Abstract:
Biofortification interventions have the potential to combat micronutrient deficien cies, 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 poten tial strategy to combat VAD and mineral malnutrition in Zimbabwe and other regions
in Sub-Saharan Africa
