Prapti Nehal Patel

The Effect of Fermentation on Protein Content of Corn

An Analysis of Raw and Fermented Corn

• Broschiertes Buch

Produktbeschreibung

This book provides a comprehensive analysis of nutrition facts about corn and corn flour. It examines the scientific classification, varieties, origin, structure and physiology of corn. The book also deals with the mechanism of fermentation and its effect on the protein content of raw and fermented corn flour. Fermentation process improves the availability of amino acids and nutritional quality of protein. Fermented foods such as uji (porridge) can be simply prepared from locally available raw materials ranging from cereal flour such as maize, sorghum and millet. The author used protein content, free amino acid content as well as poly acrylamide gel electrophoretic pattern as the parameters of analysis to study these changes. Students of food and nutrition, food science, food chemistry and food preservation and processing technology will find it very useful.

Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Aufl.
• Seitenzahl: 108
• Erscheinungstermin: 22. Dezember 2011
• Englisch
• Abmessung: 220mm x 150mm x 7mm
• Gewicht: 179g
• ISBN-13: 9783847323174
• ISBN-10: 3847323172
• Artikelnr.: 34727880

Autorenporträt

Prapti Nehal Patel holds M.Sc. in Food Biotechnology and B.Sc. in Food Science and Quality Control (S.P. University, India). She lectures at Chepkoilel University College (a constituent college of Moi University), Department of Family and Consumer Sciences. Her research interests are Food Product Development, Food Science, Nutrition and Dietetics.