Bibliografía complementaria

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• Adeyemi, l.A. 1983. Dry-milling of sorghum for ogi manufacture..J. Cereal Sci. 1: L221 227.
• Akingbala, J.O., Rooney, L.W. v Faubion, J.M. 1981. Physical, chemical and sensory evaluation of ogi f'rom sorghum of differing kemel characteristics. .1. Food Sci.. 46: 1532-1536.
• Akinrele, l.A. 1964. Fermentation of cassava. J. Sci. Food Agric. 15: 589-594.
• Akinrele, l.A. y Edwards, C.C.A. 1971.. An assessment of the nutritive value of maizesoya mixture, Soy-Ogi, as a weaning food in Nigeria. Br .J. Nutr:, 26: 177-185.
• Andah, A. y Muller, H.G. 1973. Studies on koko, a Ghanaian femmented maize porridge. Ghana J. Agric. Sci. 6: 93- 102.
• Bagley, E.B.1979. Decontamination of corn containing afiatoxin by treatment with ammonia. J. Am. Oil Chem. Soc. 56: 808-811.
• Banigo, E.O.I. y Adeyemi, A.1. 1975. A comparative study of the commercial practice of traditional ogi manufacture using high-lysine (opaque-2) corn and normal corn .Proc. 10th Int. Congr Nutr.,: Kyoto, Japón, p. 402.
• Bothast, R.J., Anderson, R.A., Warner, K. y Kwolek, W.F. 1981. Effects of moisture and temperatura on microbiological and sensory properties of wheat flours and corn meal during storage. Cereal Chem. 58: 309-311.
• Braham, J.E., Flores, M., Elías, L.G., De Zaghi, S. y Bressani, R. 1969. Mejoramiento del valor nutritivo de dietas de consumo humano. II. Suplementación con mezcla vegetal INCAP 9 y leche. Arch. Latinoam. Nutr., 19: 253-264.
• Brekke, O.L.1968. Corn dry-milling: stress crack formation in tempering of lowmoisture corn, and effect on degerminator perforrnance. Cereal Chem. 45: 291-303
• Bressani, R. 1974. Complementary amino acid pattems. En P.L. White y D.C. Fletcher, eds. N`utrients in processed food proteins. Acton, Mass.. EE.UU., Publishing Sciences Group.
• Bressani, R.1981. The role of soybeans in food systems. J. Am. Oil Chem. Soc., 58: 392400.
• Bressani, R. y Conde, R. 1961. Changes in the chemical composition and in the distribution of nitrogen of maize at different stages of development. Cereal Chem., 38: 76-84.
• Bressani, R., Elías, L.G. y Gómez-Brenes, R.A.1969. Protein quality of opaque2 corn. Evaluation in rats. J. Nutr., 97: 173- 180.
• Bressani, R., Campos, A.M., Squibb, R.L. y Scrimshaw, N.S. 1953. Nutritive value of Central Ameritan corns. IV. The carotenecontentof thirty-two selections of Guatemalan corn Food Res., 18: 61 8-624.
• Bressani, R., Elias, L.G., Scrimshaw, N.S. y Guzmán, M.A.1962. Nutritive value of Central Ameritan corns. Vl. Varietal and environmental influence on the nitrogen, essential amino acids and fat content of 10 varieties. Cereal Chem., 39: 59-67.
• Brown, R.B., Fulford, G.N., Daynard, T.B., Meiering, A.G. y Otten, L. 1979. Effect of drying methods on grain corn quality. Cereal Chem., 56: 529-533.
• Brunson, A.M. y Quackenbush, F.W.1962. Breeding corn with high provitamin A in the grain. Crop Sci., 2: 344-347.
• Cantor, S.M. y Roberts, H.J.1967. Improvement in protein quality in corn-based foods. Cereal Sci. Today. 12: 443-445, 460-462.
• Choto, C.E., Morad, M.M. y Rooney, L.W. 1985. The quality of tortillas containing whole sorghum and pearled sorghum alone and blended with yellow maize. Cereal Chem., 62: 51-55.
• Cravioto, B., Cravioto, R.O. y Cervantes, M. 1965. Eficiencia proteica de la harina de masa enriquecida con harina de soja y de la adicionada con proteína de ajonjoh. Ciencia (Mex.), 24: 159-162.
• De Padua, M.R. y Maroun, H.P. 1984. Rheological behavior of Venezuelan arepa dough from precooked corn flour. Cereal Chem., 61: 37-41.
• Dutra de Oliveira, J.E. y de Souza, N.1972. El valor nutritivo de productos de la molienda del maíz, de la suplementación con aminoácidos y de mezclas de maíz común y de opaco-2. En R. Bressani, E. Braham y M. Béhar, eds. Mejoramiento nutrictonal del maiz. Pub. INCAP L-3, p. 209-215. Guatemala, INCAP.
• Earle, E.R., Curtís, J.J. y Hubbard, J.E. 1946. Composition of the component parts of the corn kernel. Cereal Chem., 23: 504-511.
• Erdmenger, J.J., Elrias, L.G., de Souza, N., Salomon, J.B., Bressani, R., Arroyave, G. y Habicht, J.P. 1972. Estudio, en ratas, del efecto de la suplementación proteínica de una dieta típica de una comunidad rural de Guatemala. Arch. Latinoam. Nutr. 22: 179190.
• Evans, J.W. 1941. Changes in biochemical composition of the corn kernel during development. Cereal Chem 18: 468-473.
• FAO/OMS. 1973. Energy and protein requirements. FAO Nutrition Meetings Report Series No. 52; WHO Technical Reports Series No. 522. Roma, FAO.
• Feria-Morales, A.M. y Pangborn, R.M.1983. Sensory attributes of corn tortilla.s with substitutions of potato, rice and pinto beans. J. Food Sci., 48: 1124-1134,
• Fernández, J.J., Guerra, M.J. y Racca, E. 1991. Precocción de harina de soya y maíz por microondas y su uso en la preparación de arepas. Arch. Lutinoam. Nutr: 41(3).
• Fields, M.L., Hamad, A.M. y Smith, D.K. 1981. Natural lactic acid fermentation of corn meal. .1 Faad Sci. 46: 900-902.
• Flores,M.1966. Food intake of Guatemalan Indian childrenaged 1 to 5.J.Am. Diet Assoc. 48: 480.
• Franz, K. 1975. Tortillas fortified with whole soybeans preparad by different methods. .J. Faad Stci., 40: 1275- 1277.
• Frey, K.J.1949. The inheritance of protein and certain of its components in maize. Agran.J.,41: 113-117.
• García-López, S. y Wyatt, C.J. 1982. Effect of fiber in corn tortillas and cooked beans on iron availability. J. Agric. Food Chem. 30: 724-727.
• Gopalan, C., Belavady, B. y Krishnamurthi, D. 1969. The role of leucina in the pathogenesis of canina black-tongue and pellagra. Lancet, 11: 956-957.
• Graham, G.G., Lembcke, J. y Morales, E.1990. Quality-protein maize as a sale source of dietary protein and fat for rapidly growing young children. Pediatrics 85: 85-91.
• Green, J.R., Lawhon, J.T., Cater, C.M. y Mattil, K.F.1976. Protein fortification of corn tortillas with oilseed flour. J. Faod Sci. 41: 656-660.
• Green, J.R., Lawhon, J.T., Cater, C.M. y Mattil, K.F.1977. Utilization of whole undefatted glandless cottonseed kernels and soybeans to protein fortify corn tortillas. .J. Food Sci 42: 790-794.
• Grogan, C.O. y Blessin, C.W. 1968. Characterization of major carotenoids in yellow maize lines of different pigment concentration. Crop Sci., 8: 730-732.
• Hamad, A.M. y Fields, M.L.1979. Evaluation of the protein quality and available Iysine of gerrninated and fermentad cereals. J. Food Sci. 44: 456-459.
• Hansen, D.W., Brimhall, B. y Sprague, G.F.1946. Relationship of zein to the total protein in corn. Cereal Chem., 23: 329-335.
• Holder, D.G., Glover, D.V. y Shannon, J.C. 1974. Interaction of shrunken-2 and five other carbohydrate genes of corn endosperm. Crop Sci., 14: 643-646.
• Jellum, M.D.1967. Fatty acid composition of corn (Zea mays L.) as influenced by kernel position on ear. Croop Sci., 7: 593-595.
• Jellum, M.D.1970. Plant introductionsofmaize as a source of oíl with unusual fatty acidcomposition. J.Agric.Food Chem., 18: 365-370.
• Joao, W.S.J., Elías, L.G. y Bressani, R. 1980. Efecto del proceso de cocciónextrusión (Brady Crop Cooker) sobre el valor nutritivo de mezclas elaboradas a base de frijol caupí (Vigna sirensis)-maiz y de frijol caupí-yuca.Anh. Latinoam. Nutr., 30: 539-550.
• Kodicek, E. y Silson, P.W.1959. The availability of bound nicotinic acid to the raí. I. The effect of lime watertreatment of maize and subsequent baking intotortilla. Br. J. Nutr., 13: 418.
• Kodicek, E., Braude, R., Kon, S.K. y Mitchell, K.G.1956. The effect of alkaline hydrolysis of maize on the availability of its nicotinic acid to pigs. Br. J. Nutr,:, 10:51.
• Kodicek, E., Braude, R., Kon, S.K. y Mitchell, K.G.1959. The availability to pigs of nicotinic acid in tortilla baked from maize treated with lime water. Br. J. Nutr., 13: 363384.
• Krehl, W.A., Henderson, L.M., de la Huerga, J. y Elvehjem, C.A.1946. Relation of amino acid imbalance to niacin-tryptophan deficiency in growing rats. J. Biol. Chem., 166: 531-540.
• Laguna, J. y Carpenter, K. 1951. Raw versas processed corn in niacin deficient diets. J. Nutr., 45: 21.
• Lillehoj, E.B., Kwolek, W.F., Horner, E.S., Widstrom, N.W., Josephson, L.M., Franz, A.O. y Catalano, E.A. 1980. Aflatoxin contamination of preharvest corn: role of Aspegillus flavus inoculum and insect damage. Cereal Chem.. 57: 255-257.
• Makinde, M.A. y Lachange, P.A. 1976. Tryptophan: first limiting amino acid in ogi. Nutr: Rep. Int., 14: 671-679.
• Makinde, M.A. y Lachange, P.A.1989. Optimization of protein nutritive value of ogi Niger .1. Nutr Sci. 10: 85-93.
• Mitchell, H.H., Hamilton,T.S. y Beadles,J.R.1952. The relationship between the protein content of corn and the nutritional value of the protein. J Nutr, 48: 461 476.
• Mottern, H.H., De Buckle, T.S. y Pardo, (C. 1970. Protein enrichment of Colombian cons cakes. Cereal Sci Today, 15: 108- 112.
• Nofsinger, G.W. y Anderson, R.A. 1979. Note on inactivation of aflatoxin in ammoniatreated shelled corn at low temperatures. Cereal Chem., 56: 120- 122.
• Pardo T., F., Mora, J.O., Paez F.,J., De Onshuss, Y. y De la Cruz de Villota, M. 1972. Aceptabilidad del maiz opaco-2 en Colombia. Arch. Latinoam. Nutr . 22: 561 575,
• Plahar, W.A. y Leung, H.K. 1983. Composition of Ghanaian fermented maize meal and the effect of soya fortification on sensory properties. .J. Sci. Food Agric., 34: 407.
• Plahar, W.A.,Leung, H.K. y Coon, C.N. 1983. Effect of dehydration and soy fortification on physico-chemical nutritional and sensory properties of Ghanaian fermented maize meal. J. Food Sci. 48: 1255.
• Reddy, V. y Gupta,C.P.1974.Treatment of kwashiorkor with opaque-2 maize.Am .J. Clin. Nutr:, 27: 122- 124.
• Reinhold, J.G., Garcia, J.S. y Garzon, D.1981. Binding of iron by fiber of wheat and maize. Am. .J. Clin. Nutr:, 34: 1384- 1391.
• Sanchez-Marroquin, A., Feria-Morales, A., Maya, S. y Ramos-Moreno, V. 1978. Processing, nutritional quality and sensory evaluation of amaranth enriched corn tortillast .J. Food Sci., 52: 1611 - 1614.
• Sauberlich, H.E., Chan, W.U. y Salmon, W.D.1953. The amino acid and protein content of cons as related to variety and nitrogen fertilization. .J. Nutr:, 51: 241 250.
• Singh, J. y Koshy, S. 1974. Role of opaque-2 maize in child nutrition. Indian J. Genet., 34: 11 82- 1190.
• Sirinit,K., Soliman,A.G,.M., Van Loo, A.T.y King,K.W.1965.Nutritional value of Haitian cereal-legume blends. J. Nutr., 86: 415.
• Smith, O., De Buckle, T.S., De Sandoval, A.M. y González, A.E.1979. Production of precooked corn flours for arepa making using an extrusión cooker. ./. Food Sci., 44: 816-819.
• Squibb, R.L.,Braham, J.E.,Arroyave, G. y Scrimshaw, N.S.1959.Acomparison of the effect of raw corn and tortillas (lime-treated corn) with niacin. tryptophan or beans on the growth and muscle niacin of rats. J. Nutr:, 67: 351-361.
• Tellez-Girón, A., Acuff, G.R., Vanderzant, C., Rooney, L.W. y Waniska, R.D. 1988. Microbiological characteristics and shelf-life of corn tortillas with and without antimicrobial agents. J. Food Prot., 51: 945-948.
• Tuite, J., Foster, G.H., Eckhoff, S.R. y Shotwell, O.L. 1986. Sulfur dioxide treatment to extend corn drying time. Cereal Chem., 63: 462-464.
• Ulloa, M., Herrera, T. y Taboada, J. 1977. Pozol, a fermented maize dough consumed in Southeastern Mexico. En Symposium on indigenous fermented foods. Bangkok, Tailandia. Gobierno de Tailandia, PNUMA, Unesco, IFS, CFT,ICRO.
• Viteri, F.E., Torún, B., Arroyave, G. y Pineda, O. 1981. Use of corn-bean mixtures to satisfy protein and energy requirements of preschool children. En B. Torún, V.R. Young y W.M. Rand,eds. Pratein-energy r equirements of developing countries: evaluation of new data p. 202-209. Tokio, Universidad de las Naciones Unidas.
• Watson, S.A. y Yahl, K.R.1967. Comparison of wet milling properties of opaque2 high-lysine corn and normal corn. Cereal Chem., 44: 488-498.
• Wolzak, A., Elías, L.G. y Bressani, R.1981 I . Protein quality of vegetable proteins as determined by traditional biological methods and rapid chemical assays..J. Agric. Food Chem., 29: 1063-10ó8.
• Yamaguchi, J. 1974. Varietal traits limiting the grain yield of tropical maize. l V. Plant traits and productivity of tropical varieties.Soil Sci. Plant Nutr., 20: 287-304

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