Microbiological dynamics involved in cereal-porridge production using maize and sorghum

Cereal Crops : Rice , Maize , Millet , Sorghum , Wheat

Fermented probiotic maize porridge

Maize is the principal source of food for millions of people, particularly in Latin America and Africa. It is nonallergenic and mild in taste, and is therefore suitable for use as a basis for weaning food. Probiotics are live microbial feed or food supplements, which beneficially affect the host by improving its intestinal microbial balance. The first recorded probiotics were fermented milks pr...

Microbiological and Acidity Changes during the Traditional Production of Kirario: an Indigenous Kenyan Fermented Porridge Produced from Green Maize and Millet

Degradation of phytic acid in cereal porridges improves iron absorption by human subjects.

BACKGROUND Phytic acid in cereal-based and legume-based complementary foods inhibits iron absorption. Low iron absorption from cereal porridges contributes to the high prevalence of iron deficiency in infants from developing countries. OBJECTIVE The objective was to measure the influence of phytic acid degradation on iron absorption from cereal porridges. DESIGN An exogenous phytase was use...

Comparative genome mapping of Sorghum and maize.

Linkage relationships were determined among 85 maize low copy number nuclear DNA probes and seven isozyme loci in an F2 population derived from a cross of Sorghum bicolor ssp. bicolor x S. bicolor ssp. arundinaceum. Thirteen linkage groups were defined, three more than the 10 chromosomes of sorghum. Use of maize DNA probes to produce the sorghum linkage map allowed us to make several inferences...