Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2008 | Volume: 7 | Issue: 6 | Page No.: 721-725
DOI: 10.3923/pjn.2008.721.725
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
Assessment of Some Chemical and Nutritional Properties of Maize, Rice and Millet Grains and Their Weaning Mushes
Brou Kouakou, Gbogouri Albarin, Ocho Anin Louise, Djeni N`Dede Theodore, Kone Youssouf and Gnakri Dago

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.
PDF Citation Report Citation
 RELATED ARTICLES:
  •    Proximate, Mineral and Phytochemical Analysis of the Leaves of H. myriantha and Urera trinervis
  •    Chemical and Nutritional Properties of Some Maize (Zea mays L.) Varieties Grown in NWFP, Pakistan
How to cite this article:

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.

DOI: 10.3923/pjn.2008.721.725

URL: https://scialert.net/abstract/?doi=pjn.2008.721.725

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

       

       

Curve Bottom