Improving the Dietary Vitamin A Content of Rural Communities in South Africa by Replacing Non-Biofortified White Maize and Sweet Potato with Biofortified Maize and Sweet Potato in Traditional Dishes

Govender, Laurencia; Pillay, Kirthee; Siwela, Muthulisi; Modi, Albert T.; Mabhaudhi, Tafadzwanashe

doi:10.3390/nu11061198

Cited by 16 publications

(20 citation statements)

References 37 publications

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“…The lower protein content in yellow compared to white maize is in agreement with the results obtained by Cantaluppi et al [21]. Govender et al and Nkosi et al [22,23] reported 10.22% and 10.10% protein on white maize, respectively which are higher than the values determined in the present study.…”

Section: Macro-nutrients Analysissupporting

confidence: 93%

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Correlation between Chemical Composition, Water Holding Capacity and Flavonoids Content of Maize Verities Harvested at Buxedeni Village of KwaNongoma in KwaZulu Natal, South Africa

Zondo¹,

Mahlambi²

2020

JFNR

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Maize is the most important grain crop in South Africa, especially in the rural places of KwaZulu Natal. Protein, starch, fat, minerals, fibre, and flavonoids content was determined, together with water holding capacity in four different maize varieties obtained from rural village of KwaNongoma (KwaZulu Natal Province). Red maize variety had higher macro nutrients than other verities however, all varieties showed low micro nutrients. The soaking time and soaking temperature showed to have an effect on water holding capacity of maize varieties. Red maize variety had higher capacity in all soaking temperatures which increased as the temperature increases with 1.69% at 25°C, 8.79% at 35°C and 11.89% at 45°C. Red and yellow variety showed phenolic content of more than 100 mg 100g-1. This study showed that all maize varieties yielded high nutritional value and flavonoid contents which makes maize produced from rural village of KwaNongoma suitable for human consumption.

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Section: Macro-nutrients Analysissupporting

confidence: 93%

“…Nkosi et al [23] reported 29.9% fibre on white maize, this finding agrees with results of this study. Govender et al [22] reported 5.44% fibre on white maize which is lower than results of the present study.…”

Section: Macro-nutrients Analysiscontrasting

confidence: 85%

Correlation between Chemical Composition, Water Holding Capacity and Flavonoids Content of Maize Verities Harvested at Buxedeni Village of KwaNongoma in KwaZulu Natal, South Africa

Zondo¹,

Mahlambi²

2020

JFNR

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“…There is substantial evidence proving the efficacy and effectiveness of biofortified crops in increasing micronutrient intake and improving health status in humans [81][82][83][84][85][86][87][88][89]. Hitherto, only two effectiveness studies have been conducted with biofortified crops, both assessing provitamin A biofortified sweet potato.…”

Section: Discussionmentioning

confidence: 99%

The acceptance of zinc biofortified rice in Latin America: A consumer sensory study and grain quality characterization

et al. 2020

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Zinc deficiency is a major public health problem in vulnerable populations of Latin America and the Caribbean. Biofortification of rice (Oryza sativa L.) with zinc has the potential to alleviate zinc deficiencies. However, as plant breeding processes can alter grain culinary quality and favorable sensory attributes, grain quality and consumer acceptability need to be assessed prior to releasing a variety to the public. A grain quality characterization and a sensory acceptability analysis were carried out with two varieties of zinc biofortified rice and a local control both in Bolivia and Colombia. The aim of this study was to evaluate the physicochemical parameters that are significant in consumer acceptance and to determine the acceptability of zinc biofortified rice by consumers. Results of physicochemical parameters were analyzed using ANOVA. The sensory acceptability was evaluated in 243 adults utilizing a 7-point hedonic scale and a Wilcoxon’s signed rank test was used to determine the overall acceptability of the varieties. Biofortified rice variety T2-11 and MAC-18 -control 1- were equally accepted by consumers in Bolivia with no significant differences (p<0.05). The grain quality analysis reported that both presented long and slender rice grains (L>7.5 mm and L/B>3), an intermediate to high amylose content (>25%) and a similar level of chalkiness. In Colombia, the biofortified variety 035 presented a higher score in overall acceptance in comparison to biofortified variety 021 and the local variety CICA4 -control 2-. However, no significant differences were observed (p<0.05). Conversely to the other two varieties, the biofortified variety 035 presented the largest size grain (L/B = 2.97), a lower chalkiness and an amylose content above 25%. This study shows that the grain quality properties of rice have an influence on acceptability and that zinc biofortified rice varieties are accepted by consumers.

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“…The provitamin A-biofortified maize coded PVA A is an experimental type; it has not been commercialized, and hence does not have a variety name. The maize grain was produced by plant breeders from the University of KwaZulu-Natal (UKZN) and milled into maize for this study using methods described by Govender et al [37]. Two varieties of sweet potato were selected for this study, OFSP (A45) and CFSP (A40).…”

Section: Methodsmentioning

confidence: 99%

“…For example, a study conducted by Amod et al found that when PVA-biofortified maize porridge was combined with chicken stew its acceptability increased [36]. Additionally, PVA-biofortified composite dishes could improve the nutritional intake of vulnerable individuals [37]. A major problem in South Africa is poverty; it is a leading contributing factor to food and nutrition insecurity [38].…”

Section: Introductionmentioning

confidence: 99%

Consumer Perceptions and Acceptability of Traditional Dishes Prepared with Provitamin A-Biofortified Maize and Sweet Potato

et al. 2019

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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.

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Improving the Dietary Vitamin A Content of Rural Communities in South Africa by Replacing Non-Biofortified White Maize and Sweet Potato with Biofortified Maize and Sweet Potato in Traditional Dishes

Cited by 16 publications

References 37 publications

Correlation between Chemical Composition, Water Holding Capacity and Flavonoids Content of Maize Verities Harvested at Buxedeni Village of KwaNongoma in KwaZulu Natal, South Africa

Correlation between Chemical Composition, Water Holding Capacity and Flavonoids Content of Maize Verities Harvested at Buxedeni Village of KwaNongoma in KwaZulu Natal, South Africa

The acceptance of zinc biofortified rice in Latin America: A consumer sensory study and grain quality characterization

Consumer Perceptions and Acceptability of Traditional Dishes Prepared with Provitamin A-Biofortified Maize and Sweet Potato

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