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Maize in human nutrition


FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 1992

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Contents


Acknowledgments

Preface

Chapter 1 - Introduction

Types of maize
Origin of maize
The maize plant
Structure of the maize kernel
World production
Uses

Chapter 2 - Chemical composition and nutritional value of maize

Chemical composition of parts of the kernel
Gross chemical composition
Nutritional value of maize

Chapter 3 - Post-harvest technology: pre-processing

Drying
Storage
Classification of grain quality

Chapter 4 - Post-harvest technology: processing

Forms of maize consumption
Processing of whole maize: lime-cooking
Ogi and other fermented maize products
Arepas
Other maize preparations
Milling

Chapter 5 - Physical and chemical changes in maize during processing

Lime-treated maize (part I)
Lime-treated maize (part II)
Ogi and other fermented maize products
Arepas
Other dry milling products

Chapter 6 - Comparison of nutritive value of common maize and quality protein maize

Consumption of maize
Common maize
Quality protein maize
Biological value of protein of common maize and QPM

Chapter 7 - Approaches to improving the nutritive value of maize

Genetic approaches
Processing
Fortification

Chapter 8 - Improvement of maize diets

Maize/legume consumption
Limiting nutrients in a maize/bean diet
Improvement of the maize/legume diet
QPM

Bibliography

Further reading