Effects of Husk and Harvesting Time on Provitamin A Activity and Sensory Properties of Boiled Fresh Orange Maize Hybrids

Abstract

AbstractBoiled 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 boiled with and without husk using an atmospheric cooking method and evaluated for PVA carotenoids. Sensory evaluation was carried out on the boiled samples within 24 h after harvesting. Husk and harvesting time had highly significant effects (P ≤ 0.001) on the carotenoid components. The best harvesting time to boil fresh orange hybrids for higher β‐carotene and PVA is 20 days after pollination (DAP) for boiled maize with husk and 27 DAP for boiled maize without husk. Hybrid variety and harvesting time were very important factors in rating sensory properties of boiled orange maize hybrids, and the sensory properties that determined the acceptance/likeness were found to be aroma, chewiness and taste.Practical ApplicationsThe use of orange maize hybrids with enhanced provitamin A levels will be of value in reducing incidence of vitamin A deficiency (VAD) for low‐income communities in developing countries. The information obtained from this study will not only increase the understanding of the level of retention of these antioxidant phytochemicals after processing but will also help breeders to adjust their germplasm development activities for high content of such phytochemicals. This information can also help researchers in choosing proper cooking methods to increase the retention of high levels of carotenoids in orange maize that can be delivered to consumers through nutrition education.