Browsing by UP Author "Moyo, Siphosanele Mafa"

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Highlighting the impact of lactic-acid-bacteria-derived flavours or aromas on sensory perception of African fermented cereals

Kayitesi, Eugenie; Onojakpor, Ogheneyoma; Moyo, Siphosanele Mafa (MDPI, 2023-01)

Sensory characteristics and flavour profiles of lactic-acid-fermented foods are influenced by lactic acid bacteria (LAB) metabolic activities. The flavour compounds released/produced are directly linked to the sensory ...
Hydrothermal processing and in vitro simulated human digestion affects the bioaccessibility and bioactivity of phenolic compounds in African pumpkin (Momordica balsamina) leaves

Moyo, Siphosanele Mafa; Serem, June Cheptoo; Bester, Megan Jean; Mavumengwana, Vuyo; Kayitesi, Eugenie (MDPI, 2021-08-27)

The African pumpkin (Momordica balsamina) contains bioactive phenolic compounds that may assist in reducing oxidative stress in the human body. The leaves are mainly consumed after boiling in water for a specific time; ...
Yeast derived metabolites and their impact on nutritional and bioactive properties of African fermented maize product

Mehlomakulu, Ngwekazi Nwabisa; Moyo, Siphosanele Mafa; Kayitesi, Eugenie (Elsevier, 2023-02)

Fermented foods are an integral part of the diet for many communities in Africa. The fermentation of maize is characterized by an improved nutrient content/bioavailability and the presence of bioactive compounds which are ...

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