Effects of husk and harvesting time on provitamin A activity and sensory properties of boiled fresh orange maize hybrids
Boiled fresh maize on the cob is a nutritious food staple among Nigerians. This study evaluated the effect of husk and harvesting time on the β‐carotene, provitamin A (PVA) activity and sensory properties of boiled orange maize hybrids. Eight freshly harvested cobs of orange maize hybrids were boile...
| Main Authors: | , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
2015
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/73006 |
Similar Items: Effects of husk and harvesting time on provitamin A activity and sensory properties of boiled fresh orange maize hybrids
- Evaluation of harvesting time and husk effects on retention of nutritional properties of boiled fresh orange maize hybrids
- Effect of maturity stages and roasting method on the proximate composition of orange maize hybrids
- Varietal and harvesting time effects on physical characteristics and sensory attributes of boiled fresh yellow maize hybrids
- Bioactive composition and free radical scavenging activity of fresh orange maize hybrids: impacts of genotype, maturity stages, and processing methods
- Nutritional properties of ogi powder and sensory perception of ogi porridge made from synthetic provitamin: a maize genotype
- Bioactive compounds of freshly harvested open pollinated varieties (OPV) of orange maize (zea mays): varietal, maturity, and boiling methods effects