Adaptation to and Intake Patterns of Traditional Foods Made from Biofortified Orange Maize (Zea mays) in Rural Zambia Children

Abstract

Vitamin A deficiency (VAD) persistently plagues much of the world, propagating poor health outcomes related to reproduction, growth, sight, and immunity. Biofortification of staple crops is a novel strategy for combating VAD in high‐risk groups. Many African populations are proposed beneficiaries for provitamin‐A biofortified maize (Zea mays), often called “orange maize” due to distinct yellow/orange kernels. Its color challenges cultural acceptance by maize‐consuming communities that traditionally eat white varieties. This study explores adaptation to, and intake patterns of, traditional foods made with orange maize compared with white in rural Zambian children (n = 189) during a 3‐mo intervention. Subjects were fed maize porridge breakfast, maize nshima with relish lunch, and snack. Consumption of menu items, except snacks, increased significantly by week (P<0.0084). Orange porridge and nshima intakes equaled white from week 2 onward. During the trial, 3 orange maize meals were fed: 2009 freezer (O1), 2009 cold room (O2), 2010 fresh (O3). Subjects consumed uniform amounts of porridge and nshima prepared from O1 and O2, but intakes became significantly higher after O3 maize meal substitution (P<0.014 porridge; P<0.013 nshima). Results demonstrate quick adaptation to orange maize, preference for fresh, and an optimistic outlook for similar adaption patterns in other orange‐maize target countries.Grant Funding Source: HarvestPlus 8217