Steeping of Biofortified Orange Maize Genotypes for Ogi Production Modifies Pasting Properties and Carotenoid Stability

Steeping of Biofortified Orange Maize Genotypes for Ogi Production Modifies Pasting Properties and Carotenoid Stability

Biofortified orange maize open-pollinated varieties and hybrids with higher provitamin A carotenoids (pVACs) have been released in sub-Saharan Africa and will be introduced throughout the local food systems. This study assessed the impact of steeping, a traditional processing method, on retention of...

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Bibliographic Details
Main Authors: Darwin Ortiz, Smith G. Nkhata, Torbert Rocheford, Mario G. Ferruzzi
Format: Article
Language:English
Published: MDPI AG 2019-11-01
Series:Agronomy
Subjects:
biofortified maize
pro-vitamin a
lutein
zeaxanthin
carotenoids
degradation
retention
steeping
fermentation
food processing
nutritional impact
Online Access:https://www.mdpi.com/2073-4395/9/11/771

Internet

https://www.mdpi.com/2073-4395/9/11/771

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