Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg 3201, South Africa.
Centre for Transformative Agricultural and Food Systems, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg 3201, South Africa.
Nutrients. 2019 May 28;11(6):1198. doi: 10.3390/nu11061198.
Biofortification of staple crops has a potential for addressing micronutrient deficiencies, such as vitamin A deficiency (VAD), which are prevalent in South Africa. The poor acceptability of provitamin A (PVA)-biofortified foods could be improved by combining them with other food items to produce modified traditional dishes. The nutritional composition of the dishes could also be improved by the modification. The study aimed to investigate the effect of replacing white maize and cream-fleshed sweet potato (CFSP)] with PVA-biofortified maize and orange-fleshed sweet potato (OFSP) on the nutritional composition of South African traditional dishes. The protein, fibre, total mineral (ash), lysine, and iron concentrations of the PVA maize (traditional porridge) composite dishes (control), were not significantly different ( > 0.05) from those of white maize composite dishes. However, the PVA concentration of PVA maize composite dishes was higher than that of the white composite dishes ( > 0.05). The OFSP had a significantly lower protein concentration, but a significantly higher ( > 0.05) fibre, ash, lysine, isoleucine, leucine, and PVA concentration, relative to the CFSP. The findings indicate that composite dishes in which white maize is replaced with PVA-biofortified maize, and switching over from CFSP to OFSP, would contribute to combating VAD in South Africa, and in other developing counties.
生物强化主食作物具有解决微量营养素缺乏的潜力，如维生素 A 缺乏症（VAD），这种情况在南非很普遍。富含维生素 A（PVA）的生物强化食品的接受度较差，可以将其与其他食物结合起来，制作改良的传统菜肴，从而提高其接受度。通过改良，还可以改善菜肴的营养成分。本研究旨在探讨用富含 PVA 的生物强化玉米和橙色果肉甘薯（OFSP）替代白玉米和奶油果肉甘薯（CFSP）对南非传统菜肴营养成分的影响。PVA 玉米（传统粥）复合菜肴（对照）的蛋白质、纤维、总矿物质（灰分）、赖氨酸和铁浓度与白玉米复合菜肴没有显著差异（>0.05）。然而，PVA 玉米复合菜肴的 PVA 浓度高于白玉米复合菜肴（>0.05）。与 CFSP 相比，OFSP 的蛋白质浓度显著降低，但纤维、灰分、赖氨酸、异亮氨酸、亮氨酸和 PVA 浓度显著升高（>0.05）。研究结果表明，用富含 PVA 的生物强化玉米替代白玉米，并从 CFSP 切换到 OFSP 的复合菜肴，将有助于在南非和其他发展中国家对抗 VAD。
