Before cooking After cooking  P 1h 2h 3h 4h Controls Crude palm oil             mg/l 823 ± 74a 738 ± 77b 681 ± 54c 566 ± 55d 502 ± 81e <0.0001 Maize cake without oil µg/100g of fresh mater 6.27 ± 0.75a 5.50 ± 0.70b 3.73 ± 0.55c 3.50 ± 0.53d 3.13 ± 0.51d <0.0001 µg/100g of dry mater 18.53 ± 2.80a 14.43 ± 2.32b 8.67 ± 0.97c 8.17 ± 0.68c 6.70 ± 1.18c <0.0001 ASSAY (Maize cake with oil) mg/100g of fresh mater 2.00 ± 0.57a 1.90 ± 0.52a,b 1.80 ± 0.52b,c 1.40 ± 0.36c,d 1.20 ± 0.26d <0.0001 mg/100g of dry mater 5.80 ± 1.5a 4.90 ± 1.40a,b 4.20 ± 1.30b,c 3.50 ± 0.93c,d 2.80 ± 0.67d <0.0001 The values are given as mean ± standard deviation The values of the same line superscripted with the same letter are not significantly different at P<0.05

Table 7: Variation of carotenoids content of maize cake with CPO and of controls according to the cooking time.