Steeping of biofortified orange maize genotypes for ogi production modifies pasting properties and carotenoid stability

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cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.donorNational Science Foundation
cg.contributor.donorUnited States Agency for International Development
cg.contributor.donorCGIAR Trust Fund
cg.coverage.regionSub-Saharan Africa
cg.coverage.regionAfrica
cg.identifier.doihttps://doi.org/10.3390/agronomy9110771
cg.identifier.projectIFPRI - HarvestPlus
cg.isijournalISI Journal
cg.issn2073-4395
cg.issue11
cg.journalAgronomy
cg.reviewStatusPeer Review
cg.volume9
dc.contributor.authorOrtiz, Darwin
dc.contributor.authorNkhata, Smith
dc.contributor.authorRocheford, Torbert R.
dc.contributor.authorFerruzzi, Mario G.
dc.date.accessioned2025-01-29T12:57:52Zen
dc.date.available2025-01-29T12:57:52Zen
dc.identifier.urihttps://hdl.handle.net/10568/171220
dc.titleSteeping of biofortified orange maize genotypes for ogi production modifies pasting properties and carotenoid stabilityen
dcterms.abstractBiofortified orange maize open-pollinated varieties and hybrids with higher provitamin A carotenoids (pVACs) have been released in sub-Saharan Africa and will be introduced throughout the local food systems. This study assessed the impact of steeping, a traditional processing method, on retention of carotenoids and starch pasting properties of porridges made from select biofortified maize genotypes. Steeping had a modest effect (<9% loss) on total carotenoid stability during relatively shorter steeping periods (<72 h). However, more extended steeping periods (up to 120 h) had a detrimental effect on total carotenoid recovery (61% loss). Xanthophylls showed greater stability (82% retention) compared to carotenes (30% retention) during subsequent wet cooking of fermented flours. Interestingly, steeping of maize did modify pasting properties, with peak viscosities increasing from 24–72 h of steeping potentially impacting cooking stability. These results suggest that steeping can impact carotenoid retention and potentially optimal steeping times would be 24–72 h for acceptable carotenoid retention.en
dcterms.accessRightsOpen Access
dcterms.available2019-11-18
dcterms.bibliographicCitationOrtiz, Darwin; Nkhata, Smith G.; Rocheford, Torbert R.; and Ferruzzi, Mario G. 2019. Steeping of biofortified orange maize genotypes for ogi production modifies pasting properties and carotenoid stability. Agronomy 9(11): 771. https://doi.org/10.3390/agronomy9110771en
dcterms.extent771
dcterms.issued2019
dcterms.languageen
dcterms.licenseCC-BY-4.0
dcterms.publisherMDPI
dcterms.subjectmaizeen
dcterms.subjectgenotypesen
dcterms.subjectcarotenoidsen
dcterms.subjectprovitaminsen
dcterms.subjectbiofortificationen
dcterms.subjectfood systemsen
dcterms.subjectluteinen
dcterms.subjectzeaxanthinen
dcterms.subjectdegradationen
dcterms.subjectfermentationen
dcterms.subjectfood processingen
dcterms.subjectsoakingen
dcterms.typeJournal Article

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