Grain Quality, Provitamin A Carotenoid Profiles, and Sensory Quality of Provitamin A-Biofortified Maize Stiff Porridges

Abstract

Provitamin A-biofortified maize could contribute to the alleviation of vitamin A deficiency (VAD), which is prevalent in sub-Saharan Africa due to a high consumption of starchy, maize-based diets. Four varieties of provitamin A biofortified maize were studied for grain colour, grain texture, thousand kernel weight, and hectolitre mass. Provitamin A biofortified maize stiff porridges were prepared and their retained provitamin A was determined using lutein, zeaxanthin, β-cryptoxanthin, and β-carotene (all-trans and cis isomers) as standards. Provitamin A concentration in the biofortified porridges ranged from 2.24 to 3.18 µg/g and retention from 91–105%. Descriptive sensory analysis and the 5-point facial hedonic test were used to evaluate the sensory quality of the porridges. The biofortified maize porridges were described as sticky, fine, with high intensity residual grain, and having a slightly bitter aftertaste with a cooked maize flavour and aroma, whereas the intensities of these attributes were insignificant in white maize porridge. About 33% of the consumer sample (N = 60) liked the porridges and 28% disliked the porridges, whilst approximately 38% of the consumers were neutral. The findings suggest that biofortified maize stiff porridge can deliver a significant amount of provitamin A to targeted consumers, but the acceptance of biofortified maize still needs to be improved on.

The Effect of Adding Bambara Groundnut (Vigna subterranea) on the Physical Quality, Nutritional Composition and Consumer Acceptability of a Provitamin A-Biofortified Maize Complementary Instant Porridge

“…In general, all the flours had higher L* values and lower a* values, which is desirable in developing instant porridges. The L*, a* and b* values of the yellow PVABM of the current study were slightly higher than the values reported by Pillay et al [9] and Beswa et al [29]. However, the L* and b* values of the white maize in this study were higher, whereas a* values were lower than those reported by Beswa et al [29] [29] were 46.3, 6.3 and 24.6, respectively.…”

“…The L*, a* and b* values of the yellow PVABM of the current study were slightly higher than the values reported by Pillay et al [9] and Beswa et al [29]. However, the L* and b* values of the white maize in this study were higher, whereas a* values were lower than those reported by Beswa et al [29] [29] were 46.3, 6.3 and 24.6, respectively. There was nothing found in the literature on the L*, a* and b* values for the whole grains, oven-dried grains and flours of the BGN varieties and that of the oven-dried grains and flours of both of the maize varieties.…”

Beta-Carotene Retention and Consumer Acceptability of Selected Products Made from Two Provitamin-A Maize Varieties

“…The favoring of orange maize porridge by the children could be attributed to improvements in orange maize porridge attributes as compared to in white maize porridge. A similar study [ 22 ] reported that biofortified maize porridge is finer in texture and has an intense cooked maize flavour and aroma than white maize porridge. Furthermore, another related study [ 23 ] also reported that provitamin-A biofortified maize varieties are not as hard as white maize varieties and are as such more suitable to making stiff porridge than the white maize since porridge requires grain with fairly low hardness.…”

Effect of Waste Green Algal Biomass Extract Incorporated Chitosan-Based Edible Coating on the Shelf Life and Quality Attributes of Tomato

“…Further, CS/CAEE-coated sample retained better glossiness ( p < 0.05) at a higher angle during the storage period; however, it slightly decreased at the end of storage. The retention of glossiness in CAEE-coated fruits could be ascribed to the presence of carotenoids . Therefore, based on the obtained results, it could be postulated that CS-based coating maintained the glossiness of fruits while storing for longer periods by modifying the outer surface of the fruits, which could provide a better reflection of light.…”