Benders'dictionary of nutrition and food technology

319Monterey jack American cheddar-type cheese.montmorillonite See fuller’s earth.mooli Long, white oriental variety of radish, Raphanussativa.Composition/100 g: (edible portion 79%) water 95g, 75 kJ(18 kcal), protein 0.6 g, fat 0.1 g, carbohydrate 4.1 g (2.5 g sugars),fibre 1.6g, ash 0.6g, Ca 27mg, Fe 0.4mg, Mg 16mg, P 23mg, K227mg, Na 21mg, Zn 0.2mg, Cu 0.1mg, Se 0.7µg, vitamin K0.3 mg, B 1 0.02 mg, B 2 0.02 mg, niacin 0.2 mg, B 6 0.05 mg, folate28µg, pantothenate 0.1 mg, C 22 mg.moonshine American term for illicit home-distilled spirit; Irishequivalent is poteen.morbidity The state of being diseased. Morbidity rate is thenumber of cases of a disease/million of the population.See also incidence rate; prevalence rate.morel Edible fungus Morchella esculenta, much prized for itsdelicate flavour; see mushrooms.Moreton Bay bug Or Bay lobster. A variety of sand lobsterfound in Australia.moringa Fruit of the kelor tree, Moringa oleifera; the leaves andseed pods are edible and are reported to taste like asparagus.The crushed seeds have antibacterial activity and can be used topurify drinking water. Ben oil, a fine oil used by watchmakers, isproduced from the seeds. Also known as the horseradish tree,because its bulbous roots taste like horseradish.moromi East Asian; thick mash of cereal or cereal and soy beanleft to undergo slow fermentation with bacteria, yeasts andmoulds. A stage in the production of miso, soy sauce and saké.morphine See antimotility agents.mortality The incidence of death in a population in a given periodof time.mortoban See phyllo pastry.moss, Irish See carrageenan.motilin Peptide hormone secreted by the stomach and uppersmall intestine; increases intestinal motility.mottled teeth See fluoride; fluorosis.motza See matzo.mould bran A fungal amylase preparation produced by growingmould on moist wheat bran.moulders Machines that form dough or confectionery into differentshapes.mould inhibitors See antimycotics.moulds fungi characterised by their branched filamentous structure(mycelium), including mushrooms and smaller fungi. Theycan cause food spoilage very rapidly, e.g. white Mucor, grey-