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dc.contributor.authorAkinsola, O.
dc.contributor.authorAlamu, E.O.
dc.contributor.authorOtegbayo, B.
dc.contributor.authorMenkir, A.
dc.contributor.authorMaziya-Dixon, B.
dc.date.accessioned2021-08-27T14:48:31Z
dc.date.available2021-08-27T14:48:31Z
dc.date.issued2021
dc.identifier.citationAkinsola, O., Alamu, E.O., Otegbayo, B., Menkir, A. & Maziya-Dixon, B. (2021). Nutritional properties of ogi powder and sensory perception of ogi porridge made from synthetic provitamin: A maize genotype. Frontiers in Nutrition, 8,685004: 1-12.
dc.identifier.issn2296-861X
dc.identifier.urihttps://hdl.handle.net/20.500.12478/7235
dc.description.abstractProvitamin-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.
dc.description.sponsorshipBill & Melinda Gates Foundation
dc.format.extent1-12
dc.language.isoen
dc.subjectCarotenoids
dc.subjectBiofortification
dc.subjectMaize
dc.subjectVarieties
dc.subjectProvitamins
dc.titleNutritional properties of ogi powder and sensory perception of ogi porridge made from synthetic provitamin: A maize genotype
dc.typeJournal Article
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpMaize
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationBowen University, Nigeria
cg.contributor.affiliationInternational Institute of Tropical Agriculture
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.bibtexciteidAKINSOLA:2021
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAgronomy
cg.iitasubjectBiofortification
cg.iitasubjectFood Security
cg.iitasubjectMaize
cg.iitasubjectNutrition
cg.iitasubjectPlant Breeding
cg.iitasubjectPlant Production
cg.iitasubjectValue Chains
cg.journalFrontiers in Nutrition
cg.notesOpen Access Journal; Published online: 25 Jun 2021
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.3389/fnut.2021.685004
cg.iitaauthor.identifierAlamu Emmanuel Oladeji: 0000-0001-6263-1359
cg.iitaauthor.identifierAbebe Menkir: 0000-0002-5907-9177
cg.iitaauthor.identifierBusie Maziya-Dixon: 0000-0003-2014-2201
cg.futureupdate.requiredNo
cg.identifier.issue685004
cg.identifier.volume8


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