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

Table 3 Beta-cryptoxanthin concentration of white and orange maize flours and prepared foods

Maize type	Level of processing	Unit product	Beta-cryptoxanthin Concentration (µg/g)
Orange maize	Raw flour	Whole flour	2.1 ± 0.0^a
Orange maize	Products	Plain Porridge	2.2 ± 0.2^a
White maize	Raw flour	Whole flour	n.d
White maize	Products	Plain Porridge	n.d
Orange maize	Raw flour	Whole flour	2.1 ± 0.0^a
Orange maize	Products	Sugar porridge	1.3 ± 0.1^b
White maize	Raw flour	Whole flour	n.d
White maize	Products	Sugar porridge	n.d
Orange maize	Raw flour	Grand mill flour	2.7 ± 0.1^a
Orange maize	Products	Nsima	2.1 ± 0.1^b
White maize	Raw flour	Grand mill flour	n.d
White maize	Products	Nsima	n.d

Each value is expressed as mean ± SD of triplicate samples. n.d. not detected. a, b = Same column values with different superscript letters are significantly different at p ≤ 0.05. n = 6

ISSN: 2661-8974