The potential for nixtamalization of maize in Kenya.

dc.contributor.author	Imungi, Jasper K.
dc.date.accessioned	2013-12-02T06:46:25Z
dc.date.available	2013-12-02T06:46:25Z
dc.date.issued	20-10-12
dc.identifier.citation	Jasper K. Imungi, The potential for nixtamalization of maize in Kenya. 4th International Maize Nixtamalization Congress, Queretaro City Mexico 2012-10-16 - Sat, 2012-10-20,	en
dc.identifier.uri	http://hdl.handle.net/11295/61349
dc.description.abstract	Kenyans are perennially afflicted by aflatoxicoses and chronic aflatoxin exposure. Nixtamalization of maize and maize products has the potential to reduce the levels of aflatoxin in maize in the decorticated maize through physical removal and in whole maize products through chemical degradation. Nixtamalization also has the potential to increase nutrition of maize through releasure of niacin from niacinogen and improve digestibility of protein and starch, as well as the absorption of maize. Alkali cooked maize products should not be a problem in the country, because some communities are already engaged in the practice of cooking the products using the method. Finally the introduction of nixtamalized maize products such as tortillas will help to diversify utilization of maize.	en
dc.language.iso	en	en
dc.publisher	University of Nairobi	en
dc.title	The potential for nixtamalization of maize in Kenya.	en
dc.type	Presentation	en
local.publisher	Department of Food Science, Nutrition & Technology	en