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Browsing by UP Author "Taylor, J.R.N. (John Reginald Nuttall)"
Now showing items 21-40 of 87
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Kruger, Johanita; Taylor, J.R.N. (John Reginald Nuttall); Oelofse, Andre (Elsevier, 2012-03)Improved iron availability from sorghum porridges will benefit many malnourished communities in rural Africa, where there is a high prevalence of iron deficiency. This research compared the efficacy of reducing sorghum ...
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Odoch, Martin; Buys, E.M. (Elna Maria); Taylor, J.R.N. (John Reginald Nuttall) (Wiley, 2021-12)BACKGROUND : Vacuum package storage is commonly applied to reduce postharvest deterioration in minimally processed cassava roots. However, the influence of vacuum packaging conditions on root end-use quality is poorly ...
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Haggblade, Steven; Duodu, Kwaku Gyebi; Kabasa, John D.; Minnaar, Amanda; Ojijo, Nelson K.O.; Taylor, J.R.N. (John Reginald Nuttall) (Elsevier, 2016-06)BACKGROUND : Sub-Saharan Africa is the last region to undergo nutrition transition and can still avoid its adverse health outcomes. OBJECTIVE : The paper explores emerging responses to ―bend the curve‖ in sub-Saharan ...
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D’Silva, Tanya V.; Taylor, J.R.N. (John Reginald Nuttall); Emmambux, Mohammad Naushad (Elsevier, 2011-03)This study determined the effects of stearic acid on the functional properties of teff 27 starch, a compound granule starch in comparison to maize, a simple type granule starch. 28 Stearic acid was incorporated into teff ...
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Taylor, J.R.N. (John Reginald Nuttall); Ferruzzi, Mario G.; Ndiaye, Cheikh; Traor, Djibril; Mugalavai, Violet K.; De Groote, Hugo; O'Brien, Cheryl; Rendall, Timothy J.; Hamaker, Bruce R. (Elsevier, 2023-03)Small and micro food enterprises are critical implementation partners for fortification strategies that address the widespread micronutrient deficiencies in low-income countries. This paper describes the concept and practice ...
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Anyango, Joseph Ochieng; De Kock, Henrietta Letitia; Taylor, J.R.N. (John Reginald Nuttall) (Elsevier, 2011-12)Despite nutritional advantages, the functional quality of cereal foods tends to decline when fortified with legumes. Traditional African cowpea-fortified sorghum foods were evaluated using instrumental and descriptive ...
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Muhiwa, Peter J.; Taylor, Janet; Taylor, J.R.N. (John Reginald Nuttall) (American Association of Cereal Chemists, 2017-07)The high cost of kafirin and zein restricts their use for bioplastic and food applications. Effective, simple, and rapid kafirin/zein isolation processes are required. Here a percolation-type aqueous ethanol solvent ...
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Lubaale, John; Taylor, J.R.N. (John Reginald Nuttall); Emmambux, Mohammad Naushad; Duodu, Kwaku Gyebi (Wiley, 2023-03)BACKGROUND AND OBJECTIVES : Iron deficiency is still a major public health concern in sub-Saharan Africa, and this is in part due to a monotonous diet of cereals often low in bioavailable minerals and high in mineral ...
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Teklehaimanot, Welday Hailu; Taylor, J.R.N. (John Reginald Nuttall); Emmambux, Mohammad Naushad (Elsevier, 2016-03)This study investigates the formation and properties of compatible binary colloidal blends between pre-gelatinized (uncomplexed and complexed with stearic acid) maize starches (hydrophilic component) and commercial zein ...
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Elhassan, Mohammed S.M.; Oguntoyinbo, Segun I.; Taylor, Janet; Taylor, J.R.N. (John Reginald Nuttall) (Elsevier, 2018-01)Stable viscoelastic masses have been formed from kafirin in a mainly aqueous system. Kafirin was dissolved in glacial acetic acid (GAA) and simple coacervation was performed by rapid addition of 15 °C water under low shear. ...
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King, Bianca L.; Taylor, Janet; Taylor, J.R.N. (John Reginald Nuttall) (Elsevier, 2016-09)Only predominantly α-type zein (commercial zein) has been shown to form a viscoelastic dough. In maize zein comprises α-, β-, γ- and δ-zein (total zein). Because glacial acetic acid can fully solubilise zein, its effect ...
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Adebowale, Abdul-Rasaq A.; Emmambux, Mohammad Naushad; Beukes, Mervyn; Taylor, J.R.N. (John Reginald Nuttall) (Elsevier, 2011-11)The protein fractions in three different teff types were studied in comparison to sorghum to explain teff’s superior bread making quality. The proportion of aqueous alcohol-soluble teff proteinwas approx 40% and it was ...
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Taylor, J.R.N. (John Reginald Nuttall); Taylor, Janet; Campanella, Osvaldo H.; Hamaker, Bruce R. (Elsevier, 2016-01)The dough functionality of the storage proteins in “gluten-free” grains has been studied for almost 25 years. Zein, maize prolamin, when isolated as a-zein can form a wheat gluten-like visco-elastic dough when mixed with ...
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Chiremba, Constance; Siwela, M.; Rooney, Lloyd W.; Taylor, J.R.N. (John Reginald Nuttall) (American Association of Cereal Chemists, 2013-02)This study examined the interaction between sorghum grain hardness and sorghum malt quality in terms of diastatic power and free amino nitrogen with endosperm modification during malting. The changes in kernel hardness ...
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Amonsou, E.O. (Eric Oscar); Taylor, J.R.N. (John Reginald Nuttall); Minnaar, Amanda (Elsevier, 2012-03)Marama bean is an indigenous Southern African oilseed legume with an unusual protein composition. Hence, its rheological properties were studied. Marama protein formed a highly viscous and extensible dough when compared ...
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Anyango, Joseph Ochieng; De Kock, Henrietta Letitia; Taylor, J.R.N. (John Reginald Nuttall) (Elsevier, 2011-02)Protein malnutrition is a problem in Africa where sorghum is a staple foodstuff. Improvement in the protein quality of traditional African sorghum (Sorghum bicolor L. Moench) foods through the addition of cowpea (Vigna ...
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Anyango, Joseph Ochieng; Taylor, Janet; Taylor, J.R.N. (John Reginald Nuttall) (American Chemical Society, 2011)Improvement in the water stability and other related functional properties of thin (<50 µm) karirin protein films was investigated. Thin conventional kafirin films and kafirin microparticle films were prepared by casting ...
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Falade, Adediwura T.; Emmambux, Mohammad Naushad; Taylor, J.R.N. (John Reginald Nuttall); Buys, E.M. (Elna Maria) (Elsevier, 2014-11)This work investigated how sourdough fermentation improves maize bread quality. Maize sourdoughs were made by fermenting maize flour with multiple strains starter culture and with Lactobacillus plantarum. Sourdough ...
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Sly, Alexandra Claire; Taylor, Janet; Taylor, J.R.N. (John Reginald Nuttall) (Elsevier, 2014-07)The replacement of gluten in dough products poses a major challenge. Preparing zein doughs in dilute acetic acid and lactic acid, such as produced during sourdough fermentation, was investigated. Increasing acid ...
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Van der Merwe, Renee; Kruger, Johanita; Ferruzzi, Mario G.; Duodu, Kwaku Gyebi; Taylor, J.R.N. (John Reginald Nuttall) (Springer, 2019-03)Essential mineral (iron and zinc) deficiencies are still prevalent in the Semi-arid Tropics, where many people consume monotonous, predominantly cereal-based diets. This study aimed to evaluate the potential of including ...
Now showing items 21-40 of 87