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: | |
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| Format: | Case Study |
| Language: | Inglés |
| Published: |
2021
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/124111 |
| _version_ | 1855518197557493760 |
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| author | CGIAR Research Program on Maize |
| author_browse | CGIAR Research Program on Maize |
| author_facet | CGIAR Research Program on Maize |
| author_sort | CGIAR Research Program on Maize |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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. |
| format | Case Study |
| id | CGSpace124111 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| record_format | dspace |
| spelling | CGSpace1241112023-03-14T12:41:26Z Nutritional properties of Ogi powder and sensory perception of Ogi porridge made from synthetic provitamin A: Novel Maize genotypes CGIAR Research Program on Maize monitoring and evaluation agrifood systems rural development maize children genotypes perception vitamin a properties females porridge males provitamin requirements 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. 2021-12-31 2022-10-06T20:17:35Z 2022-10-06T20:17:35Z Case Study https://hdl.handle.net/10568/124111 en https://hdl.handle.net/10568/114777 Open Access application/pdf CGIAR Research Program on Maize. 2021. Nutritional properties of Ogi powder and sensory perception of Ogi porridge made from synthetic provitamin A: Novel Maize genotypes. Reported in Maize Annual Report 2021. MELIA. |
| spellingShingle | monitoring and evaluation agrifood systems rural development maize children genotypes perception vitamin a properties females porridge males provitamin requirements CGIAR Research Program on Maize Nutritional properties of Ogi powder and sensory perception of Ogi porridge made from synthetic provitamin A: Novel Maize genotypes |
| title | Nutritional properties of Ogi powder and sensory perception of Ogi porridge made from synthetic provitamin A: Novel Maize genotypes |
| title_full | Nutritional properties of Ogi powder and sensory perception of Ogi porridge made from synthetic provitamin A: Novel Maize genotypes |
| title_fullStr | Nutritional properties of Ogi powder and sensory perception of Ogi porridge made from synthetic provitamin A: Novel Maize genotypes |
| title_full_unstemmed | Nutritional properties of Ogi powder and sensory perception of Ogi porridge made from synthetic provitamin A: Novel Maize genotypes |
| title_short | Nutritional properties of Ogi powder and sensory perception of Ogi porridge made from synthetic provitamin A: Novel Maize genotypes |
| title_sort | nutritional properties of ogi powder and sensory perception of ogi porridge made from synthetic provitamin a novel maize genotypes |
| topic | monitoring and evaluation agrifood systems rural development maize children genotypes perception vitamin a properties females porridge males provitamin requirements |
| url | https://hdl.handle.net/10568/124111 |
| work_keys_str_mv | AT cgiarresearchprogramonmaize nutritionalpropertiesofogipowderandsensoryperceptionofogiporridgemadefromsyntheticprovitaminanovelmaizegenotypes |