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The potential of utilizing Provitamin A‐biofortified maize in producing mutwiwa, a Zimbabwean traditional fermented food

Biofortification interventions have the potential to combat micronutrient deficiencies, such as vitamin A deficiency (VAD), which is prevalent in Zimbabwe. The poor acceptability of provitamin A (PVA)‐biofortified maize is still a challenge that exists in Zimbabwe. This study investigated the effect...

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Autores principales: Chawafambira, Armistice, Nyoni, Qhubekani, Mkungunugwa, Tafadzwa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958571/
https://www.ncbi.nlm.nih.gov/pubmed/33747466
http://dx.doi.org/10.1002/fsn3.2125
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author Chawafambira, Armistice
Nyoni, Qhubekani
Mkungunugwa, Tafadzwa
author_facet Chawafambira, Armistice
Nyoni, Qhubekani
Mkungunugwa, Tafadzwa
author_sort Chawafambira, Armistice
collection PubMed
description Biofortification interventions have the potential to combat micronutrient deficiencies, such as vitamin A deficiency (VAD), which is prevalent in Zimbabwe. The poor acceptability of provitamin A (PVA)‐biofortified maize is still a challenge that exists in Zimbabwe. This study investigated the effect of replacing white maize (WM) with PVA‐biofortified maize on the nutritional composition of mutwiwa, a Zimbabwean traditional food, and its microbiological safety. Chemical and microbiological tests were conducted using AOAC standard methods. Total carotene content was 12.78 µg/g dry weight (DW) in PVA‐biofortified maize and 1.52 µg/g DW in WM. The proximate composition of PVA‐biofortified mutwiwa (PVABM) was 5.2, 28.6, 2.1, 62.2, and 2.0 g/100 g wet basis (w.b) for protein, carbohydrates fiber, moisture, and ash, respectively. Total soluble solids, β‐carotene, vitamin C, and vitamin A contents were 3.6 (o)Brix, 110 µg/100 g, 0.54 mg/100 g, and 9 µg REA/100 g, respectively. Lysine, phenylalanine, and histidine contents were 0.71, 1.15, and 0.56 g/100 g w.b, respectively. Iron, calcium, phosphorus, and zinc content were 7.8, 60.5, 410.8, and 60 mg/100 g w.b, respectively. Mesophilic bacteria, lactic acid bacteria, coliforms, yeast, and molds were all <1 Log CFU/ml. The nutritional, amino acid and mineral contents were significantly different (p < .05). In conclusion, the results of this study were satisfying and recommend the processing of PVA‐biofortified maize as a potential strategy to combat VAD and mineral malnutrition in Zimbabwe and other regions in Sub‐Saharan Africa.
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spelling pubmed-79585712021-03-19 The potential of utilizing Provitamin A‐biofortified maize in producing mutwiwa, a Zimbabwean traditional fermented food Chawafambira, Armistice Nyoni, Qhubekani Mkungunugwa, Tafadzwa Food Sci Nutr Original Research Biofortification interventions have the potential to combat micronutrient deficiencies, such as vitamin A deficiency (VAD), which is prevalent in Zimbabwe. The poor acceptability of provitamin A (PVA)‐biofortified maize is still a challenge that exists in Zimbabwe. This study investigated the effect of replacing white maize (WM) with PVA‐biofortified maize on the nutritional composition of mutwiwa, a Zimbabwean traditional food, and its microbiological safety. Chemical and microbiological tests were conducted using AOAC standard methods. Total carotene content was 12.78 µg/g dry weight (DW) in PVA‐biofortified maize and 1.52 µg/g DW in WM. The proximate composition of PVA‐biofortified mutwiwa (PVABM) was 5.2, 28.6, 2.1, 62.2, and 2.0 g/100 g wet basis (w.b) for protein, carbohydrates fiber, moisture, and ash, respectively. Total soluble solids, β‐carotene, vitamin C, and vitamin A contents were 3.6 (o)Brix, 110 µg/100 g, 0.54 mg/100 g, and 9 µg REA/100 g, respectively. Lysine, phenylalanine, and histidine contents were 0.71, 1.15, and 0.56 g/100 g w.b, respectively. Iron, calcium, phosphorus, and zinc content were 7.8, 60.5, 410.8, and 60 mg/100 g w.b, respectively. Mesophilic bacteria, lactic acid bacteria, coliforms, yeast, and molds were all <1 Log CFU/ml. The nutritional, amino acid and mineral contents were significantly different (p < .05). In conclusion, the results of this study were satisfying and recommend the processing of PVA‐biofortified maize as a potential strategy to combat VAD and mineral malnutrition in Zimbabwe and other regions in Sub‐Saharan Africa. John Wiley and Sons Inc. 2021-01-18 /pmc/articles/PMC7958571/ /pubmed/33747466 http://dx.doi.org/10.1002/fsn3.2125 Text en © 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Chawafambira, Armistice
Nyoni, Qhubekani
Mkungunugwa, Tafadzwa
The potential of utilizing Provitamin A‐biofortified maize in producing mutwiwa, a Zimbabwean traditional fermented food
title The potential of utilizing Provitamin A‐biofortified maize in producing mutwiwa, a Zimbabwean traditional fermented food
title_full The potential of utilizing Provitamin A‐biofortified maize in producing mutwiwa, a Zimbabwean traditional fermented food
title_fullStr The potential of utilizing Provitamin A‐biofortified maize in producing mutwiwa, a Zimbabwean traditional fermented food
title_full_unstemmed The potential of utilizing Provitamin A‐biofortified maize in producing mutwiwa, a Zimbabwean traditional fermented food
title_short The potential of utilizing Provitamin A‐biofortified maize in producing mutwiwa, a Zimbabwean traditional fermented food
title_sort potential of utilizing provitamin a‐biofortified maize in producing mutwiwa, a zimbabwean traditional fermented food
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958571/
https://www.ncbi.nlm.nih.gov/pubmed/33747466
http://dx.doi.org/10.1002/fsn3.2125
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