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Research Articles (Consumer and Food Sciences)
Recent Submissions
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Zulu, Nontobeko Xolisiwe; Kunadu, Angela Parry-Hanson; Kayitesi, Eugenie; Dlamini, Bhekisisa
(Wiley, 2024)
Fermentation is of great importance to the food industry as it extends the shelf life of food while imparting desirable nutritional
and sensory properties. However, the unpredictable fermentation period, inconsistency of ...
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Adeboye, A.S.; Amiri-Rigi, Atefeh; Emmambux, Mohammad Naushad
(Elsevier, 2025-05)
Mucuna sloanei flour is widely used as a thickening agent in Southern Nigerian cuisine, contributing to its texture and nutritional value. Additionally, it is gaining attention in pharmaceuticals for its health benefits, ...
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Udeh, Henry Okwudili; Duodu, Kwaku Gyebi; Jideani, Afam Israel Obiefuna
(Wiley, 2025-03)
Food security is still a significant problem, particularly in less developed nations. Orphan crops, such as finger millet (FM), are essential for meeting dietary and nutritional needs as well as providing a means of ...
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Rostamirad, Sholeh; Duodu, Kwaku Gyebi; Meyer, Josua P.; Sharifpur, Mohsen
(Wiley, 2024-10)
Ultrasonication deployment provides a green and non-thermal option to traditional
hydrothermal treatment. This study presents the impact of ultrasonication and soaking
temperatures (30 and 50 C) on the water uptake and ...
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Venter, Anton; Emmambux, Mohammad Naushad; Duodu, Kwaku Gyebi
(Wiley, 2024-06)
This study investigated the e1ect of microwave pretreatment on cooking time of presoaked Bambara groundnut seeds, functional
properties of resultant 4ours, and their phenolic composition and antioxidant properties. Microwave ...
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Lubaale, John; Duodu, Kwaku Gyebi
(Wiley, 2024-06)
This study evaluated the effects of souring (fermenting using Lactobacillus plantarum and back-slopped inoculum and lactic acid acidification) and cooking of finger millet on phenolic content, radical scavenging properties, ...
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Marule, Nomzamo L.; Du Rand, Gerrie Elizabeth; Marx-Pienaar, Nadene Johanna Maria Magdalena
(African Journals Online, 2024-12)
INTRODUCTION:
Food safety assurance is motivated by the Food and Agriculture Organisation stating: “food safety encompasses ensuring safe food handling, and preparation when consumed according to its intended use” (FAO ...
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Muller, Gert Daniel; Sonnenberg, Nadine Cynthia; Donoghue, Sune
(African Journals Online, 2024-11)
This study explored gender differences in
consumers’ perceptions of South African
clothing retailers’ corporate social
responsibility (CSR) initiatives based on the
social, environmental and economic
dimensions defined ...
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Mwape, Mwewa Chikonkolo; Kulig, Boris; Nurkhoeriyati, Tina; Roman, Franz; Parmar, Aditya; Emmambux, Mohammad Naushad; Hensel, Oliver
(Elsevier, 2025-04)
Please read abstract in the article.
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Antwi, Charles Kwasi; Rosa-Sibakov, Natalia; Emmambux, Mohammad Naushad
(Elsevier, 2024-11)
Dietary fibre intake is crucial for improving human health and reducing the prevalence of diet-related noncommunicable
diseases. This study determines the effect of the enzyme (Viscozyme®L: a cocktail of cell wall
degrading ...
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Rostamirad, Sholeh; Duodu, Kwaku Gyebi; Meyer, Josua P.; Sharifpur, Mohsen
(Elsevier, 2025-01)
Owing to the long duration of cooking legumes, which limits their consumption and utilization, soaking has been used to reduce cooking time, save energy consumption, and diminish their hardness. However, limited studies ...
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Shehata, Hanan R.; Pane, Marco; Buys, E.M. (Elna Maria); Koshy, Binu; Vegge, Christina S.; Schoeni, Jean L.
(Frontiers Media, 2025-01-16)
The live microorganism industry is rapidly growing, producing probiotics and
live biotherapeutic products (LBPs) designed to deliver health benefits. Ensuring these
products contain viable, strain-specific microorganisms ...
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Muhoza, Bertrand; Harimana, Yves; Kayitesi, Eugenie; Uriho, Angelo
(American Chemical Society, 2025-01)
Soy proteins stand out as the primary choice among plant-based proteins in commercial use due to their functional characteristics, wide availability, cost-effectiveness, and eco-friendly nature. However, their inherent ...
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Famuyide, Oluyimika Y.; Lubaale, John; Ndiaye, Cheikh; Duodu, Kwaku Gyebi; Taylor, John R.N.
(Elsevier, 2024-03)
Mineral deficiencies, especially iron and zinc, are still prevalent in urban as well as rural communities among
women and children across Africa, including the Sahel. Here, effects of extrusion cooking in combination ...
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Lubaale, John; Serem, June Cheptoo; Bester, Megan Jean; Emmambux, Mohammad Naushad; Duodu, Kwaku Gyebi
(Elsevier, 2024-07-20)
BACKGROUND AND OBJECTIVES : Food-to-food fortification (FtFF) is gaining traction as a strategy to enhance nutritional
value of cereal-based foods. Sorghum, a major food crop for millions in the semi-arid tropics lends ...
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Muller, Carmen; Fisher, Hendrik Johannes (Hennie); Potgieter, Lerika
(Plaas Media, 2024-11)
When it comes to culinary versatility, few ingredients can compete with the humble spud. This starchy superstar has outgrown its traditional status of being only a side dish. Nowadays potatoes are celebrated as culinary ...
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Moyo, Siphosanele Mafa; Famuyide, Oluyimika Y.; Kayitesi, Eugenie
(Springer nature, 2024-12)
Microorganisms such as Bacillus spp., Propionibacterium spp., Lactobacillus spp., Citrobacter spp., Enterobacter spp., Klebsiella spp, and Aspergillus spp. play vital roles in fermenting macromolecules present in African ...
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Tshiambara, Phumudzo; Hoffman, Marinel; Legodi, Heather; Balakrishna, Yusentha; Feucht, Ute Dagmar
(Wiley, 2025-01)
Factors affecting the growth of HIV‐exposed‐uninfected (HEU) children are
multi‐factorial, with limited information available on the dietary intake from
6 months. This study compared the dietary intake, micronutrient ...
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Mukwevho, Peter; Emmambux, Mohammad Naushad
(Elsevier, 2024-11)
Heat treatment of Bambara groundnut seeds has been reported to cause low paste viscosities in
resulting flours. Structural changes in Bambara groundnut protein, due to heat treatment, causes
the protein to encapsulate ...
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Jumat, Malory; Duodu, Kwaku Gyebi; Van Graan, Averalda
(Elsevier, 2024-11)
There is a wealth of South African scientific literature studying and reporting on dietary polyphenols in research articles and academic literature.
The evaluation of data quality is critical to ensure polyphenol data ...
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