Abstract
Corn's tocosh is a food consumed by children and adults in the andine region of Callejon de Huaylas in Peru, Germination and fermentation phenomena produced during its elaboration contribute to modify the chemical composition of the original corn; that is the case of the fatty acids in the lipidic fraction. The analytical data of the corn's tocosh, show the presence of trans isomers in non significant amount, an increase in linoleic acid related to the time of fermentation, and the presence of gamma linolenic acid.
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