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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
URI: http://hdl.handle.net/10883/3057
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
Copyright: CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose.
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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