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    Nutritional properties of ogi powder and sensory perception of ogi porridge made from synthetic provitamin: A maize genotype

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    Journal Article (627.8Kb)
    Date
    2021
    Author
    Akinsola, O.
    Alamu, E.O.
    Otegbayo, B.
    Menkir, A.
    Maziya-Dixon, B.
    Type
    Journal Article
    Review Status
    Peer Review
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    Provitamin-A maize (PVA) with increased carotenoid content obtained through conventional breeding techniques has been largely successful in sub-Saharan Africa. This resulted in a need to evaluate their susceptibility, retention, and nutritional content during processing into local foods. This study evaluated the chemical, carotenoid composition, and retention of PVA, the phytic acid content in ogi powder, and the sensory perception of ogi porridge produced traditionally from the three novel PVA maize genotypes (PVA SYN HGAC0 Maize 1; PVA SYN HGBC0 Maize 2; and PVA SYN HGBC1 Maize 3) and one yellow maize variety (control). Chemical composition analyses showed significant differences (p < 0.05) in all parameters. The PVA ranged from 5.96 to 8.43 μg/g in Maize 2 and 3 before processing while the true percentage retention after processing into ogi powder ranged from 20.25 to 37.54% in Maize 1 and 2, respectively. In addition, there was a reduction in the phytate content of ogi powder, and Maize 2 contained the lowest (2.78 mg/g from 4.09 mg/g). Maize 2 genotype had the highest vitamin A contribution; it can meet 18.3% of the vitamin A requirements in children while in adult males and females (>19 years), 6.2 and 7.7%, respectively. Sensory evaluation showed that the ogi 3 porridge (Maize 3) was the most acceptable, followed by Maize 2. In conclusion, Maize 2 had the highest PVA, true retention of carotenoid, vitamin A contributions, and the second most acceptable ogi porridge with the lowest phytate content.
    https://dx.doi.org/10.3389/fnut.2021.685004
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/7235
    IITA Authors ORCID
    Alamu Emmanuel Oladejihttps://orcid.org/0000-0001-6263-1359
    Abebe Menkirhttps://orcid.org/0000-0002-5907-9177
    Busie Maziya-Dixonhttps://orcid.org/0000-0003-2014-2201
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.3389/fnut.2021.685004
    Research Themes
    Biotech and Plant Breeding; Nutrition and Human Health
    IITA Subjects
    Agronomy; Biofortification; Food Security; Maize; Nutrition; Plant Breeding; Plant Production; Value Chains
    Agrovoc Terms
    Carotenoids; Biofortification; Maize; Varieties; Provitamins
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Hubs
    Southern Africa Hub; Headquarters and Western Africa Hub
    Journals
    Frontiers in Nutrition
    Collections
    • Journal and Journal Articles4842
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