Pubagem é o processo de fermentação natural de raízes de mandioca para produção de puba, um alimento tradicional nas regiões Norte e Nordeste do Brasil. Além da fermentação lática, uma ação combinada da pectina-metil-esterase endógena e enzimas microbianas despolimerizantes causa o amolecimento das raízes, que é importante para sua completa desintegração. No entanto, o reconhecimento do ponto final de fermentação e as condições que propiciam puba de boa qualidade não são completamente esclarecidos. O objetivo do trabalho foi estudar a influência da temperatura de fermentação e da adição de enzima como auxiliar de pubagem na textura das raízes e rendimento de puba, procurando associar estes parâmetros para detectar o ponto final desta etapa do processo. Cerca de 1Kg de raízes descascadas e 2 litros de água foram colocados em recipientes plásticos. Diferentes concentrações (0,1 e 2mL) de pectinase comercial de Aspergillus aculeatus/Kg de raiz foram adicionadas em tratamentos separados. Amostras foram incubadas a 25, 30 e 35ºC, por períodos de 48, 72 e 96 horas. Foram efetuadas análises de acompanhamento do processo fermentativo (pH, textura e rendimento) e da composição da farinha de puba obtida. O maior rendimento, de 77% após 72 horas, foi observado no tratamento a 25ºC com 2mL de enzima por Kg de raiz, quando a textura que era de 18,62lbf/g na matériaprima passou para 3,92lbf/g na raiz pubada. Outros rendimentos mais próximos desse valor, 75,7 e 74,7%, foram obtidos respectivamente na fermentação natural a 35ºC e na amostra tratada com 2mL de enzima incubada a 30ºC/48 horas. Os valores de textura foram de 2,50lbf/g para o primeiro tratamento e 2,89lbf/g para o segundo. A relação entre textura e rendimento foi significativa para a temperatura de 30ºC e todos os períodos de 72 horas. A associação entre os dados de textura e rendimento permite concluir que quando a textura alcança valores da ordem de 4lbf/g os rendimentos de puba são maiores, indicando o final do processo. Os rendimentos mais baixos ocorreram para os valores de textura próximos a 2,30lbf/g de amostra, geralmente obtidos em fermentações mais longas e com maior concentração de enzima. / "Retting" is a natural fermentation of cassava roots for the production of puba, a traditional food in the North and Northeast of Brazil. Besides the lactic fermentation, the combined action of the endogenous pectin-methyl-esterase and depolymeryzyng enzymes, causes a softening of the roots which is important for its complete disintegration. However, the recognition of the end point of fermentation and the conditions that lead to good quality puba are not completely understood. The objective of this work was to study the influence of the temperature and enzyme concentration on the yield and texture, aiming at associating these parameters to detect the end point of fermentation. The physicochemical properties of the puba flour were also determined. About 1Kg of peeled roots and 2 liters of water were placed in plastic containers. One or two milliliters of commercial pectinase from Aspergillus aculeatus were added / Kg root, in separate treatments. In the control treatment no enzyme was added. Samples were incubated at 25, 30 and 35ºC and portions removed after 48, 72 and 96 hours for the determination of pH, texture, yield and dry matter. Fibers, starch, total soluble sugars and amylose were determined in the flour of the dried puba. The highest yield of 77% was obtained after 72 hours for the treatment at 25ºC with 2mL of enzyme/kg of root, when the texture values decreased from 18.62lbf/g (raw material) to 3.92lbf/g (retted root). A high yield of 75.7% was also observed in same period, for the natural fermentation at 35ºC, when texture values of 2.50lbf/g were reached. The relation between texture and yield was significant for a temperature of 30ºC and a period of 72 hours. The association between the texture and yield data suggests that when the texture reaches values of the order of 4lbf/g, the yields are higher, indicating the end of the process. The yields were lower when texture values were close to 2.30lbf/g, usually achieved for long fermentations and higher enzyme concentrations.

Thesis (M.Sc. (Plant Production)) -- University of Limpopo, 2013 / Two phytonematicides were researched and developed from fermented crude extracts of wild watermelon (Cucumis africanus) and wild cucumber (Cucumis myriocarpus) fruits for use as alternatives to methyl bromide in managing root-knot (Meloidogyne species) nematodes in tomato (Solanum lycopersicum) production. Fruits of C. africanus contain cucurbitacin B (C32H48O8), while those of C. myriocarpus contain cucurbitacin A, which comprises cucumin (C27H40O9) and leptodermin (C27H38O8). Phytonematicides from C. africanus and C. myriocarpus fruits are referred to as nemafric-B and nemarioc-A, respectively. The two phytonematicides, due to their origin from plant species with allelochemicals, have high potential of being phytotoxic to crops. The use of the Curve-fitting Allelochemical Response Dosage (CARD) computer-based model assisted in the establishment of concentrations which were stimulatory to growth of tomato (Solanum lycopersicum) plants, while exhibiting nematoxic properties to Meloidogyne species. The two phytonematicides were developed from crude extracts of fruits dried at 52˚C in air-forced ovens and ground in a Wiley mill through 1-mm-opening sieves. However, equipment for drying and grinding fruits would not be accessible to smallholder farmers who wished to prepare their own products on-farm. The objective of this study therefore, was to determine whether nemafric-BL and nemarioc-AL produced from fresh fruit of the two Cucumis species would be suitable for use (i.e. non phytotoxic) in tomato production for managing population densities of M. incognita race 2. In order to distinguish the products of fresh (F) fruits from those of dried (D) fruits, they were code-named nemafricF-BL or nemariocF-BL and nemafricD-BL or nemariocD AL, respectively, where G and L denoted granular and liquid formulations, respectively. Tomato cv. ‘Floradade’ seedlings were infested with 3 000 eggs and second-stage xv juveniles of M. incognita race 2. An equivalent of 40 g and 80 g dried fruit mass of nemafric-B and nemarioc-A, namely, 284 g and 411 g fresh fruit mass for nemafric-B and nemarioc-A, respectively, were separately fermented using EMROSA effective micro-organisms mixed with 16 L chlorine-free tapwater in 20 L container for 14 days at ± 25˚C, allowing pH to gradually decline to ± 3.7. Separate experiments for each product run concurrently. Treatments, namely, 0, 2, 4, 8, 16, 32 and 64% concentrations, where for instance, 2% = 20 ml/1000 ml x 100, were arranged in a randomised complete block design, with 10 replications. Blocking in the greenhouse was done for wind direction which was regularly erected by fans for cooling down the greenhouse. At 56 days after weekly application of each treatment, flower number, fruit number, dry shoot mass, dry root mass, dry fruit mass, plant height, stem diameter and nematode numbers were each subjected to analysis of variance. Nematode data were, prior to analysis, transformed using log10(x + 1), but untransformed data were reported. Using the sum of squares, nemafric-BL and nemarioc-AL treatments affected dry root mass, dry shoot mass, flowers number, fruit number, plant height and stem diameter. Nemafric-BL contributed 67%, 78%, 58%, 43%, 60% and 26%, while nemarioc-AL contributed 71%, 61%, 19%, 35%, 34% and 24% to total treatment variation of the six respective variables. Plant variables with significant (P ≤ 0.05) treatment effects were further subjected to the CARD model to generate seven biological indices, with three distinct phases, namely, stimulation, neutral and inhibition phases. Using the quantified stimulation phase, the mean concentration stimulation range (MCSR) was computed for each variable using two biological indices, namely, threshold stimulation point (Dm) and saturation point (Rh). The CARD model explained 98%, 99%, 98% and 98% of the quadratic models of dry root mass, dry shoot mass, plant height and stem diameter, xvi respectively, against increasing concentrations of nemarioc-AL. Similarly, the CARD model explained 99%, 96%, 84% and 93% of total treatment variation in the respective plant variables. The integrated MCSR [MSCR = Dm + (Rh/2)] for nemafric-BL on tomato plants was 7%, while that for nemarioc-AL was 4%. In the CARD model, the overall sensitivities (∑k) of tomato plants exposed to nemafric-BL and nemarioc-AL were 3 units and 5 units, respectively. Tomato plants were therefore, less sensitive to nemarioc-AL since it had higher ∑k value than nemafric-BL. At 4% nemarioc-AL and at 7% nemafric-BL, the two phytonematicides were each highly suppressive to population densities of M. incognita race 2. In conclusion, on the basis of non-phytotoxicity of the computed MCSR values and their suppressive effects on population densities of M. incognita race 2, the smallholder farmers could produce nemafric-BL and nemarioc-AL phytonematicides on-farm. However, the production of the two products from fresh fruits would not be sustainable since fruits of the two Cucumis species are highly seasonal due to the high incidence of post-harvest decays. / The Land Bank Chair of Agriculture – University of Limpopo, Limpopo Agro-processing Technology Station,and the Flemish Interuniversity Council of Belgium

Please read the abstract in the section 00front of this document / Dissertation (MSc Agric (Food Science))--University of Pretoria, 1999. / Food Science / unrestricted

The theme of this thesis is to determine the aroma active compounds in fermented dairy products. These substances significantly influence the palatability of these dairy products. Five kinds of dairy products were analyzed. Two types of creamy yogurts, and three types of yoghurt milks were produced at the dairy Ekomilk Ltd. in Frydek - Mistek and four types of acidified milk, five kinds of creamy yogurts, two kefir milks and two clabbered milks come from production of the company Kunin, Inc. Ostrava - Martinov. The SPME extraction method was used for the determination of aromatics, subsequent analysis was performed using gas chromatography. Compounds contained in fermented milk products were identified and quantified on the basis of the measured standards. Total 39 compounds, including 16 alcohols, 7 acids, 6 aldehydes, 6 ketones and 4 esters were identified. Fermented dairy products were twice subjected to sensory evaluation by the ranking test and scale test. The assessors were chosen from students, postgraduate students and staff of faculty of chemistry BUT. Consumers evaluated very positively yogurts, yogurt drinks and acidified milks, while kefir milks and clabbered milks did not suit in some aspects.

<p>Zadatak ove doktorske disertacije je bio da se utvrdi uticaj različitih tehnolo&scaron;kih parametara na formiranje boje Petrovačke kobasice, kao i da se modelovanjem tradicionalne tehnologije utvrdi zavisnost između brojnih tehnolo&scaron;kih parametara i optimalnog kvaliteta boje ovog tradicionalnog proizvoda, radi standardizacije kvaliteta i bezbednosti, a u cilju dobijanja prepoznatljivog proizvoda vrhunskog kvaliteta koji bi se kontinuirano proizvodio.<br />U cilju realizacije postavljenih zadataka tokom tri proizvodne sezone je izrađeno 13 modela Petrovačke kobasice kako bi se ispitao uticaj sledećih varijabilnih tehnolo&scaron;kih parametara: proizvodne sezone, vremena otko&scaron;tavanja mesa post mortem, vrste upotrebljenog omotača (prirodni i ve&scaron;tački), ručnog i ma&scaron;inskog me&scaron;anja, dimljenja u tradicionalnim i kontrolisanim uslovima, su&scaron;enja i zrenja u tradicionalnim i kontrolisanim uslovima, dodatka izolovane autohtone starter kulture, vremena skladi&scaron;tenja i načina pakovanja (neupakovane, pakovane u vakuumu i modifikovanoj atmosferi) na proces formiranja boje.<br />Formiranje boje Petrovačke kobasice tokom procesa dimljenja, su&scaron;enja i skladi&scaron;tenja praćeno je određivanjem instrumentalnih pokazatelja boje (L*, a*, b*, h, C*, R, BI i &Delta;E) na povr&scaron;ini i preseku Petrovačkih kobasica. Utvrđeni su brojni tehnolo&scaron;ki parametri (vrednost pH, sadržaj vlage, sadržaj ukupnih masti, sadržaj ukupnog pepela i sadržaj hlorida), pokazatelji senzornog kvaliteta (spolja&scaron;nji izgled i stanje omotača, boja i održivost boje na preseku, ukupan senzorni kvalitet) i kvalitet ljute začinske paprike.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Analizom rezultata dobijenih u ovim ispitivanjima zaključeno je da su kobasice izrađene od ohlađenog mesa dimljene i su&scaron;ene u tradicionalnim uslovima (B1 i B2 grupe) imale optimalan kvalitet boje i bile vrhunskog (za&scaron;tićenog) senzornog kvaliteta. Niže temperature (8,30&deg;C-10,7&deg;C) tokom procesa dimljenja i su&scaron;enja, sporiji pad vrednosti pH, od 5,69 (nadev) do ~5,4 (na kraju procesa fermentacije) i sadržaj hlorida ~ 3% u gotovom proizvodu, uz dodatak kvalitetne ljute začinske paprike omogućili su formiranje optimalne boje ove grupe kobasica. Optimalnu boju preseka kobasica karakteri&scaron;u numerički manje vrednosti instrumentalnih pokazatelja boje (L*, a*, b*, h, C* i BI) u odnosu na kobasice sa nižim senzornim ocenama za boju. Tokom skladi&scaron;tenja (od kraja su&scaron;enja do 270. dana proizvodnje) utvrđene su manje promene instrumentalnih pokazatelja boje na povr&scaron;ini i preseku Petrovačkih kobasica kada su skladi&scaron;tene upakovane (vakuum i modifikovana atmosfera) u poređenju sa neupakovanim. Pakovanje u vakuumu i modifikovanoj atmosferi je dobro re&scaron;enje za očuvanje optimalnih karakteristika boje kobasica, jer su upakovane kobasice B1 i B2 grupe skladi&scaron;tene 4 meseca od zavr&scaron;etka procesa su&scaron;enja (od 90. do 210. dana od dana proizvodnje) bez promena senzornog kvaliteta boje, a zatim su do kraja perioda skladi&scaron;tenja (270. dana proizvodnje) promene bile neznatne.<br />Uzimajuću u obzir da su ova istraživanja deo &scaron;ire koncipitranih istraživanja razvoja tradicionalne tehnologije proizvodnje Petrovačke kobasice i standardizacije kvaliteta i bezbednosti, ispitan je uticaj varijabilnih tehnolo&scaron;kih parametara i na formiranje policikličnih aromatičnih ugljovodonika u Petrovačkoj kobasici, kao veoma važnih pokazatelja zdravstvene bezbednosti kobasica.<br />Jedan od najznačajnijih rezultata u ovim istraživanjima je da benzo[a]piren nije detektovan ni u jednom uzorku Petrovačke kobasice. Takođe je zaključeno da je Petrovačka kobasica dimljena na tradicionalan način, kao i u industrijskim uslovima bezbedna za potro&scaron;ače sa aspekta sadržaja policikličnih aromatičnih ugljovodonika, jer su svi ispitani uzorci kobasica ispunjavali uslove propisane domaćim i evropskim propisima.</p> / <p>The aim of this Ph.D. dissertation was to determine the influence of various technological parameters on the colour formation of Petrovačka kobasica, as well as to define correlation between number of technological parameters and optimal colour quality of traditional product (by modelling traditional technology), in order to standardize quality and safety, and consequently with the main goal to obtain a recognizable high quality product that could be continuously produced throughout the whole year period.<br />To achieve the defined tasks in three production season 13 models of Petrovačka kobasica were produced in order to examine the effect of the following variable technological parameters: production season, post mortem time of meat deboning, type of the casing (natural and artificial), manual or mechanical mixing, smoking in traditional and controlled conditions, drying and ripening in traditional and controlled conditions, the addition of isolated indigenous starter culture, and storage time and packaging (unwrapped, packed in vacuum and modified atmosphere) in the process of colour formation.<br />Colour formation of Petrovačka kobasica during smoking and drying processes and storage was followed by determination of instrumental colour parameters (L*, a*, b*, h, C*, R, BI and &Delta;E) on the surface and cut cross section of Petrovačka kobasica. The number of technological parameters (pH, content of moisture, total fat, total ash and chloride), indicators of sensory quality (sausage appearance and condition of casing, colour and colour stability at the cut cross section, the overall sensory quality) and quality of red hot paprika powder were determined.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Analysing the results obtained in these studies it was concluded that sausages produced from chilled meat and smoked in traditional conditions (sausages of B1 and B2 groups) had the optimal colour quality and superior (protected) sensory quality. Lower temperatures (8.30&deg;C-10.7&deg;C) during smoking and drying processes, slower decrease of pH value from 5.69 (raw sausage after stuffing) to ~ 5.4 (at the end of the fermentation process) and the chloride content ~ 3% in the final product, with the addition of high quality red hot paprika powder enable the formation of the optimal colour of these groups of sausages. Optimal colour of cut cross section of sausages was characterized with numerically smaller values of instrumental colour parameters (L*, a*, b*, h, C* and BI) in relation to sausages with lower scores for sensory evaluated colour. During storage (from the end of drying process up to 270 days of production), minor changes of instrumental colour characteristics on the surface and cut cross section of Petrovačka kobasica were noted when sausages were stored packed in vacuum or modified atmosphere, compared with unpackaged ones. Packing in vacuum and modified atmosphere is a good solution for the preservation of optimal colour characteristics, as packaged sausages of B1 and B2 groups stored for 4 months from the end of the drying process (from 90 to 210 days from the date of production) had no changes in sensory evaluated colour quality. Further, until the end of storage (270 days of production) just minor changes of this sensory parameter were noticed.<br />Considering that these investigations are a part of wider conceived researches of development of traditional technology of Petrovačka kobasica and standardization of quality and safety, the influence of variable technological parameters on the formation of polycyclic aromatic hydrocarbons in Petrovačka kobasica, as a very important indicator of health safety of sausage, were also studied.<br />One of the most important results of these researches is that benzo[a]pyrene was not detected in any sample of Petrovačka kobasica. It was also concluded that Petrovačka kobasica smoked in traditional way, as well as in industrial conditions was safe for consumers in the terms of the content of polycyclic aromatic hydrocarbons, as all samples of analysed sausages meet the requirements defined by national and European regulations.</p>

京都大学 / 0048 / 新制・課程博士 / 博士(農学) / 甲第22849号 / 農博第2432号 / 新制||農||1082(附属図書館) / 学位論文||R2||N5309(農学部図書室) / 京都大学大学院農学研究科応用生物科学専攻 / (主査)教授 佐藤 健司, 教授 澤山 茂樹, 教授 菅原 達也 / 学位規則第4条第1項該当 / Doctor of Agricultural Science / Kyoto University / DFAM

The global pandemic of diet-related non-communicable diseases and the fact that global food production represents one of the largest contributors to greenhouse gas emissions, have identified unhealthy and unsustainably food chains as a major societal health challenge and a risk to ecosystem stability. This thesis aimed to investigate if digestion of nutritious, less highly processed foods could lead to health-promoting changes in the gut microbiota. Our modern Western-style diet (MWD) is characterized by high intake of extremely processed foods, which contain significant concentrations of inflammatory advanced glycation end-products (AGE) implicated in metabolic disease development. Novel observations in this thesis showed that chronic exposure to dietary AGE modulated gut microbiota (GM) community structure rendering it more similar to the GM previously observed in diabetic/obese mice. Further, I demonstrated that elevated systemic inflammatory markers could be mediated by AGE induced changes in GM composition. Measuring the potential of whole plant foods to improve gut health, a local broccoli ecotype (Broccolo of Torbole, BR) and Moringa oleifera were investigated using in vitro models of the human GM and intestinal epithelium. BR significantly reduced bacterial richness and evenness, increased Escherichia-Shigella relative abundance and decreased Alistipes and Ruminococcus 1. The GM extensively metabolized BR polyphenols and increased concentrations of short chain fatty acids. However, BR did not impact on intestinal permeability, using a Caco-2 monolayer model and trans-epithelial electrical resistance (TEER). This thesis provided novel insights on the fate of Moringa glucosinolates and polyphenols during faecal fermentation and on their potential beneficial activity on gut health, with glucomoringin significantly increasing TEER. Microbial communities are also involved in healthy and sustainable food production. Characterizing the successional development of local organic sauerkraut production, this thesis established a culture collection of sauerkraut lactic acid bacteria of potential future biotechnological evaluation and measured metabolite production during sauerkraut fermentation. Sauerkraut water improved immune response of a Caco-2-peripheral blood mononuclear cell (PBMC) in vitro model of the gut associated immune system upon inflammatory LPS challenge. Finally, since sustainable diets rely on sustainable and nutritious foods, I analyzed the role of the GM in improving the sustainability of farmed trout. Novel sustainable feeds containing poultry by-products (P) or insect protein (Hermetia illucens (H) meal), were investigated for their potential impact on fish growth performance, GM composition and inflammatory biomarkers. P increased the relative abundance of protein-degraders Paeniclostridium and Bacteroidales, while H increased chitin-degraders Actinomyces and Bacillus. This study also provided evidence of feed-chain microbiome transmission of Actinomyces from insect H feed to trout GM. The analysis of gut microbiomes therefore represents an innovative strategy to define healthy reference diets, to characterize the potential health effects of local and traditionally produced foods, to identify new sustainable and nutritious crops, and to drive the urgently needed transformation of the global food system. In order to obtain more sustainable, healthy and nutritious food production systems a better understanding and management of microbiomes along the food chain has never been more important.

京都大学 / 新制・課程博士 / 博士(農学) / 甲第23579号 / 農博第2478号 / 新制||農||1088(附属図書館) / 学位論文||R3||N5363(農学部図書室) / 京都大学大学院農学研究科応用生命科学専攻 / (主査)教授 栗原 達夫, 教授 小川 順, 教授 木岡 紀幸 / 学位規則第4条第1項該当 / Doctor of Agricultural Science / Kyoto University / DGAM

Kombucha is a fermented tea beverage consumed for its probiotics and functional properties and has a unique sensory profile driven by the properties of tea polyphenols and fermentation products, including organic acids. Fermentation temperature and sucrose content affect the fermentation process and the production of organic acids, yet less is known about the impact on the sensory profile and consumer acceptance. Thus, we aim to examine the impact of sucrose concentration and fermentation temperature on sensory attributes and liking. For this study, kombucha tea was fermented at three different concentrations of sucrose and fermented at two temperatures for 11 days. Fermentation was monitored by pH, brix, and titratable acidity, and consumers (n=104) evaluated the kombucha for sensory attributes and overall liking. Fermentation temperature resulted in significant differences in titratable acidity, with higher temperatures producing more organic acids, resulting in higher astringency, and suppressed sweetness. The lower fermentation was reported as significantly more liked, with no difference in liking between the 7.5% and 10% sucrose kombucha samples. Overall, sucrose concentration had less of an impact on overall liking, and the sensory profile and fermentation temperature, which drives the fermentation rate and production of organic acids, strongly influenced the sensory profile.

submitted in fulfilment of the academic requirements for the degree of Master of Applied Science in Food Science and Technology, Durban University of Technology, 2015. / Vitamin A deficiency (VAD) is a major health problem in sub-Saharan Africa where maize is a staple food. Amahewu, a fermented non-alcoholic,maize-based beverage is a popular drink in southern Africa.The aim of this study is to produce a provitamin A enriched and acceptable amahewu, using provitamin A biofortified maize which can be used to alleviate VAD. The optimal processing parameters for the production of amahewu using provitamin A-biofortified maize were determined. Amahewu samples were prepared with reference to a traditional method by boiling a mixture of maize meal and water (rato:1:7) at 90ᴼC, with occasional stirring, for 15 minutes. The resulting porridge was left to cool to approximately 40ᴼC, before inoculation and fermentation at 37oC. Processing parameters investigated were inoculum types (wheat bran (WB), maize malt (MM) and Lactobacillus mixed starter culture) and inoculum concentration (0.5,1 and 2% (w/w)) and varieties of provitamin A maize (PVAH 62 and PVAH 19). Wheat flour (at 2%) was used as reference inoculum to conform to the traditional practice. White maize amahewu samples processed in the same way as those of provitamin A-biofortified maize were used as references. Provitamin A amahewu samples were produced using the optimized processing parameters and then analysed for nutrient composition, including carotenoids, protein, ash, amino acids, mineral profile and invitro protein digestibility. The consumer acceptability of amahewu samples was evaluated using regular consumers of amahewu (n= 54), who rated the acceptability of the samples on a 9-point hedonic scale (1:disliked extremely, 9:liked extremely). The storage stability of the provitamin A biofortified amahewu samples was assessed by subjecting the samples to different storage conditions: 4ᴼC, 25ᴼC and 37ᴼC. The microbiological quality of the stored samples was monitored by taking samples every day for a period of five days to analyse for the presence of aerobic and anaerobic bacterial spore formers, E.coli and moulds. The provitamin A maize variety did not influence pH and Total titratable acidity (TTA) of amahewu samples during fermentation. As expected, there was a substantial drop in pH with fermentation time. After 24 hours, all the samples of amahewu, including those made with white maize, prepared using malted maize and wheat bran inocula reached a pH of 3.3-3.8 and TTA of 0.3-0.6, which were within acceptable range for amahewu. The addition of a starter culture substantially reduced fermentation time, from 24 to six hours. The inoculum of WB and MM, respectively, at a concentration of 0.5%, with or without starter culture (5%), were found to be suitable for the production of amahewu using provitamin A biofortified maize. The total provitamin A content of amahewu samples, produced using optimised parameters (i.e one variety of provitamin A biofortified maize, 0.5% MM, WB with or without starter culture), ranged from 3.3-3.8 μg/g (DW). The percentage retention of total provitamin A ranged from 79%- 90% (DW). The lowest percentage retention was observed in products fermented with the addition of starter culture. The gross energy of the amahewu samples was approx. 20 MJ/kg. There was a slight increase in the lysine content of amahewu after fermentation. The protein digestibility (approx. 91%) of amahewu samples was slightly higher than that of raw provitamin A maize (86%). Amahewu processed using starter cultures had a slightly higher iron content than those processed without a starter culture. Consumer acceptability data showed that amahewu samples made with provitamin A biofortified maize were slightly more acceptable (average rating for overall acceptability was 7.0 ± 1.2), compared to those made with white maize (average rating for overall acceptability was 6.4 ± 0.8). Principal component analysis (PCA) of Amahewu sensory data showed that 71% of variation was due to maize types and 18% of variation may be due to the inoculum used during fermentation. The use of a starter culture improves the taste and aroma acceptability of amahewu. Segmentation of consumers based on overall linking for amahewu revealed three clusters, named A, B and C. Cluster A consisted of most consumers (43%), who liked amahewu moderately. About 60% of these consumers were females. Cluster B consisted of most of the consumers (31%) who were undecided about their liking for the product. Approximately 52% of the consumers in this cluster were female. Cluster C consisted of consumers (26%) who liked amahewu very much. Sixty-four percent (64%) of these consumers were female. It appeared that gender may have some influence on overall liking for amahewu, as cluster B, consisting of undecided consumers, had more male consumers compared to clusters A and C. Age did not seem to be significantly associated with the liking of amahewu. Provitamin A biofortified amahewu samples stored under refrigerated conditions (4ᴼC) had better microbiological quality compared to those stored at 25ᴼC and 37ᴼC. Refrigeration effectively maintains the microbiological quality of amahewu for about three of days. Provitamin A biofortified maize can be used to produce β-carotene enriched amahewu that is acceptable to consumers following the processing method that is traditionally employed for white amahewu at both domestic and commercial level. Provitamin A biofortified amahewu has the potential to make a significant contribution towards alleviating VAD among rural communities, who are the most vulnerable to VAD.