GM East African highland bananas hold nutritional value after hours of cooking, study shows

EASTERN AFRICA – A new study published in GM Crops & Food has confirmed that genetically modified East African Highland Bananas (EAHBs) keep enough pro-vitamin A after steaming for up to eight hours.

This property makes them a practical tool for tackling vitamin A deficiency in communities where bananas are a staple food.

The research focused on two improved banana lines developed through genetic modification, both based on M9 and Nakitembe hybrids. These bananas are part of a biofortification effort to increase β-carotene levels, which the body converts into vitamin A.

The researchers found that most of the β-carotene loss occurred within the first hour of cooking. After that, there were no major changes, even with longer cooking.

Some of the improved banana lines continued to meet the minimum target for vitamin A content, while traditional wild-type bananas often dropped below the needed levels.

“Several of these lines maintained concentrations above the target threshold, even after long cooking times,” the study reported. The results suggest that the bananas can provide over half of the recommended daily vitamin A intake, even when cooked using common traditional methods such as steaming.

This is especially important for households that prepare bananas for long hours, as it shows that the nutritional benefits are not lost in the process.

The findings give a strong case for scaling up the use of these improved bananas in areas where vitamin A deficiency remains a major health concern.

Broader context in banana research

While the study itself does not come from Uganda, it fits into a wider regional push to improve banana nutrition and farming.

Uganda has taken major steps in this area through long-standing work between the National Agricultural Research Organization (NARO) and the International Institute of Tropical Agriculture (IITA).

In March 2025, the team released NARITA 17, a high-yielding banana variety that is disease-resistant and accepted by local consumers.

“NARITA 17 delivers better yields and holds up against major pests and diseases while meeting local taste preferences,” said Dr. Andrew Kiggundu, who has worked on banana biotechnology for over a decade.

This variety is part of a group of 27 NARITA hybrids developed over three decades. The work continues through the PROSSIVA project, funded by the Gates Foundation, which focuses on strengthening banana seed systems.

Local seed producers are now receiving training in macropropagation, a method that helps them grow clean, healthy planting materials.

“This training is helping build a stronger supply chain,” said an IITA official. “When farmers plant clean materials, they see better results and reduce disease spread.”

The study’s findings add strength to current efforts in banana research, showing that science-backed solutions can work in everyday kitchens as well as on farms.

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