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Vitamin A deficiency is a major public health problem in sub‐Saharan Africa. Amahewu is a popular southern African lactic acid fermented non‐alcoholic maize‐based beverage, which is deficient in vitamin A. In this study, provitamin A retention and sensory acceptability of amahewu processed using provitamin A‐biofortified maize and three types of inoculums during fermentation (malted maize, wheat bran and Lactobacillus starter culture) were investigated.

The total provitamin A content of amahewu samples, estimated as β‐carotene, β‐cryptoxanthin and α‐carotene content, ranged from 3.3 to 3.8 g kg⁻¹ (dry weight). Provitamin A was substantially retained (79– 90% β‐carotene equivalent) in amahewu after fermentation. Amahewu samples prepared with added starter cultures had the lowest retention of provitamin A. Consumers (approx. 69%) liked provitamin A‐biofortified …