The effects of processing and harvesting time on the physical and sensory characteristics of
micronutrient biofortified yellow maize varieties have been investigated using standard procedures.
Freshly harvested eight biofortified yellow maize hybrids and eight open pollinated varieties (OPV)
with...
Alamu, O.E.
,
Maziya-Dixon, B.B.
,
Olaofe, O.
,
[Physical and sensory properties of biofortified fresh yellow maize: varietal and harvesting time effects on physical and sensory properties of biofortified fresh yellow maize]
,
Physical and sensory properties of biofortified fresh yellow maize: varietal and harvesting time effects on physical and sensory properties of biofortified fresh yellow maize
Objective: The present study evaluated the effect of varieties and harvesting time on the physical characteristics and acceptability of boiled fresh yellow maize hybrids.
Methodology and Results: Freshly harvested cobs from eight biofortified yellow maize hybrids, at three harvesting time (20, 27...
Alamu, E.O.
,
Olaofe, O.
,
Maziya-Dixon, B.B.
,
Menkir, A.
,
[Varietal and harvesting time effects on physical characteristics and sensory attributes of boiled fresh yellow maize hybrids]
,
Varietal and harvesting time effects on physical characteristics and sensory attributes of boiled fresh yellow maize hybrids
Alamu, E.O.
,
Maziya-Dixon, B.B.
,
Menkir, A.
,
Olaofe, O.
,
Irondi, E.A.
,
[Effect of maturity stages and roasting method on the proximate composition of orange maize hybrids]
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Effect of maturity stages and roasting method on the proximate composition of orange maize hybrids
Alamu, E.O.
,
Maziya-Dixon, B.B.
,
Menkir, A.
,
Olaofe, O.
,
[Effects of husk and harvesting time on provitamin A activity and sensory properties of boiled fresh orange maize hybrids]
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Effects of husk and harvesting time on provitamin A activity and sensory properties of boiled fresh orange maize hybrids
This study evaluated the effects of harvesting time and husk on the proximate composition of boiled orange maize hybrids. Eight fresh orange maize hybrids were boiled with and without intact husk at 100oC using atmospheric cooking method and evaluated for proximate components. The results of anal...
Alamu, E.O.
,
Maziya-Dixon, B.B.
,
Olaofe, O.
,
Menkir, A.
,
[Evaluation of harvesting time and husk effects on retention of nutritional properties of boiled fresh orange maize hybrids]
,
Evaluation of harvesting time and husk effects on retention of nutritional properties of boiled fresh orange maize hybrids