Browsing Food Science by Author "Kruger, Johanita"

Now showing items 1-20 of 23

African Adansonia digitata fruit pulp (baobab) modifies provitamin A carotenoid bioaccessibility from composite pearl millet porridges

Debelo, Hawi; Ndiaye, Cheikh; Kruger, Johanita; Hamaker, Bruce R.; Ferruzzi, Mario G. (Springer, 2020-04)

Food-to-food fortification of staple cereal products using nutrient-dense plants shows promise to address multiple micronutrient deficiencies including vitamin A, iron and zinc in Sub-Saharan Africa. However, there is ...
A comparative study of selected physical and biochemical traits of wild-type and transgenic sorghum to reveal differences relevant to grain quality

Kruger, Johanita; Ndimba, Roya J.; Mehlo, Luke; Barnabas, Alban; Kissmann, Jens; Ndimba, Bongani K. (Frontiers Research Foundation, 2017-06-07)

Transgenic sorghum featuring RNAi suppression of certain kafirins was developed recently, to address the problem of poor protein digestibility in the grain. However, it was not firmly established if other important quality ...
Comparison between food-to-food fortification of pearl millet porridge with moringa leaves and baobab fruit and with adding ascorbic and citric acid on iron, zinc and other mineral bioaccessibility

Adetola, Oluyimika Yanmife; Kruger, Johanita; White, Zelda; Taylor, J.R.N. (John Reginald Nuttall) (Elsevier, 2019-06)

Mineral deficiencies remain high in Africa, especially in rural communities subsisting on monotonous cereal-based diets. The effects of adding locally available plant foodstuffs rich in minerals, namely moringa leaf powder ...
Developments in modulating glycaemic response in starchy cereal foods

Taylor, J.R.N. (John Reginald Nuttall); Emmambux, Mohammad Naushad; Kruger, Johanita (Wiley, 2015-01)

One cause of obesity and related diseases like type-2 diabetes is overconsumption of cereal foods with readily available carbohydrates, resulting in hyperglycaemia and ultimately insulin resistance. A strategy to combat ...
Dysbiosis signatures of fecal microbiota in South African infants with respiratory, gastrointestinal, and other diseases

Krishnamoorthy, Srinivasan; Coetzee, Vinet; Kruger, Johanita; Potgieter, Hanneke; Buys, E.M. (Elna Maria) (Elsevier, 2020-03)

OBJECTIVE : To determine the association between the fecal microbiota diversity of the infants with different disease conditions, and vitamin A supplementation, antibiotic, and deworming therapies. STUDY DESIGN : In this ...
Effects of aqueous soaking on the phytate and mineral contents and phytate : mineral ratios of wholegrain normal sorghum and maize and low phytate sorghum

Kruger, Johanita; Oelofse, Andre; Taylor, J.R.N. (John Reginald Nuttall) (Informa Healthcare, 2014-08)

Soaking of cereal grains has been suggested as a method to reduce their phytate content and hence increase their mineral availability. Whole and milled wholegrain, normal and low phytate sorghum and normal maize were ...
Effects of different souring methods on the protein quality and iron and zinc bioaccessibilities of non-alcoholic beverages from sorghum and amaranth

Adeyanju, Adeyemi A.; Kruger, Johanita; Taylor, J.R.N. (John Reginald Nuttall); Duodu, Kwaku Gyebi (Wiley, 2019-03)

Souring by lactic acid fermentation and lactic acid acidification as well as inclusion of amaranth were explored as ways of improving the protein quality and iron and zinc bioaccessibilities of non‐alcoholic sorghum‐based ...
Effects of processing and addition of a cowpea leaf relish on the iron and zinc nutritive value of a ready-to-eat sorghum-cowpea porridge aimed at young children

Vilakati, Nokuthula; Taylor, J.R.N. (John Reginald Nuttall); MacIntyre, Una Elizabeth; Kruger, Johanita (Elsevier, 2016-11)

While dietary diversification of monotonous cereal-based diets using legumes and vegetables can alleviate the high prevalence of iron and zinc deficiencies in sub-Saharan African children, laborious cooking times limit ...
Effects of reducing phytate content in sorghum through genetic modification and fermentation on in vitro iron availability in whole grain porridges

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 ...
I feel it in my bones

Kruger, Johanita (AgriConnect, 2016-08)

While milk has long been regarded as a healthy, whole food that can provide almost all the nutrition one needs, the Internet and social media are full of negative information about milk, especially as far as its role ...
Improving iron and zinc bioaccessibility through food-to-food fortification of pearl millet with tropical plant foodstuffs (moringa leaf powder, roselle calyces and baobab fruit pulp)

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 ...
Inﬂuence of grain quality characteristics and basic processing technologies on the mineral and antinutrient contents of iron and zinc biofortiﬁed open-pollinated variety and hybrid-type pearl millet

Gwamba, John; Kruger, Johanita; Taylor, J.R.N. (John Reginald Nuttall) (Wiley, 2020-04)

The present study aimed at determining whether mineral biofortified pearl millets will continue to maintain significantly higher iron and zinc contents after processing, and the effects of decortication, steeping/fermentation ...
Iron, catechin, and ferulic acid inhibit cellular uptake of β-carotene by reducing micellization

Kruger, Johanita; Stuetz, Wolfgang; Frank, Jan (American Chemical Society, 2019-05)

Green leafy vegetables have low β-carotene bioavailability, which we hypothesized to be, at least in part, due to high contents of fiber, minerals, and phenolics. We investigated the effects of pectin (40–120 μg/mL), iron ...
Micro-PIXE mapping of mineral distribution in mature grain of two pearl millet cultivars

Minnis-Ndimba, Roya; Kruger, Johanita; Taylor, J.R.N. (John Reginald Nuttall); Mtshali, C.; Pineda-Vargas, C.A. (Elsevier, 2015-11)

Micro-proton-induced X-ray emission (micro-PIXE) was used to map the distribution of several nutritionally important minerals found in the grain tissue of two cultivars of pearl millet (Pennisetum glaucum (L.) R. Br.). ...
Novel in situ evaluation of the role minerals play in the development of the hard-to-cook (HTC) defect of cowpeas and its effect on the in vitro mineral bioaccessibility

Kruger, Johanita; Minnis-Ndimba, Roya; Mtshali, C.; Minnaar, Amanda (Elsevier, 2015-05)

Cowpea is a nutritionally important drought-resistant legume in sub-Saharan Africa. It is, however, underutilised, in part due to the hard-to-cook (HTC) defect caused by adverse storage conditions resulting in seeds not ...
Potential contribution of African green leafy vegetables and maize porridge composite meals to iron and zinc nutrition

Kruger, Johanita; Mongwaketse, Tiyapo; Faber, Mieke; Van der Hoeven, Marinka; Smuts, Cornelius M. (Elsevier, 2015-09)

OBJECTIVES : The aim of this study was to determine the mineral nutritive value of different traditional African green leafy vegetable (GLV) dishes and their composite meals with fortified and unfortified maize porridge. ...
Potential for improvement in yeast nutrition in raw whole grain sorghum and maize lager brewing and bioethanol production through grain genetic modification and phytase treatment

Kruger, Johanita; Oelofse, Andre; Taylor, Janet; Taylor, J.R.N. (John Reginald Nuttall) (Wiley-Blackwell, 2012-05)

Brewing and bioethanol production with raw grain and exogenous enzymes produces wort with satisfactory hot water extract (HWE). However, the free amino nitrogen (FAN) and mineral content can be too low, owing to low protein ...
Potential of food-to-food fortification with cowpea leaves and orange-fleshed sweet potato, in combination with conventional fortification, to improve the cellular uptake of iron and zinc from ready-to-eat maize porridges

Kruger, Johanita (Wiley Open Access, 2020-07)

An emerging tool in the fight against the high prevalence of micronutrient deficiencies in sub-Saharan Africa is the production of nutritionally enhanced staple food products, through food-to-food fortification with ...
Potential of moringa leaf and baobab fruit food-to-food fortification of wholegrain maize porridge to improve iron and zinc bioaccessibility

Adetola, Oluyimika Yanmife; Kruger, Johanita; Ferruzzi, Mario G.; Hamaker, Bruce R.; Taylor, J.R.N. (John Reginald Nuttall) (Taylor and Francis, 2022)

Food-to-food fortification (FtFF) with moringa leaf (iron source) and/or baobab fruit (citric acid and ascorbic acid source) (each 13–15 g/100 g porridge dry basis (db)) was studied to improve iron and zinc nutritive quality ...
Replacing electrolytic iron in a fortification-mix with NaFeEDTA increases both iron and zinc availabilities in traditional African maize porridges

Kruger, Johanita (Elsevier, 2016-08)

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 ...

Now showing items 1-20 of 23

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Browsing Food Science by Author "Kruger, Johanita"

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