Currently in Ecuador, the evil and deteriorated nourishment constitutes a serious problem influenced by the high to prevail of malnutrition that each day is aggravated. Therefore it is important to know the adequate utilization of the regional products and new technological alternatives that help to reduce this problem. The accomplished investigation pipe as objective to elaborate noodles craftsmen enriched with kidney bean load fine to contribute to improve the quality protein of the diet in the communities of Cuambo and the Corner; this study was effected after accomplishing a consumption and production diagnosis of foods by the Institute BENSON. The accomplished work understood two phases, one of field and other of investigation; within the first was accomplished the elaboration and noodles tasting through the incorporation to the paste mixture of kidney bean as source of protein and mineral and wheat flour as source of carbohydrates. For the effect was accomplished three classes of noodles with different percentages of matter outweighs (kidney bean beautiful load, wheat flour the baker, egg), salt 1% as taste and sufficient quantity of drinking water for the three types of mixture, accomplished in form artisan. The evaluation of the investigation was effected with the following analysis: organ of the enriched and cooked noodle, application of acceptability surveys to the participants, physical analysis - quimic. The better acceptance treatment by the participants of this investigation was the treatment three, corresponding to the combinations of kidney bean 30%, wheat flour 59%, hen egg 10% and table salt 1% and drinking water the necessary quantity.

Call number: LD2668 .T4 1984 M33 / Master of Science

Thesis (M. Tech. (Food Service Management, Dept. of Hospitality, Tourism and PR Management)--Vaal University of Technology / Introduction. Most of the children aged between five and 15 around the world live under difficult circumstances, which lead to a high dropout rate from school before the end of the secondary level. Most of them have poor nutrition, are undernourished and are exposed to a large range of harmful, parasitic and infectious diseases (Shariff et al, (2000:265). Purpose. The purpose of this investigation was to analyze the nutritional status of primary school children in Orange Farms informal settlement in terms of their nutritional needs in order to implement a school feeding programme and assess its impact on the nutritional status of these children. Methodology. A cross-sectional baseline survey was conducted two weeks before commencing with the school feeding programme. The measurements taken during this phase were socio-demographic and health by means of a questionnaire, as well as dietary intake and food consumption patterns by means of a quantified food frequency questionnaire and 24-hour recall, weight and height measurements. The anthropometric measurements included height and weight and the biochemical measurements included serum ferritin, C-reactive protein, total protein, albumin, vitamin B 12, folate, glucose, full blood count, haemoglobin, haematocrit, red blood cell count, mean cell volume, white blood cell count, vitamins A, E and zinc. A single matched "placebo" -controlled, parallel group, clinical trial of ten months followed in a randomly selected sample of 100 participants, 50 forming part of the control group receiving a fruit and 50 forming part of the experimental group receiving com-soy blend porridge. After the 10-month period, the same measurements for the baseline survey were repeated, except for the sociodemographic and health measurements. Results. Malnutrition, including under and over nutrition, remains a major problem among primary school children globally. This was also true in both the experimental and control school groups in this study where 18.6 percent, 34.9 percent and 4.7 percent were underweight, stunted and wasted especially in the experimental group compared to 9.1 percent severe underweight, and 9.1 per cent each for severe stunting and wasting in the control group at baseline. A mainly carbohydrate based diet was consumed with limited vegetable and animal protein intakes. The socio-demographic data indicated that household food insecurity contributed to the poor dietary intake of the sample, as the majority of the caregivers were unemployed in both groups. This was further confirmed by the limited monthly household income of less than R 1000 for a relatively large family size of up to 5 members in the control group compared to 5-10 household members in the experimental group. The implementation of a school feeding programme that included a nutritious and acceptable meal in the form of enriched corn-soy blend or a fruit as part of the programme, also proved to be a relatively easy and cost-effective way to address hunger in these primary schools. Furthermore, the dietary intake levels for both groups showed statistically significant improvements for various macro- and micronutrients when compared to DRis. Conclusion Although few statistically significant differences were observed between the groups with regard to dietary intake patterns, biochemical changes and nutritional status indices, positive changes were observed in both groups, indicating that any food provision may have a positive impact on undernourished children. The results of the intervention indicated an improvement in dietary intake which could result in an improved nutritional status, specifically related to micronutrients. However, the anthropometric indices and certain biochemical parameters showed significant improvements in both groups after the intervention. School feeding programmes are a good strategy for addressing malnutrition among primary school children if monitored effectively. However, it does not impact directly on household food security. A long-term clinical intervention trial is recommended to measure the impact of a food-based approach to address specific micronutrient deficiencies prevalent among children in these age groups. / National Research Foundation

This thesis investigates the use of scientific evidence in the process of making public health policy. A case study located within a food regulation setting is used. The aim is to test theory against this case study. The outcome is a theoretical understanding of the use of scientific evidence in the policy-making process in a food regulation setting. Food regulation can influence food composition and food labelling and thereby affect the population's dietary intake. Frequently there are contested values, beliefs, ideologies and interests among stakeholders regarding the use of food regulation as a policy instrument to effect public health outcomes. The protection of public health and safety, taking into account evidence based practice, is generally employed by food regulators as the priority objective during the policy-making process to adjudicate among the competing expectations of stakeholders. However, this policy objective has not been clearly defined and is vulnerable to interpretation and application. The process by which folate fortification policy was made in Australia, in response to epidemiological evidence of a relationship between folate intake during the periconceptional period and reduced risk of neural tube defects, was analysed as a case study of the policy-making process. The folate fortification policy created a precedent for both food fortification and subsequently health claims policy in Australia. A social constructivist method was used to analyse the case study. The method involved deconstructing the food regulatory system into three levels; decision-making process; procedural; and political environment. Data aligned with each level of analysis was collected from 22 key informant interviews, documentary sources, field notes and surveys of both a random sample of the Australian population's knowledge of folate and use of folic acid-containing supplements (n = 5422), and the implementation of folate fortified food products into stores (n = 60). The insights that emerged from each of the three levels of analysis were assessed iteratively to identify a pattern of interrelationships associated with the policy-making process within the food regulatory system. The identified pattern was interpreted against existing theory to gain a theoretical understanding of the public health policy-making process in this political setting. The central argument of this thesis extends Sabatier and Jenkins-Smith's Advocacy Coalition Framework theory to a food regulation setting. The argument is that within the contemporary political climates of neoliberalism and globalisation, a coalition between corporate interests and the values of scientists with a positivist-reductionist approach to public health research is privileged so as to invoke certain scientific evidence to, in turn, legitimise food regulation policy decisions. The theory will help to inform policy-makers about how and why the public health policy objective in a food regulation setting is interpreted and applied. This will contribute to improving policy practice intended to effect public health outcomes. It is concluded that irrespective of the quantity and quality of the scientific evidence that is being made available, scientific evidence cannot be assumed to speak for itself Policy-making is an inherently political and value-laden process and the potential for politically motivated interpretation and application of otherwise value-neutral scientific evidence can undermine the investment in its generation. From this perspective, evidence based practice, far from liberating policy-making from political influence, can itself become part of the problem rather than the solution. Nevertheless, rational evidence based practice is an ideal to strive for and a series of recommendations is proposed to help make the use of evidence in current food regulation policy processes more transparent and democratic.

Orientador: Helena Teixeira Godoy / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade Engenharia de Alimentos / Made available in DSpace on 2018-08-04T01:18:33Z (GMT). No. of bitstreams: 1 Miranda_LucileneSoares_D.pdf: 1006638 bytes, checksum: 8fcf9b18416304ecfe4d7daaf5314935 (MD5) Previous issue date: 2004 / Resumo: O enriquecimento de alimentos com vitaminas e minerais atualmente é uma prática bastante difundida, permitindo melhorar o valor nutricional dos alimentos ou repor os nutrientes perdidos durante o processamento e/ou estocagem. Entretanto, alguns nutrientes podem sofrer interação negativa durante a vida de prateleira do alimento, como a do ferro (pró-oxidante) e as vitaminas A e E (antioxidantes). Portanto, estudos de interação e estabilidade de nutrientes e técnicas de análise eficientes e precisas são necessárias para garantir ao consumidor o consumo adequado de nutrientes e informações nutricionais seguras. No presente estudo objetivou-se avaliar a influência da adição de diferentes fontes de ferro na degradação do a-tocoferol acetato (TA) e do retinil acetato (RA) em leite desnatado UHT (Ultra Higth Temperature) e farinha de arroz enriquecidos, bem como o efeito do tipo de embalagem (permeável e não permeável à passagem de luz) e do processo de cocção convencional para a farinha de arroz e validar metodologia para análise simultânea destas vitaminas. O procedimento analítico consistiu na extração das formas vitamínicas com etanol, seguida de partição em hexano e limpeza com metanol:água (9:1). A fração do hexano foi evaporada e ressuspendida em etanol. Para a separação das vitaminas foi utilizada coluna C18 com sistema de eluição por gradiente, com fase móvel composta por metanol, água e tetrahidrofurano, a vazão de 1 ml/min. A detecção foi feita na região do UV, a 325 nm e 282 nm para a vitamina A e E, respectivamente. Os limites de detecção determinados foram de 1,3 ng/ml e 64,77 ng/ml, enquanto os de quantificação foram 2,6 ng/ml e 129,54 ng/ml para o retinil acetato e a-tocoferol acetato, respectivamente. A repetibilidade e a recuperação, em dois níveis de adição para as vitaminas, apresentaram valores entre 4,4 a 10,5% e media de 96%, respectivamente. Tanto na farinha de arroz quando no leite enriquecido para o RA não houve diferença significativa quando adicionou-se as fontes de ferro, enquanto a estabilidade do TA foi influenciado negativamente pela adição das formas químicas aminoácido quelato de ferro (Fe-AQ), sulfato ferroso (SF) e lactato de ferro (LF) na farinha e LF no leite desnatado. Para as farinhas, as embalagens utilizadas e o processo de cocção não influenciaram na perda relativa das formas vitamínicas estudas. A metodologia proposta e validada apresentou-se eficiente quando aplicada em leite desnatado e farinha de arroz enriquecidos. O enriquecimento da farinha de arroz com RA e TA e Fe de forma concomitante é mais indicado com ferro-ácido etileno-diamino tetraacético (Fe-EDTA) e ferro reduzido (FR) e o do leite desnatado com Fe-EDTA e Fe- AQ / Abstract: The food enrichment with vitamins and minerals is a very common practice nowadays, allowing to improve the nutritional value of the food and to replace nutrients lost during the processing and or stocking. However, the added nutrients can suffer negative interaction during rack life of the food, as it happens with iron (pro-oxidant) and vitamins A and E (antioxidant). Therefore, studies on interaction and stability of nutrients as well as efficient and precise analysis are necessary to guarantee to the consumer the adequate consumption of nutrients and correct nutritional information. This study aimed to evaluate the influence of the addition of iron from different sources in the degradation of a-tocopherol acetate (TA) and retinyl acetate (RA) in UHT (Ultra High Temperature) skim milk and in enriched rice flour packed in packing that allows and that does not allow light crossing, as well as conventional cooking and to validate a methodology for simultaneous analysis of these vitamins. The analytic procedure consisted in the extraction of the vitamins with ethanol, followed by partition in hexane and cleaning with methanol:water (9:1). The hexane fraction was evaporated and ressuspended in ethanol. For the separation of the vitamins a C18 column was used, with eluition system for gradient, with a mobile phase composed by methanol, water and tetrahidrofurane, in a flow of 1 ml/min. The detection was made in UV's Region of 325nm and 282nm to vitamin A and E, respectively. The limits of detection varied from 1.3 ng/ml to 64.77 ng/ml, while those of quantification were 2.6 ng/ml for retinyl acetate and 129,54 ng/ml for -tocopherol acetate, respectively. Repetibility and recovery, in two addition levels for the vitamins, showed values from 4.4 to 10.5% and measures of 96%, respectively. In the rice flour, as well as in the RA enriched milk, there was no significant difference for the added iron sources, while the stability of the TA was negatively influenced by the addition of the chemical forms Fe- AQ, SF and LF in the flour and LF in the skim milk. For the flours, the used packages and the cooking process did not influence the relative loss of the studied vitamin forms. The proposed and validated methodology showed to be efficient when applied in enriched skim milk and rice flour. The concomitant enrichment of rice flour with RA and TA and Fe showed to be better with Fe-EDTA and FR and the of skim milk with Fe-EDTA and Fe-AQ / Doutorado / Doutor em Ciência de Alimentos

Thesis (D. Tech.: Biotechnology)-Dept. of Biotechnology, Durban University of Technology, 2006 xii, 274 leaves / In Sub-Saharan Africa there is an urgent need to sustain and improve the quality of its food resources. Poverty eradication features high on the agenda of a number of world health organisations, while the number of underweight children in Africa continues to increase (Pellet, 1996). Providing nutritionally enhanced foods to the poor will help towards achieving this objective. Protein-energy malnutrition has been identified as one of the most important problems facing Africa, with maize as the staple diet (Nkama et al., 1995). However, a combination of several factors limits availability and the nutritional quality of maize. During starvation, energy and protein intakes decrease by 20-30%, with most of the children in Africa having an average protein intake of only 20 g per day (Igbedioh, 1996). Energy availability also affects protein utilization because of interrelationships of protein and energy metabolism (Elwyn, 1993). The diets of inhabitants in developing regions depend mainly on cereals (maize) for both protein and dietary energy which lacks indispensable amino acids, minerals, vitamins and carbohydrates. In light of these growing concerns an attempt was made to devise a scientific strategy to combat the nutritional shortfalls of maize meal. A multidisciplinary and concerted approach was followed within this project aimed at designing an improved thermostable amylase and applying the enzyme to nutritionally enhance maize meal. It was envisaged that the manipulation of maize meal, by the application of enzyme technology will improve the nutritional status of this staple food. The consequences is that an alternate solution for the eradication of an ailing, poverty stricken and malnourished African population is achievable. It is possible that the boundaries defining the limits of life will extend to even greater extremes through the application of novel technologies.

Thesis (D. Tech.: Biotechnology)-Dept. of Biotechnology, Durban University of Technology, 2006 xii, 274 leaves / In Sub-Saharan Africa there is an urgent need to sustain and improve the quality of its food resources. Poverty eradication features high on the agenda of a number of world health organisations, while the number of underweight children in Africa continues to increase (Pellet, 1996). Providing nutritionally enhanced foods to the poor will help towards achieving this objective. Protein-energy malnutrition has been identified as one of the most important problems facing Africa, with maize as the staple diet (Nkama et al., 1995). However, a combination of several factors limits availability and the nutritional quality of maize. During starvation, energy and protein intakes decrease by 20-30%, with most of the children in Africa having an average protein intake of only 20 g per day (Igbedioh, 1996). Energy availability also affects protein utilization because of interrelationships of protein and energy metabolism (Elwyn, 1993). The diets of inhabitants in developing regions depend mainly on cereals (maize) for both protein and dietary energy which lacks indispensable amino acids, minerals, vitamins and carbohydrates. In light of these growing concerns an attempt was made to devise a scientific strategy to combat the nutritional shortfalls of maize meal. A multidisciplinary and concerted approach was followed within this project aimed at designing an improved thermostable amylase and applying the enzyme to nutritionally enhance maize meal. It was envisaged that the manipulation of maize meal, by the application of enzyme technology will improve the nutritional status of this staple food. The consequences is that an alternate solution for the eradication of an ailing, poverty stricken and malnourished African population is achievable. It is possible that the boundaries defining the limits of life will extend to even greater extremes through the application of novel technologies.

Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2016. / In South Africa malnutrition exists due to inadequate dietary intake of micronutrients which is one of the major causes of vitamin deficiencies leading to disease. The treatment of malnutrition over the past years has been a considerable burden on the South African economy. Therefore, food fortification is one of the current strategies used to minimize malnutrition by increasing the nutritional value of staple foods. Commercial dairy products and pharmaceutical nutritional products (food supplements) in South Africa have been developed and produced for affluent consumers. Hence the need to develop an affordable fortified dairy product for the majority of South Africans prompted this study aimed at using a “naturally” fortified kefir beverage with vitamin B12 and folate to increase B-vitamins levels. Since Propionibacterium freudenreichii and Streptococcus thermophilus are known to be good producers of vitamin B12 and folate, respectively, and propionibacteria has the ability to grow symbiotically in the presence of lactic acid bacteria, the inclusion of these organisms with the kefir grains was an achievable objective. In order to conduct the analysis of vitamin B12 and folate in the samples, sample extraction and HPLC assay techniques were developed. The extraction of vitamin B12 and folate were achieved by using KCN extraction buffer and the trienzymatic method, respectively. The samples were also subjected to purification and concentration using solid phase extraction for optimum results. All standards and samples were flushed with nitrogen gas and stored for a maximum of 2 weeks at –20°C to prevent B-vitamin deterioration. The HPLC assembly for the vitamin B12 analysis included a Luna C18 column and a diode array detector (DAD) for the detection and quantification. For the folate analysis it included a Zorbax SB-C18 and Luna C18 columns in tandem and the fluorescence detector (FLD) was used for the detection and quantification of THF, 5-CH3-THF and 5-CHO-THF, while the DAD was used for PGA and pteroyltri-γ-L-glutamic acid concentration in the samples.

Vitamin A deficiency (VAD) is a major public health problem in developing countries, including South Africa. The potential of provitamin A-biofortified maize for use as a complementary strategy to alleviate vitamin A deficiency in developing countries, where maize is the dominant staple food, is currently a subject of research. Although the nutritional composition of white maize is thought to be similar to that of biofortified maize, apart from the differences in provitamin A carotenoid content, the comparative nutritional composition of the two maize types seems not to have been subjected to a comprehensive scientific study. When setting the target level of provitamin A in the provitamin A-biofortified maize, it is important to consider the potential effect of processing on the final provitamin A carotenoid content of the biofortified food products, as the provitamin A carotenoids levels may decrease on processing. Furthermore, the yellow/orange provitamin A-biofortified maize may not be widely accepted by African consumers who are vulnerable to VAD, and are traditional consumers of white maize. This study firstly aimed to evaluate the nutritional composition, including provitamin A composition, and grain quality of provitamin A-biofortified maize varieties, compared to white maize. The second aim was to assess the effect of processing (milling and cooking) on the retention of provitamin A carotenoids and other nutrients in popular South African maize food products prepared with provitamin A-biofortified maize. Thirdly, the study aimed to assess the acceptability of maize food products prepared with provitamin A-biofortified maize by consumers of different age and gender in rural KwaZulu-Natal, South Africa. The grains of the provitamin A-biofortified maize varieties and grain of a white maize variety (control) were analysed for their nutritional composition using standard or referenced methods. The carotenoid content of the grains was analysed by High-Performance Liquid Chromatography (HPLC) and mass spectroscopy. The provitamin A carotenoids β-cryptoxanthin, and trans and cis isomers of β-carotene, and other unidentified cis isomers of β-carotene were detected in varying levels in the provitamin A-biofortified maize varieties. The total provitamin A content in the biofortified maize varieties ranged from 7.3-8.3 μg/g dry weight (DW), with total β-carotene ranging from 3.5-3.6 μg/g DW, and β-cryptoxanthin from 3.7-4.8 μg/g DW, whilst no carotenoids were detected in the white maize variety. Results of the evaluation of the content of other nutrients showed that, when compared with the white maize variety, the provitamin A-biofortified maize varieties had higher levels of starch, fat and protein but were lower in iron. The zinc and phosphorus levels in the white maize and the biofortified maize were comparable. The biofortified maize varieties were better sources of most of the essential amino acids relative to the white maize, but, similar to the white maize, they were deficient in histidine and lysine, indicating that further improvement is required. Selected quality attributes (grain density, susceptibility of kernels to cracking, milling quality and resistance of the kernels to fungal infection) of grains of 32 provitamin A-biofortified maize varieties and a white variety (control) were assessed. Overall, the quality of the grains of the provitamin A-biofortified maize varieties were found to be superior to that of the white maize grain, although the biofortified maize grains showed less resistance to fungi, including mycotoxin-producing types. This indicates that the trait of grain resistance to infection by fungi should also be incorporated in the provitamin A-biofortified maize varieties during breeding. To assess the retention of provitamin A carotenoids and other nutrients in maize food products, three selected provitamin A-biofortified maize varieties and the control (white maize variety) were milled into mealie meal and samp. The milled products were cooked into three products: phutu and thin porridge (from the mealie meal) and cooked samp. Nutrient retention during processing was determined. Milling resulted in either an increase or slight decrease in the provitamin A carotenoid levels, but there was no major decrease in the total provitamin A level. Most of the other nutrients were well retained during milling, but there were substantial losses of fibre, fat and minerals. Provitamin A carotenoid levels decreased on cooking. In phutu 96.6 ± 20.3% β-cryptoxanthin and 95.5 ± 13.6% of the β-carotene was retained after cooking. In thin porridge 65.8 ± 4.6% β-cryptoxanthin and 74.7 ± 3.0% β-carotene; and in samp 91.9 ± 12.0% β-cryptoxanthin and 100.1 ± 8.8% of the β-carotene was retained after cooking, respectively. Provitamin A retention seemed to be influenced by both maize variety and food form, indicating that suitable varieties and food forms should be found. There was generally a high retention of the other nutrients in all the three cooked products, except for the substantial losses of fat in thin porridge and iron and phosphorus in cooked samp. These findings indicate that an optimal delivery of provitamin A to the consumer can be achieved by processing provitamin A-biofortified maize into foods that have a good retention of provitamin A carotenoids, such as phutu and samp. These food products would be recommended in areas where VAD is prevalent. In order to assess consumer acceptability of provitamin A-biofortified maize, a total of 212 subjects aged 3-55 years from Mkhambathini Municipality, in KwaZulu-Natal province, South Africa, participated in the sensory evaluation of phutu, thin porridge and cooked samp prepared with provitamin A-biofortified maize varieties and a white variety (control). Preference for yellow maize food products was negatively associated with an increase in the age of the subjects. Overall, preschool children preferred yellow maize to white maize food products: phutu (81% vs. 19%), thin porridge (75% vs. 25%) and samp (73% vs. 27%). In contrast, primary school children preferred white maize to yellow maize food products: phutu (55% vs. 45%), thin porridge (63% vs. 38%) and samp (52% vs. 48%). Similarly, secondary school children and adults also displayed a similar preference for white maize food products. There was no association between gender and preference for maize variety. Focus group discussions revealed that participants had a negative attitude towards biofortified maize due to its colour, taste, smell and texture. However, the participants expressed a willingness to consume biofortified maize if it was cheaper than white maize and was readily available in local grocery stores. These findings indicate that there is a potential to promote the consumption of provitamin A-biofortified maize and its food products in this part of South Africa, thereby contributing to a reduction in the incidence of VAD. This study has shown that provitamin A-biofortified maize has a good potential to be used as an additional strategy to alleviate VAD in poor communities of South Africa, including similar environments in sub-Saharan Africa. However, the study has revealed that there are still challenges to be overcome in order to achieve the target provitamin A content of 15 μg/g in provitamin A-biofortified maize, set by HarvestPlus, an international challenge program. This may also explain why provitamin A-biofortified maize varieties with this level of provitamin A have been scarcely reported in the literature. Thus, more research is required to achieve the target provitamin A level in maize by conventional breeding. The results of this study indicate that besides provitamin A, the biofortified maize is also a good source of other nutrients including starch, fat, protein and zinc. However, improving the consumer acceptability of the provitamin A-biofortified maize remains a challenge, due to the negative attitudes towards the yellow/orange maize by African consumers. On the other hand, the results of this study indicate that there is an opportunity to promote the consumption of provitamin A-biofortified maize food products by preschool children, a finding which has not been previously reported in the literature. Nutrition education on the benefits of provitamin A-biofortified maize, as well as improved marketing are recommended, in this part of South Africa and also in similar environments in other sub-Saharan countries. / Thesis (Ph.D.)-University of KwaZulu-Natal, Pietermaritzburg, 2011.

Introduction: Micronutrient malnutrition has been identified as a serious health problem globally and is on the rise in South Africa. This is evident from the escalating burden of vitamin A deficiency (VAD) in South Africa. Rural infants are the most affected, as their diets often lack micronutrients. Food fortification, vitamin A supplementation and dietary diversity are the strategies that have been employed in South Africa to alleviate VAD. However, these strategies have not been effective, for various reasons. Biofortification is the production of micronutrient dense staple crops to alleviate micronutrient deficiencies. This strategy could complement existing strategies in the alleviation of VAD in South Africa and in other countries, especially in sub-Saharan Africa (SSA), where VAD is prevalent. Aim: The aim of this study was to investigate the nutritional composition and acceptance of a complementary food (soft porridge) made with provitamin A-biofortified maize by female infant caregivers from the rural areas of Umgungundlovu District of KwaZulu-Natal, South Africa. Objectives: (i) To evaluate the nutritional composition of soft porridge made with provitamin A-biofortified maize compared to non-biofortified white maize porridge; (ii) To assess the sensory acceptability of soft porridge made with the biofortified maize by black African female infant caregivers of varying age; and (iii) To determine the perceptions of the black African infant caregivers about the biofortified maize relative to the non-biofortified white maize. Methods: A cross-sectional study was conducted. Grains of two provitamin A-biofortified maize varieties and one white variety (control) were used. Grain and soft porridge of each variety of maize were analysed for their nutritional composition. The sensory acceptability of the porridges were evaluated by black African female infant caregivers, using a five-point facial hedonic scale. Focus group discussions were conducted, using some of the study subjects, to determine their perceptions about the provitamin A-biofortified maize. Results: The results showed that the grains of the provitamin A-biofortified maize varieties and their soft porridges were more nutritious than the control white variety in terms of energy, fibre, fat, protein, iron, zinc and phosphorus content. The results of the sensory evaluation indicated that there was no significant difference in the sensory acceptability of the biofortified soft porridges and the white maize soft porridge, irrespective of the age of the sensory evaluation panellists. The female caregivers perceived the biofortified maize as nutritious and health-beneficial and thought that infants would like its unique yellow colour and taste. However, the black African female caregivers perceived the provitamin A-biofortified maize as an animal feed or food for the poor. Nevertheless, the female caregivers expressed a willingness to give their infants porridge made with provitamin A-biofortified maize if it was cheap, readily available and health-beneficial. Conclusion: This study suggests that provitamin A-biofortified maize has the potential to be used as a complementary food item. Biofortification of maize with provitamin A could be used as a possible complementary strategy to assist in the alleviation of VAD in SSA. Furthermore, the relatively higher energy, fibre, fat, protein, iron, zinc and phosphorus content of the biofortified maize could contribute to the alleviation of protein-energy malnutrition and mineral deficiencies, respectively, which are prevalent in children of SSA. Although the findings of this study, like other previous studies, indicate that there are some negative perceptions about the provitamin A-biofortified maize, this study shows that provitamin A-biofortified maize soft porridge is as acceptable as white maize soft porridge to female infant caregivers from the rural areas of Umgungundlovu District of KwaZulu-Natal, South Africa. The female caregivers are thus likely to accept the biofortified maize for use as an infant complementary food in the form of soft porridge. Further research is recommended to expand the study area and consumer sample size in order to increase the confidence of inferring these results for large rural populations. / Thesis (M.Sc.)-University of KwaZulu-Natal, Pietermaritzburg, 2014.