Preliminary analysis and biochemical characterization related to health implications for African populations in some maize cultivars. A special look at the South African environment

Wilna Oldewage-Theron, Bakari Daoudou, Abdulkadir Egal, Wilna Oldewage-Theron, Roberto Pilu

Research output: Contribution to journalArticle

Abstract

After its introduction to Africa by New World explorers, maize was quickly adopted as the cornerstone of local cuisine, especially in sub-Saharan countries. The use of maize in African countries is now comparable to that of rice in Asia; in particular, in South Africa, estimated values calculated from FAO food balance sheets in 2007 showed a maize intake of 288.3 g/capita per day, corresponding to 30% of daily energy intake. On the other hand, nutrient deficiencies (mostly vitamin A, iron, zinc, iodine) constitute a heavy disease burden, shouldered disproportionately by a highly vulnerable group in the most vulnerable countries in the world. White maize varieties, widely preferred in much of Africa, lack provitamin A carotenoids and vitamin A. Several projects have therefore been undertaken to improve the nutritional quality of crops like maize. In this work we describe some nutritional parameters related mainly to the antioxidant power of certain maize cultivars. In particular, we ch
Original languageEnglish
Pages (from-to)7
JournalHSOA Journal of Food Science and Nutrition
StatePublished - Aug 20 2015

Fingerprint Dive into the research topics of 'Preliminary analysis and biochemical characterization related to health implications for African populations in some maize cultivars. A special look at the South African environment'. Together they form a unique fingerprint.

Cite this