• Cooking quality and nutritional properties of extruded maize pasta with orange-fleshed sweet potato 

  Baah, Rose Otema (University of Pretoria, 2019-11)

  Vitamin A deficiency is prevalent in sub-Saharan Africa and is considered a serious problem of public health significance. The use of bio-fortified staple foods is an intervention strategy to address vitamin A deficiency ...
• Sensory, rheology, tribology and shelflife of reduced fat mayonnaise-type emulsions formulated with lipid-modified maize starch as fat replacer 

  Agyei-Amponsah, Joyce (University of Pretoria, 2019-11)

  The increasing rate of obesity and its related diseases (cancers, heart disease and diabetes) has become a global health issue. Dietary fat is highlighted as one of the critical risk factors contributing to this problem. ...
• Growth and neurodevelopmental outcomes of children with in utero growth restriction due to placental insufficiency and modification by maternal HIV status 

  Nyofane, Mothusi (University of Pretoria, 2024-07)

  Background: South Africa is burdened with a high prevalence of HIV infection in pregnant women (30.0%). Nevertheless, access to antiretroviral therapy (ART) has greatly increased, leading to an expanding population of ...
• Mafura seed oil : improvement in oxidative stability 

  Chemane, Lúcia Narcésia Guilhermina (University of Pretoria, 2016-04)

  Trichilia emetica seeds are processed for their oil by rural communities in the South of Mozambique. Traditionally, the oil is extracted by boiling the seed pulp in an aqueous medium for 5 h and recovering the clear yellow ...
• Physico-chemical quality assessment of honey from different floral and geographical origin 

  de Beer, Tersia (University of Pretoria, 2024-02-13)

  Honey is a natural product made by bees from the nectar of flowers, the secretions of living plants and excretions of plant-sucking insects. The ever-increasing demand for natural honey amplifying the risk of fraud, affecting ...
• Growth, feeding practices, and haemoglobin levels in 6 to 12 month-old infants exposed and unexposed to maternal HIV status in a peri-urban area in Gauteng province, South Africa 

  Tshiambara, Phumudzo (University of Pretoria, 2024-02)

  Introduction:Undernutrition is a significant public health issue, primarily caused by inappropriate feeding practices that negatively impact infant growth and development. In Sub-Saharan Africa, South Africa has the highest ...
• Drying kinetics, nutritional and functional characterisation of flours produced from edible insects from East Africa 

  Yisa Njowe, Kieran Bong (University of Pretoria, 2023)

  The growing global awareness of edible insects as a nutritious food that can be used to contribute in the fight against protein energy malnutrition has met many barriers. These barriers include sustainable processing ...
• Techno-functional properties, dough rheology and bread quality of flours from infrared and microwave heat-treated bambara groundnuts grains 

  Mukwevho, Peter (University of Pretoria, 2023)

  This work was undertaken to investigate the effects of heat treatment (130 °C surface temperature) of pre-conditioned (20 or 53% moisture) Bambara groundnut (Vigna subterranea) seeds using infrared, microwave energy alone ...
• Iron bioavailability, nutritional and health-promoting properties of extruded sorghum porridge fortified with Baobab fruit, moringa leaves and Bambara groundnut 

  Lubaale, John (University of Pretoria, 2023)

  Iron deficiency, protein energy malnutrition (PEM) and the rise in diet-related non-communicable diseases (NCDs) are major public health concerns in developing countries. Food-to-food fortification (FtFF) is an emerging ...
• Food patterns in relation to weight status and body composition of female adolescents in Tshwane 

  Matete, Ntsepase P. (University of Pretoria, 2022)

  Introduction: In South Africa there is a high prevalence of overweight/ obesity among adolescence, which in turn indicates an increased risk of non-communicable diseases (NCDs) in adulthood (DoH, 2016, WHO, 2018). ...
• Sensory properties and consumer acceptance of orange-fleshed sweet potato bread : the effect of food neophobia 

  Steyn, Annelize (University of Pretoria, 2022)

  A considerable effort is placed on developing food products for food-insecure environments. Vitamin A deficiency is a problem that is plaguing the nutrition security of many consumers in Sub-Saharan Africa. Nutrition ...
• Lactic acid bacteria from traditionally fermented African food affect the diarrhoeagenic potential of enteroaggregative Escherichia coli 

  Agbemavor, Wisdom Selorm Kofi (University of Pretoria, 2022-09)

  Probiotic bacteria undergo specialised activities, including aggregation, cell surface hydrophobicity, adhesion to epithelial cells, and production of certain antimicrobial substances against pathogens. These activities ...
• Characterisation, health-promoting properties and food applications of anthocyanin-rich pigments of flowers from the Geraniaceae and Lamiaceae plant families 

  Venter, Anton (University of Pretoria, 2022-04-18)

  Colour is an important characteristic of food and plays a significant role in enhancing the visual appeal of food products. The colourants mostly used in the food industry are synthetic azo-dyes due to their brightness and ...
• Bioaccessibility of phenolic compounds and related antioxidant and health promoting properties of soured sorghum porridges 

  Dlamini, Nomfumdo (University of Pretoria, 2022-06-06)

  The percentage of deaths due to non-communicable diseases (NCDs) such as diabetes, cancer, obesity and heart disease has been growing steadily in South Africa. Rapid urbanization and increased demand for convenience foods ...
• Pasting properties of teff, maize, and potato starches with added microcrystalline cellulose and cellulose nanofiber 

  Kawuma, Reagan (University of Pretoria, 2022)

  An increase in health concerns from consumers towards the use of synthetic chemicals in starchy food formulation has led to a significant preference for “clean” label starches. Hydrocolloids are organically-sourced ...
• Antioxidant and antimicrobial activity of Carica papaya extracts in minimally processed fresh produce 

  Kafuko, Lilian (University of Pretoria, 2022)

  Food (especially fruit derived) waste has a detrimental influence on the environment and food security of a country. As the world’s population continues to rise, the challenge becomes feeding more people nutrient dense ...
• Nutritional, antioxidant and microbiological properties of finger millet-based beverages as influenced by starch source during lactic acid fermentation 

  Nyathi, Lungani A. (University of Pretoria, 2021)

  In Sub-Saharan Africa (SSA), where nutrient malnutrition is of concern, finger millet contributes substantially to the dietary protein and mineral intake of many communities. The quality of finger millet protein is, however, ...
• Nutritional and health benefits of heat - moisture treated maize starch and maize meal with stearic acid 

  Asare, Isaac Kwabena (University of Pretoria, 2022)

  ABSTRACT Nutritional and health benefits of hydrothermally treated maize starch and maize meal with stearic acid By Isaac Kwabena Asare Supervisor: Prof M.N Emmambux Co-Supervisor Prof Bruce R. Hamaker Diet-related ...
• The application of dehydration technologies on drying kinetics and physicochemical properties of orange-fleshed sweet potato 

  Kgonothi, Daddy (University of Pretoria, 2021)

  Orange-fleshed sweet potato is a highly researched crop due to its nutritional content and more specifically, its high β-carotene content. Most developing countries around the world have adopted the use of orange-fleshed ...
• Extended shelf life milk processing : effect of cleaning-in-place (CIP) on the survival of bacillus subtilis 

  Adonis, Nanamhla (University of Pretoria, 2021)

  Bacillus subtilis vegetative cells have been found to remain in dairy processing equipment such as filler nozzles and heat exchangers even after cleaning processes such as Cleaning in Place (CIP). The cells form biofilms ...

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