Protein, energy and carotene content of maize at six stages in the preparation of Ufa by village processing methods

Abstract

Refined maize flour is the commonest form in which maize (Zea mays L.) is eaten in Malawi. The effect of processing maize on gross energy, crude protein and carotene was determined by standard methods. The results show that traditional maize processing in Malawi decreases by one half the energy and protein content of the unprocessed grain. The quantity of carotene in white dry maize is negligible.