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Browsing Department of Food Science and Technology by Issue Date

Browsing Department of Food Science and Technology by Issue Date

Now showing items 1-16 of 16

Effects of mineral ions on yeast performance under very high gravity beer fermentation

Udeh, Henry Okwudili (2015-02-11)
Shelf-life extension of home-made mahewu by adding Aloe vera powder

Mashau, Mpho Edward (2015-02-12)
Assessment of antibiotic resistance phenotypic patern in some commensal bacteria isolated from meat and dairy products

Moyane, Jeremia Ntambama (2015-02-18)
Nutritional profiling and effects of processing an unripe banana cultivars in Limpopo Province, South Africa

Anyasi, Tonna Ashim (2016-02-01)
The effect of oven and microwave drying methods on the drying kinetics and physical properties of two banana vatieties in Limpopo Province, South Africa

Omolola, Adewale Olesegun (2016-02-02)
Effects of organic acid pretreatment on microstructure, functional and thermal properties of unripe banana flour

Anyasi, Tonna A.; Jideani, Afam I. O.; Mchau, Godwin R. A. (Springer, 2016-07-20)

Starch availability has been implicated in unripe matured banana (Musa species), which when processed yields flour suitable for application in low gluten and composite wheat formulations. Unripe Musa species: Williams, ...
The effect of Moringa Oleifera leaves and termite (Isoptera) powders on nutritional and sensory properties of an instant-maize porridge

Netshiheni, Khavhatondwi Rinah (2017-09-18)

White maize-based porridge is a staple food for about 80% consumers in South Africa and sub-Saharan African countries contributing significantly to the diet of rural populations in developing countries. White maize is ...
The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough

Kwinda, Ondwela; Onipe, Oluwatoyin O.; Jideani, Afam I. O (Informa UK Limited, 2018-01-15)

Oat bran (OB) and psyllium husk fibre (PF) were incorporated into magwinya (fat cake) – a cereal fried dough with the aim of reducing oil content and evaluating some of its physicochemical properties using one-factor of ...
The effect of malting and fermentation on the nutritional and potential health-promoting properties of finger millet [Eleusine coracana (L.) Gaertn] grain

Udeh, Henry Okwudili (2018-09-21)

Finger millet (FM) [Eleusine coracana] is an underutilised cereal grain used as a food source in South Africa. Increased research interest in FM has span over the years owing to its unique nutritional and bioactive ...
Physical, functional and nutritional properties of flours from finger millet (Eleusine coracana) varieties fortified with vitamin B₂ and zinc oxide

Ramashia, Shonisani Eugenia (2018-09-21)

Finger millet (FM) (Eleusine coracana) grains are the staple food in Africa and India for communities with low socio-economic growth. The grains have high content of calcium, dietary fibre, carbohydrates that are rich in ...
Effects of maturity and processing on quality properties of the watermelon (Citrullus lanatus) fruit juice

Maoto, Makaepea Mossa (2019-05-17)

Watermelon (Citrullus lanatus) juice is rich in phytochemicals that possess antioxidant properties which are known to have a positive contribution to human health. Colour, pH, total soluble solids, lycopene, β-carotene, ...
Influence of head-moisture treatment on functional, colour and thermal properties of bambara ground-nut starch

Mathobo, Vhulenda Melinda (2019-09-20)

Heat-moisture treatment (HMT) is a physical modification that alters the physicochemical properties of starch without changing its molecular structure. The objective of the study was to investigate the influence of HMT ...
Extraction and characterization of pectin from prickly pear (Opuntia spp.) peel

Lekhuleni, Isobel Lerato Gosh (2020-08-24)

The study aimed to determine the physicochemical properties, extract and characterise pectin from three varieties (green, purple and orange) of prickly pear (Opuntia spp) fruit peel. Research samples were collected from ...
Oil distribution, microstructure and in vitro starch digestibility of bran-enriched magwinya

Onipe, Oluwatoyin Oladayo (2020-09)

Magwinya, a cereal fried dough, is a popular traditional snack widely consumed across various ethnic groups in Sub-Saharan Africa, but little is known about its production and consumption in a scholarly context. Furthermore, ...
Cassava root (Manihot Esculenta Crantz) characterisation and evaluation of process-induced changes on functional of its flour

Udoro, Elohor Oghenechavwuko (2021-06-23)

Cassava (Manihot esculenta Crantz) is the world’s most important root crop, highly perishable, mostly grown and consumed in the tropics and subtropics of Asia, South America and Africa. Despite the popularity and utilisation ...
Nutritional quality, microstructural properties and consumer acceptability of biscuits obtained from fermented finger millet (eleusine coracana) flours

Mudau, Masala (2022-11-10)

Finger millet (FM) (Eleusine coracana) is one of the most important minor cereal grains. Its fibre and ash contents are higher than that of major cereals such as wheat and rice. The grains are gluten-free therefore, they ...

Browsing Department of Food Science and Technology by Issue Date

Browsing Department of Food Science and Technology by Issue Date

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