3 akinsola carotenoid apparent retention in ogi flour made from different provitamin a maize
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CAROTENOID APPARENT
RETENTION IN OGI FLOUR
MADE FROM DIFFERENT
PROVITAMIN A MAIZE
GENOTYPES
by
Authors: Akinsola, O. T., Otegbayo, B.O.,
Alamu, E.O., Maziya-Dixon, B. and Menkir, A.
2. IITA is a member of the CGIAR System Organization.
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OUTLINE
• BACKGROUND OF THE STUDY
• MATERIALS AND METHODOLOGY
• RESULTS
• DISCUSSION
• CONCLUSION
• SELECTED REFERENCES
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BACKGROUND OF THE STUDY
• Yellow maize contains carotenoid in the hard endosperm of
the kernel (Rodriguez-Amaya, 2001)
• Provitamin A maize (PVA) is a biofortified crop bred to
improve the nutritional status with increased micronutrient
quantity (Bouis and Welch, 2010)
• Ogi, a commonly consumed breakfast meal and weaning
food in Nigeria, is produced traditionally which results in
loss of micronutrients thereby reducing its nutritional quality
(Aminigo and Akingbala, 2004; Osungbaro, 2009)
• This could lead to deficiency in micronutrients especially in
children as it is commonly used as a complementary food.
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STUDY BACKGROUND CONT’D
• Production of Ogi flour using these new
biofortified provitamin A maize genotypes has not
been investigated
Objectives
• to know the level of micronutrient (carotenoids)
retention after processing
• to establish the effect of processing on the
apparent retention of carotenoids in maize-
based product (Ogi flour).
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MATERIALS AND METHODS
Materials
• Three biofortified provitamin A maize genotypes with
released yellow maize as control were obtained from
Maize Improvement Programme at International Institute
of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria.
Methods
Sample Preparation
• Maize Flour
• Dried ogi flour
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Raw
Material
•Maize
Step 1 •Sorting
Step 2 •Dry Milling
Step 3 •Cooling
Final
Product
•Maize Flour
Maize Flour: maize grains were sorted, dry milled,
cooled and kept in air tight whip pack
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Plate 1: Picture showing maize flour from three biofortified provitamin A maize
genotypes and yellow maize.
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Raw
Materi
al
• Maize
Step
1
• Sorting
Step
2
• Steeping (48hrs) at 270C
Step
3
• Wet Milling
Step
4
• Wet Sieving
Step
5
• Fermenting & Settling
(24hrs)
Step
6
• Decanting
Step
7
• Ogi Slurry
Step 8
• Dewatering
Step 9
• Drying (50⁰C, 11hrs)
Step 10
• Dry Milling
Step 11
• Cooling
Step 12
• Packaging
Final
Product
• Ogi Flour
A flow chart showing traditional production of Ogi Flour in Nigeria (Awoyale et al., 2016;
Akingbala et al., 1987) .
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Plate 2: Picture showing ogi flour from three biofortified provitamin A maize
genotypes and yellow maize.
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METHODOLOGY CONT’D
• Analysis:
• Carotenoids Analysis (Howe and Tanumihardjo,
2006 using HPLC).
• Provitamin A Calculation (Taleon et al., 2017).
• Apparent Retention of Carotenoids (Bechoff et
al., 2017).
• Statistical Analysis using ANOVA (p-value 0.05)
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RESULTS
0
5
10
15
20
25
Carotenoids Profile for Maize Flour (µg/g)
PVA SYN HGBC0 Maize Flour
PVA SYN HGBC1 Maize Flour
PVA SYN HGAC0 Maize Flour
DT STR SYN2-Y(yellow maize) Maize
Flour
Figure 1: Carotenoid s Profile for Maize Flour
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RESULTS CONT’D
0
2
4
6
8
10
12
Carotenoids Profile for Ogi Flour (µg/g)
PVA SYN HGBC0 Ogi flour
PVA SYN HGBC1 Ogi flour
PVA SYN HGAC0 Ogi flour
DT STR SYN2-Y(yellow maize) Ogi
flour
Figure 2: Carotenoid s Profile for Ogi Flour
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RESULTS CONT’D
0
5
10
15
20
25
Carotenoids Profile for Maize Flour and Ogi Flour (µg/g)
PVA SYN HGBC0 Maize Flour
PVA SYN HGBC0 Ogi Flour
PVA SYN HGBC1 Maize Flour
PVA SYN HGBC1 Ogi Flour
PVA SYN HGAC0 Maize Flour
PVA SYN HGAC0 Ogi Flour
DT STR SYN2-Y(yellow maize)
Maize Flour
DT STR SYN2-Y(yellow maize)
Ogi flour
Figure 3: Carotenoid s Profile for Maize Flour and Ogi Flour
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RESULTS CONT’D
0
10
20
30
40
50
60
70
Carotenoids Apparent Retention Profile of Ogi flour (%)
PVA SYN HGBC0
(Ogi flour)
PVA SYN HGBC1
(Ogi flour)
PVA SYN HGAC0
(Ogi flour)
DT STR SYN2-
Y(yellow maize)
(Ogi flour)
Figure 4: Carotenoid s Apparent Retention Profile for Ogi Flour
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DISCUSSION
• The result shows significant difference at p-value
<0.05 in the Carotenoids profile content for Maize flour,
Ogi flour and Carotenoid apparent retention profile of
ogi flour (Figure 1, Figure 2 and Figure 4)
• This consist of non-provitamin A carotenoids:
zeaxanthin, lutein and total xanthophylls) and
• provitamin A carotenoids (β-cryptoxanthin, ɑ-
carotene,13-cis-β-carotene, trans-β-carotene, 9-cis-β-
carotene, total β-carotene and provitamin A).
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DISCUSSION CONT’D
• PVA SYN HGBC1 showed the highest content
of Provitamin A in maize flour (Figure 1)
• PVA SYN HGBC0 showed the highest content
of Provitamin A in ogi flour (Figure 2)
• PVA SYN HGBC0 showed the highest apparent
retention of Provitamin A in ogi flour (Figure 3).
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CONCLUSION
• PVA SYN HGBC0 showed the highest
carotenoids apparent retention most
especially the provitamin A in ogi flour among
other PVA genotypes in comparison with the
yellow variety used as a control
• It is considered to be the best genotype.
18. IITA is a member of the CGIAR System Organization.
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SELECTED REFERENCES
• Akingbala, J. O., Onochie, E.U., Adeyemi, I.A., & Oguntimehin, G.B.
(1987). Steeping of whole dry milled maize kernel in ogi preparation.
Journal of Food Processing and Preservation, 11, 1-11
• Aminigo, E.R., & Akingbala, J.O. (2004). Nutritive Composition and
Sensory Properties of Ogi Fortified with Okra Seed Meal. Journal of
Applied Science and Environmental Management, 8, 23-28.
• Awoyale, W., Maziya-Dixon, B., & Abebe, M. (2016). Retention of
provitamin A carotenoids in ogi powder as affected by packaging
materials & storage conditions. Journal of Food and Nutrition Research,
4(2), 88-93.
• Bouis, H.E., & Welch, R.M. (2010). Biofortification—a sustainable
agricultural strategy for reducing micronutrient malnutrition in the global
South. Crop Science, 50, S20–S32.
• Howe, J. A., & Tanumihardjo, S.A. (2006). Evaluation of analytical
methods for carotenoid extraction from biofortified maize (Zea mays sp).
J. Agric. Food Chem., 54:7992-7997
• Osungbaro, T.O. (2009). Physical and nutritive properties of fermented
cereal foods. African Journal of Food Science, 3, 23-27
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