by Food and Agriculture Organization of the United Nations in Rome .
Written in English
Includes bibliographical references (p. 133-160).
|Series||FAO food and nutrition series ;, no. 25|
|Contributions||Food and Agriculture Organization of the United Nations.|
|LC Classifications||TX558.C57 M35 1992|
|The Physical Object|
|Pagination||vi, 160 p. :|
|Number of Pages||160|
|LC Control Number||93235568|
Maize in human nutrition provides an overview of the nutritional aspects of maize, including its origin, structure, quality, chemical composition and nutritional value, as well as of world production, post-harvest technology, processing and cooking, and approaches to enhancing its nutritional value in the human diet. Maize and maize diets, a nutritional survey published in , covered available information and knowledge on maize up to that date. Since then a vast amount of research information on breeding, varietal improvement' storage, processing, consumption and improvement of the nutritional quality of maize has become available. Audio Books & Poetry Community Audio Computers, Technology and Science Music, Arts & Culture News & Public Affairs Non-English Audio Spirituality & Religion Librivox Free Audiobook Sweet Nothings Pretty Funny Girl Podcast ElectraTone Guitar Effects Clint Taylor ROSSO - Ardente KyA3g5 Radio Stations How To Fix The Music Business. Maize in human nutrition. FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, Biological value of protein of common maize and QPM. Chapter 7 - Approaches to improving the nutritive value of maize. Genetic approaches Processing Fortification.
Introduction. Maize is a globally important crop mainly utilized as feed, food and raw material for diverse industrial applications. Among cereals, it occupies third place after rice and wheat and is a staple food for a large segment of population worldwide particularly in the Asian as well as African countries. Ms. Sapna is working as Scientist, Biochemistry at Directorate of Maize Research, New Delhi. She is engaged in maize quality studies and her major research interests are carotenoids in maize since carotenoids play an important role in human nutrition and its deficiency may lead to various health related problems including blindness. Maize grains are directly used in human nutrition as boiled or grilled. Risk assessment of lead and cadmium in maize grains cultivated in soils irrigated with low-quality water in comparison. UNESCO – EOLSS SAMPLE CHAPTERS IMPACTS OF AGRICULTURE ON HUMAN HEALTH AND NUTRITION – Vol. I - Improving The Nutritional Quality of Maize And Wheat For Human Consumption - Long, J., Ortiz-Monasterio, J.I. and Bänziger, M. ©Encyclopedia of Life Support Systems (EOLSS) Country Population GNI Poverty index: Per capita Calories from maize Maize consumption .
human food and raw material for several industries. Morphological appearance of maize plant, seeds and corn silk are shown in figure 1. Distribution Maize is native of South America but extensively cultivated in various other countries as well like India, Thailand, . VITAMIN AND MINERAL REQUIREMENTS IN HUMAN NUTRITION iv Risk factors 22 Morbidity and mortality 23 Units of expression 24 Sources and supply patterns of vitamin A 27 Dietary sources 27 Dietary intake and patterns 27 World and regional supply and patterns 27 Indicators of vitamin A deﬁciency Part II presents studies on carbohydrate nutrition, including industry trends and nutritional issues for food uses of starch and human physiological responses to dietary fiber. Part III focuses on proteins, including studies on improving the nutritional quality of legume seed proteins and increasing the lysine content of maize. Here are the nutrition facts for ounces ( grams) of boiled yellow corn ():Calories: 96 Water: 73% Protein: grams Carbs: 21 grams Sugar: .