Nutritional properties of ogi powder and sensory perception of ogi porridge made from synthetic provitamin: a maize genotype
Provitamin-A maize (PVA) with increased carotenoid content obtained through conventional breeding techniques has been largely successful in sub-Saharan Africa. This resulted in a need to evaluate their susceptibility, retention, and nutritional content during processing into local foods. This study...
| Autores principales: | , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Frontiers Media
2021
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/114777 |
| _version_ | 1855543456273793024 |
|---|---|
| author | Akinsola, O. Alamu, Emmanuel Oladeji Otegbayo, B. Menkir, A. Maziya-Dixon, Busie |
| author_browse | Akinsola, O. Alamu, Emmanuel Oladeji Maziya-Dixon, Busie Menkir, A. Otegbayo, B. |
| author_facet | Akinsola, O. Alamu, Emmanuel Oladeji Otegbayo, B. Menkir, A. Maziya-Dixon, Busie |
| author_sort | Akinsola, O. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Provitamin-A maize (PVA) with increased carotenoid content obtained through conventional breeding techniques has been largely successful in sub-Saharan Africa. This resulted in a need to evaluate their susceptibility, retention, and nutritional content during processing into local foods. This study evaluated the chemical, carotenoid composition, and retention of PVA, the phytic acid content in ogi powder, and the sensory perception of ogi porridge produced traditionally from the three novel PVA maize genotypes (PVA SYN HGAC0 Maize 1; PVA SYN HGBC0 Maize 2; and PVA SYN HGBC1 Maize 3) and one yellow maize variety (control). Chemical composition analyses showed significant differences (p < 0.05) in all parameters. The PVA ranged from 5.96 to 8.43 μg/g in Maize 2 and 3 before processing while the true percentage retention after processing into ogi powder ranged from 20.25 to 37.54% in Maize 1 and 2, respectively. In addition, there was a reduction in the phytate content of ogi powder, and Maize 2 contained the lowest (2.78 mg/g from 4.09 mg/g). Maize 2 genotype had the highest vitamin A contribution; it can meet 18.3% of the vitamin A requirements in children while in adult males and females (>19 years), 6.2 and 7.7%, respectively. Sensory evaluation showed that the ogi 3 porridge (Maize 3) was the most acceptable, followed by Maize 2. In conclusion, Maize 2 had the highest PVA, true retention of carotenoid, vitamin A contributions, and the second most acceptable ogi porridge with the lowest phytate content. |
| format | Journal Article |
| id | CGSpace114777 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Frontiers Media |
| publisherStr | Frontiers Media |
| record_format | dspace |
| spelling | CGSpace1147772025-11-11T11:08:34Z Nutritional properties of ogi powder and sensory perception of ogi porridge made from synthetic provitamin: a maize genotype Akinsola, O. Alamu, Emmanuel Oladeji Otegbayo, B. Menkir, A. Maziya-Dixon, Busie carotenoids biofortification maize varieties provitamins Provitamin-A maize (PVA) with increased carotenoid content obtained through conventional breeding techniques has been largely successful in sub-Saharan Africa. This resulted in a need to evaluate their susceptibility, retention, and nutritional content during processing into local foods. This study evaluated the chemical, carotenoid composition, and retention of PVA, the phytic acid content in ogi powder, and the sensory perception of ogi porridge produced traditionally from the three novel PVA maize genotypes (PVA SYN HGAC0 Maize 1; PVA SYN HGBC0 Maize 2; and PVA SYN HGBC1 Maize 3) and one yellow maize variety (control). Chemical composition analyses showed significant differences (p < 0.05) in all parameters. The PVA ranged from 5.96 to 8.43 μg/g in Maize 2 and 3 before processing while the true percentage retention after processing into ogi powder ranged from 20.25 to 37.54% in Maize 1 and 2, respectively. In addition, there was a reduction in the phytate content of ogi powder, and Maize 2 contained the lowest (2.78 mg/g from 4.09 mg/g). Maize 2 genotype had the highest vitamin A contribution; it can meet 18.3% of the vitamin A requirements in children while in adult males and females (>19 years), 6.2 and 7.7%, respectively. Sensory evaluation showed that the ogi 3 porridge (Maize 3) was the most acceptable, followed by Maize 2. In conclusion, Maize 2 had the highest PVA, true retention of carotenoid, vitamin A contributions, and the second most acceptable ogi porridge with the lowest phytate content. 2021 2021-08-27T14:48:56Z 2021-08-27T14:48:56Z Journal Article https://hdl.handle.net/10568/114777 en Open Access application/pdf Frontiers Media Akinsola, O., Alamu, E.O., Otegbayo, B., Menkir, A. & Maziya-Dixon, B. (2021). Nutritional properties of ogi powder and sensory perception of ogi porridge made from synthetic provitamin: A maize genotype. Frontiers in Nutrition, 8,685004: 1-12. |
| spellingShingle | carotenoids biofortification maize varieties provitamins Akinsola, O. Alamu, Emmanuel Oladeji Otegbayo, B. Menkir, A. Maziya-Dixon, Busie Nutritional properties of ogi powder and sensory perception of ogi porridge made from synthetic provitamin: a maize genotype |
| title | Nutritional properties of ogi powder and sensory perception of ogi porridge made from synthetic provitamin: a maize genotype |
| title_full | Nutritional properties of ogi powder and sensory perception of ogi porridge made from synthetic provitamin: a maize genotype |
| title_fullStr | Nutritional properties of ogi powder and sensory perception of ogi porridge made from synthetic provitamin: a maize genotype |
| title_full_unstemmed | Nutritional properties of ogi powder and sensory perception of ogi porridge made from synthetic provitamin: a maize genotype |
| title_short | Nutritional properties of ogi powder and sensory perception of ogi porridge made from synthetic provitamin: a maize genotype |
| title_sort | nutritional properties of ogi powder and sensory perception of ogi porridge made from synthetic provitamin a maize genotype |
| topic | carotenoids biofortification maize varieties provitamins |
| url | https://hdl.handle.net/10568/114777 |
| work_keys_str_mv | AT akinsolao nutritionalpropertiesofogipowderandsensoryperceptionofogiporridgemadefromsyntheticprovitaminamaizegenotype AT alamuemmanueloladeji nutritionalpropertiesofogipowderandsensoryperceptionofogiporridgemadefromsyntheticprovitaminamaizegenotype AT otegbayob nutritionalpropertiesofogipowderandsensoryperceptionofogiporridgemadefromsyntheticprovitaminamaizegenotype AT menkira nutritionalpropertiesofogipowderandsensoryperceptionofogiporridgemadefromsyntheticprovitaminamaizegenotype AT maziyadixonbusie nutritionalpropertiesofogipowderandsensoryperceptionofogiporridgemadefromsyntheticprovitaminamaizegenotype |