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Physical properties and carotenoid content of maize kernels and its nixtamalized snacks

Author: Lozano-Alejo, N.
Author: Vazquez Carrillo, G.
Author: Pixley, K.V.
Author: Palacios Rojas, N.
Year: 2007
Abstract: Vitamin A and protein deficiencies afflict hundreds of millions of people, and because maize is a staple food providing a large portion of energy and nutrients for many, its genetic fortification or biofortification could significantly contribute to alleviating malnutrition. Therefore, we measured carotenoid and tryptophan contents for grain, nixtamalized (lime-cooked) maize, and processed snacks of 13 maize genotypes including landraces, quality protein maize (QPM) and non-QPM hybrids. An average 36% loss of provitamin A and an 8% increase in tryptophan were observed following nixtamalization and subsequent snack preparation by deep-frying. The correlations for physical properties of grain and maize flour with provitamin A were calculated to investigate whether secondary traits may be useful as indicators of provitamin A content. The correlation of chroma values with provitamin A contents was significant (P < 0.05) for 15% and 25% hydrated maize flour (r = 0.57 and r = 0.51, respectively), but was not significant for whole maize kernels.
Language: English
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Type: Article
Region: Global
Pages: 385-389
Journal issue: 3
Journal: Innovative Food Science and Emerging Technologies
Journal volume: 8
Keywords: Maize
Keywords: Nixtamalization
Keywords: Carotenoids

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  • Maize
    Maize breeding, phytopathology, entomology, physiology, quality, and biotech

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