Abstract
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.
Highlights
Maize is an important staple cereal consumed by Africans [1]
The maize genotypes were obtained through conventional breeding techniques based on the planting cycle and their parent lineage were named as follows: provitamin-A maize (PVA) SYN HGAC0, PVA SYN HGBC0, PVA SYN HGBC1, and DT STR SYN2-Y
This study evaluated the chemical composition, sensory perception, phytate content, retention, and the possible contribution of PVA in newly bred genotypes of biofortified maize
Summary
Maize is an important staple cereal consumed by Africans [1]. It is usually produced into various palatable traditional meals such as ogi (Nigeria/West Africa), kenkey (Ghana), uji (Kenya), togwa (Tanzania), amahewu (South Africa), and mawé (Benin) [2,3,4,5]. Carotenoid Retention and Phytic Acid food of various colors based on the cereal used for its preparation, ranging between white and yellow from white maize with a slight creamy color and yellow maize (Zea mays, yellow variety), and red and white when red or white guinea corn and red or white millet are used It is commonly consumed as a traditional breakfast and complimentary meal in Nigeria [8,9,10,11]. The three major tribes in Nigeria refer to the fermented maize gruel (pap) by their different local names; Yoruba (ogi), Igbo (akamu), and Hausa (koko) This meal cuts across the tribes as weaning food. Researchers are making efforts to produce ogi of better nutritional quality through the introduction of improved or modified techniques and supplementation of ogi with other food materials such as pigeon pea, millet, cowpea, watermelon seed, and African yam bean [15,16,17,18,19,20,21,22]
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