Nutritional Changes During Biofortified Maize Fermentation (Steeping) for Ogi Production
Maize is a staple food crop with an important role in the household food security in sub-Saharan Africa where a significant number of people suffer vitamin A deficiency. Efforts are underway to develop new maize cultivars with improved levels of pro-vitamin A carotenoids (pVACs). To enhance the bioa...
| Main Authors: | , , , , |
|---|---|
| Format: | Abstract |
| Language: | Inglés |
| Published: |
2017
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/171045 |
Similar Items: Nutritional Changes During Biofortified Maize Fermentation (Steeping) for Ogi Production
- Steeping of biofortified orange maize genotypes for ogi production modifies pasting properties and carotenoid stability
- Bioaccessibility of provitamin A carotenoids in bananas (Musa spp.) and derived dishes in African countries
- Physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava
- Pea ferritin stability under gastric pH conditions determines the mechanism of iron uptake in caco-2 cells
- Bioaccessibility and bioavailability of biofortified food and food products: Current evidence
- Training of Trainers (ToT) Provitamin A Maize: A Biofortified Solution for Vitamin A Deficiency. Participant’s Guide