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Production and nutritional quality of traditional Nigerian masa from mixtures of rice, pearl millet, cowpea, and groundnut.

Nkama, Iro and Malleshi, N. G. (1998) Production and nutritional quality of traditional Nigerian masa from mixtures of rice, pearl millet, cowpea, and groundnut. Food and Nutrition Bulletin, 19 (4). pp. 366-373.

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Abstract

Masa (waina) is a Nigerian yeast-fermented puff batter of millet or rice cooked in a pan with individual cuplike depressions. It resembles the Indian idli in shape and dosa in taste. Since masa is a single cereal food, its protein is of relatively poor nutritional quality. Studies were conducted to assess the feasibility of supplementing millet or rice with grain legumes for masa preparation. Based on a least-cost computer programme, masa formulations containing millet or rice blended with cowpea or groundnut were prepared and their chemical and nutritional qualities were evaluated. Phosphorus and calcium concentrations were low, and magnesium and sodium concentrations were high. Significant improvements in lysine (9%-75%), threonine (16%-25%), and isoleucine (10%-28%) were observed for some masa samples. The biological value (81%-93%), apparent digestibility (82%-88%), and net protein utilization (74%-79%) of all masa samples showed improved nutritional qualities. Supplemented masa was nutritionally better than masa made from millet or rice alone. Introduction

Item Type: Article
Uncontrolled Keywords: cereal based masa, chemical,nutritional qualities
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Feb 2012 10:49
Last Modified: 20 Feb 2012 10:49
URI: http://ir.cftri.com/id/eprint/10646

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