Effect of Nixtamalisation on physico, sensory quality of neplese maize
(Sprache: Englisch)
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...
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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, mycotoxins, and various physico- chemical parameters, sensory and nutritional attributes of maize.
Autoren-Porträt von Rabindra Jha
Jha, RabindraMr. Rabindra Jha is a Food Research Officer at Department of Food Technology and Quality Control, Nepal. He has achieved his Bachelor in Food Technology (B.tech Food) and Master in Food Technology (M.tech Food) from Central Campus of Technology, T.U, Dharan, Nepal. His current activity is highly focused in the Food Quality control system of Nepal.
Bibliographische Angaben
- Autor: Rabindra Jha
- 2018, 132 Seiten, Maße: 22 cm, Kartoniert (TB), Englisch
- Verlag: LAP Lambert Academic Publishing
- ISBN-10: 6134927228
- ISBN-13: 9786134927222
Sprache:
Englisch
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