Value of Adding Cotton-Seed, Okra and Fenugreek to Maize Flour

Abstract

THE association of maize-eating with pellagra and the prevalence of this disease in Egypt have, from time to time, suggested the replacement of maize by some other flour in bread-making; this being impracticable, attempts have been made to raise the nutritive value of maize by supplementing it with other flours. In Egypt, the problem has been unintentionally solved by peasants who have adopted the addition of either fenugreek (Trigonella Fœnum græcum L.), or okra (Hibiscus esculentus L.) to maize flour. The resulting bread was very satisfactory, at least so far as added fenugreek is concerned, and it compared well with wheaten bread.