e-journal

Effects of husk and harvest time on carotenoid content and acceptability of roasted fresh cobs of orange maize hybrids

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Vitamin A deficiency (VAD) is a major public health problem in many developing
countries. Orange maize is preferred as green maize and consumed
roasted on the cob, especially in Nigeria. This research work was to evaluate
the effects of harvest time and husk on the carotenoid contents and sensory
properties of roasted orange maize hybrids. The results showed that husk
(roasting forms) and harvesting time had significant effects (P ≤ 0.001) on
the carotenoids and the sensory properties. There was general increase in
b-carotene and provitamin A (PVA) values as the harvesting time increases.
The b-carotene and PVA values for roasted orange maize hybrids with husk
were higher than those for roasted without husk. Hybrid 5 had the highest
ß-carotene concentration and PVA value at 27 days after pollination (DAP)
and 34DAP when unprocessed and roasted without husk. This information can
help researchers in choosing proper roasting methods to increase the retention
of high levels of ß-carotene and PVA in orange maize that can be delivered to
consumers through nutrition education.

Keywords: Harvesting time, husk, orange maize, provitamin A, roasting, ß-carotene

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Ketersediaan

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Informasi Detail

Judul Seri

Food Science & Nutrition

No. Panggil

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Penerbit

New York : Wiley Periodicals, Inc.., 2014

Deskripsi Fisik

Food Science & Nutrition 2014; 2(6): 811– 820

Bahasa

English

ISBN/ISSN

doi: 10.1002/fsn3.17

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2014; 2(6)

Subjek

GIZI DAN PANGAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

agus

Versi lain/terkait

Lampiran Berkas

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