Nutritional Changes During Biofortified Maize Fermentation (Steeping) for Ogi Production

To assess nutritional and physical changes during processing of maize to a fermented food product consumed in West Africa

From:
Department for International Development
Published
1 April 2017
Document Type:
Journal Article
Theme:
Food and Nutrition
Authors:
Oritz, Darwin, Smith, Nkhata, Buechler, Aimee, Rocheford, Torbert, Ferruzzi, Mario G

Abstract

The purpose of this study was to assess nutritional and physical changes to 5 promising biofortified maize genotypes during processing of maize to a common fermented food product consumed in West Africa.

Composition, stability, carotenoid bioaccessibility and carbohydrate digestibility were evaluated in experimental porridges prepared from each biofortified maize genotype processed with different degrees of fermentation (as traditionally used for “ogi” production.

This work is an output of the HarvestPlus Programme. The Department for International Development is one of the main donors for HarvestPlus.

Citation

Ortiz, Darwin, Smith Nkhata, Aimee Buechler, Torbert Rocheford, and Mario G. Ferruzzi. 2017. Nutritional Changes During Biofortified Maize Fermentation (Steeping) for Ogi Production. The FASEB Journal 31 (1): Supplement 32.4.

Nutritional Changes During Biofortified Maize Fermentation (Steeping) for Ogi Production

Updates to this page

Published 1 April 2017
Contents