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Browsing Research Articles (Food Science) by UP Author "Kayitesi, Eugenie"
Now showing items 1-11 of 11
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Oyeyinka, Samson A.; Adepegba, Adetutu A.; Oyetunde, Toyin T.; Oyeyinka, Adewumi T.; Olaniran, Abiola F.; Iranloye, Yetunde M.; Olagunju, Omotola F.; Manley, Marena; Kayitesi, Eugenie; Njobeh, Patrick B. (Elsevier, 2021-03)Pasta from whole-grain wheat is highly nutritious but has poor sensory properties. Hence, this study prepared pasta from fractionated whole-grain wheat flour enriched with 20% Bambara groundnut. The chemical, antioxidant ...
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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 ...
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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; ...
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Oyeyinka, Samson A.; Oyedeji, Ajibola B.; Ogundele, Opeolu M.; Adebo, Oluwafemi A.; Njobeh, Patrick B.; Kayitesi, Eugenie (Elsevier, 2021-08)Native starches are not suitable for industrial use and must be modified for improved functionality. In this study, the effect of moisture preconditioning and infrared heating time on physicochemical properties of cowpea ...
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Adebiyi, Janet Adeyinka; Njobeh, Patrick Berka; Adebo, Oluwafemi Ayodeji; Kayitesi, Eugenie (Elsevier, 2021-04)Metabolite profile provides an overview and avenue for the detection of a vast number of metabolites in food sample at a particular time. Gas chromatography high resolution time-of-flight mass spectrometry (GC-HRTOF-MS) ...
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Ogundele, Opeoluwa Mayowa; Gbashi, Sefater; Oyeyinka, Samson A.; Kayitesi, Eugenie; Adebo, Oluwafemi A. (MDPI, 2021-10-11)The infrared heating of preconditioned cowpea improves its utilization and potential application in food systems. This study investigated the effect of optimizing preconditioning and infrared heating parameters of ...
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Khoza, Minenhle; Kayitesi, Eugenie; Dlamini, Bhekisisa C. (MDPI, 2021-11-23)This study aimed to investigate the proximate composition, mineral content, functional properties, molecular structure, in vitro starch digestibility, total phenolic content (TPC), total flavonoid content (TFC) and ...
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Proximate analyses and amino acid composition of selected wild indigenous fruits of Southern Africa Sibiya, Nozipho P.; Kayitesi, Eugenie; Moteetee, Annah N. (MDPI, 2021-04)A literature survey revealed that several wild indigenous Southern African fruits had previously not been evaluated for their proximate and amino acid composition, as well as the total energy value (caloric value). ...
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Oyeyinka, Samson A.; Akintayo, Olaide A.; Adebo, Oluwafemi A.; Kayitesi, Eugenie; Njobeh, Patrick B. (Elsevier, 2021-04)Native starches are unsuitable for most industrial applications. Therefore, they are modified to improve their application in the industry. Starch may be modified using enzymatic, genetic, chemical, and physical methods. ...
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Dankwa, Rita; Aisala, Heikki; Kayitesi, Eugenie; De Kock, Henrietta Letitia (MDPI, 2021-12-14)Sorghum, cowpea, and cassava are underutilised gluten-free sources of flour that have the potential to be used in bread products in sub-Saharan Africa. Excessive wheat imports affect the economies of countries in sub-Saharan ...
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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 ...
Now showing items 1-11 of 11