Beta-carotene Retention And Changes In Nutrient Composition And Antinutrient Level Of Traditional Foods Prepared From Yellow Maize Variety From Ethiopia

Vitamin A deficiency (VAD) is a public health problem in Ethiopia. It affects vision, growth,rntissue differentiation, reproduction and immune system. Yellow maize varieties are known torncontain high amount of β-carotene and other carotenoid. This study was designed to determine β-rncarotene retention and changes in nutrient composition and antinutrient level during traditionalrnfoods prepared from yellow maize. In addition, β-carotene retention in and acceptability ofrntraditionally prepared foods from a yellow maize variety of high β-carotene content wererninvestigated. Maize varieties were collected from Ethiopian agricultural research institutern(Melkasa and Bako center) and Ethiopian seed enterprise (Bahir Dar and Gibie Awash branch).rnTotal carotenoid and β-carotene level were investigated by UV Spectrophotometer (Agilent 8653)rnand high performance liquid chromatography, respectively. The nutrient (protein, fat, fiber, ash,rncarbohydrate, Zn, Fe, Ca) and antinutrient content in raw maize varieties and correspondingrntraditional foods were determined. In addition, β-carotene level was determined in these foodsrnand their degree of retention was calculated. Sensory quality of the two traditional foods (stiffrnporridge and unleavened flat bread) was evaluated using seven hendonic scale. The totalrncarotinoid content in the yellow maize varieties ranged from 11.4 (Melkassa 7) to 28.9 μg/grn(Melkassa 1).The β-carotene ranged from 1.2 (Gibie Awash) to 3.1 μg/g (Melkasa 1). Norncarotenoid was detected in the white maize variety (BH 660). There was significant differencern(P

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