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NUTRITIVE VALUE OF OPAQUE‐2 CORN AND ITS MIXTURE WITH HYBRID CORN AND WHEAT FLOUR
Author(s) -
OLIVEIRA J. E. DUTRA,
SILVA MARIA LEONINA PEREIRA
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb06365.x
Subject(s) - corn flour , food science , opacity , lysine , agronomy , chemistry , amino acid , biology , raw material , biochemistry , bran , physics , organic chemistry , optics
SUMMARY— A study was carried out to evaluate the nutritive value of opaque‐2 corn grown in Brazil and the nutritional effects of its mixture with hybrid corn and wheat flour. These studies were conducted with rats to determine the growth rate, feed efficiency and protein efficiency ratio. Amino acid analyses of Brazilian opaque‐2 corn confirmed its high lysine content and other differences in amino acid content; nutritive value was shown to be similar to the American variety. There were small variations among samples of opaque‐2 corn grown in different regions and crop years, but all had high nutritive value. The nutritive value of the hybrid corn was little improved by its mixture with the high lysine opaaue‐2 corn. Better results were found when the opaque‐2 was mixed with the wheat flour.