This study investigated the impact of processing (roasting) and harvesting time on the bioactive components and color properties of biofortified orange maize. Results showed significant effects (P ≤ 0.001) on color properties, with orange intensity increasing with delayed harvesting. In unprocessed maize, lutein, zeaxanthin, β-cryptoxanthin, tannin, and vitamin C increased with harvesting time. Roasted maize showed similar trends except for tannin and vitamin C, which decreased at earlier harvesting times. Processing and harvest time significantly affected non-provitamin A carotenoids, tannins, phytic acid, vitamin C, and color properties.

Emmanuel O. Alamu, Busie Maziya-Dixon, Abebe Menkir, Adebayo O. Ogunlade, Olorunfemi Olaofe