Gashu, Dawd (PhD)Hailu, Kidist2018-06-192023-11-092018-06-192023-11-092016-01http://10.90.10.223:4000/handle/123456789/1520Vitamin A deficiency (VAD) is a public health problem in Ethiopia. It affects vision, growth, tissue differentiation, reproduction and immune system. Yellow maize varieties are known to contain high amount of β-carotene and other carotenoid. This study was designed to determine β- carotene retention and changes in nutrient composition and antinutrient level during traditional foods prepared from yellow maize. In addition, β-carotene retention in and acceptability of traditionally prepared foods from a yellow maize variety of high β-carotene content were investigated. Maize varieties were collected from Ethiopian agricultural research institute (Melkasa and Bako center) and Ethiopian seed enterprise (Bahir Dar and Gibie Awash branch). Total carotenoid and β-carotene level were investigated by UV Spectrophotometer (Agilent 8653) and high performance liquid chromatography, respectively. The nutrient (protein, fat, fiber, ash, carbohydrate, Zn, Fe, Ca) and antinutrient content in raw maize varieties and corresponding traditional foods were determined. In addition, β-carotene level was determined in these foods and their degree of retention was calculated. Sensory quality of the two traditional foods (stiff porridge and unleavened flat bread) was evaluated using seven hendonic scale. The total carotinoid content in the yellow maize varieties ranged from 11.4 (Melkassa 7) to 28.9 μg/g (Melkassa 1).The β-carotene ranged from 1.2 (Gibie Awash) to 3.1 μg/g (Melkasa 1). No carotenoid was detected in the white maize variety (BH 660). There was significant difference (P<0.05) among maize varieties in total caroteniod and β-carotene level. Yellow maize variety contains high amount of β-carotene and total carotenoids than white variety. In addition, its other nutrients and bioavailability of Zn and Fe were comparable to white maize variety. β- carotene level retention in traditional foods was ranged 55.9% for besso to 88.9% for stiff porridge. The level of retention was significantly different (P<0.05) among traditionally prepared foods. Changes in Proximate and mineral composition and antinutrient content of the six type of traditionally processed foods differed significantly (P<0.05) from raw maize (melkasa 1). The selected foods for sensory acceptance analysis stiff porridge (88.9%) and unleavened flat bread (88.3) had highest β-carotene retention. Foods prepared from yellow maize variety were acceptable sensory wise. Promotion of yellow maize varieties is vital to enhance Vitamin A intake and reduce risk of diseases such as cardiovascular and cancer without altering intake of other nutrients. Key words:- VAD; β-carotene; Maize; RetentionenVAD; β-carotene; Maize; RetentionThesis