The purpose of this paper is to compare food utilization of quality protein maize (QPM) to other maize varieties.
Pap (ogi) – a maize starch porridge was prepared from QPM, tropical Zea mays early (TZE) and local maize (LM) using the traditional method. Physicochemical, microbiological and sensory analyses were carried out on the pap samples as indices of quality following standard methods.
The sensory evaluation preference rating for pap (ogi) prepared from QPM, TZE and LM varieties showed no significant difference (p < 0.05) in flavour, taste, colour and overall acceptability. Significant difference was however observed in the pH of the three products.
The findings suggested that QPM have the potential to replace other maize varieties as a staple diet and cheap source of quality protein.
This paper contributes knowledge to the fight against malnutrition and hunger, especially in the sub‐Saharan Africa.
Martins, J., Jideani, I., Yusuf, I. and Tahir, F. (2010), "Comparative consumer acceptability and food utilization analysis of three maize varieties", Nutrition & Food Science, Vol. 40 No. 3, pp. 323-329. https://doi.org/10.1108/00346651011044023Download as .RIS
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