GM East African Highland Bananas Retain Pro-Vitamin A Levels After Prolonged Traditional Cooking

A study published in GM Crops & Food showed that genetically modified (GM) East African highland bananas (EAHBs) maintained sufficient levels of pro-vitamin A to meet nutritional targets even after being steamed for up to eight hours. These biofortified bananas were developed to address vitamin A deficiency in Uganda.

The study was conducted on two elite events of the M9 and Nakitembe hybrids. The researchers observed that most of the degradation in β-carotene equivalents (β-CE) occurred within the first hour, but further cooking resulted in no significant additional losses. Despite the decline, several transgenic lines maintained β-CE concentrations above the target threshold, unlike their wild-type counterparts, which generally fell below this threshold.

The results demonstrate that specific biofortified lines, particularly those with higher initial β-CE levels, consistently retained their nutritional benefits across cooking durations. These biofortified bananas have the potential to provide over 50% of the recommended dietary allowance for vitamin A, making them a viable solution for addressing vitamin A deficiencies in communities dependent on bananas.

For more information, read the study from GM Crops & Food.