title: Effects of husk and harvest time on carotenoid content and acceptability of roasted fresh cobs of orange maize hybrids.
abstract: Vitamin A deficiency (VAD) is a major public health problem in many developing countries. Orange maize is preferred as green maize and consumed roasted on the cob, especially in Nigeria. This research work was to evaluate the effects of harvest time and husk on the carotenoid contents and sensory properties of roasted orange maize hybrids. The results showed that husk (roasting forms) and harvesting time had significant effects (P ≤ 0.001) on the carotenoids and the sensory properties. There was general increase in β-carotene and provitamin A (PVA) values as the harvesting time increases. The β-carotene and PVA values for roasted orange maize hybrids with husk were higher than those for roasted without husk. Hybrid 5 had the highest β-carotene concentration and PVA value at 27 days after pollination (DAP) and 34DAP when unprocessed and roasted without husk. This information can help researchers in choosing proper roasting methods to increase the retention of high levels of β-carotene and PVA in orange maize that can be delivered to consumers through nutrition education.
authors.affiliation: International Institute of Tropical Agriculture (IITA) P.M.B. 5320, Oyo Road, Ibadan, Oyo State, Nigeria.
authors.forename: Oladeji E
authors.initials: OE
authors.lastname: Alamu
authors.affiliation: International Institute of Tropical Agriculture (IITA) P.M.B. 5320, Oyo Road, Ibadan, Oyo State, Nigeria.
authors.forename: Abebe
authors.initials: A
authors.lastname: Menkir
authors.affiliation: International Institute of Tropical Agriculture (IITA) P.M.B. 5320, Oyo Road, Ibadan, Oyo State, Nigeria.
authors.forename: Bussie
authors.initials: B
authors.lastname: Maziya-Dixon
authors.affiliation: Ekiti State University Ado-Ekiti, P.M.B. 5363, Ekiti State, Nigeria.
authors.forename: Olorunfemi
authors.initials: O
authors.lastname: Olaofe
keywords: Harvesting time; husk; orange maize; provitamin A; roasting; β-carotene