Wraps are an unleavened, flat, and circular bread that is 1- 2 mm thick. White bread flour made from wheat is extensively used in the manufacture of wraps in South Africa. Low grade flour is a by product of milling and can ...

BACKGROUND : In Lesotho, traditional bread covers different types of dumplings prepared with cereal flour, water, salt and sourdough. This study characterized eight steamed breads prepared from wheat, maize and sorghum. ...

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BACKGROUND : The challenges of malnutrition and urbanization in Africa demand the development of acceptable, affordable, nutritious complementary-type foods. Biscuits (i.e. cookies; a popular snack) from whole grain staples ...

The dry bean (Phaseolus vulgaris L.) is an important grain legume that is used for human consumption worldwide. In Africa and other parts of the World, legume diets contribute tremendously to protein and energy requirements ...

BACKGROUND : The acceptability of frozen green peas depends on their sensory quality. There is a need to relate physico-chemical parameters to sensory quality. In this research, six brands of frozen green peas representing ...

BACKGROUND : The younger generation of South Africans generally do not consume traditional meals prepared using African green leafy vegetables, primarily because they are regarded as bitter, “poverty” foods. Canning of ...

Grain hardness affects sorghum and maize processing properties especially for dry milling. A variety of simple grain quality parameters were assessed on 17 sorghum and 35 white maize hybrid cultivars grown in six and ...

While replacing electrolytic iron with NaFeEDTA in multi-micronutrient fortificationmixes is a popular option, there is no information about the effect on the iron and zinc availabilities in African staple foods. This ...

Sorghum grain has a higher content of resistant starch (RS) than other cereals and seems to be more slowly digestible. However, people consume foods where the grain has been processed by thermal and other treatments. This ...