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

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...

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Bibliographic Details
Main Authors: Omololami Tolulope Akinsola, Emmanuel Oladeji Alamu, Bolanle Omolara Otegbayo, Abebe Menkir, Busie Maziya-Dixon
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-06-01
Series:Frontiers in Nutrition
Subjects:
Ogi powder
carotenoid retention
biofortification
yellow maize
PVA maize
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2021.685004/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2021.685004/full

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