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dc.contributor.authorWalugembe, J.
dc.contributor.authorBuah, S.
dc.contributor.authorRuno, S.
dc.contributor.authorAteka, E.
dc.contributor.authorKubiriba, J.
dc.contributor.authorTushemereirwe, W.
dc.date.accessioned2022-12-06T12:53:07Z
dc.date.available2022-12-06T12:53:07Z
dc.date.issued2020-12
dc.identifier.citationWalugembe J., Buah S., Runo S., Ateka E., Kubiriba J. & Tushemereirwe W.en_US
dc.identifier.uriDOI: 10.18697/ajfand.89.19005
dc.identifier.urihttps://hdl.handle.net/20.500.12504/1138
dc.description.abstractMicronutrient deficiency is a major challenge in the developing world. This is mainly attributed to over-reliance on starchy staples foods such as cassava, rice and banana among others, which are deficient in micronutrients such as vitamin A and iron. Strategies put in place to provide a solution to micronutrient deficiencies such as dietary supplementation of vitamin A and food fortification have not been successful in the developing world due to high costs and unreliable supply chains (food and medical). Biofortification of the easily accessible staple foods could help reduce this problem associated with micronutrient deficiency. On this account, the Biofortification project in Uganda under the National Banana Program developed transgenic East African Highland Bananas (EAHBs) (M9 and Nakitembe) with enhanced levels of provitamin A (PVA) using the Fe’i banana-derived phytoene synthase 2a (MtPsy2a) gene. To determine the nutritional quality of the transgenic bananas, an analysis of the proximate composition of the biofortified East African Highland Bananas was carried out. The effect of cooking on retention of provitamin A carotenoids (pVAC), was assessed using two cooking methods; boiling and steaming (most common methods of preparing cooking banana meals in Uganda). It was observed that there were no significant (P≤0.05) differences in moisture content (P=0.4287), carbohydrate (P=0.3966), crude fat (P=0.4051), crude fiber (P=0.3214), protein (P=0.0858) and ash content (P=0.1336) between transgenic and non-transformed bananas. It was found that steaming, as a cooking method allowed for retention of more provitamin A carotenoids compared to boiling. Comparison of the cultivars on their retention of provitamin A carotenoids, results indicated that Nakitembe was superior to M9. Genetic engineering of bananas by biofortification has no effect on major food components in EAHBs (M9 and Nakitembe) and, therefore, genetically modified M9 and Nakitembe are substantially equivalent to the non-transgenic controls and the biofortified bananas can provide the necessary nutrients even after cooking. This data will inform subsequent steps for the commercialization of biofortified EAHBs.en_US
dc.language.isoenen_US
dc.publisherAfrican Journal of Food, Agriculture, Nutrition and Developmenten_US
dc.subjectM9en_US
dc.subjectNakitembeen_US
dc.subjectBiofortificationen_US
dc.subjectBoilingen_US
dc.subjectSteamingen_US
dc.subjectVitamin Aen_US
dc.subjectProximateen_US
dc.subjectHPLCen_US
dc.titleGenetically engineered East African highland bananas –proximate analysis and effect of cooking on the enhanced provitamin A levelsen_US
dc.typeArticleen_US


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