Maize in
human nutritionMaize in
human nutritionFOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 1992
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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
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
Chapter 8 - Improvement of maize diets
Maize/legume consumption
Limiting nutrients in a maize/bean diet
Improvement of the maize/legume diet
QPM