Nutritional properties of Ogi powder and sensory perception of Ogi porridge made from synthetic provitamin A: Novel Maize genotypes
Maize 2 genotype had the highest vitamin A contribution; meet 18.3% of the vitamin A requirements in children while in adult males and females (>19 years), 6.2 and 7.7%, respectively.
| Main Author: | |
|---|---|
| Format: | Case Study |
| Language: | Inglés |
| Published: |
2021
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/124111 |
Similar Items: Nutritional properties of Ogi powder and sensory perception of Ogi porridge made from synthetic provitamin A: Novel Maize genotypes
- Nutritional properties of ogi powder and sensory perception of ogi porridge made from synthetic provitamin: a maize genotype
- Retention of Pro-vitamin A Carotenoids in Ogi Powder as Affected by Packaging Materials and Storage Conditions
- Nutritional evaluation and consumer preference of legume fortified maize-meal porridge
- Overview of COMFA+FISH instant porridge macronutrients
- Nutritional Changes During Biofortified Maize Fermentation (Steeping) for Ogi Production
- Characterization of cassava ORANGE proteins and their capability to increase provitamin A carotenoids accumulation