.1953. Theaminoacid and protein content of corn as related to variety and nitrogen t`ertilization. J. Nutr: 51: 241-250.
Singh, J. & Koshy,, S. 1974. Role of opaque-2 maize in child nutrition. Indian J. Genet. 34: 1182- 1190.
Sirinit, K.,Soliman,A.(,.M., Van Loo, A.T. & King, K.W.1965. N utrit ional value of Haitian cereul-legume blends. J.Nutn 86:415.
Smith, O., De Buckle, T.S., de Sandoval, A.M. & (,onzalez, A.E. 1979. Production of precooked corn flours for arepa making using an extrusion cooker. J. Food Sci., 44:816-819.
Squibb, R.L., Braham, J.E., Arroyave, G. & Scrimshaw, N.S. 1959. A comparison of the effect of raw corn and tortillas (lime-treated corn) with niacin, tryptophan or beans on the growth and muscle niacin of rats. J. Nutr., 67: 351-361.
Tellez-Giron, A., Acuff, G.R., Vanderzant, C., Rooney, L.W. & Waniska, R.D. 1988. Micro-biological characteristics and shelf-life of corn tortillas with and without antimicrobial agents. J. Food Prot., 51: 945-948.
Tuite, J., Foster, G.H., Eckhoff, S.R. & Shotwell, O.L. 1986. Sulfur dioxide treatment to extend corn drying time. Cereal Chem., 63: 462464.
Ulloa, M., Herrera, T. & Taboada, J. 1977. Pozol, a ferrnented maize do ugh con sumed in S o u th e aste rn Mexico. In Symposium on indigenous fermented foods. Bangkok, Thailande. Gouvernement thaïlandais, PNUE, Unesco, FIS, CFT, ICRO.
Viteri, F.E., Torun, B., Arroyave, G. & Pineda, O. 1981. Use of corn-bean mixtures to satisfy protein and energy requirements of preschool children. In B. Torun, V.R. Young & W.M. Rand, éds. Protein-energy requirements of developing countries: evaluation of neu data, p. 202209. Tokyo, Université des Nations Unies.
Watson, S.A. & Yahl, K.R. 1967. Comparison of wet milling properties of opaque-2 high-lysine corn and normal corn. Cereal Chem., 44: 488498.
Wolzak,,A., E1ias, L.G. & Bressani, R. 1981. Protein quality of vegetable proteins as determined by traditional biological methods and rapid chemical assays. J. Agrit . Food Chem.,29: 10631068.
Yamaguchi, J. 1974. Varietal traits limiting the grain yield of tropical maize. IV. Plant traits and productivity of tropical varieties. Soil St'i. Plant Nutr., 20: 287304.
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