{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,14]],"date-time":"2026-05-14T06:19:24Z","timestamp":1778739564063,"version":"3.51.4"},"reference-count":43,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2020,12,21]],"date-time":"2020-12-21T00:00:00Z","timestamp":1608508800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Research Foundation  South Africa","award":["SGD130208170430"],"award-info":[{"award-number":["SGD130208170430"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Provitamin A-biofortified maize could contribute to the alleviation of vitamin A deficiency (VAD), which is prevalent in sub-Saharan Africa due to a high consumption of starchy, maize-based diets. Four varieties of provitamin A biofortified maize were studied for grain colour, grain texture, thousand kernel weight, and hectolitre mass. Provitamin A biofortified maize stiff porridges were prepared and their retained provitamin A was determined using lutein, zeaxanthin, \u03b2-cryptoxanthin, and \u03b2-carotene (all-trans and cis isomers) as standards. Provitamin A concentration in the biofortified porridges ranged from 2.24 to 3.18 \u00b5g\/g and retention from 91\u2013105%. Descriptive sensory analysis and the 5-point facial hedonic test were used to evaluate the sensory quality of the porridges. The biofortified maize porridges were described as sticky, fine, with high intensity residual grain, and having a slightly bitter aftertaste with a cooked maize flavour and aroma, whereas the intensities of these attributes were insignificant in white maize porridge. About 33% of the consumer sample (N = 60) liked the porridges and 28% disliked the porridges, whilst approximately 38% of the consumers were neutral. The findings suggest that biofortified maize stiff porridge can deliver a significant amount of provitamin A to targeted consumers, but the acceptance of biofortified maize still needs to be improved on.<\/jats:p>","DOI":"10.3390\/foods9121909","type":"journal-article","created":{"date-parts":[[2020,12,21]],"date-time":"2020-12-21T04:12:01Z","timestamp":1608523921000},"page":"1909","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":17,"title":["Grain Quality, Provitamin A Carotenoid Profiles, and Sensory Quality of Provitamin A-Biofortified Maize Stiff Porridges"],"prefix":"10.3390","volume":"9","author":[{"given":"Daniso","family":"Beswa","sequence":"first","affiliation":[{"name":"School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X 01, Scottville, Pietermaritzburg 3209, South Africa"},{"name":"Department of Biotechnology and Food Technology, University of Johannesburg, P.O. Box 17011, Doornfontein, Johannesburg 2028, South Africa"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Muthulisi","family":"Siwela","sequence":"additional","affiliation":[{"name":"School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X 01, Scottville, Pietermaritzburg 3209, South Africa"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Eric O.","family":"Amonsou","sequence":"additional","affiliation":[{"name":"Department of Biotechnology and Food Technology, Durban University of Technology, P.O. Box 1334, Durban 4000, South Africa"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Unathi","family":"Kolanisi","sequence":"additional","affiliation":[{"name":"Department of Consumer Sciences, University of Zululand, Private Bag X1001, KwaDlangezwa 3882, South Africa"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2020,12,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"755","DOI":"10.1108\/BFJ-09-2018-0622","article-title":"Poor consumers\u2019 preferences for nutritionally enhanced foods","volume":"121","author":"Wanyama","year":"2019","journal-title":"Br. Food J."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"104","DOI":"10.5897\/AJFS2017.1675","article-title":"Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon. Part 2: Thin porridge","volume":"12","author":"Onyango","year":"2018","journal-title":"Afr. 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