Research Articles (Consumer and Food Sciences)

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Effect of microwave and decortication on functional, nutritional and sensory properties of sorghum
Venter, Anton; Asadi, Seyedeh Zeinab; Yisa Njowe, Kieran Bong; Schmidt, Mieke; De Kock, Henrietta Letitia; Emmambux, Mohammad Naushad (Wiley, 2025-09)
BACKGROUND : This study investigated the effect of microwave pretreatment (1000 W for 10 min) and decortication at different levels (0%, 5%, and 10%) of sorghum grain on cooking quality, nutritional, functional, and sensory properties. RESULTS : Findings indicated that microwave pretreatment of sorghum grains significantly (p ≤ 0.05) reduced cooking time from 60 min to about 20 min for whole grains, with decortication reducing cooking time further by exposing the endosperm (reducing cooking time to 10 min). Microwave pretreatment reduced endothermic transition enthalpy, indicating starch pregelatinization. Microwave pretreatment and cooked sorghum grain had far lower starch digestibility than white bread (a reference food). However, decortication and microwave treatment in combination, increased starch digestibility with an increase in rapidly digestible starch (RDS) and a decrease in resistant starch (RS) compared to untreated grains. The treatments also decreased in vitro protein digestibility. Flavor of cooked decorticated sorghum grains was milder, less sweet with lower maize flavor intensity than cooked whole sorghum grains. CONCLUSION : Combining microwave pretreatment and decortication effectively reduces cooking time, yielding a quick-cooking sorghum grain. SIGNIFICANCE : This study demonstrates that microwave pretreatment and decortication can be used to manufacture a convenient, quick-cooking sorghum grain for health-conscious consumers seeking nutritious food options.
Transforming African food systems : perspectives from the Food Systems Network for Africa (FSNet-Africa)
Dorvlo, Selorm Yaotse; Mkandawire, Elizabeth; Mentz-Coetzee, Melody; Dougill, Andrew; Swanepoel, Frans; Emmambux, Mohammad Naushad; Boakye, Abena; Anim-Jnr, Antoinette Simpah; Lungu, Nobuhle Sharon; Tchuwa, Frank; Kwapong, Nana Afraana; Isingizwe, Frederic; Jokonya, Osden; Maina, Joyce; Du Toit, Andrea; John, Innocensia; Mwanri, Akwilina Wendelin; Mzumara, Tiwonge I.; Holt, Diane; Jordaan, Daniel Du Plessis Scheepers; Schonfeldt, H.C. (Hettie Carina); Yusuf, Abdullahi Ahmed; Sait, Steven; Greathead, Henry; Vilakazi, Nokuthula; Jew, Eleanor; Nkukwana, Thobela T.; Papargyropoulou, Effie; Alphonce, Roselyne; Quinn, Claire Helen (Elsevier, 2025-10)
African food systems face significant challenges, including poverty, inequality, climate change, and unsustainable practices. To ensure access to safe and nutritious food while addressing socio-economic and environmental issues, fundamental changes are necessary. A collaborative and inclusive research agenda that engages diverse stakeholders through case-study research, aligning with continent-wide frameworks such as Agenda 2063, the CAADP, and the Sustainable Development Goals (SDGs), is vital. There are few cross-case analyses that bring together empirical case study research to evaluate and provide holistic appraisals of African food systems. This perspectives paper aims to provide such a synthesis from the empirical case studies generated under the Food Systems Research Network for Africa (FSNet-Africa) project. 19 case study projects in six African countries, were conducted by 83 researchers. Five key focus areas were identified: food system governance, indigenous crops and African foods, innovations for sustainable production among small-scale farmers, consumer preferences, and food loss and waste. The findings emphasise an urgent need for collaboration to address food security and nutrition challenges in Africa. Major priorities for transforming African food systems include inclusive engagement and the integration of indigenous knowledge to improve local food choices and resilience, and reducing food loss through capacity-building efforts and changing perceptions of waste. Future research should focus on governance, indigenous crops, and innovations in sustainable production to drive a transformative shift in African food systems. These priority areas will be critical for the next global and regional development agenda, reflecting the needs and aspirations of underrepresented communities across Africa.
Toward sustainable food and packaging choices : consumer perception of quality and sustainability of pulses packaged in metal, glass, and plastic
Thomas, Lauren; Dlamini, Nomzamo N.; Cichy, Karen; Swada, Jeffrey; Mayhew, Emily J. (Wiley, 2025-10)
Dry beans and other pulses have many environmental, nutritional, and health benefits—yet are continuously undervalued by consumers. Barriers to pulse consumption extend to ready-to-eat (RTE) canned options, as they are viewed as a low-quality food. Additionally, consumers currently have misperceptions related to food packaging sustainability, as glass sustainability is overestimated, while plastic sustainability is underestimated, despite the sustainability of food packaging being very multifaceted. This study aimed to understand the impact of packaging on the acceptance (overall, appearance, texture, flavor liking) of RTE yellow beans and chickpeas within metal can, glass jar, and plastic pouch packaging. Perceptions of the product quality, product convenience, trust in product, and perceived sustainability of each product and packaging were also assessed, along with how consumers’ sustainability attitudes and demographics influenced packaging attribute responses. Blind-coded serving samples processed within metal cans performed the most consistently for participants (n = 109) across sensory modalities, while yellow beans within plastic pouches and chickpeas within glass jars were least preferred. Glass jars were rated to be the highest quality and most sustainable packaging material, while plastic pouches were rated to be lowest quality and least sustainable, with most participants selecting to purchase the glass jar over the metal can or plastic pouch. Age, diet type, and certain sustainability attitudes were significant (p < 0.05) predictors of packaging attribute ratings. Results from this study can contribute to innovation and improvements to RTE pulse products, while also expressing a need for increased consumer education pertaining to packaging sustainability. PRACTICAL APPLICATIONS : This study provides a better understanding of consumer perceptions related to retort-processed pulse products, food packaging materials, and food packaging sustainability. This will allow for possible innovation opportunities to increase the availability and acceptability of pulses, a sustainable and nutritious food, as well as combat misconceptions related to food packaging sustainability.
Exploring the genetic diversity, virulence and antimicrobial resistance of diarrhoeagenic Escherichia coli from Southern Africa using whole-genome data
Gichure, Josphat Njenga; Hald, Tina; Buys, Elna (Wiley, 2025-08)
INTRODUCTION : Previous studies, including our research, provide critical insights on the contamination of food, water and environment in the Southern African Development Community (SADC) with diarrhoeagenic Escherichia coli (DEC). This study used whole‐genome sequencing to investigate the genetic diversity, virulence‐associated factors and antimicrobial resistance (AMR) patterns of DEC isolated from children under 5 years old and food sources in Maputo and compared these findings with publicly available DEC genome assemblies from the Southern Africa region. METHODS : Whole‐genome sequence data from 11 DEC isolates from food, children under 5 and water sources in Maputo, Mozambique, were analysed alongside 125 publicly available DEC genomic assemblies from the SADC region. The latter were retrieved from the EnteroBase database (http://enterobase.warwick.ac.uk) and included isolates previously collected from food, animals and environmental sources. Genomic analyses were performed using the online pipelines provided by the Centre for Genomic Epidemiology (CGE), Denmark. Unsupervised hierarchical clustering was applied to visualize patterns in genetic diversity, AMR, virulence‐associated genes and plasmid content using the R software. RESULTS: Clustering based on single nucleotide polymorphism (SNP) and core genome multilocus sequence typing (cgMLST) alleles revealed associations based on geographic locations, sample niche, pathovar and O:H antigen, pointing to evolutionary relatedness between the clades with principal coordinate analysis uncovering this accounted for 27.55% of the genetic diversity. Virulence‐associated genes encoding for attaching and effacing (eae) (63.97%), heat‐labile toxin (LT) (25.00%) and Shiga toxin 1 (Stx1) (15.44%) were most abundant, with an inverse association between genes encoding for the presence of LT and eae. Resistance to folate pathway antagonists (sulfamethoxazole—55.9%), β‐lactamases (amoxicillin, ampicillin and piperacillin—all 54.4%) and aminoglycoside (streptomycin—55.1%) was most abundant. CONCLUSIONS : The study revealed region‐specific lineages, evidence of horizontal gene transfer and the clustering patterns suggest both localized and cross‐border transmission. The study provides insightful evidence on DEC transmission patterns associated with antimicrobial and disinfectant resistance and associated virulence factors.
Introducing indigenous and orphan crops (IOCs) in a menu : ac ase study inquiry into the attitude formation of diners
Fisher, Hennie; Hay, Richard Lee (Elsevier, 2025-12)
The global agricultural system is reliant on an increasingly smaller number of species, reducing resilience. Shifts to simplified diets have increased non-communicable diseases in consumers, and there is an urgent need for transitioning to an alternative food system to provide food and nutritional security in an environmentally sustainable manner. Despite their potential at building resilience and addressing poor nutrition, Indigenous and Orphan Crops (IOCs) are largely underutilised due to a lack of knowledge amongst consumers. This case study, conducted in two distinct sections, illustrates the incorporation of IOCs in a set menu, whereafter diners were asked to share their attitudes towards IOCs. All seven steps of the Culinary Innovation Development Process were followed in the conceptualisation of the set menu, while diners' attitude formation (cognitive experience, emotional experience, conative behaviour) is described along the three-component (ABC) model of attitude formation. The dinner was successful in exposing attendees to a broad range of new IOC species and associated flavours, with more than 90 % of respondents being exposed to at least 15 new species in a single sitting. Most of the diners indicated that, following the dinner, they would be likely consumer more IOCs in the future with the majority (97 %) indicating that they would be at least likely to order dishes which include IOCs in restaurant settings, 87 % at least likely to buy ready-made meals which contain IOCs, and 91 % at least likely to buy IOCs from a greengrocer.
Growth, neurodevelopmental outcomes and micronutrient intake in 18-month-old children with exposure to maternal human immunodeficiency virus and placental insufficiency : the UmbiGodisa cross-sectional study
Nyofane, Mothusi; Hoffman, Marinel; Mulol, Helen, Percival; Botha, Tanita; Pattinson, Robert Clive; Feucht, Ute Dagmar (Elsevier, 2025-08)
BACKGROUND AND AIM : Maternal human immunodeficiency virus (HIV) and intrauterine growth restriction (IUGR) are both associated with suboptimal childhood growth and neurodevelopment. This study assessed growth and neurodevelopmental outcomes and micronutrient intakes in children who are HIV-exposed-uninfected (CHEU), compared to HIV-unexposed-uninfected children (CHUU), stratified based on evidence of placental insufficiency. METHODS : Placental insufficiency, as proxy for IUGR, was identified using abnormal umbilical artery resistance indices (UmA-RI) on pregnancy Doppler ultrasound. At 18-months postpartum, 264 mother–child pairs were evaluated and categorized into four subgroups: CHUU with normal UmA-RI (control group), CHEU with normal UmA-RI (HIV exposure only), CHUU with abnormal UmA-RI (placental insufficiency only) and CHEU with abnormal UmA-RI (double-exposure). Dietary intake was assessed using a single 24-h dietary recall, and dietary intake of iron, zinc, and iodine was quantified by meal analysis on FoodFinder™ 3.0. Anthropometric data were collected and converted into z-scores. The Bayley Scales of Infant and Toddler Development (Bayley-III) assessed cognitive, language, and motor function. Statistical comparisons used t-test or Mann–Whitney U-tests; associations were analyzed with Spearman's correlation. RESULTS : Children with dual exposure (CHEU/AbN-RI) had significantly lower z-scores compared to the control group, including length-for-age z-score (1.4 ± 1.4 vs 0.0 ± 1.3; p = 0.001), weight-for-age zscore (0.6 ± 1.0 vs 0.0 ± 1.2; p = 0.024) and head circumference-for-age z-score (0.4 ± 0.7 vs 0.9 ± 1.2; p = 0.035). Mean cognitive scores were also lower in this group (93.9 ± 12.9 vs 100.1 ± 10.8; p = 0.042). Language composite scores were low across all groups. Higher zinc intake was positively associated with language scores (r = 0.10; p = 0.042) and weight-for-age z-scores were associated with motor outcomes (r = 0.10; p = 0.028). Among CHEU, better growth parameters were positively associated with cognitive and motor developmental domains.
Vitamins are retained in fortified whole-grain maize meal when stored under tropical conditions when optimal storage practices are used
Taylor, J.R.N. (John Reginald Nuttall); Graaff, Tilana; David, Johnes; Kamau, David; Joshi, Darshana; Byinshi, Benjamin; Erasmus, Corinda; Milani, Peiman; De Kock, Henrietta Letitia (Wiley, 2025-09)
BACKGROUND AND OBJECTIVES : To ensure provision of essential micronutrients to at‐risk maize‐consuming populations, their stability in stored fortified whole‐grain maize meal (FWGMM) is essential. Vitamin stability in commercial FWGMM was studied over 6 months under two real‐world tropical conditions (overall average 25.3°C, 53.5% relative humidity (RH) and 19.4°C, 66.5% RH) in grain stores. The maize was pre‐dried before milling and optimal storage practices were employed. FINDINGS : No loss in Vitamin A (retinol palmitate), B1 and B2 (total and endogenous) occurred, contrary to other fortified maize meal storage studies without pre‐drying and/or using suboptimal storage practices. Alternative treatments to maize pre-drying were investigated in an accelerated storage study at 40°C, 65% RH using similar storage practices. There was no loss in Vitamins B1 and B2 (total and endogenous) with any treatment including the not pre‐dried maize control. CONCLUSIONS : The vitamin stability in FWGMM during storage is attributable primarily to the use of a polyethylene inner liner in the sacks which largely prevented moisture ingress and to storage in semidarkness which prevented vitamin photodegradation. Maize pre‐drying provides additional assurance against moisture‐induced degradation. SIGNIFICANCE AND NOVELTY : These simple practices can help provide the full benefit of micronutrient‐fortified WGMM to consumers.
Genetic and environmental influences on sweet taste liking and related traits : new insights from twin cohorts
Armitage, Rhiannon M.; Iatridi, Vasiliki; Gaysina, Darya; Tuorila, Hely; Yeomans, Martin R.; Kaprio, Jaakko; Zellers, Stephanie (Springer, 2025-09)
Reducing sugar intake is a key component of global health policies and dietary guidelines. However, individuals vary substantially in sweet-liking, commonly characterized by sweet-liking status (extreme sweet-likers, moderate sweet-likers, and sweet-dislikers), yet the heritability of these categories remains unexplored. Monozygotic and dizygotic twins from Finland (FinnTwin12; n = 468; 60% female, aged 21–24) and the UK (TwinsUK; n = 967; 90% female, aged 18–81) rated their liking and perceived intensity of a 20% (w/v) sucrose solution, reported their liking and consumption-frequency of food and beverages and completed additional behavioral, eating and personality measures. We estimated the contribution of additive genetic (A), nonadditive genetic (D), shared (C), and unshared environmental factors (E) in the variance and covariance of sweet-liking (defined ordinally through sweet-liking status and continuously) with related traits to see if they share similar proportions of genetic and environmental factors. Model-fitting indicated 30–48% of the variability in sweet-liking was attributed to (A) additive genetic factors and 52–70% to (E) environmental exposures not shared by siblings. Importantly, such AE models consistently fit best, regardless of sex, cohort, or sweet-liking assessment method. Broadly, correlations between sweet-liking and behavioral, eating, and personality measures were modest (–0.19 to 0.21), mostly positive and largely driven by shared genetic rather than environmental factors, with the strongest relationship seen for reported liking, consumption-frequency and craving for sweet foods. We demonstrate that unshared environment modulates individual differences in sweet-liking alongside a substantial genetic component that is partly shared with reported liking, consumption-frequency and craving for sweet foods.
Constraints to healthy eating guide food choices in an emerging economy
Dlamini, Nomzamo N.; Tuorila, Hely; De Kock, Henrietta Letitia (Elsevier, 2026-02)
The 31-item food choice questionnaire (FCQ-EE), developed by Dlamini et al. (2024), accounts for seven motives relevant to people living in emerging economies: Healthy eating constraints (HEC); Meat appeal (MA); Emotional eating (EE); Quality seeking (QS); Weather (WE); Frugality (FR); and Cooking constraints (CC). In an online survey, their predictive ability was tested in a forced choice between 10 paired products. Three pairs had sorghum-based foods (sorghum represents the more sustainable option) as choice options. One pair contrasted a meat-based product with a plant-based alternative. Other pairs targeted choices related to healthfulness, cooking constraints and weather suitability. Each pair was displayed on screen visually and by names, and the eating context was defined. Demographic traits: age groups in years 18–35 (42 %), 36–45 (29 %), and 46–65+ (29 %) of the population (n = 814); income (low, middle, high) and gender: 69 % women, were also included as potential predictors. HEC was the most prominent predictor of choices as it informed the selection of the generally less healthy option in nine of 10 product pairs. EE was the second most important predictor in four of the 10 food pairs. QS consistently predicted the choice for the more sustainable option. Demographic traits, especially age, contributed to the selection for three pairs. Overall, all motives identified in the FCQ-EE predicted at least one choice, suggesting the usefulness of this tool in the prediction of food choice in an emerging economy. HIGHLIGHTS • People rated items describing food choice motives using a food choice questionnaire for emerging economies (FCQ-EE). • They were tasked to select an option in a forced choice between 10 product pairs and indicate their age, income and gender. • Healthy Eating Constraints (HEC) was the most prominent predictor of food selection, followed by Emotional Eating (EE). • The more sustainable options were mainly predicted by Quality Seeking (QS). • Age contributed to the selection between three pairs.
Are healthier diets culturally affordable in Africa? Evidence from four African countries
Ameller, Joaquin; Drogue, Sophie; Baye, Kaleab; Amiot, Marie-Josephe; Kanerva, Noora; Le Port, Agnes; Hoffman, Marinel; Lubowa, Abdelrahman; Ampe, Gaston; Fogelholm, Mikael; Rosa-Sibakov, Natalia (Routledge, 2025)
In 2023, between 713 and 757 million people experienced hunger globally, with Sub-Saharan Africa facing a prevalence of undernourishment at 20.4%. This study addresses the nutritional challenges affecting vulnerable groups, particularly women and young children, in eight African cities by modelling nutritionally adequate, economically affordable, and culturally acceptable diets. Our goal is to provide optimised diets for future consideration in food based national dietary guidelines for Ethiopia, Kenya, South Africa, and Uganda. We employ a mathematical programming approach to optimise diets, in order to achieve nutrient adequacy with minimal changes to current consumption patterns, under a budget constraint. The results show that nutritionally adequate diets are possible but often require dietary shifts, including increased intake of vegetables, fruits, and legumes, while moderately reducing the intake of cereals and, to a lesser extent, roots and tubers. Affordability remains a key constraint, some cities face larger tradeoffs than others, reflecting different levels of dietary diversity and purchasing power. Our discussion highlights the trade-off between cultural acceptability and economic affordability, suggesting that higher budgets may facilitate easier acceptance of dietary changes. Consequently, a focus on minimising food expenditures alone could compromise diet suitability by neglecting cultural acceptability. Lastly, we recommend a multifaceted policy approach to enhance frameworks for both demand and supply sides to achieve healthier diets.
Assessment of the applicability of coconut and skim milk powder as a carrier for lactic acid bacteria on their performance during production of Ting
Zulu, Nontobeko Xolisiwe; Kunadu, Angela Parry-Hanson; Kayitesi, Eugenie; Dlamini, Bhekisisa (Wiley, 2025-08)
The demand for dried starter cultures that are specific to indigenous fermented food products is increasing. In most cases, skim milk (SM) powder is used as a cryoprotectant for microbial cell protection during the preparation of starter cultures. However, the extent of cell protection during freeze-drying and the fermentation efficacy of dried cultures are dependent on the type of microbial strain and carrier media, hence the need to investigate the protective effects of alternative carrier media. This study evaluated the fermentation potential of lactic acid bacteria (LAB) preserved in coconut (CCN) powder and SM powder during ting (traditional fermented sorghum) production. Ting was fermented with single and mixed strains of Lactobacillus plantarum and Lactobacillus brevis. The pH, total titratable acidity (TTA), functional groups (Fourier transform infrared spectroscopy [FTIR]), microbial quality, and consumer acceptability were monitored during fermentation. Ting prepared with LAB strains preserved in SM had a more rapid reduction (p > 0.05) in pH and lower final pH than ting prepared with LAB preserved in CCN. Mixed LAB strains showed a rapid reduction in pH of ting compared to single LAB strains and ting prepared with spontaneous fermentation. The highest TTA (3.57%) was observed with mixed LAB after 48 h on both SM and CCN ting. FTIR showed similar functional groups corresponding to O-H and phenolic compounds for both SM and CCN ting. The highest increase in LAB counts (up to 10 log CFU/mL) occurred in ting prepared with mixed strains of both CCN and SM, while the least increase occurred with spontaneously fermented ting. Enterobacteriaceae, yeasts, and molds were not detected in all the fermented samples. With consumer acceptability, CCN ting was the most preferred sample with the highest overall score (6.95), followed by the SM ting sample (5.67). In conclusion, this work indicates that the LAB strains preserved in CCN result in comparable fermentation performance to that of SM and produce ting that is preferred by consumers. Therefore, CCN should be considered as a carrier medium for the development of ting starter cultures.
Canned porridges based on African indigenous crops; nutritional content, consistency, and sensory compared to ‘home-made’ maize porridge, and effect of legume protein concentrates
Lovdal, Trond; Skaret, Josefine; Sone, Izumi; Drobac, Gorana; Rosa-Sibakov, Natalia; Emmambux, Mohammad Naushad; Byaruhanga, Yusuf B.; Varela, Paula (Taylor and Francis, 2025)
A shift in dietary habits toward increased intake of fat- and sugar-rich foods is leading to an emerging trend of obesity in Africa. To reverse this trend, it is necessary to offer convenient and affordable food products which are nutritious and tasty. The objective of this study was to develop food-to-food fortified, convenient porridges for adults on a pilot scale. The porridges were based on blends of flours from African indigenous crops, i.e. orange fleshed sweet potato (OFSP), cowpea (CP), Bambara groundnut (BGN), finger millet, amaranth, and maize. Porridge with OFSP and amaranth each on a 22% dry weight (dw) basis and smaller amounts of CP, maize, and skimmed milk powder (SMP) achieved 20-fold more provitamin A than the reference with only maize and the same SMP content and were also significantly higher in iron, zinc, and vitamin C. The properties of concentrated protein fractions from CP and BGN as porridge ingredients was also studied. Substitution of up to 20% of unmodified flours with protein concentrates resulted in up to 42% increase in the protein content. The inclusion of protein fractions did not adversely affect viscosity compared to when unmodified flours were used or compared to the maize reference. Protein fractions did not influence the sensory profile compared to unmodified flours. However, prototypes based on African indigenous crops were characterized by more intense vegetable and leguminous flavors, and less bitterness, compared to the maize reference.
A new mathematical model for water uptake during soaking of grains
Rostamirad, Sholeh; Duodu, Kwaku Gyebi; Meyer, Josua P.; Sharifpur, Mohsen (World Scientific Publishing, 2025-06)
There are very few models in the open literature for predicting the water uptake characteristics of grains. Peleg’s equation (1988) is a widely used empirical model that does not involve important soaking parameters to describe water uptake. Other existing models have been developed based on the diffusion theory. However, these existing models are strongly connected to experimental data for predicting the equilibrium moisture of the grain (maximum water uptake with time). In practice, the soaking of grain involves many physical parameters such as time, temperature, the viscosity of the soaking medium, the density of grain and soaking medium, diffusion coefficient, and solid loss from the grain (for example alpha-galactosides). However, there is no documentation of a model involving these physical parameters. This present work proposed a generalized mathematical model for predicting water uptake of grain (cowpeas) using non-dimensional analysis. The proposed model was successively applied to predict the soaking of cowpeas via the simplification of the model using six data points from experimental works in the literature. In predicting the soaking characteristics of different cowpeas, a good agreement was observed when the proposed model was compared with existing experimental data in the literature. This work presents a novel way of predicting water uptake in cowpeas using non-dimensional analysis which can be applied by food scientists and food engineers to model the water uptake for other grains. However, the physics of soaking, particularly as the porous structure of the grain evolves, could be analyzed using fractal mathematics. This approach should be considered for future studies to capture the complex, irregular dynamics of the process more accurately.
Biovaluation of Cucurbitaceae fruit byproducts as potential ruminant meat tenderizers : a scoping review and process conceptual framework
Mashele, Grace; Semwogerere, Farouk; Mushi, Daniel; Kayitesi, Eugenie; Chimphango, Annie; Mapiye, Cletos (Elsevier, 2025-10)
Current tropical ruminant production systems, which are based on natural pasture, indigenous breeds and marketing of older animals produce less tender meat with limited economic value and low consumer acceptance. While plant cysteine proteases offer natural and potentially safer alternatives to chemical and mechanical meat tenderizers, challenges remain, particularly enzyme stability and over-tenderization. Interestingly, serine proteases derived from byproducts of the Cucurbitaceae family, one of the most widespread, abundant and genetically diverse indigenous fruit plants in the tropics exhibit significant stability and substrate specificity suggesting greater potential for application in meat tenderization but remain underexploited. The current review explored the potential of serine proteases containing extracts derived from tropical Cucurbitaceae fruits byproducts (CFB) as meat tenderizers and customized a process conceptual framework for their biovaluation. Many in vitro studies indicated that CFB-derived serine proteases have wider substrate specificity and greater stability over a broad range of pH, thermal and oxidative environments. Evidence from the few available in producto studies on cucumisin-like serine proteases derived from Cucumis trigonus species in the Cucurbitaceae family suggests that they may possess collagenolytic activity and meat texture enhancing properties comparable to those of cysteine proteases. A transdisciplinary research approach was recommended to further explore purification, efficacy, underlying mechanisms of action, application conditions, safety and cost-effectiveness of novel CFB-based serine proteases as meat tenderizers. A process conceptual framework was customized to guide the biovaluation research of CFBs and promote innovative utilization and entrepreneurship along ruminant meat value chains. HIGHLIGHTS • Cucurbit serine proteases (CSPs) exhibit higher stability than cysteine proteases. • CSPs seem to display comparable collagenolytic activity to cysteine proteases. • Cucurbit fruit byproducts (CFB) have meat preservative and flavoring properties. • CFB-extracts appear to have potential as meat tenderizers and quality enhancers.
Nutritional and functional properties of decorticated and microwave heat moisture treated white sorghum meal with added non-tannin and tannin phenolic extract
Baah, Rose Otema; Duodu, Kwaku Gyebi; Harasym, Joanna; Emmambux, Mohammad Naushad (Elsevier, 2025-05)
Emerging technologies, particularly microwave energy, have proven to be more efficient for heat moisture treatment to enhance starch functionality. In a sorghum food system, interactions between starch-phenolics and protein-phenolics significantly influence the nutritional properties of the food. Microwave heat moisture treatment decreased the starch hydrolysis index of sorghum meals from 69.89 % to 54.33 % in samples without phenolic extracts. The hydrolysis index was further reduced from 59.27 to 35.99 % and 54.74 to 36.18 % in samples containing non-tannin and tannin phenolic extracts. The addition of phenolics led to increased resistant starch content, characterized by higher levels of slowly digestible starch and a lower glycaemic index. The interactions between phenolic compounds, protein, starch, and the α-amylase enzyme contribute to the increased resistant starch content. Specifically, phenolics and proteins form barriers around starch granules that hinder digestion. Furthermore, interactions between phenolics and amylose further decrease digestibility while inhibiting α-amylase activity. HIGHLIGHTS • Microwave heat moisture treatment of sorghum meal slows down starch hydrolysis • Adding phenolic extracts further reduces starch digestibility • Phenolic addition and heat moisture treatment increases resistant starch
Techno-functional properties of protein-rich flours from different species of edible insects as affected by drying methods
Yisa Njowe, Kieran Bong; Duodu, Kwaku Gyebi; Emmambux, Mohammad Naushad (Elsevier, 2025-12)
Food-based ingredients from insects can circumvent the challenging disgust factor of consuming edible insects as food. The functional properties of dried edible insect flour could guide the use of edible insects as food ingredients in familiar foods. This study investigated the effect of freeze drying, oven drying, sun drying, solar cabinet drying, boiled before either sun drying or solar cabinet drying techniques on the functional properties of protein-rich flours from edible grasshoppers, crickets, and caterpillars. The Nitrogen solubility indices (NSI), water solubility indices (WSI) and β-sheets for all boiled solar-dried grasshopper, cricket, and caterpillar protein concentrates decreased compared to the other dried forms of grasshopper, cricket and caterpillars. The insect protein concentrates had lower foaming (32–49 %) and emulsion capacities (65–78 %) compared to commercial soy (FC: 55.9 %, EC: 94.3 %) and whey (FC: 52.9–55.6 % EC: 93.7–96.3 %) protein ingredients but exhibited higher foam stability (43.2–52.8 %) and good emulsion stability (83.4–93.0 %). Defatted insect flour could have proteins with intermediate molecular weight (≈100 kDa) that denature and aggregate at air-water interface to form thick viscous films that stabilise the foam. The high foaming and emulsion properties of these protein concentrates suggest they could be good ingredients in bread and sausages, respectively. HIGHLIGHTS • Functional properties of edible insect protein concentrate depend on the species. • Heat treatment before drying changes secondary structure of edible insect proteins. • Edible insect protein concentrates have potential applications in the food industry.
Effect of infrared heat-moisture treatment and cooling rate on the material properties of amylose-lipid complex nanomaterials
Maphumulo, Njabulo Gideon; Masanabo, Mondli Abednicko; Ray, Suprakas Sinha; Emmambux, Mohammad Naushad (Wiley, 2025-08)
Please read abstract in the article.
The in vitro antioxidant and antiadipogenic properties of pigmented flower extracts of Geraniaceae and Lamiaceae plant families
Venter, Anton; Fisher, Hennie; Stafford, Gary I.; Serem, June Cheptoo; Bester, Megan Jean; Duodu, Kwaku Gyebi (Wiley, 2025-01)
This study investigated the potential health-promoting properties of new sources of natural food colorants, namely pigmented flower extracts from Geraniaceae (Pelargonium grandiflorum, Pelargonium × hortorum, Pelargonium zonale hybrid) and Lamiaceae (Salvia aurea × dolomitica, Salvia dolomitica and Plectranthus zuluensis). In the Geraniaceae family, the main phenolic acids identified were hydrolysable tannins, while the main flavonoids were rutinosides of kaempferol and quercetin. In the Lamiaceae family, the main phenolic acids were caffeic acid and its derivatives, and the main flavonoids were naringin and neohesperidin. The total polyphenol content (TPC) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were higher for Geraniaceae than for Lamiaceae species. For all extracts, oxygen radical absorption capacity (ORAC) was similar, except for P. zonale hybrid. These extracts protected Caco-2 cells against 2, 2′-azobis (2-amidinopropane) dihydrochloride (AAPH) generated oxidative damage. Similarly, all extracts, except P. zonale hybrid, effectively scavenged nitric oxide (NO) and reduced lipopolysaccharide (LPS)-induced NO formation in RAW 264.7 macrophages. Inhibition of the formation of advanced glycation end-products (AGE) was significant for P. grandiflorum and P. × hortorum. All pigmented flower extracts, except the P. zonale hybrid, reduced lipid accumulation in differentiated 3T3-L1 adipocytes. Treatment during adipocyte differentiation caused cell death, except for the P. zonale hybrid. In conclusion, related to antioxidant activity, inhibition of AGE formation and lipid accumulation in differentiated adipocytes, P. grandiflorum was the most active, while the P. zonale hybrid was the least. These differences are potentially related to the concentration, type and stability of the polyphenols found in these pigmented flower extracts. Overall, the pigmented flower extracts of Geraniaceae and Lamiaceae show a range of health-promoting properties that represent an additional benefit to their potential use as natural food colourants.
Effect of cowpea lignocellulosic fibers as a low-value reinforcing filler on the properties of poly(butylene succinate-co-adipate) bio-composite foams
Masanabo, Mondli Abednicko; Keranen, Janne T.; Ray, Suprakas Sinha; Emmambux, Mohammad Naushad (Wiley, 2025-07)
Please read abstract in the article.
The effect of citric acid, heat, and high-pressure on the morphology and physiology of Bacillus spores : simulating high-pressure processing of complementary foods
Olaonipekun, Basirat Arinola; Buys, E.M. (Elna Maria) (Elsevier, 2025-01)
To ensure the safety and quality of infant complementary foods (CFs), a combination of citric acid (CA), heat (H), and high-pressure (HP) treatments can be used. The impact of these treatments on the physiological state and morphology of spores of Bacillus spp. was studied. B. amyloliquefaciens TMW 2.479 Fad 82 spores were suspended in CA and subjected to H at 100 °C for 25 min, followed by HP at 600 MPa for 3 and 4 min at 9 °C. Spore germination rate for all the treatments was below 10 % and all the treatments except CA affected the spore's morphology. However, H treatment alone or combined with HP and CA disrupted the internal membrane (IM) and enhanced the damage to the B. amyloliquefaciens spores Cortex (Cx). Acidification of the B. amyloliquefaciens spores with CA led to the permeability of the spore's IM but with intact Cx. The combined treatments of CA, H, and HP significantly affected the integrity of the spore's intracellular structure. This study elucidates how the sequential application of CA, H, and HP can affect the morphology and physiology of Bacillus spores and improves the safety and quality of infant CFs. HIGHLIGHTS • H treatment induced the highest level of B. amyloliquefaciens spore germination. • HP with H and CA, damaged Bacillus spore without adequate germination. • Sequential treatment damaged the IM and Cx of B. amyloliquefaciens spore. • Extra HPP step for 3 min improves the safety and quality of infant CFs.

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