Abstract:
This study was conducted to assess some chemical and nutritional properties of
maize, rice and millet grains and their derivate mushes. Results showed on one
hand that the density of studied cereal grains was very near to the one of the
Chinese chive. But their capacities of hydration and inflation were very low in
comparison to these of the same grains. Rice grains has a low capacity of hydration
and a low index of hydration compared to maize and millet grains. With respect
to their permeability and toughness, the studied cereal grains could be ranked
as follow: rice > corn > thousand. Mushes flours also showed very low moisture
content, high starch and carbohydrates contents, poor levels in lipids and proteins.
They contain some essential minerals such as calcium, magnesium, iron, copper
and zinc in variable concentrations. Contents in phytic acid were also variable.
In consequence, the energy density of these flours appeared very high but it was
lower than the one of the existing complement flours of Cote d`Ivoire markets.
Brou Kouakou, Gbogouri Albarin, Ocho Anin Louise, Djeni N`Dede Theodore, Kone Youssouf and Gnakri Dago, 2008. Assessment of Some Chemical and Nutritional Properties of Maize, Rice and Millet Grains and Their Weaning Mushes . Pakistan Journal of Nutrition, 7: 721-725.
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