Search Results (5)

Undernutrition is prevalent in developing regions, particularly sub-Saharan Africa (SSA), especially among children under five. Biofortification of staple crops and using indigenous and traditional crops could be an affordable and sustainable strategy together with other existing strategies to reduce undernutrition. This study aimed to determine the effect of adding bambara groundnut (BGN) on the physical quality, nutritional composition and consumer acceptability of a provitamin A-biofortified maize (PVABM) complementary instant porridge. The PVABM flour was substituted with flour of either red or brown BGN variety at 0, 10, 20 and 30% (w/w) levels. The composite flours were used to make an instantized complementary porridge. The physical quality (texture, color, water absorption capacity (WAC), solubility index (SI) and swelling volume (SV)) of the grains and the composite complementary instant porridges were assessed. Nutritional analysis was conducted using standard AOAC methods. A 55-member consumer panel evaluated the acceptability of the porridge samples using a nine-point hedonic scale. The firmness, WAC, SI and SV decreased with increasing concentration of flour of either of the BGN varieties. The decrease in SV would positively affect the porridge quality as nutrient density and viscosity decreased. The protein, fat, fiber and total mineral (ash) content of the porridges increased with an increase in either BGN variety. There was no significant difference (p > 0.05) in the overall acceptability of the BGN–PVABM composite porridge samples and the porridge without BGN (control). The improved nutritional composition and positive consumer acceptability of BGN–PVABM are encouraging as consumption could contribute to the alleviation of nutrient deficiencies, including protein-energy malnutrition and mineral deficiencies, especially in SSA. Full article

Provitamin A-biofortified maize could contribute to the alleviation of vitamin A deficiency (VAD), which is prevalent in sub-Saharan Africa due to a high consumption of starchy, maize-based diets. Four varieties of provitamin A biofortified maize were studied for grain colour, grain texture, thousand kernel weight, and hectolitre mass. Provitamin A biofortified maize stiff porridges were prepared and their retained provitamin A was determined using lutein, zeaxanthin, β-cryptoxanthin, and β-carotene (all-trans and cis isomers) as standards. Provitamin A concentration in the biofortified porridges ranged from 2.24 to 3.18 µg/g and retention from 91–105%. Descriptive sensory analysis and the 5-point facial hedonic test were used to evaluate the sensory quality of the porridges. The biofortified maize porridges were described as sticky, fine, with high intensity residual grain, and having a slightly bitter aftertaste with a cooked maize flavour and aroma, whereas the intensities of these attributes were insignificant in white maize porridge. About 33% of the consumer sample (N = 60) liked the porridges and 28% disliked the porridges, whilst approximately 38% of the consumers were neutral. The findings suggest that biofortified maize stiff porridge can deliver a significant amount of provitamin A to targeted consumers, but the acceptance of biofortified maize still needs to be improved on. Full article

Vitamin A deficiency (VAD) is prevalent in South Africa, particularly among predominantly poor rural communities. Provitamin A (PVA)-biofortified crops could be used to address VAD; however, there are challenges of poor consumer acceptability. This study investigated the effect of replacing white maize and cream-fleshed sweet potato (CFSP) with PVA-biofortified maize and orange-fleshed sweet potato (OFSP), respectively, on consumer acceptability and perceptions of traditional dishes of rural communities in South Africa. Consumer acceptability of PVA-biofortified phutu (a crumbly maize porridge) served with either curried cabbage, chicken or bambara groundnut, separately, and boiled OFSP was evaluated by black South African adults (n = 120) using a five-point facial hedonic scale. Focus group discussions (FGDs) were conducted with 56 subjects recruited from the consumer panel to assess consumer perceptions of the food samples. The majority of the participants rated the composite dishes containing PVA-biofortified phutu as “4 = good” and the acceptability of the composite dishes varied significantly (p < 0.05). Compared to other age groups, the 50–59-year age group showed higher preference for white phutu and chicken curry, whereas the 30–39-year age group showed higher preference for PVA-biofortified phutu and chicken curry. The acceptability of OFSP and CFSP was similar. The study participants showed positive perceptions of the OFSP, as well as PVA-biofortified phutu if served with either curried chicken or cabbage. The findings suggest that PVA-biofortified maize and OFSP can replace white maize and CFSP, respectively, in selected traditional dishes of the rural communities studied to alleviate VAD. Full article

Amahewu is a fermented non-alcoholic cereal grain beverage, popular in Southern Africa. This study evaluates the possibility of producing an acceptable provitamin A (PVA)-biofortified maize amahewu, complemented with bambara flour, to contribute towards the alleviation of protein energy malnutrition (PEM) and vitamin A deficiency (VAD). Germinated, roasted, and raw bambara flours, were added at 30% (w/w) substitution level, separately, to either white maize or PVA-biofortified maize flour, and processed into amahewu. Wheat bran (5% w/w) was used as reference inoculum. Amahewu samples were analyzed for nutritional properties and acceptability. The protein and lysine contents of amahewu almost doubled with the inclusion of germinated bambara. Protein digestibility of amahewu samples increased by almost 45% with the inclusion of bambara. PVA-biofortified maize amahewu samples complemented with bambara were extremely liked for their color, aroma, and taste when compared with their white maize counterparts. The principal component analysis explained 96% of the variation and PVA-biofortified maize amahewu samples were differentiated from white maize amahewu samples. The taste of amahewu resulting from roasting and germination of bambara was preferred in PVA-biofortified maize amahewu, compared to white maize amahewu. We conclude that PVA-biofortified maize amahewu, complemented with germinated bambara, has the potential to contribute towards the alleviation of PEM and VAD. Full article

Biofortification interventions have the potential to combat malnutrition. This review explored the use of provitamin A-biofortified maize (PVABM) as a vitamin A deficiency (VAD) reduction agricultural-based strategy. Maize has been identified as one of the key staple crops for biofortification to reduce hidden hunger in Africa. Most nutrition interventions have not been successful in reducing hunger because rural communities, who mainly rely on agriculture, have been indirectly excluded. The biofortification intervention proposed here aims to be an inclusive strategy, based on smallholder farming systems. Vitamin A is a micronutrient essential for growth, immune function, reproduction and vision, and its deficiency results in VAD. VAD is estimated to affect more than 250 million children in developing countries. In Africa, especially sub-Saharan Africa, maize is a staple food for rural communities, consumed by most household members. Due to carotenoids, PVABM presents an orange color. This color has been reported to lead to negative perceptions about PVABM varieties. The perceived agronomic traits of this maize by smallholder farmers have not been explored. Adoption and utilization of PVABM varieties relies on both acceptable consumer attributes and agronomic traits, including nutritional value. It is therefore important to assess farmers’ perceptions of and willingness to adopt the varieties, and the potential markets for PVABM maize. It is essential to establish on-farm trials and experiments to evaluate the response of PVABM under different climatic conditions, fertilizer levels and soils, and its overall agronomic potential. For the better integration of PVABM with smallholder farming systems, farmer training and workshops about PVABM should be part of any intervention. A holistic approach would enhance farmers’ knowledge about PVABM varieties and that their benefits out-compete other existing maize varieties. Full article