Factors Influencing Commercialization of Green Maize in Nandi South, Nandi County Kenya by Pius Kipkorir Cheruiyot a Thesis Subm

Total Page:16

File Type:pdf, Size:1020Kb

Factors Influencing Commercialization of Green Maize in Nandi South, Nandi County Kenya by Pius Kipkorir Cheruiyot a Thesis Subm FACTORS INFLUENCING COMMERCIALIZATION OF GREEN MAIZE IN NANDI SOUTH, NANDI COUNTY KENYA BY PIUS KIPKORIR CHERUIYOT A THESIS SUBMITTED TO THE SCHOOL OF ARTS AND SOCIAL SCIENCES, DEPARTMENT OF HISTORY, POLITICAL SCIENCE AND PUBLIC ADMINISTRATION FOR THE IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF ARTS IN PUBLIC ADMINISTRATION AND POLICY MOI UNIVERSITY DECEMBER, 2018 ii DECLARATION Declaration by the Student I declare that this thesis is my original work and has not been presented for the award of degree in any another university. No part of this thesis may be reproduced without prior written permission of the Author and/ or Moi University Pius Kipkorir Cheruiyot ……………………… ……………… SASS/PGPA/06/07 Signature Date Declaration By the Supervisors This thesis has been submitted for examination with our Approval as University Supervisors. Dr. James K. Chelang’a ……………………… ……………… Department of History, Political Signature Date Science and Public Administration Mr. Dulo Nyaoro ……………………… ……………… Department of History, Political Signature Date Science and Public Administration iii DEDICATION This work is dedicated to my beloved wife Mercy Cheruiyot, children Kipkoech, Kimaru, Jerop, and Jepkurui. To my parents Sosten Cheruiyot and Anjaline Cheruiyot, siblings and all my friends for their inspiration, encouragement and continuous support throughout the entire process of writing this research thesis. God Bless you all. iv ABSTRACT The purpose of this study was to assess the factors that influenced the commercialization of green maize in Nandi South, Nandi County. The Study aimed at investigating the reasons why farmers opted to sell green maize rather than wait to sell it as dry cereals. The study aimed at achieving the following objectives; to analyze policies that guide the commercialization of green maize; to assess factors that motivate farmers to sell their green maize, to evaluate the consequences of the sale of green maize and to assess the positive ant the negative results of the sale of green maize. The study utilized purposive sampling and simple random sampling technique. The study employed descriptive survey design with questionnaires and interview schedules as data collection instruments applied to sample of 188 respondents. Both qualitative and quantitative methods were used to analyze data. The findings of the study are as follows: the huge profits realized in the business motivated the farmers to sell green maize, the rising cost of farm inputs, the challenges farmers are facing in the entire business, incidences of corruption, vices and theft cases have been on the rise, lack of clear government policy on commercialization of green maize. Commercialization of green maize harvests has effects on long-term food security. It has attracted unscrupulous business men who con farmers. Government policy is not strong in protecting farmers. Based on the findings, recommendations were made to capture the benefits of commercialization of green maize and their disadvantages. There is need for clear policy framework to help the farmers. To assess the negative consequences of commercialization so as intervene on behalf of farmers. v TABLE OF CONTENTS DECLARATION ........................................................................................................... ii DEDICATION ............................................................................................................. iii ABSTRACT .................................................................................................................. iv TABLE OF CONTENTS ............................................................................................... v LIST OF TABLES ..................................................................................................... viii LIST OF FIGURES ...................................................................................................... ix LIST OF PLATES ......................................................................................................... x DEFINITION OF TERMS ........................................................................................... xi LIST OF ABBREVIATIONS ...................................................................................... xii CHAPTER ONE .......................................................................................................... 1 BACKGROUND OF THE STUDY ............................................................................ 1 1.1 Introduction .............................................................................................................. 1 1.2 Background of the Study ......................................................................................... 1 1.3 Statement of the Problem ......................................................................................... 4 1.4. Objectives of the Study ........................................................................................... 5 1.5 Research Questions .................................................................................................. 5 1.6 Significance of the Study ......................................................................................... 5 1.7 Justification .............................................................................................................. 6 1.8 Limitations of the Study........................................................................................... 6 1.9 Summary of the Chapter .......................................................................................... 7 CHAPTER TWO ......................................................................................................... 8 LITERATURE REVIEW ........................................................................................... 8 2.1 Introduction .............................................................................................................. 8 2.2 Policies Guides on Commercialization of Green Maize .......................................... 8 2.2.1 Credit facility policy........................................................................................ 10 2.2.2 Analysis on price reduction policy .................................................................. 14 2.3 Factors that motivate farmers to sell green maize ................................................. 17 2.3.1 Higher returns to farmers ................................................................................ 18 2.3.2 Spread of Commercialization of Green Maize ................................................ 19 2.3.3 Profits in the Green maize business ................................................................ 20 2.3.4 Production as a Motivator ............................................................................... 20 2.4 Consequences of Commercialization of Sale of Green Maize .............................. 21 vi 2.5 Advantages and Disadvantages of the Sale of Green Maize ................................. 22 2.6 Theoretical Framework .......................................................................................... 25 2.6.1 Motivation factor ............................................................................................. 25 2.6.2 Conceptual framework .................................................................................... 27 2.7 Summary of the Chapter ........................................................................................ 28 CHAPTER THREE ................................................................................................... 29 RESEARCH METHODOLOGY ............................................................................. 29 3.1 Overview ................................................................................................................ 29 3.2 Research Design..................................................................................................... 29 3.3 Study Area ............................................................................................................. 29 3.4 Target Population ................................................................................................... 31 3.5 Sample Size and Sampling Procedures .................................................................. 32 3.6 Data Collection Tools and Instruments .................................................................. 33 3.6.1 Primary data collection.................................................................................... 33 3.6.2. Use of questionnaires ..................................................................................... 34 3.6.3. Observation .................................................................................................... 34 3.6.4 Photography .................................................................................................... 34 3.6.5. Secondary data collection ............................................................................... 34 3.7 Data Processing and Analysis ................................................................................ 35 CHAPTER FOUR ...................................................................................................... 36 DATA PRESENTATION, ANALYSIS, AND INTERPRETATION ................... 36 4.1 Introduction ............................................................................................................ 36 4.2 Characteristics of Respondents .............................................................................
Recommended publications
  • Corn Has Diverse Uses and Can Be Transformed Into Varied Products
    Maize Based Products Compiled and Edited by Dr Shruti Sethi, Principal Scientist & Dr. S. K. Jha, Principal Scientist & Professor Division of Food Science and Postharvest Technology ICAR-Indian Agricultural Research Institute, Pusa New Delhi 110012 Maize is also known as Corn or Makka in Hindi. It is one of the most versatile crops having adaptability under varied agro-climatic conditions. Globally, it is known as queen of cereals due to its highest genetic yield potential among the cereals. In India, Maize is grown throughout the year. It is predominantly a kharif crop with 85 per cent of the area under cultivation in the season. The United States of America (USA) is the largest producer of maize contributing about 36% of the total production. Production of maize ranks third in the country after rice and wheat. About 26 million tonnes corn was produced in 2016-17 from 9.6 Mha area. The country exported 3,70,066.11 MT of maize to the world for the worth of Rs. 1,019.29 crores/ 142.76 USD Millions in 2019-20. Major export destinations included Nepal, Bangladesh Pr, Myanmar, Pakistan Ir, Bhutan The corn kernel has highest energy density (365 kcal/100 g) among the cereals and also contains vitamins namely, vitamin B1 (thiamine), B2 (niacin), B3 (riboflavin), B5 (pantothenic acid) and B6. Although maize kernels contain many macro and micronutrients necessary for human metabolic needs, normal corn is inherently deficient in two essential amino acids, viz lysine and tryptophan. Maize is staple food for human being and quality feed for animals.
    [Show full text]
  • Stone-Boiling Maize with Limestone: Experimental Results and Implications for Nutrition Among SE Utah Preceramic Groups Emily C
    Agronomy Publications Agronomy 1-2013 Stone-boiling maize with limestone: experimental results and implications for nutrition among SE Utah preceramic groups Emily C. Ellwood Archaeological Investigations Northwest, Inc. M. Paul Scott United States Department of Agriculture, [email protected] William D. Lipe Washington State University R. G. Matson University of British Columbia John G. Jones WFoasllohinwgt thion Sst atnde U naiddveritsitiony al works at: http://lib.dr.iastate.edu/agron_pubs Part of the Agricultural Science Commons, Agronomy and Crop Sciences Commons, Food Science Commons, and the Indigenous Studies Commons The ompc lete bibliographic information for this item can be found at http://lib.dr.iastate.edu/ agron_pubs/172. For information on how to cite this item, please visit http://lib.dr.iastate.edu/ howtocite.html. This Article is brought to you for free and open access by the Agronomy at Iowa State University Digital Repository. It has been accepted for inclusion in Agronomy Publications by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Journal of Archaeological Science 40 (2013) 35e44 Contents lists available at SciVerse ScienceDirect Journal of Archaeological Science journal homepage: http://www.elsevier.com/locate/jas Stone-boiling maize with limestone: experimental results and implications for nutrition among SE Utah preceramic groups Emily C. Ellwood a, M. Paul Scott b, William D. Lipe c,*, R.G. Matson d, John G. Jones c a Archaeological
    [Show full text]
  • Quality Protein Maize (QPM): a Guide to the Technology and Its Promotion in Ethiopia
    QUALITY PROTEIN MAIZE A Guide to the Technology (QPM) and Its Promotion in Ethiopia Adefris Teklewold, Dagne Wegary, Abraham Tadesse, Birhanu Tadesse, Kassahun Bantte, Dennis Friesen and B.M. Prasanna CIMMYT – the International Maize and Wheat Improvement Center – is the global leader in publicly-funded maize and wheat research-for-development. Headquartered near Mexico City, CIMMYT works with hundreds of partners worldwide to sustainably increase the productivity of maize and wheat cropping systems, thus improving global food security and reducing poverty. CIMMYT is a member of the CGIAR Consortium and leads the CGIAR Research Programs on MAIZE and WHEAT. The Center receives support from national governments, foundations, development banks and other public and private agencies. © 2015. International Maize and Wheat Improvement Center (CIMMYT). All rights reserved. The designations employed in the presentation of materials in this publication do not imply the expression of any opinion whatsoever on the part of CIMMYT or its contributory organizations concerning the legal status of any country, territory, city, or area, or of its authorities, or concerning the delimitation of its frontiers or boundaries. CIMMYT encourages fair use of this material. Proper citation is requested. Correct citation: Adefris Teklewold, Dagne Wegary, Abraham Tadesse, Birhanu Tadesse, Kassahun Bantte, Dennis Friesen and B.M. Prasanna, 2015. Quality Protein Maize (QPM): A Guide to the Technology and Its Promotion in Ethiopia. CIMMYT: Addis Ababa, Ethiopia. Abstract: This guide book introduces the nutritional benefits of QPM over conventional maize varieties and presents a brief overview of its historical development. It also provides information on QPM varieties available for commercial production in different agro-ecologies of Ethiopia and the agronomic management practices required for seed and grain production.
    [Show full text]
  • Advancedaudioblogs3#1 Peruviancuisine:Lacomida Peruana
    LESSON NOTES Advanced Audio Blog S3 #1 Peruvian Cuisine: La Comida Peruana CONTENTS 2 Dialogue - Spanish 4 Vocabulary 4 Sample Sentences 5 Cultural Insight # 1 COPYRIGHT © 2020 INNOVATIVE LANGUAGE LEARNING. ALL RIGHTS RESERVED. DIALOGUE - SPANISH MAIN 1. Hola a todos! 2. Alguno ya tuvo la oportunidad de degustar algún plato típico peruano? 3. La comida peruana es una de las cocinas más diversas del mundo, incluso han llegado a decir que la cocina peruana compite con cocinas de alto nivel como la francesa y china. 4. La comida peruana es de gran diversidad gracias al aporte de diversas culturas como la española, italiana, francesa, china, japonesa, entre otras, originando de esta manera una fusión exquisita de distintos ingredientes y sabores que dieron lugar a distintos platos de comida peruana. 5. A este aporte multicultural a la cocina peruana, se suman la diversidad geográfica del país (el Perú posee 84 de las 104 zonas climáticas de la tierra) permitiendo el cultivo de gran variedad de frutas y verduras durante todo el año. 6. Asimismo el Perú tiene la bendición de limitar con el Océano Pacífico, permitiendo a los peruanos el consumo de diversos platos basados en pescados y mariscos. 7. La comida peruana ha venido obteniendo un reconocimiento internacional principalmente a partir de los años 90 gracias al trabajo de muchos chefs que se encargaron de difundir la comida peruana en el mundo y desde entonces cada vez más gente se rinde ante la exquisita cocina peruana. 8. En el año 2006, Lima, la capital del Perú, fue declarada capital gastronómica de América durante la Cuarta Cumbre Internacional de Gastronomía Madrid Fusión 2006.
    [Show full text]
  • Breeding for Quality Protein Maize (QPM) Varieties: a Review
    agronomy Review Breeding for Quality Protein Maize (QPM) Varieties: A Review Liliane N. Tandzi 1,2,*, Charles S. Mutengwa 1, Eddy L. M. Ngonkeu 2,3, Noé Woïn 2 and Vernon Gracen 4 1 Department of Agronomy, Faculty of Science and Agriculture, University of Fort Hare, P. Bag X1314, Alice 5700, South Africa; [email protected] 2 Institute of Agricultural Research for Development (IRAD), P.O. Box 2123, Messa, Yaounde, Cameroon; [email protected] (E.L.M.N.); [email protected] (N.W.) 3 Department of Plant Biology and Physiology, Faculty of Science, University of Yaounde I, Yaounde, Cameroon 4 West Africa Centre for Crop Improvement (WACCI), College of Basic and Applied Sciences, University of Ghana, Legon PMB LG 30, Accra 999064, Ghana; [email protected] * Correspondence: [email protected] or [email protected]; Tel.: +27-063-459-4323 Received: 28 August 2017; Accepted: 19 October 2017; Published: 28 November 2017 Abstract: The nutritional evaluation of quality protein maize (QPM) in feeding trials has proved its nutritional superiority over non-QPM varieties for human and livestock consumption. The present paper reviews some of the most recent achievements in development of QPM varieties using both conventional and molecular breeding under stressed and non-stressed environments. It is evident that numerous QPM varieties have been developed and released around the world over the past few decades. While the review points out some gaps in information or research efforts, challenges associated with adoption QPM varieties are highlighted and suggestions to overcome them are presented. The adoption of released varieties and challenges facing QPM production at the farmer level are also mentioned.
    [Show full text]
  • Anthocyanins Content in the Kernel and Corncob of Mexican Purple Corn Populations
    MaydicaOriginal paper Open Access Anthocyanins content in the kernel and corncob of Mexican purple corn populations 1 1 2 Carmen Gabriela Mendoza-Mendoza , Ma. del Carmen Mendoza-Castillo *, Adriana Delgado-Alvarado , Francisco Javier Sánchez-Ramírez3,Takeo Ángel Kato-Yamakake1 1 Postgrado en Recursos Genéticos y Productividad-Genética, Campus Montecillo, Colegio de Postgraduados, Km 36.5 Carretera México- Texcoco. 56230, Montecillo, Texcoco, estado de México, México. 2 Campus Puebla, Colegio de Postgraduados. Boulevard Forjadores de Puebla No. 205.72760. Santiago Momoxpan, Municipio San Pedro Cholula, Puebla, México. 3 Departamento de Fitomejoramiento, Universidad Autónoma Agraria Antonio Narro. Calzada Antonio Narro 1923, Buenavista, Saltillo, 25315. Coahuila, México. * Corresponding author: E-mail: [email protected] Keywords: Zea mays L., purple corn,anthocyanins, native corn, and San Juan Ixtenco, Tlaxcala. Abstract Purple corn has acquired great interest by its high content of anthocyanins and bioactive properties. Among this type of corn the Andean purple corn has been the most studied, however, in Mexico, we have the “maíces mora- dos”, which is recognized by its dark purple color. Since there is no record about its content of anthocyanins, in this study we quantified the total anthocyanins (TA) accumulated in the pericarp, aleurone layer, kernel, and corn- cob of 52 corn populations with different grades of pigmentation. Results showed that TA was superior in purple corn than in blue and red corn. TA ranged from 0.0044 to 0.0523 g of TA ∙ 100 g-1 of biomass in the aleurone layer; in the pericarp from 0.2529 to 2.6452 g of TA ∙ 100 g-1 of pericarp; in the kernel from 0.0398 to 0.2398 g of TA ∙ 100 g-1 of kernel and in the corncob from 0.1004 to 1.1022 g of TA ∙ 100 g-1 of corncob.
    [Show full text]
  • Purple Corn (Zea Mays L.)
    Purple Corn (Zea mays L.) Purple corn was once a sacred crop to the ancient Incan PURPLE CORN BENEFITS civilizations. Now hundreds of years later, it is grown commercially • One of the most potent vegetable sources of the in its native land of Peru. Historically it was valued for its use as antioxidant-rich color pigments called anthocyanins a natural colorant for foods and beverages as well as for its role in • Supports healthy glucose and lipid metabolism making a popular drink called “chicha morada.” Today’s markets • Powerful antioxidant activity still acknowledge the more traditional uses while research into the • Promotes healthy aging and vascular integrity health benefits of this particular type of corn have made it a sought- after ingredient in the functional foods and supplements markets as PHYTONUTRIENT PROFILE well. Researchers have discovered the significant role of purple corn Contains one of the highest concentrations of and its effects on cellular health, obesity, diabetes, inflammation and • cyanidin-3-glucoside compared to other anthocyanin- vascular integrity. These health benefits are largely tied to purple rich fruits and vegetables corn’s high content of anthocyanins, the antioxidant-rich color • Unique and diverse anthocyanin profile containing pigments that give it its dark purple color. In fact, purple corn has predominantly cyanidins, pelargonidins, and one of the absolute highest levels of a particular anthocyanin— peonidins cyanidin-3-glucoside—that has been attributed to a number of • Rich in phenolic acids such as p-coumaric, vanillic acid, protocatechuric acid, and flavonoids such as significant health benefits in humans. Fun Fact: Offerings of purple quercetin corn were given to honor athletes just prior to their sacrifice to Incan gods.
    [Show full text]
  • Grains Purple Corn Conventional
    IMEX FUTURA S.A.C|C/Tulipanes 147 of 304, Centro Emp. Blu Building Urb. Polo Hunt. Surco- Lima,Perú.T 51(1)7193969 www.imexfutura.com PRODUCT SPECIFICATION - GRAINS Art.: Name: PURPLE CORN CONVENTIONAL It is grown only in Peru over 2500 years ago used in the preparation of chicha morada and mush. Phenols compounds of General description: purple corn are powerful antioxidants that protect cell membranes and DNA from the damaging effects of free radicals. Also, anthocyanins are powerful antioxidants that reduce body aging, reduce the risk of heart attack and are excellent preventive against cancer Packaging Unit: 425g/453g Units/Box: 16 u. Box/Pallet: 100 box 25Kg paper PP/PB PP/PB PP/PB bags, or other in a CLEAR in a clear bag Packaging: according BAG w/ lithographed inside of client’s need sticker on it, retail bag lithographe or d carton lithographed box Shelf life: 2 year Contact: Daniel Saint-Pere Caprile 20´ FCL with 22 MT – Eur / 20´ FCL with 20´ FCL with 220´ FCL with Shipping Layout South America 10 pallets 10 pallets 10 pallets 21.5MT– Au/ 40´ FCL with 40´ FCL with 40´ FCL with Canada 19.9 20 pallets 20 pallets 20 pallets MT – EEUU Products Certifications HACCP Facility certifications Ingredients declaration PURPLE CORN (Zea Mays L.) PURITY CHARACTERISTICS Purity (%) 99.95% Foreign seeds(%) 0.05% max. Moisture (%) 13.0% max. IMEX FUTURA S.A.C|C/Tulipanes 147 of 304, Centro Emp. Blu Building Urb. Polo Hunt. Surco- Lima,Perú.T 51(1)7193969 www.imexfutura.com IMEX FUTURA S.A.C|C/Tulipanes 147 of 304, Centro Emp.
    [Show full text]
  • Mazamorra Morada Featured on October 12, 2019 for “Salsa Con Salsa” Demo with Chef Daniela Hurtado
    Mazamorra Morada Featured on October 12, 2019 for “Salsa con Salsa” demo with Chef Daniela Hurtado Mazamorra Morada Recipe courtesy of Chef Daniela Hurtado-Castro Yield: 4 cups Ingredients Chica Morada 2 pounds dried purple corn kernels 12 cups water 3 cinnamon sticks 4 cloves 1 apple, cut in chunks 1 pineapple core (you will use the pulp for the mazamorra) Mazamorra 4 cups chicha morada ¼ cup chuño (Peruvian potato starch) ¾ cup water 8 dried and pitted prunes 1 cup Granny Smith apples, diced 1 cup pineapple, diced 2 limes, juiced 1 cup sugar Cinnamon powder for garnish Directions To prepare the mazamorra, you will need to prepare chicha morada first. This will be the base for the preparation of this Peruvian dessert. Place all ingredients in a pot over high heat. When the liquid begins to boil, reduce to a simmer, partially covered, for 2 hours. Strain the liquid into an open container and let cool. Store refrigerated in an airtight container or freeze it for future use. If using the chicha as a refresher, season with sugar and lime juice to taste. Pour the four cups of the chicha morada into a saucepan with the prunes, diced fruit and sugar. Bring to a boil, stir to dissolve the sugar, and reduce to a simmer. In a small bowl, sift the chuño, add the water, and whisk until a smooth paste is formed. Add the chuño paste to the saucepan, keep at a simmer, and stir continuously until the mixture thickens. Turn off heat, stir in the juice of the limes and serve in ramekins or cups.
    [Show full text]
  • Introgression of Opaque-2 Gene Into the Genetic Background of Popcorn Using Marker Assisted Selection P
    International Research Journal of Biotechnology Vol. 5(1) pp 10-18, January, 2019 DOI: http:/dx.doi.org/https://www.interesjournals.org/biotechnology.html Available online http://www.interesjournals.org/IRJOB Copyright ©2018 International Research Journals Research Article Introgression of Opaque-2 Gene into the Genetic Background of Popcorn Using Marker Assisted Selection P. M. Adunola1*, B. O. Akinyele1, A. C. Odiyi1, L. S. Fayeun1 and M. G. Akinwale2 1Department of Crop, Soil and Pest Management, Federal University of Technology, P.M.B 704, Akure, Ondo State, Nigeria 2Chitedze Research Station, International Institute of Tropical Agriculture, Malawi ABSTRACT Biofortification of a natural snack like popcorn is important for improved nutrition and health of children and adults. This study was aimed at introgressing opaque-2 gene, a high lysine/tryptophan gene into the genetic background of popcorn. Field experiments were carried out at the Teaching and Research Farm (TRF) of the Federal University of Technology, Akure (FUTA) during the dry and wet seasons of 2016 while biochemical and molecular analyses were carried out in the Biochemistry Laboratory, FUTA and Bioscience Laboratory, International Institute of Tropical Agriculture (IITA) respectively. Nine parental genotypes were used which comprised three popcorn maize varieties and six Quality Protein Maize (QPM) varieties. F1 hybrids were developed by crossing the parental genotypes using North Carolina mating design I. The hybrids were then advanced to F2 by self-pollination. Segregated F2 kernels from each genotype were screened on the light box. Kernel modifications 2 (25% opaque) and 3 (50% opaque) were selected. Selected kernels were analysed biochemically for protein and tryptophan contents.
    [Show full text]
  • Beverages of Latin America
    ANT4930: Food and Gastronomy in Latin America Beverages of Latin America [00:00:05.53] Beverages of Latin America for the court's food and gastronomy in Latin America. There have been many major contributions to beverages worldwide that have come from Latin America. Including one of the world's most widely consumed beverages Coca-Cola, the story is quite interesting. [00:00:23.86] There was a pharmacist in Atlanta by the name of John Pemberton who heard about Coca wine being made in France. Of course, in France, they were getting the Coca leaves from the hyaline Andes where the plant is native. So he got some Coca wine and instead took the alcohol out of it but left the cocaine in and began marketing the syrup. The syrup was Coca-Cola syrup and with the addition of carbonated water people could make the beverage Coca-Cola. [00:00:51.16] In 1983 the cocaine was removed from the beverage but the leaves were left in it as a flavoring agent, and to this day lives are still imported and make up part of the secret formula or so- called secret formula for Coca-Cola as a flavoring agent. Meanwhile tea from coca leaves has a really long history of consumption in its native habitat in the Andes. Long before European arrival, indigenous peoples there were drinking Coca tea. [00:01:17.38] It's very beneficial for adjusting to the high elevations and it's quite common to find it in markets in the Andes today. The impact of Coca-Cola on Latin America has been pretty widespread.
    [Show full text]
  • A Comparative Study of Protein Changes in Normal and Quality Protein Maize During Tortilla Making
    A Comparative Study of Protein Changes in Normal and Quality Protein Maize During Tortilla Making ENRIQUE I. ORTEGA,' EVANGELINA VILLEGAS,I and SURINDER K. VASAL2 ABSTRACT Cereal Chem. 63(5):446-451 Protein changes were evaluated in two different maize genotypes of as nitrogen content increased in the glutelin fraction and in the residue after contrasting protein quality made into tortillas. In both types of maize, fractionation. Tortillas made from quality protein maize (QPM) had a albumins, globulins, zeins, and glutelinlike components became insoluble superior amino acid score mainly because of their very high lysine and after interacting with other biochemical entities catalyzed by the alkaline tryptophan content, which was not significantly affected during tortilla pH and the heat produced in tortilla-making. Increased nitrogen recovery preparation. The superiority of the product obtained with the QPM sample with solvents having alkaline pH, a reducing agent, and sodium dodecyl was demonstrated by its high content of available lysine. Although the in sulfate indicate that hydrophobic interactions may have been involved in vitro digestibility of protein with pepsin and the amount of availablelysine this change in solubility of proteins that are more easily solubilized in the changed during tortilla-making, no evidence was found of a specific unprocessed maize grain. In vitro protein digestibility with pepsin declined detrimental effect on the protein quality of the original QPM grain. Improving the protein quality of cereal grains has been a major Various researchers have investigated nixtamalization and other concern of agricultural scientists for the last two decades. Mutant aspects of tortilla making. Chemical changes that occur during the germ plasm with high levels of lysine has been identified in maize lime treatment of corn (Bressani and Scrimshaw 1958) and during (Mertz et al 1964), sorghum (Singh and Axtell 1973), and barley preparation of tortillas (Bressani et al 1958) are reported.
    [Show full text]