Fortification of precooked maize flour with coarse defatted maize germ
The possibility of improving the dietary value of precooked maize flour through fortification with 11% coarse defatted maize germ was investigated. The results of tests in humans presented here show that the total iron absorption from the fortified preparation is similar to that from the precooked m...
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| Veröffentlicht in: | Archivos latinoamericanos de nutrición 1994-06, Vol.44 (2), p.129-132 |
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| container_title | Archivos latinoamericanos de nutrición |
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| creator | Rivero, F Racca, E Martínez-Torres, C Taylor, P Leets, I Tropper, E García-Casal, M N Ramírez, J Layrisse, M |
| description | The possibility of improving the dietary value of precooked maize flour through fortification with 11% coarse defatted maize germ was investigated. The results of tests in humans presented here show that the total iron absorption from the fortified preparation is similar to that from the precooked maize alone, but with the advantage of being richer in several nutrients: protein (25%), zinc (61%), potassium (47%) and magnesium (112%), as well as fiber (34%). Fortification lowers (by 20%) rather than raises the cost of the flour, and may be an important contribution to the diet of those populations where maize bread is a major component of the diet. |
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The results of tests in humans presented here show that the total iron absorption from the fortified preparation is similar to that from the precooked maize alone, but with the advantage of being richer in several nutrients: protein (25%), zinc (61%), potassium (47%) and magnesium (112%), as well as fiber (34%). Fortification lowers (by 20%) rather than raises the cost of the flour, and may be an important contribution to the diet of those populations where maize bread is a major component of the diet.</description><identifier>ISSN: 0004-0622</identifier><identifier>PMID: 7733792</identifier><language>eng</language><publisher>Venezuela</publisher><subject>Absorption ; Adult ; Cooking ; Dietary Fiber ; Female ; Flour - analysis ; Food, Fortified ; Humans ; Iron - blood ; Iron - pharmacokinetics ; Male ; Zea mays</subject><ispartof>Archivos latinoamericanos de nutrición, 1994-06, Vol.44 (2), p.129-132</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/7733792$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Rivero, F</creatorcontrib><creatorcontrib>Racca, E</creatorcontrib><creatorcontrib>Martínez-Torres, C</creatorcontrib><creatorcontrib>Taylor, P</creatorcontrib><creatorcontrib>Leets, I</creatorcontrib><creatorcontrib>Tropper, E</creatorcontrib><creatorcontrib>García-Casal, M N</creatorcontrib><creatorcontrib>Ramírez, J</creatorcontrib><creatorcontrib>Layrisse, M</creatorcontrib><title>Fortification of precooked maize flour with coarse defatted maize germ</title><title>Archivos latinoamericanos de nutrición</title><addtitle>Arch Latinoam Nutr</addtitle><description>The possibility of improving the dietary value of precooked maize flour through fortification with 11% coarse defatted maize germ was investigated. The results of tests in humans presented here show that the total iron absorption from the fortified preparation is similar to that from the precooked maize alone, but with the advantage of being richer in several nutrients: protein (25%), zinc (61%), potassium (47%) and magnesium (112%), as well as fiber (34%). Fortification lowers (by 20%) rather than raises the cost of the flour, and may be an important contribution to the diet of those populations where maize bread is a major component of the diet.</description><subject>Absorption</subject><subject>Adult</subject><subject>Cooking</subject><subject>Dietary Fiber</subject><subject>Female</subject><subject>Flour - analysis</subject><subject>Food, Fortified</subject><subject>Humans</subject><subject>Iron - blood</subject><subject>Iron - pharmacokinetics</subject><subject>Male</subject><subject>Zea mays</subject><issn>0004-0622</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1994</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNo9z01LxDAUheEslHEc_QlCVu4Kd_LR9C5lcFQYcKPrkqY3Gm0nNUkR_fUKFldn83DgPWFrAFAV1EKcsfOc3wCEwqZZsZUxUhoUa7bfx1SCD86WEI88ej4lcjG-U89HG76J-yHOiX-G8spdtCkT78nbUv7BC6Xxgp16O2S6XHbDnve3T7v76vB497C7OVSTgLpUErtGi61TYIx1UoNqQHU9kdRCo0XaeqEBnQDj0aAGZ5Vzje5Ra-qolht2_fc7pfgxUy7tGLKjYbBHinNujTGItcFfeLXAuRupb6cURpu-2iVc_gBFpVMx</recordid><startdate>199406</startdate><enddate>199406</enddate><creator>Rivero, F</creator><creator>Racca, E</creator><creator>Martínez-Torres, C</creator><creator>Taylor, P</creator><creator>Leets, I</creator><creator>Tropper, E</creator><creator>García-Casal, M N</creator><creator>Ramírez, J</creator><creator>Layrisse, M</creator><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>7X8</scope></search><sort><creationdate>199406</creationdate><title>Fortification of precooked maize flour with coarse defatted maize germ</title><author>Rivero, F ; Racca, E ; Martínez-Torres, C ; Taylor, P ; Leets, I ; Tropper, E ; García-Casal, M N ; Ramírez, J ; Layrisse, M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-p206t-39b8521c4077ac3504804bdee35259a9e1f2509c207f97950ca4cc85d955ebe63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1994</creationdate><topic>Absorption</topic><topic>Adult</topic><topic>Cooking</topic><topic>Dietary Fiber</topic><topic>Female</topic><topic>Flour - analysis</topic><topic>Food, Fortified</topic><topic>Humans</topic><topic>Iron - blood</topic><topic>Iron - pharmacokinetics</topic><topic>Male</topic><topic>Zea mays</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rivero, F</creatorcontrib><creatorcontrib>Racca, E</creatorcontrib><creatorcontrib>Martínez-Torres, C</creatorcontrib><creatorcontrib>Taylor, P</creatorcontrib><creatorcontrib>Leets, I</creatorcontrib><creatorcontrib>Tropper, E</creatorcontrib><creatorcontrib>García-Casal, M N</creatorcontrib><creatorcontrib>Ramírez, J</creatorcontrib><creatorcontrib>Layrisse, M</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>MEDLINE - Academic</collection><jtitle>Archivos latinoamericanos de nutrición</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Rivero, F</au><au>Racca, E</au><au>Martínez-Torres, C</au><au>Taylor, P</au><au>Leets, I</au><au>Tropper, E</au><au>García-Casal, M N</au><au>Ramírez, J</au><au>Layrisse, M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fortification of precooked maize flour with coarse defatted maize germ</atitle><jtitle>Archivos latinoamericanos de nutrición</jtitle><addtitle>Arch Latinoam Nutr</addtitle><date>1994-06</date><risdate>1994</risdate><volume>44</volume><issue>2</issue><spage>129</spage><epage>132</epage><pages>129-132</pages><issn>0004-0622</issn><abstract>The possibility of improving the dietary value of precooked maize flour through fortification with 11% coarse defatted maize germ was investigated. The results of tests in humans presented here show that the total iron absorption from the fortified preparation is similar to that from the precooked maize alone, but with the advantage of being richer in several nutrients: protein (25%), zinc (61%), potassium (47%) and magnesium (112%), as well as fiber (34%). Fortification lowers (by 20%) rather than raises the cost of the flour, and may be an important contribution to the diet of those populations where maize bread is a major component of the diet.</abstract><cop>Venezuela</cop><pmid>7733792</pmid><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0004-0622 |
| ispartof | Archivos latinoamericanos de nutrición, 1994-06, Vol.44 (2), p.129-132 |
| issn | 0004-0622 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_77799679 |
| source | MEDLINE; Alma/SFX Local Collection |
| subjects | Absorption Adult Cooking Dietary Fiber Female Flour - analysis Food, Fortified Humans Iron - blood Iron - pharmacokinetics Male Zea mays |
| title | Fortification of precooked maize flour with coarse defatted maize germ |
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