Premium
EFFECT OF STORAGE ON LYSINE‐ENRICHED CORN, MILLET AND SORGHUM
Author(s) -
EKBERG A.,
FIELDS M. L.,
EDMONDSON J.
Publication year - 1979
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.1365-2621.1979.tb03855.x
Subject(s) - sorghum , lysine , relative humidity , chemistry , food science , agronomy , zoology , biology , amino acid , biochemistry , physics , thermodynamics
Samples of corn and sorghum enriched with 0.4% lysine monohydrochloride and millet enriched with 0.5% lysine monohydrochlo ride were stored for 90 days in relative humidities of 67.2‐70.0% and 81.0‐83.0%. Temperatures of 25°C and 35°C for 12 hr each were maintained in a cyclic system. Added lysine was lost from each of the enriched meals at a relative humidity of 81‐83% whereas the lysine‐enriched meals stored at relative humidities of 67.2‐70.0 did not decrease. At relative humidities of 81‐83%, corn with added lysine lost 28.8%, millet with added lysine lost 34.7% and sorghum with added lysine lost 23.5%.