Physical and Sensory Properties of Bofortified fresh yellow maize (Paperback)

The present study evaluated the effect of varieties and harvesting time on the physical characteristics and acceptability of boiled/roasted fresh yellow maize.Freshly harvested cobs from eight biofortified yellow maize hybrids and open-pollinated varieties(OPV), at three harvesting time (20, 27 and 34 days after pollination (DAP)), were used for the present study. The fresh yellow maize ears at each of the harvesting time were boiled/roasted without husk in water at 100oC using traditional cooking and roasting methods. Sensory evaluation was carried out on the boiled and roasted fresh yellow maize samples within 24 hours after harvesting. The physical characteristics of the fresh maize grains were also determined. Variety and harvesting time had significant effects (P