Production of the edible fungus huitlacoche (Ustilago maydis): Effect of maize genotype on chemical composition

  • Vanegas P
  • Valverde M
  • Paredes-Lopez O
 et al. 
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Abstract

Huitlacoche was produced by injection of two compatible isolates of Ustilago maydis into ears of 19 maize hybrids and analyzed for proximate composition and fatty acid content. Protein content ranged from 10.0 to 14.5% (dry basis) and fat content from 2.7 to 6.5%. Samples showed high contents of oleic and linoleic acids. © 1995.

Author-supplied keywords

  • cuitlacoche
  • fatty acids
  • proximate composition

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