{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T23:00:47Z","timestamp":1790377247009,"version":"4.1.0"},"reference-count":43,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2021,1,18]],"date-time":"2021-01-18T00:00:00Z","timestamp":1610928000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2021,3]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Biofortification interventions have the potential to combat micronutrient deficiencies, such as vitamin A deficiency (VAD), which is prevalent in Zimbabwe. The poor acceptability of provitamin A (PVA)\u2010biofortified maize is still a challenge that exists in Zimbabwe. This study investigated the effect of replacing white maize (WM) with PVA\u2010biofortified maize on the nutritional composition of <jats:italic>mutwiwa,<\/jats:italic> a Zimbabwean traditional food, and its microbiological safety. Chemical and microbiological tests were conducted using AOAC standard methods. Total carotene content was 12.78\u00a0\u00b5g\/g dry weight (DW) in PVA\u2010biofortified maize and 1.52\u00a0\u00b5g\/g DW in WM. The proximate composition of PVA\u2010biofortified <jats:italic>mutwiwa<\/jats:italic> (PVABM) was 5.2, 28.6, 2.1, 62.2, and 2.0\u00a0g\/100\u00a0g wet basis (w.b) for protein, carbohydrates fiber, moisture, and ash, respectively. Total soluble solids, \u03b2\u2010carotene, vitamin C, and vitamin A contents were 3.6 <jats:sup>o<\/jats:sup>Brix, 110\u00a0\u00b5g\/100\u00a0g, 0.54\u00a0mg\/100\u00a0g, and 9\u00a0\u00b5g REA\/100\u00a0g, respectively. Lysine, phenylalanine, and histidine contents were 0.71, 1.15, and 0.56\u00a0g\/100\u00a0g w.b, respectively. Iron, calcium, phosphorus, and zinc content were 7.8, 60.5, 410.8, and 60\u00a0mg\/100\u00a0g w.b, respectively. Mesophilic bacteria, lactic acid bacteria, coliforms, yeast, and molds were all &lt;1 Log CFU\/ml. The nutritional, amino acid and mineral contents were significantly different (<jats:italic>p<\/jats:italic>\u00a0&lt;\u00a0.05). In conclusion, the results of this study were satisfying and recommend the processing of PVA\u2010biofortified maize as a potential strategy to combat VAD and mineral malnutrition in Zimbabwe and other regions in Sub\u2010Saharan Africa.<\/jats:p>","DOI":"10.1002\/fsn3.2125","type":"journal-article","created":{"date-parts":[[2021,1,18]],"date-time":"2021-01-18T14:21:46Z","timestamp":1610979706000},"page":"1521-1529","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["The potential of utilizing Provitamin A\u2010biofortified maize in producing <i>mutwiwa<\/i>, a Zimbabwean traditional fermented food"],"prefix":"10.1002","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9465-7171","authenticated-orcid":false,"given":"Armistice","family":"Chawafambira","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology Chinhoyi University of Technology Chinhoyi Zimbabwe"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qhubekani","family":"Nyoni","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Chinhoyi University of Technology Chinhoyi Zimbabwe"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tafadzwa","family":"Mkungunugwa","sequence":"additional","affiliation":[{"name":"Standards Association of Zimbabwe Harare Zimbabwe"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,1,18]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0177338"},{"key":"e_1_2_8_3_1","volume-title":"Official methods of analysis of the Association of Official Analytical Chemists","author":"AOAC","year":"2005"},{"key":"e_1_2_8_4_1","first-page":"120","article-title":"Malnutrition in Sub\u2010Saharan Africa: Burden, causes and prospects","volume":"15","author":"Bain L. 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