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IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org
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.
IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
OUTLINE
• BACKGROUND OF THE STUDY
• MATERIALS AND METHODOLOGY
• RESULTS
• DISCUSSION
• CONCLUSION
• SELECTED REFERENCES
IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
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.
IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
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).
IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
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
IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
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
IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
Plate 1: Picture showing maize flour from three biofortified provitamin A maize
genotypes and yellow maize.
IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
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) .
IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
Plate 2: Picture showing ogi flour from three biofortified provitamin A maize
genotypes and yellow maize.
IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
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)
IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
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
IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
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
IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
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
IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
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
IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
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).
IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
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).
IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
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.
IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
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
IITA is a member of the CGIAR System Organization.
www.iita.org | www.cgiar.org
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3 akinsola carotenoid apparent retention in ogi flour made from different provitamin a maize

  • 1. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org 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. www.iita.org | www.cgiar.org OUTLINE • BACKGROUND OF THE STUDY • MATERIALS AND METHODOLOGY • RESULTS • DISCUSSION • CONCLUSION • SELECTED REFERENCES
  • 3. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org 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.
  • 4. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org 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).
  • 5. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org 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
  • 6. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org 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
  • 7. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org Plate 1: Picture showing maize flour from three biofortified provitamin A maize genotypes and yellow maize.
  • 8. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org 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) .
  • 9. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org Plate 2: Picture showing ogi flour from three biofortified provitamin A maize genotypes and yellow maize.
  • 10. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org 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)
  • 11. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org 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
  • 12. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org 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
  • 13. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org 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
  • 14. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org 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
  • 15. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org 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).
  • 16. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org 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).
  • 17. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org 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. www.iita.org | www.cgiar.org 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
  • 19. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org THANK YOU FOR LISTENING