Provitamin A retention and sensory acceptability of landrace orange maize (MW5021) food products among school-aged children living in rural Malawi

Table 2 Total carotenoid content of white and orange maize flours and prepared foods

Maize type	Level of processing	Unit product	Carotenoid Content (mg/kg)
Orange maize	Raw flour	Whole flour	53.1 ± 0.0^a
	Products	Plain Porridge	56.8 ± 11.0^a
	Products	Sugar Porridge	31.3 ± 2.7^b
White maize	Raw flour	Whole flour	2.6 ± 0.1^a
	Products	Plain Porridge	6.7 ± 2.3^b
	Products	Sugar Porridge	0.9 ± 0.4^c
Orange maize	Raw flour	Grand mill flour	61.1 ± 0.5^a
Orange maize	Products	Nsima	48.7 ± 8.7^b
White maize	Raw flour	Grand mill flour	1.5 ± 0.1^a
White maize	Products	Nsima	0.5 ± 0.8^b

Each value is expressed as mean ± SD of triplicate samples. a, b, c = Same column values with different superscript letters are significantly different at p ≤ 0.05. n = 6

ISSN: 2661-8974