Influence of biofortification with provitamin A on protein, selected micronutrient composition and grain quality of maize

Abstract

Provitamin A-biofortified maize is currently being evaluated for use in the alleviation of vitamin A deficiency. Apart from the differences in provitamin A content, the nutritional composition of provitamin A-biofortified maize compared to white maize is hardly known. This study aimed to evaluate the protein and selected micronutrient composition of biofortified maize varieties and the quality of their grains. A total of 32 provitamin A-biofortified maize varieties was analysed for their starch, fat, protein and mineral content. The milling and storage quality of the biofortified maize grains were also assessed. When compared with the white maize variety, the biofortified varieties were higher in starch, fat and protein, but were lower in iron. The biofortified maize varieties were better sources of most of the essential amino acids relative to the white variety, but, similar to the white maize, they were deficient in histidine and lysine. Overall, the quality of the grains of the biofortified maize varieties was superior to that of the white maize grain, although, the biofortified grains were more susceptible to fungal invasion. This study indicates that, in terms of the nutrients assessed, provitamin A-biofortified maize is generally superior to white maize, except for minerals.

Bio-fortified maize: Cornerstone in plant breeding to combat hidden hunger in developing countries

“…Pro-vitamin A biofortified maize may contribute to alleviating vitamin A deficiency (VAD), in developing countries (Azmach et al, 2013). However, processing the maize into food products may reduce its provitamin A content (Kirthee et al, 2013).…”

“…Genome-wide association variety and development of transgenic maize genotypes are also being practiced, whereas RNA interference and genome editing tools could also be used as potential strategies for provitamin A biofortification of maize genotypes (Shrestha et al, 2016). The use of these breeding strategies for provitamin A biofortification of maize is comprehensively reviewed to provide a working outline for maize breeders (Maqbool et al, 2018) The biofortified maize varieties were better sources of most of the essential amino acids comparative to the white variety, but, similar to the white maize, they were deficient in histidine and lysine (Kirthee et al, 2013). HarvestPlus seek out to improve and allocate varieties of food staples (paddy, wheat, maize, cassava, pearl millet, beans, and sweet potato) that are high in iron, zinc, and provitamin A through an interdisciplinary, international alliance of scientific and technical institutions and implementing assistances in developing and developed nations (Bouis et al, 2011).…”

“…HarvestPlus seek out to improve and allocate varieties of food staples (paddy, wheat, maize, cassava, pearl millet, beans, and sweet potato) that are high in iron, zinc, and provitamin A through an interdisciplinary, international alliance of scientific and technical institutions and implementing assistances in developing and developed nations (Bouis et al, 2011). The quality of the grains of the biofortified maize varieties was superior to that of the white maize grain, although, the biofortified grains were more prone to fungal attack, emphasizing a need to combine the superior nourishing traits of provitamin A-biofortified maize with desirable grain quality, especially resistance to fungal infection, in a breeding program (Kirthee et al, 2013).…”