Abstract
Xanthophyll carotenoids (lutein and zeaxanthin) from pigmented maize offer a good source of dietary antioxidants. However, during storage and processing, carotenoids can degrade, giving rise to smaller compounds without antioxidant properties. Therefore, this study was aimed at investigating the impact of traditional processing techniques on the retention of carotenoids with antioxidant properties in orange maize farmed in Malawi.
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