Record Details


Field	Value

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

Names	Lozano-Alejo, N. Vazquez Carrillo, G. Pixley, K.V. Palacios Rojas, N.
Date Issued	2007 (iso8601)
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.
Genre	Article
Access Condition	Restricted Access
Identifier	http://hdl.handle.net/10883/3057

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