Effect of Nixtamalisation on physico, sensory quality of neplese maize - Jha, Rabindra
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This work is mainly based on the effect of nixtamalisation (lime treatment) on the various physico-chemicals and sensory attributes of three Nepalese varieties of maize. It deals with salient aspects of the lime treatment which could attribute to enhanced nutritional and sensory qualities of Maize (underutilized crop of Nepal). Maize being a major cereal crop, presence of antinutritional factors, mycotoxins, bound niacin and imbalance of amino acids cause major problem in consuming maize. The significance of this research was to study the effect of lime treatment on antinutrional factors,…mehr

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Produktbeschreibung
This work is mainly based on the effect of nixtamalisation (lime treatment) on the various physico-chemicals and sensory attributes of three Nepalese varieties of maize. It deals with salient aspects of the lime treatment which could attribute to enhanced nutritional and sensory qualities of Maize (underutilized crop of Nepal). Maize being a major cereal crop, presence of antinutritional factors, mycotoxins, bound niacin and imbalance of amino acids cause major problem in consuming maize. The significance of this research was to study the effect of lime treatment on antinutrional factors, mycotoxins, and various physico- chemical parameters, sensory and nutritional attributes of maize.
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Autorenporträt
O Sr. Rabindra Jha é Investigador de Alimentos no Departamento de Tecnologia Alimentar e Controlo de Qualidade, Nepal. Obteve o seu Bacharelato em Tecnologia Alimentar (B.tech Food) e Mestrado em Tecnologia Alimentar (M.tech Food) do Campus Central de Tecnologia, T.U, Dharan, Nepal. A sua actividade actual é altamente centrada no sistema de controlo de Qualidade Alimentar do Nepal.