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Kaffircorn malting and brewing studies. VIII.—nutritive value of some kaffircorn products

✍ Scribed by M. C. Aucamp; J. T. Grieff; L. Novellie; B. Papendick; H. M. Schwartz; A. G. Steer

Publisher
John Wiley and Sons
Year
1961
Tongue
English
Weight
553 KB
Volume
12
Category
Article
ISSN
0022-5142

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

Kaffircorn malting and brewing studies.
Kaffircorn malting and brewing studies. VI.—Starch content of kaffir beer brewing materials
✍ M. M. von Holdt; J. C. Brand 📂 Article 📅 1960 🏛 John Wiley and Sons 🌐 English ⚖ 406 KB

## Abstract Starch was determined in kaffir beer brewing materials by a modification of the method of MacWilliam __et al.__ Kaffircorn grains contained 61·1–69% starch; kaffrcorn malts 45·9–61–2% and maize grits and maize meals 71·8–81–7%. The starch content of the spent grains from different brewe