Steeping of biofortified orange maize genotypes for ogi production modifies pasting properties and carotenoid stability
Biofortified orange maize open-pollinated varieties and hybrids with higher provitamin A carotenoids (pVACs) have been released in sub-Saharan Africa and will be introduced throughout the local food systems. This study assessed the impact of steeping, a traditional processing method, on retention of...
| Autores principales: | , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
MDPI
2019
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/171220 |
Ejemplares similares: Steeping of biofortified orange maize genotypes for ogi production modifies pasting properties and carotenoid stability
- In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes
- Provitamin A-biofortified maize consumption increases serum xanthophylls and 13C-natural abundance of retinol in Zambian children
- Effect of packaging materials and storage conditions on the degradation of xanthophylls in yellow-maize ogi powder
- Genetic analysis of provitamin A carotenoid β-cryptoxanthin concentration and relationship with other carotenoids in maize grain (Zea mays L.)
- Nutritional Changes During Biofortified Maize Fermentation (Steeping) for Ogi Production
- Retention of carotenoids in biofortified maize flour and β‑cryptoxanthin-enhanced eggs after household cooking