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

Ortiz, Darwin; Nkhata, Smith G.; Rocheford, Torbert; Ferruzzi, Mario G.

doi:10.3390/agronomy9110771

Cited by 4 publications

(2 citation statements)

References 63 publications

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“…The result shows that carotenoids in biofortified PVA maize will reduce with an increase in the processing steps, especially the unit operations, which involve heat, extended exposure to light, and physical friction. This depleting impact of processing on PVA in maize was also confirmed by Ortiz et al (80), where the impact of steeping (fermentation) was probed in maize genotypes. It was also observed that both processing and genotypes influence carotenoid retention.…”

Section: Carotenoid True Retention Profilesupporting

confidence: 71%

Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype

et al. 2021

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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.

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Section: Carotenoid True Retention Profilesupporting

confidence: 71%

Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype

et al. 2021

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“…They play an essential role in the applications of starch in the food industry and other industries (Berski et al, 2011). The variation in the pasting properties of the Striga-resistant yellow-orange maize hybrids might be attributed to their differential starch composition, as earlier suggested by Ortiz et al (2019). It is known that starch containing more branched amylopectin achieves high peak viscosities due to its propensity to absorb and retain more water (Gayral et al, 2015).…”

Section: Pasting Properties Of Striga-resistant Yellow-orange Maize Hmentioning

confidence: 97%

Characterization of Striga-Resistant Yellow-Orange Maize Hybrids for Bioactive, Carbohydrate, and Pasting Properties

Elemosho

Irondi

Alamu

et al. 2020

Front. Sustain. Food Syst.

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Understanding the bioactive constituents and physicochemical components in cereals can provide insights into their potential health benefits and food applications. This study evaluated some bioactive constituents, carbohydrate profiles and pasting properties of 16 Striga-resistant hybrids, with yellow-orange kernel color and semi-flint to flint kernel texture, grown in two replications at two field locations in Nigeria. Carotenoids were quantified using HPLC, while other analyses were carried out using standard laboratory methods. The ranges of major carotenoids (μg/g) across the two locations varied from 2.6 to 9.6 for lutein, from 2.1 to 9.7 for zeaxanthin, from 0.8 to 2.9 for β-cryptoxanthin, from 1.4 to 4.1 for β-carotene; with total xanthophylls and provitamin A carotenoids (pVAC) ranging from 5.4 to 17.1 and 1.4 to 4.1 μg/g, respectively. Tannins content ranged from 2.1 to 7.3 mg/g, while phytate ranged from 0.4 to 7.1%. Starch, free sugar, amylose and amylopectin ranged from 40.1 to 88.9%, 1.09 to 6.5%, 15.0 to 34.1%, and 65.9 to 85.0%, respectively. Peak and final viscosities ranged from 57.8 to 114.9 and 120.3 to 261.6 Rapid Visco Units (RVU), respectively. Total xanthophylls, β-carotene, tannins, phytate, sugar, amylose and amylopectin levels, as well as peak and final viscosities, varied significantly (p < 0.05) across the hybrids. Amylose was significantly correlated (p < 0.05) with total xanthophylls, β-carotene, pVAC, phytate and pasting temperature (r = 0.3, 0.3, 0.4, 0.3, 0.3, respectively), but starch significantly correlated with tannins (r = 0.3). Hence, the Striga-resistant yellow-orange maize hybrids have a good combination of bioactive constituents, carbohydrate profile and pasting properties, which are partly influenced by hybrid.

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A systematic review of the impacts of post-harvest handling on provitamin A, iron and zinc retention in seven biofortified crops

Huey,

Konieczynski,

Mehta

et al. 2023

Nat Food

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Post-harvest handling can affect micronutrient retention in biofortified crops through to the point of consumption. Here we conduct a systematic review identifying 67 articles examining the retention of micronutrients in conventionally bred biofortified maize, orange sweet potato, cassava, pearl millet, rice, beans and wheat. Provitamin A crops maintain high amounts compared with non-biofortified counterparts. Iron and zinc crops have more variability in micronutrient retention dependent on processing method; for maximum iron and zinc content, whole grain product consumption such as whole wheat flour or only slightly milled brown rice is beneficial. We offer preliminary suggestions for households, regulatory bodies and programme implementers to increase consumer awareness on best practices for preparing crops to maximize micronutrient content, while highlighting gaps in the literature. Our online, interactive Micronutrient Retention Dashboard (https://www.cpnh.cornell.edu/mn-retention-db) offers an at-a-glance view of the compiled minimum and maximum retention found, organized by processing method.

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

Cited by 4 publications

References 63 publications

Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype

Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype

Characterization of Striga-Resistant Yellow-Orange Maize Hybrids for Bioactive, Carbohydrate, and Pasting Properties

A systematic review of the impacts of post-harvest handling on provitamin A, iron and zinc retention in seven biofortified crops

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