Demand-Driven Technologies for Sustainable Maize ... - IITA

Bressani, R. and E.T. Mertz, 1958. Studies on corn protein. IV Protein and aminoacid content of different corn varieties. Cereal Chemistry 35: 227–235.Cabrera, E., J.C. Pineda, C. Duran de Bazua, J.S. Segurajauregui andE.J. Vernon, 1984. Kinetics of water diffusion and starch gelatinisationduring corn nixtamalization. Engineering and Food. 1: 117–125.Coffman, C.W., and V.V. Garcia, 1977. Functional properties and aminoacid content of a protein isolate from mung bean fl our. Journal of FoodTechnolology 12: 473–482.Demuyakor, B. and Y. Ohta, 1992. Malt characteristics of Sorghum vulgarevarieties from Ghana. Journal of Science and Food Agriculture 59: 457–462.Dubernet, J., D. Gasquere, C. Laporte, P. Ouvrard, S. Dubernet, J.C. Sageaux,P. Steinmets, and D. Demontromd, 1991. Prévalence de la malnutritionprotéino-énergetique chez les enfants de 6 à 81 mois à Mayotte. Pp 339–346 In D. Lemonier, Y. Ingenbleek and P. Hennart (eds.) Alimentation etnutrition dans les pays en développement, 4e journées internationales duGERM, Karthala-ACCT-Aupelf, Paris.Egan, H., R.S. Kirk, and R. Sawyer, 1981. Pearsons chemical analysis of foods,8 th ed., Churchill Longman Group, London, UK.FAO, 1993. Le maïs dans la nutrition humaine. Collection FAO : Alimentationet nutrition n° 25, 174p. FAO, Rome, Italy.Fischer, E.H., and E.A. Stein, 1961. Biochemical Preparations 8, 30. Edited byMeister, A. John Wiley and Sons, NY, London.Giamarchi, P., and S. Trèche, 1995. Production of high energy density cassavabased weaning gruels. Pp 649-665 In E. Agbor, A. Brauman, D. Griffon,and S. Trèche (eds.) Transformation alimentaire du manioc, Orstom, Paris.Ilori, M.O., J.O. Akingbala, G.B. Oguntimein, and J.O. Ogundiwin, 1990.Effect of grain bed thickness, duration of steeping and germination on themalting properties of improved Nigerian sorghum varieties. LebensmittelWiss.u.-Technol. 23: 505–512.Iwuoha, C.I. and J.O. Aina, 1997. Effects of steeping condition and germinationtime on the alpha-amylasa activity, phenolics content and malting loss ofNigerian local red and hybrid short Kaura sorghum malts. Food Chemistry58 (4): 289-295.Kumar, L.S., M.A. Daodu, H.S. Shetty, and N.G. Malleshi, 1992. Seedmycofl ora and malting characteristics of some sorghum cultivars. Journalof Cereal Science 15: 203–209.Lasekan, O.O. and O. Lasekan, 2000. Moisture sorption and the degree ofstarch polymer degradation on fl ours of popped and malted sorghum(Sorghum bicolor). Journal of Cereal Science 31: 55–61.Ljungqvist, B., O. Mellander, and U. Svanberg, 1981. Dietary bulk as a limitingfactor for nutrient take in preschool children. 1. A problem description.Journal of Tropical Pediatrics 27: 68–76.451