Natural lactic and Candida tropicalis ATCC 9968 fermentation of corn meal and its effect on relative nutritive value, thiamin, niacin and riboflavin
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"Most of the world’s population relies upon high carbohydrate foods for a large percentage of its diet. Currently, about 70% of the world’s dietary protein comes from cereals, vegetables and legumes (Pimental et al., 1975). Corn (Zea mays), long a cereal staple for humans, is the third ranking food crop in developing countries (Hanson, 1974). It is the primary cereal grain grown in much of Africa and Latin America. According to Wilkes (1972), corn is the single largest harvest in the United States. The widespread cultivation of corn is a reflection, not only of its use as a human food, but also of its role as a feed for livestock and as a raw material for many industrial products. A plant of remarkable adaptability and versatility, maize provides high yields of food energy per hectare. Yet, termed the "poor man’s cereal" (FAO, 1953), excessive human consumption of corn is associated with the classical deficiency disease pellagra. Corn’s nutritional importance is intensely magnified in populations where there is limited consumption of animal protein foods. West (1969) stated that in devel oping countries, people are usually dependent upon a single ceral as the staple in their diet. This cereal then becomes a major source of protein as well as calories. An example of this is the diet consumed by most Latin American rural poor. According to Bressani (1975), 72% of the diet is maize, 8% consists of beans and the remaining 20% is made up of tubers, vegetables and sugar. Such a monotonous assortment of foods only increases the risk that people will not consume sufficient amounts of all needed nutrients."--Introduction.
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