Research Articles (Consumer and Food Sciences)

Permanent URI for this collectionhttp://hdl.handle.net/2263/99075

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A new mathematical model for water uptake during soaking of grains
(World Scientific Publishing, 2025-06) Rostamirad, Sholeh; Duodu, Kwaku Gyebi; Meyer, Josua P.; Sharifpur, Mohsen; gyebi.duodu@up.ac.za
There are very few models in the open literature for predicting the water uptake characteristics of grains. Peleg’s equation (1988) is a widely used empirical model that does not involve important soaking parameters to describe water uptake. Other existing models have been developed based on the diffusion theory. However, these existing models are strongly connected to experimental data for predicting the equilibrium moisture of the grain (maximum water uptake with time). In practice, the soaking of grain involves many physical parameters such as time, temperature, the viscosity of the soaking medium, the density of grain and soaking medium, diffusion coefficient, and solid loss from the grain (for example alpha-galactosides). However, there is no documentation of a model involving these physical parameters. This present work proposed a generalized mathematical model for predicting water uptake of grain (cowpeas) using non-dimensional analysis. The proposed model was successively applied to predict the soaking of cowpeas via the simplification of the model using six data points from experimental works in the literature. In predicting the soaking characteristics of different cowpeas, a good agreement was observed when the proposed model was compared with existing experimental data in the literature. This work presents a novel way of predicting water uptake in cowpeas using non-dimensional analysis which can be applied by food scientists and food engineers to model the water uptake for other grains. However, the physics of soaking, particularly as the porous structure of the grain evolves, could be analyzed using fractal mathematics. This approach should be considered for future studies to capture the complex, irregular dynamics of the process more accurately.
Biovaluation of Cucurbitaceae fruit byproducts as potential ruminant meat tenderizers : a scoping review and process conceptual framework
(Elsevier, 2025-10) Mashele, Grace; Semwogerere, Farouk; Mushi, Daniel; Kayitesi, Eugenie; Chimphango, Annie; Mapiye, Cletos
Current tropical ruminant production systems, which are based on natural pasture, indigenous breeds and marketing of older animals produce less tender meat with limited economic value and low consumer acceptance. While plant cysteine proteases offer natural and potentially safer alternatives to chemical and mechanical meat tenderizers, challenges remain, particularly enzyme stability and over-tenderization. Interestingly, serine proteases derived from byproducts of the Cucurbitaceae family, one of the most widespread, abundant and genetically diverse indigenous fruit plants in the tropics exhibit significant stability and substrate specificity suggesting greater potential for application in meat tenderization but remain underexploited. The current review explored the potential of serine proteases containing extracts derived from tropical Cucurbitaceae fruits byproducts (CFB) as meat tenderizers and customized a process conceptual framework for their biovaluation. Many in vitro studies indicated that CFB-derived serine proteases have wider substrate specificity and greater stability over a broad range of pH, thermal and oxidative environments. Evidence from the few available in producto studies on cucumisin-like serine proteases derived from Cucumis trigonus species in the Cucurbitaceae family suggests that they may possess collagenolytic activity and meat texture enhancing properties comparable to those of cysteine proteases. A transdisciplinary research approach was recommended to further explore purification, efficacy, underlying mechanisms of action, application conditions, safety and cost-effectiveness of novel CFB-based serine proteases as meat tenderizers. A process conceptual framework was customized to guide the biovaluation research of CFBs and promote innovative utilization and entrepreneurship along ruminant meat value chains. HIGHLIGHTS • Cucurbit serine proteases (CSPs) exhibit higher stability than cysteine proteases. • CSPs seem to display comparable collagenolytic activity to cysteine proteases. • Cucurbit fruit byproducts (CFB) have meat preservative and flavoring properties. • CFB-extracts appear to have potential as meat tenderizers and quality enhancers.
Nutritional and functional properties of decorticated and microwave heat moisture treated white sorghum meal with added non-tannin and tannin phenolic extract
(Elsevier, 2025-05) Baah, Rose Otema; Duodu, Kwaku Gyebi; Harasym, Joanna; Emmambux, Mohammad Naushad; naushad.emmambux@up.ac.za
Emerging technologies, particularly microwave energy, have proven to be more efficient for heat moisture treatment to enhance starch functionality. In a sorghum food system, interactions between starch-phenolics and protein-phenolics significantly influence the nutritional properties of the food. Microwave heat moisture treatment decreased the starch hydrolysis index of sorghum meals from 69.89 % to 54.33 % in samples without phenolic extracts. The hydrolysis index was further reduced from 59.27 to 35.99 % and 54.74 to 36.18 % in samples containing non-tannin and tannin phenolic extracts. The addition of phenolics led to increased resistant starch content, characterized by higher levels of slowly digestible starch and a lower glycaemic index. The interactions between phenolic compounds, protein, starch, and the α-amylase enzyme contribute to the increased resistant starch content. Specifically, phenolics and proteins form barriers around starch granules that hinder digestion. Furthermore, interactions between phenolics and amylose further decrease digestibility while inhibiting α-amylase activity. HIGHLIGHTS • Microwave heat moisture treatment of sorghum meal slows down starch hydrolysis • Adding phenolic extracts further reduces starch digestibility • Phenolic addition and heat moisture treatment increases resistant starch
Techno-functional properties of protein-rich flours from different species of edible insects as affected by drying methods
(Elsevier, 2025-12) Yisa Njowe, Kieran Bong; Duodu, Kwaku Gyebi; Emmambux, Mohammad Naushad; naushad.emmambux@up.ac.za
Food-based ingredients from insects can circumvent the challenging disgust factor of consuming edible insects as food. The functional properties of dried edible insect flour could guide the use of edible insects as food ingredients in familiar foods. This study investigated the effect of freeze drying, oven drying, sun drying, solar cabinet drying, boiled before either sun drying or solar cabinet drying techniques on the functional properties of protein-rich flours from edible grasshoppers, crickets, and caterpillars. The Nitrogen solubility indices (NSI), water solubility indices (WSI) and β-sheets for all boiled solar-dried grasshopper, cricket, and caterpillar protein concentrates decreased compared to the other dried forms of grasshopper, cricket and caterpillars. The insect protein concentrates had lower foaming (32–49 %) and emulsion capacities (65–78 %) compared to commercial soy (FC: 55.9 %, EC: 94.3 %) and whey (FC: 52.9–55.6 % EC: 93.7–96.3 %) protein ingredients but exhibited higher foam stability (43.2–52.8 %) and good emulsion stability (83.4–93.0 %). Defatted insect flour could have proteins with intermediate molecular weight (≈100 kDa) that denature and aggregate at air-water interface to form thick viscous films that stabilise the foam. The high foaming and emulsion properties of these protein concentrates suggest they could be good ingredients in bread and sausages, respectively. HIGHLIGHTS • Functional properties of edible insect protein concentrate depend on the species. • Heat treatment before drying changes secondary structure of edible insect proteins. • Edible insect protein concentrates have potential applications in the food industry.
Effect of infrared heat-moisture treatment and cooling rate on the material properties of amylose-lipid complex nanomaterials
(Wiley, 2025-08) Maphumulo, Njabulo Gideon; Masanabo, Mondli Abednicko; Ray, Suprakas Sinha; Emmambux, Mohammad Naushad; naushad.emmambux@up.ac.za
Please read abstract in the article.
The in vitro antioxidant and antiadipogenic properties of pigmented flower extracts of Geraniaceae and Lamiaceae plant families
(Wiley, 2025-01) Venter, Anton; Fisher, Hennie; Stafford, Gary I.; Serem, June Cheptoo; Bester, Megan Jean; Duodu, Kwaku Gyebi
This study investigated the potential health-promoting properties of new sources of natural food colorants, namely pigmented flower extracts from Geraniaceae (Pelargonium grandiflorum, Pelargonium × hortorum, Pelargonium zonale hybrid) and Lamiaceae (Salvia aurea × dolomitica, Salvia dolomitica and Plectranthus zuluensis). In the Geraniaceae family, the main phenolic acids identified were hydrolysable tannins, while the main flavonoids were rutinosides of kaempferol and quercetin. In the Lamiaceae family, the main phenolic acids were caffeic acid and its derivatives, and the main flavonoids were naringin and neohesperidin. The total polyphenol content (TPC) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were higher for Geraniaceae than for Lamiaceae species. For all extracts, oxygen radical absorption capacity (ORAC) was similar, except for P. zonale hybrid. These extracts protected Caco-2 cells against 2, 2′-azobis (2-amidinopropane) dihydrochloride (AAPH) generated oxidative damage. Similarly, all extracts, except P. zonale hybrid, effectively scavenged nitric oxide (NO) and reduced lipopolysaccharide (LPS)-induced NO formation in RAW 264.7 macrophages. Inhibition of the formation of advanced glycation end-products (AGE) was significant for P. grandiflorum and P. × hortorum. All pigmented flower extracts, except the P. zonale hybrid, reduced lipid accumulation in differentiated 3T3-L1 adipocytes. Treatment during adipocyte differentiation caused cell death, except for the P. zonale hybrid. In conclusion, related to antioxidant activity, inhibition of AGE formation and lipid accumulation in differentiated adipocytes, P. grandiflorum was the most active, while the P. zonale hybrid was the least. These differences are potentially related to the concentration, type and stability of the polyphenols found in these pigmented flower extracts. Overall, the pigmented flower extracts of Geraniaceae and Lamiaceae show a range of health-promoting properties that represent an additional benefit to their potential use as natural food colourants.
Effect of cowpea lignocellulosic fibers as a low-value reinforcing filler on the properties of poly(butylene succinate-co-adipate) bio-composite foams
(Wiley, 2025-07) Masanabo, Mondli Abednicko; Keranen, Janne T.; Ray, Suprakas Sinha; Emmambux, Mohammad Naushad; naushad.emmambux@up.ac.za
Please read abstract in the article.
The effect of citric acid, heat, and high-pressure on the morphology and physiology of Bacillus spores : simulating high-pressure processing of complementary foods
(Elsevier, 2025-01) Olaonipekun, Basirat Arinola; Buys, E.M. (Elna Maria); elna.buys@up.ac.za
To ensure the safety and quality of infant complementary foods (CFs), a combination of citric acid (CA), heat (H), and high-pressure (HP) treatments can be used. The impact of these treatments on the physiological state and morphology of spores of Bacillus spp. was studied. B. amyloliquefaciens TMW 2.479 Fad 82 spores were suspended in CA and subjected to H at 100 °C for 25 min, followed by HP at 600 MPa for 3 and 4 min at 9 °C. Spore germination rate for all the treatments was below 10 % and all the treatments except CA affected the spore's morphology. However, H treatment alone or combined with HP and CA disrupted the internal membrane (IM) and enhanced the damage to the B. amyloliquefaciens spores Cortex (Cx). Acidification of the B. amyloliquefaciens spores with CA led to the permeability of the spore's IM but with intact Cx. The combined treatments of CA, H, and HP significantly affected the integrity of the spore's intracellular structure. This study elucidates how the sequential application of CA, H, and HP can affect the morphology and physiology of Bacillus spores and improves the safety and quality of infant CFs. HIGHLIGHTS • H treatment induced the highest level of B. amyloliquefaciens spore germination. • HP with H and CA, damaged Bacillus spore without adequate germination. • Sequential treatment damaged the IM and Cx of B. amyloliquefaciens spore. • Extra HPP step for 3 min improves the safety and quality of infant CFs.
Different drying techniques and their impact on physicochemical properties of sweet potato : a review
(Wiley, 2025-08) Ntsowe, Khuthadzo; Workneh, Tilahun Seyoum; Laurie, Sunette; Emmambux, Mohammad Naushad
Sweet potato (SP) is a globally important storage root crop, serving as a natural source of essential nutrients, including starch, carotenoids, and anthocyanins. Given its nutritional value, preserving the physicochemical properties during processing is imperative to enhance its role in addressing food security. This review presents a comprehensive analysis of the literature on physicochemical properties, such as color, β-carotene, and TPC and examines the effects of different drying techniques on these properties. It was found that CHAD significantly degrades these properties, potentially reducing the β-carotene content by up to 22.7-fold and the TPC by 53%. This degradation can result from high drying air temperatures (>70°C), high air velocity (>1.5 m.s−1) and extended drying times, which can be up to 28 h. In contrast, combined techniques preserve these properties. For example, MWD + CHAD reduced the drying time up to six times more than CHAD alone. In addition, MWD + CHAD achieved a lower total color change (ΔE) and a higher retention of β-carotene content (67%). The highest increase in TPC (247%) was observed for SP that was dried using MWD with carbon maceration pre-drying treatment. This results from a porous microstructure that is formed which increases the moisture transfer and reduces the drying time. Factors like the drying air temperature, drying medium, air velocity, and pre-drying treatments influence the performance of drying techniques and their quality preservation capabilities. However, the SP variety is often overlooked in drying studies. This article discussed, compared, and identified literature gaps to pave the way for future research aimed at enhancing dried SP product quality.
Functional characterization of full fat and defatted Brachystegia eurycoma, Mucuna sloanei and Detarium microcarpum seed flours
(Elsevier, 2025-12) Njoku, Njideka E.; Emmambux, Mohammad Naushad; Alagbaoso, Serah O.; Uvere, Peter O.
Please read abstract in the article.
Palm oil in salty snacks : a South African labelling audit on sustainability communication
(Academy of Science of South Africa, 2025-08) Sishi-Vilakazi, Manzimase; De Kock, Henrietta Letitia
Palm oil is widely used in global food production and is highly valued in the salty snack industry for its frying performance, oxidative stability and cost-effectiveness. However, concerns about its environmental and social impacts persist. We investigated the prevalence of palm oil and its derivatives in salty snack products, the presence of sustainability claims, including the Roundtable on Sustainable Palm Oil (RSPO) certification logo, and other types of claims on salty snack product labels. A total of 638 in-market products across six categories (maize, potato, grain, vegetable and fruit chips, and ready-to-eat popcorn) were audited. Palm oil and its derivatives were declared in 59% of products; 27% used alternative oils and 14% listed only ‘vegetable oil’ without specifying the oil type. Maize chips (45%) and potato chips (31%) were the largest product categories, with 60% and 69%, respectively, containing palm oil and its derivatives. Vegetable chips showed the lowest reliance on palm oil. Despite the prominence of palm oil, none of the products featured the RSPO certification logo or any certification indicating sustainable palm oil sourcing. Instead, product claims primarily highlighted dietary information, flavour characteristics and production methods. These findings reveal that while palm oil use is widespread in salty snacks, engagement with palm oil sustainability concerns is lacking. This gap presents an opportunity for manufacturers to adopt certified sustainable palm oil or eco-friendly alternatives, aligning with Sustainable Development Goal (SDG) 12 (responsible consumption and production) and growing consumer demand for transparency and environmental responsibility.
Stakeholder insights and policy recommendations from the InnoFoodAfrica Project on traditional African foods
(Academy of Science of South Africa, 2025-08) Smith, Katherine Alice; Emmambux, Mohammad Naushad; Dada, Shakila; naushad.emmambux@up.ac.za
SIGNIFICANCE : Supporting systems that provide healthy and safe food ingredients and products and environmentally sustainable nutrition and food security solutions are key local priorities. To achieve these priorities in South Africa, multilevel and multiagency support is needed by smallholder farmers to expand the cultivation, growing, distribution, marketing, and production of indigenous and traditional African food crops (ITFC) and ingredients, as well as the sale, acceptance, and consumption of ITFCs. Public education is required to transform local perspectives on protein intake and the benefits of ITFCs. The government must exempt ITFCs from VAT to promote their mainstream commercial viability.
Exploring culinary methods to reduce sodium intake : the impact of flavorings and salt addition timing in boiled chicken
(Wiley, 2025-06) Monod, Raphael; Thomas-Danguin, Thierry; De Kock, Henrietta Letitia
The overconsumption of salt is a social concern and has consequences for human health. Discretionary salt contributes to salt intake but has received very little attention thus far, and recommendations do not precisely targeted discretionary salt. This study investigated how different culinary practices affect the saltiness of chickens. Chicken breasts were boiled in a standard homestyle bouillon (broth). Table salt was added to the broth or on the plate after cooking. Two salt concentrations, regular (6.5 mmol of Na+ per 100 g of cooked chicken) and low (4.1 mmol of Na+ per 100 g of cooked chicken), were compared. Additionally, we applied the following flavor treatments: rosemary, smoked bacon, and smoked garlic. The saltiness, sweetness, sourness, bitterness, and overall aroma of the warm chicken samples were evaluated by 158 untrained consumers. Saltiness adequacy was measured on a just-about-right (JAR) scale. Based on the results, no significant differences in saltiness intensity were observed between the two salting practices (p > 0.2). Regarding the flavor additions, a significant odor-induced increase in saltiness was observed when smoked bacon flavoring was combined with salting on the plate (p = 0.02). The JAR results indicated that adding smoked garlic flavoring to the broth allows a 33% reduction in salt content without compromising taste, suggesting that smoked garlic has a strong odor-induced saltiness enhancement effect and may be a viable option for salt reduction strategies. This study provides a basis for improving discretionary salt use practices that can be easily adopted by consumers, potentially aiding in reducing salt intake from chicken dishes without compromising flavor, and offering insights that may apply to other meat types.
Structural, molecular, and morphological properties of cassava starch (Manihot esculenta) : effect of fermentation and legumes flour incorporation
(Oxford University Press, 2025-01) Ndjang, Marie Madeleine Nanga; Julie, Klang Mathilde; Njapndounke, Bilkissou; Foko, Marius Edith Kouam; Zokou, Ronice; Kamdem, Michael Hermann Kengne; Tonga, Jordan Lembe; Mmutlane, Edwin Mpho; Tantoh Ndinteh, Derek; Kayitesi, Eugenie; Zambou, Francois Ngoufack
The aim of this study was to evaluate the influence of fermentation, variety and legume incorporation on the structural properties of cassava starch granules. It appears that, there was a surface degradation of the granules characterised by an increase in the OH group and a decrease in the C-H, C-C, H-O-H groups and crystallinity of the starch responsible for the bread-making ability on the 30th day of fermentation for varieties 96/1414 and YARA, and day 25th for variety TME15. In addition, there was a decrease in crystallinity and an increase in C-H, -CH2/-CH3 groups, as well as the appearance of C=O groups with the incorporation of legumes. This study suggests that variety, fermentation, solar drying, and the incorporation of legumes influence the structural, morphological, rheological, and bread-making properties of cassava starch.
Bioprospecting the Rodriguan lime (Citrus aurantifolia Swingle) as a novel source of antioxidants and antimicrobials for food application
(Wiley, 2025-05) Cloete, Liza; Venter, Anton; Emmambux, Mohammad Naushad; Ramful-Baboolall, Deena; Ramasawmy, Brinda; Neetoo, Swaleha Hudaa; Picot-Allain, Carene; Duodu, Kwaku Gyebi; gyebi.duodu@up.ac.za
In view of bioprospecting the Rodriguan lime (Citrus aurantifolia Swingle) as a novel antioxidant and antimicrobial for the food industry, its bioactivities were compared with those of the Mauritian pamplemousses (Citrus maxima) and the Rodriguan grapefruit (Citrus × paradisi Macfad). The Rodriguan lime, “Limon Rodrigues,” is also known as the Mexican lime (Citrus aurantiifolia, Swingle) or key lime. All citrus peel extracts tested in the study—namely, the Rodriguan lime, Mauritian pamplemousses, and Rodriguan grapefruit—exhibited comparable antioxidant activity in the ferric reducing antioxidant power (FRAP) (14.50 ± 3.11, 12.96 ± 0.97, and 14.77 ± 1.47) and CUPRAC (cupric reducing antioxidant capacity) (0.71 ± 0.20, 0.50 ± 0.04, and 0.59 ± 0.11) assays. The Rodriguan lime extract had the lowest overall minimum inhibitory concentration (MIC) of 5–10 mg/mL against Staphylococcus aureus, Salmonella enterica, Listeria monocytogenes, Bacillus cereus, and Lactobacillus plantarum. Although the Rodriguan grapefruit peel had the highest total phenolic content (64.53 ± 3.25 mg GAE/g extract) (p < 0.05), its total flavonoid content was not significantly different from that of the Rodriguan lime peel (p > 0.05). LC-MS data revealed that the Rodriguan grapefruit extract possessed the highest overall concentration of flavonoids (4821.1 mg RE/kg) and coumarins (13476 mg CE/kg), although the Rodriguan lime peel extract exhibited a relatively unique flavonoid and coumarin profile. Citrus flavonoids and coumarins exhibit diverse biological functions, including antidiabetic, antimicrobial, antifungal, hypotensive, antioxidant, carminative, antibacterial, larvicidal, antiviral, uricosuric, antiyeast, antihepatotoxic, and antimutagenic activities. Additionally, they demonstrate significant anticancer, cardiovascular-protective, and neuroprotective properties. These multifunctional bioactive compounds highlight the potential of citrus-derived substances in therapeutic and preventive health applications. Given its broad antimicrobial spectrum and diverse phytochemicals, the Rodriguan lime extract shows potential for applications in the functional food and nutraceutical industries.
Tackling food waste in a university food service operation: a case study
(Inderscience, 2025-05) Lefadola, Boineelo Pearl; Viljoen, Annemari; Du Rand, Gerrie Elizabeth; gerrie.durand@up.ac.za
The challenge of food waste in the university food service setting, especially from a systems perspective is understudied. This is a major gap as the effective management of food waste requires a holistic approach as the parts of the system are interdependent. This exploratory study applies a systems theory to investigate food waste prevention. Organisational documents were analysed, in-depth interviews, focus group discussions and participant observations were conducted. The study reveals that even though food waste remains a challenge in the case university, prevention efforts were implemented. These include automated stock forecasting, use of specifications, appropriate receiving and storage practices, stock monitoring, use of standardised recipes, production of good quality meals in correct quantities, temperature and time controls, meal auditing and correct portioning. The study's findings can be applied in the development of food waste management policies and procedures in the universities and the wider catering sector.
Life cycle sustainability assessment of staple food processing : a double and dynamic materiality approach
(Elsevier, 2025-06) Mwape, Mwewa Chikonkolo; Parmar, Aditya; Roman, Franz; Emmambux, Mohammad Naushad; Azouma, Yaovi Ouezou; Hensel, Oliver
Globally, 70 % of people are fed through peasant food systems that are responsible for growing 50 % of the world's food calories on 30 % of the land. In the global south, particularly in Sub-Saharan Africa, small-scale farming serves as a crucial lifeline for the food and income needs of local populations. Yet, it remains underfunded and under-researched in the context of sustainable development. Even if the traditional Life Cycle Sustainability Assessment offers a holistic approach to evaluating the impacts of staple food processing across environmental, economic, and social dimensions, its inability to track dynamic materiality limits its application in evaluating future impacts. Therefore, this study aimed to provide a comprehensive Life Cycle Sustainability Assessment framework for staple food processing, using cassava to produce gari, a staple food for more than 300 million West Africans, as a case study. This framework integrates Material and Energy Flow Analysis techniques to trace resource use and emissions. The research incorporated Environmental, Social and Governance pillars; double materiality, evaluating both the direct and indirect impacts of processing activities, alongside dynamic materiality to capture evolving environmental, financial, and social factors through scenarios. Python computational modeling was used to perform these complex analyses, ensuring accuracy and adaptability. The findings highlight significant energy inefficiencies (6.67 kWh kg-1) coupled with a high Global Warming Potential (GWP) of 9.02 kgCO2eq kg-1 and production costs of $0.56 kg-1. The most significant opportunities for improvement were identified in optimizing energy consumption and transforming waste into biogas. The dynamic model revealed that integrating renewable energy sources could substantially reduce environmental impacts and increase the Net Profit Margin from 34.43 to 52.52 %, as proposed in the energy transition from woodfuel and gasoline to a Hybrid Solar and Biogas energy system. This study contributes to the growing body of literature on Life Cycle Sustainability Assessment by applying a comprehensive framework to staple food processing. The findings offer valuable insights into the environmental, social, and economic trade-offs in food processing systems, providing practical recommendations for improving sustainability throughout the food supply chain. Extended studies using these methods on other staples are highly recommended.
Phytochemical quality and antioxidant effects of Solanum retroflexum Dun. leaf extracts on oxidation markers in a sunflower oil-based salad dressing emulsion
(Wiley, 2025-04) Salatou, Som Ahmed; Kayitesi, Eugenie; Dlamini, Bhekisisa
Synthetic compounds that are commonly employed to hinder lipid oxidation in high-fat foods have been linked to numerous detrimental health effects. The use of plant extracts that exhibit antioxidant activity is preferred and deemed natural. The current study is aimed to evaluate the phytochemical quality (total flavonoid content (TFC) and total phenolic content (TPC)) and antioxidant activity (FRAP and ABTS) of aqueous reconstituted Solanum retroflexum methanolic leaf extracts. Thereafter, the phenolic profile was analyzed with high-performance liquid chromatography (HPLC), followed by the determination of the antioxidative effects of the S. retroflexum leaf extracts in salad dressing. The TFC and TPC of the S. retroflexum leaf extracts were 575.35 mg quercetin equivalents/g (dw) and 130.00 mg gallic acid equivalents/g (dw), respectively. The antioxidant activity was 1054.39 μM Trolox equivalents/g (dw) (ABTS) and 176.77 μM Fe equivalents/g (dw) (FRAP). Phenolic compounds identified with HPLC included protocatechuate, ellagic acid, and 4-hydroxycinnamic acid. All the extracts of S. retroflexum retarded hydrolysis of fat in salad dressing under accelerated Schaal oven test conditions, that is, as effective as butylated hydroxy anisole. In addition, S. retroflexum leaf extracts, when present at 300 mg/mL, slightly delayed peroxide formation in salad dressing perhaps owing to their high polar plant phenolic concentration. The outcomes of this research point out that S. retroflexum leaf extracts show potential as natural sources of antioxidants in high-fat foods like salad dressing emulsions. Further studies must determine how incorporation of the leaf extracts influences the sensory quality of the salad dressing.
Effect of fermentation time and varietal difference on the pasting properties and bread-making ability of cassava starch (Manihot esculenta)
(Wiley, 2024-09) Ndjang, Marie Madeleine Nanga; Klang, Mathilde Julie; Fadimatou, Bebbe; Njapndounke, Bilkissou; Foko, Marius Edith Kouam; Kamdem, Michael Hermann Kengne; Tonga, Jordan Lembe; Mmutlane, Edwin Mpho; Ndinteh, Derek Tantoh; Kayitesi, Eugenie; Zambou, Francois Ngoufack
This research is to investigate the breadmaking ability of three cassava starch varieties (96/1414, TME15, and YARA) grown in Cameroon. To achieve this, starch samples from each variety are collected before and during fermentation to determine chemical, rheological, and bread-making properties. They are analyzed for pH, titratable acidity (TTA), lactic acid (LA), specific volume (SPV), and pasting properties using known method; These parameters are used to perform a principal component analysis (PCA). The morphological characteristics are studied by scanning electron microscope (SEM). Result shows that, there is a decrease in pH (6.21–3.8) with an increase in TTA (0.34–7.05) and LA (0.15–6.46) with fermentation time. In parallel, a decrease of pasting properties and an increase in SPV (1.15–2.82 cm3 g−1) are observed. The PCA surrounds 96/1414 day 30, YARA day 30, and TME15 day 25 α 30 as the best samples, and the SEM shows a superficial degradation of the granules after fermentation. Thus, this study suggests that the optimal sour cassava starch for bread-making can be obtained from 96/1414 day 30, TME15 day 25 α 30, and YARA day 30. The variety 96/1414 appears to have the best bread-making ability while TME15 appears to be most suitable for short fermentation time.
Potential of egusi for food and nutrition security in northern Ghana : gender perspectives and social constructs underpinning cultivation and use
(Frontiers Media, 2025-05) Boakye, Abena; Boampong, Mary Sefa; Dougill, Andrew John; Akyen, David; Tengey, Theophilus Kwabla; Naapoal, Charles; Koranteng, Addobea Addow; Mwangwela, Agnes; Legodi, Heather Modiehi; Ellis, William Otoo
BACKGROUND : Using indigenous underutilized crops as a sustainable measure to mitigate food and nutrition insecurity is recommended globally. Few studies have explored the factors influencing the value placed on indigenous underutilized crops such as egusi in African food systems. Egusi, oleaginous edible seeds of cucurbitaceous plants with inedible pulp, are cultivated for the seeds and commonly used in West African cuisines. OBJECTIVE : This study investigates the sociocultural importance of egusi and its value to nutrition and food security in growing communities of northern Ghana. It further explores the gender underpinnings and influences on egusi production and use and evaluates the strategies indigenous smallholder egusi farmers use to cope with the current climate dynamics. METHODS : Gender and age-differentiated Focus Group Discussions (10) and Key Informant interviews (14) were conducted in Chereponi and Kpandai Districts of northern Ghana. RESULTS : Our findings show that the primary factors influencing the premium placed on the crop(s) differ between males and females. There has also been a change in the social construct of egusi in recent years due to the impact of climate-induced food insecurities. For Chereponi which is relatively drier than Kpandai, egusi is now a must-farm crop if one’s household is to survive during lean seasons. It is no longer viewed as a woman’s crop. However, Kpandai, with a relatively wetter climate, has other cropping alternatives. A unanimous response from all study participants reveals latent functions of cultivating egusi, which includes children’s education and reduced financial burdens. CONCLUSIONS : This study underscores how egusi plays critical roles in the nutrition and livelihood of Ghanaian communities and can be the starting point for tailored and extensive investigations on the value of egusi to both enhance climate resilience and sustainable nutrition. The findings further demonstrate the critical need for a comprehensive study of the foodscapes of malnourished communities to enable appropriate policy directives for sustainable nutrition interventions.

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