{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T13:57:32Z","timestamp":1787579852810,"version":"build-2736575974"},"reference-count":47,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2018,10,8]],"date-time":"2018-10-08T00:00:00Z","timestamp":1538956800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2018,11]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Besides being a veritable tool for easing the problem of vitamin A deficiency (<jats:styled-content style=\"fixed-case\">VAD<\/jats:styled-content>), this study sought to explore another potential health benefit of vitamin A\u2010biofortified maize (<jats:styled-content style=\"fixed-case\">VABM<\/jats:styled-content>). In the present study, the nutritional composition and glycemic index (<jats:styled-content style=\"fixed-case\">GI<\/jats:styled-content>) of tuwo masara (a nonfermented maize\u2010based dumpling), made from <jats:styled-content style=\"fixed-case\">VABM<\/jats:styled-content> and the indigenous white maize (<jats:styled-content style=\"fixed-case\">IWM<\/jats:styled-content>) genotype, were evaluated. <jats:styled-content style=\"fixed-case\">VABM<\/jats:styled-content> showed significantly (<jats:italic>p\u00a0<\/jats:italic>&lt;<jats:italic>\u00a0<\/jats:italic>0.05) lower fat (4.38\u00a0\u00b1\u00a00.46%) and crude protein (6.58\u00a0\u00b1\u00a00.13%) but higher crude fiber (5.29\u00a0\u00b1\u00a00.0%) contents compared to 5.22\u00a0\u00b1\u00a00.25% crude fat, 7.28\u00a0\u00b1\u00a00.11% crude protein, and 4.69\u00a0\u00b1\u00a00.00% crude fiber in the <jats:styled-content style=\"fixed-case\">IWM<\/jats:styled-content>. The phytic acid content in the <jats:styled-content style=\"fixed-case\">IWM<\/jats:styled-content> (2.77\u00a0mg\/100\u00a0g) was 39% higher than the level (2.0\u00a0\u00b1\u00a00.04\u00a0mg\/100\u00a0g) in <jats:styled-content style=\"fixed-case\">VABM<\/jats:styled-content>. The major provitamin A carotenoid in the <jats:styled-content style=\"fixed-case\">VABM<\/jats:styled-content> were lutein (7.37\u00a0\u00b1\u00a00.52\u00a0\u03bcg\/g), zeaxanthin (1.65\u00a0\u00b1\u00a00.01\u00a0\u03bcg\/g), cryptoxanthin (1.29\u00a0\u00b1\u00a00.02\u00a0\u03bcg\/g), and all\u2010trans\u2010\u03b2\u2010carotene (0.83\u00a0\u00b1\u00a00.02\u00a0\u03bcg\/g), while the <jats:styled-content style=\"fixed-case\">IWM<\/jats:styled-content> contained only lutein (1.52\u00a0\u00b1\u00a00.32\u00a0\u03bcg\/g). The total carotene concentration, 12.74\u00a0\u00b1\u00a01.13\u00a0\u03bcg\/g dry weight in the <jats:styled-content style=\"fixed-case\">VABM<\/jats:styled-content>, was over eight times higher than that observed for the <jats:styled-content style=\"fixed-case\">IWM<\/jats:styled-content>, 1.52\u00a0\u00b1\u00a00.32\u00a0\u03bcg\/g dry weight. The <jats:styled-content style=\"fixed-case\">VABM<\/jats:styled-content> tuwo masara showed a significantly lower <jats:styled-content style=\"fixed-case\">GI<\/jats:styled-content> value (70.3%) compared to the <jats:styled-content style=\"fixed-case\">IWM<\/jats:styled-content> tuwo masara (87.7%). Data obtained from the study further attest to the positive nutritional and health benefits of <jats:styled-content style=\"fixed-case\">VABM<\/jats:styled-content>.<\/jats:p>","DOI":"10.1002\/fsn3.801","type":"journal-article","created":{"date-parts":[[2018,10,8]],"date-time":"2018-10-08T10:04:20Z","timestamp":1538993060000},"page":"2285-2292","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["Nutritional composition and glycemic index analyses of vitamin A\u2010biofortified maize in healthy subjects"],"prefix":"10.1002","volume":"6","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5107-6959","authenticated-orcid":false,"given":"Olarewaju M.","family":"Oluba","sequence":"first","affiliation":[{"name":"Food Safety and Toxicology Research Unit Department of Biological Sciences Environment and Technology Research Cluster College of Science and Engineering Landmark University  Omu Aran Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ajoke B.","family":"Oredokun\u2010Lache","sequence":"additional","affiliation":[{"name":"Food and Nutrition Science Laboratory International Institute of Tropical Agriculture  Ibadan Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2018,10,8]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf035330s"},{"issue":"2","key":"e_1_2_9_3_1","first-page":"112","article-title":"Chemical and functional properties of full fat and defatted Dioclea reflexa seed flours","volume":"3","author":"Akinyede A. 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