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Beta-Carotene Content of Selected Maize Genotypes and Its Retention After Processing and Preparation of Different Nigerian Maize Foods

Ile Bamidele Emakoji, and Simon Drisu

Abstract

Biofortification of maize genotypes with micronutrients such as beta - carotene is a promising solution to the eradication of Vitamin A deficiency (VAD) in developing countries like Nigeria. A critical factor to consider for retention of beta - carotene in food products is the method/technique of processing such food crops. Processing maize for food exposes the grains to environmental factors such as air, light and temperature which may reduce beta - carotene content. The research question asked in this work says, is there significant difference in beta-carotene content of the product of different maize samples processed by different methods? The aim of this study is to determine beta - carotene concentration in raw samples of the selected maize genotypes and its retention after processing using different methods. The beta - carotene content in the selected maize genotypes before and after processing were estimated via spectrophotometry. The results show that beta - carotene content of raw samples of selected maize genotypes ranged from 20.74 – 40.42 µg/g and beta - carotene retention in the maize food products ranged from 3.55 – 42.84 µg/g. The maize varieties with significantly higher beta - carotene contents in their raw samples were EB1, SUW and PRO. While other maize varieties showed reduction in their beta-carotene after processing, the beta-carotene content in SUW maize variety was more than 100 % relatively to its raw sample after boiling and roasting. Based on the treatment/processing methods, boiled and roasted maize had significantly higher (p<0.05) beta - carotene retention than their Agidi, Pap and moin-moin counterparts. Pap recorded more than 70% loss of beta - carotene. Processing methods during preparation of maize food products contributed to degradation of beta - carotene content. This study suggests that boiling and roasting are the best processing methods for optimum retention of beta - carotene in maize

Keywords

beta-carotene contentretentionmaize varietyprocessing methods

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