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Harvesting time and roasting effects on colour properties, xanthophylls, phytates, tannins and vitamin C contents of orange maize hybrid

dc.contributor.authorAlamu, E.O.
dc.contributor.authorMaziya-Dixon, B.
dc.contributor.authorMenkir, A.
dc.contributor.authorOgunlade, A.O.
dc.contributor.authorOlaofe, O.
dc.date.accessioned2021-02-17T09:33:44Z
dc.date.available2021-02-17T09:33:44Z
dc.date.issued2020
dc.identifier.citationAlamu, E.O., Maziya-Dixon, B., Menkir, A., Ogunlade, A.O. & Olaofe, O. (2020). Harvesting time and roasting effects on colour properties, xanthophylls, phytates, tannins and vitamin C contents of orange maize hybrid. Scientific Reports, 10(1), 1-7.
dc.identifier.issn2045-2322
dc.identifier.urihttps://hdl.handle.net/20.500.12478/7045
dc.description.abstractBiofortified maize varieties form an essential part of a nutritious diet; available evidence suggests that different processing methods may affect the final food products. The study aimed to evaluate the effects of processing (roasting) and harvesting time on the bioactive components (lutein, zeaxanthin, β-cryptoxanthin, phytate, tannin and vitamin C) and colour properties (L*, a*, b*), of biofortified orange maize. The orange maize hybrids used for the study were obtained from the International Institute of Tropical Agriculture (IITA) diverse lines with high provitamin A (PVA) content. The results showed that harvesting time and roasting methods significantly (P ≤ 0.001) affected the colour properties. The positive values of ∆b* 30.7, 36.0 and 38.1 at 20 days after pollination (DAP), 27DAP and 34DAP, respectively showed that the intensity of orange colour increased with delay in harvesting time. In unprocessed freshly harvested orange hybrid maize; lutein, zeaxanthin, β-cryptoxanthin, tannin and vitamin C increased with an increase in harvesting time. For roasted hybrid, the mean concentrations of all the bioactive components increased with increases in harvesting time except for tannin and vitamin C that showed a decrease at 20DAP and 27DAP. The results revealed that processing and time of harvest affect the levels of non-provitamin A carotenoids, tannins, phytic acid, Vitamin C and the colour properties of biofortified maize genotypes.
dc.description.sponsorshipBill & Melinda Gates Foundation
dc.format.extent1-7
dc.language.isoen
dc.subjectBiofortification
dc.subjectMaize
dc.subjectGenotypes
dc.subjectHybrids
dc.subjectNutrition
dc.subjectHarvesting Date
dc.subjectTannins
dc.subjectVitamin Content
dc.titleHarvesting time and roasting effects on colour properties, xanthophylls, phytates, tannins and vitamin C contents of orange maize hybrid
dc.typeJournal Article
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpMaize
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationNew York University
cg.contributor.affiliationEkiti State University
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.coverage.hubSouthern Africa Hub
cg.coverage.hubHeadquarters and Western Africa Hub
cg.researchthemeBiotech and Plant Breeding
cg.researchthemeNutrition and Human Health
cg.identifier.bibtexciteidALAMU:2020g
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAgronomy
cg.iitasubjectBiofortification
cg.iitasubjectFood Security
cg.iitasubjectMaize
cg.iitasubjectNutrition
cg.iitasubjectPlant Production
cg.journalScientific Reports
cg.notesOpen Access Journal; Published online: 07 Dec 2020
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1038/s41598-020-78433-9
cg.iitaauthor.identifierAlamu Emmanuel Oladeji: 0000-0001-6263-1359
cg.iitaauthor.identifierBusie Maziya-Dixon: 0000-0003-2014-2201
cg.iitaauthor.identifierAbebe Menkir: 0000-0002-5907-9177
cg.futureupdate.requiredNo


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