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Harvesting time and roasting effects on colour properties, xanthophylls, phytates, tannins and vitamin C contents of orange maize hybrid.

Scientific reports - 7 Dec 2020

Alamu Emmanuel O, Maziya-Dixon Busie, Menkir Abebe, Ogunlade Adebayo O, Olaofe Olorunfemi

Abstract excerpt

Biofortified maize varieties form an essential part of a nutritious diet; available evidence suggests that different processing methods may affect the final food products. The study aimed to evaluate the effects of processing (roasting) and harvesting time on the bioactive components (lutein, zeaxanthin, β-cryptoxanthin, phytate, tannin and vitamin C) and colour properties (L*, a*, b*), of biofortified orange...

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Identifiers

PMID: 33288812
DOI: 10.1038/s41598-020-78433-9
PMCID: PMC7721804

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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