Kaffircorn malting and brewing studies. IX.—amino-acid composition of kaffircorn grain and malt

✍ Scribed by P. J. Horn; H. M. Schwartz

• Publisher: John Wiley and Sons
• Year: 1961
• Tongue: English
• Weight: 236 KB
• Volume: 12
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740120605

✦ Synopsis

Abstract

The amino‐acid compositions of three varieties of kaffircorn and of one sample of kaffircorn malt were determined. Proline was present in relatively large amounts. From the point of view of human nutrition, lysine was deficient, while methionine was the second limiting amino‐acid.