Table 2.
Retention of carotenoids in processed maize products
| Maize variety | Maize form | Retention (%) | ||
|---|---|---|---|---|
| Zeaxanthin | Provitamin A carotenoids | |||
| β-cryptoxanthin | β-carotene | |||
| MILLED | ||||
| Raw mealie meal | ||||
| 10 MAK 7-5 | 115.9 | 118.9 | 105.6 | |
| 10 MAK 7-7 | 136.4 | 137.2 | 134.3 | |
| 10 MAK 7-8 | 119.1 | 129.2 | 120.6 | |
| Raw samp | ||||
| 10 MAK 7-5 | 113.4 | 113.5 | 116.7 | |
| 10 MAK 7-7 | 90.9 | 95.3 | 114.3 | |
| 10 MAK 7-8 | 95.0 | 104.2 | 117.6 | |
| COOKED | ||||
| Phutu | ||||
| 10 MAK 7-5 | 128.6a (149.0)b | 118.2 (140.5) | 107.9 (113.9) | |
| 10 MAK 7-7 | 79.6 (108.6) | 78.0 (107.0) | 80.9 (108.6) | |
| 10 MAK 7-8 | 99.4 (118.4) | 93.5 (120.8) | 97.6 (117.6) | |
| Thin porridge | ||||
| 10 MAK 7-5 | 67.0 (77.7) | 63.6 (75.7) | 73.7 (77.8) | |
| 10 MAK 7-7 | 62.7 (85.6) | 62.7 (86.0) | 72.3 (97.1) | |
| 10 MAK 7-8 | 73.8 (87.9) | 71.0 (91.7) | 78.0 (94.1) | |
| Samp | ||||
| 10 MAK 7-5 | 89.9 (101.9) | 78.6 (89.2) | 92.9 (108.3) | |
| 10 MAK 7-7 | 113.5 (103.2) | 95.1 (90.7) | 97.5 (111.4) | |
| 10 MAK 7-8 | 121.6 (115.6) | 102.0 (106.3) | 110.0 (129.4) | |
aRetention at a processing step
bValues in parentheses are for overall retention; calculated as proportion of provitamin A carotenoids in cooked product compared with the provitamin A carotenoid content in whole grain
Observations are given as a mean of four determinations