• Effect of coconut powder as a drying carrier medium on long-term preservation of Lactobacillus plantarum and Streptococcus thermophilus for development of starter cultures with potential application in traditionally fermented foods 

  Zulu, Nontobeko Xolisiwe; Kunadu, Angela Parry-Hanson; Kayitesi, Eugenie; Dlamini, Bhekisisa (Wiley, 2024)

  Fermentation is of great importance to the food industry as it extends the shelf life of food while imparting desirable nutritional and sensory properties. However, the unpredictable fermentation period, inconsistency of ...
• Effect of ultrasonication on extraction yield, and the rheological and physicochemical characteristics of Mucuna sloanei gum 

  Adeboye, A.S.; Amiri-Rigi, Atefeh; Emmambux, Mohammad Naushad (Elsevier, 2025-05)

  Mucuna sloanei flour is widely used as a thickening agent in Southern Nigerian cuisine, contributing to its texture and nutritional value. Additionally, it is gaining attention in pharmaceuticals for its health benefits, ...
• Effect of fermentation time on the physicochemical properties and phenolic composition of malted finger millet beverages 

  Udeh, Henry Okwudili; Duodu, Kwaku Gyebi; Jideani, Afam Israel Obiefuna (Wiley, 2025-03)

  Food security is still a significant problem, particularly in less developed nations. Orphan crops, such as finger millet (FM), are essential for meeting dietary and nutritional needs as well as providing a means of ...
• Effect of ultrasonication and temperature on hydration process and hardness of two cowpea types 

  Rostamirad, Sholeh; Duodu, Kwaku Gyebi; Meyer, Josua P.; Sharifpur, Mohsen (Wiley, 2024-10)

  Ultrasonication deployment provides a green and non-thermal option to traditional hydrothermal treatment. This study presents the impact of ultrasonication and soaking temperatures (30 and 50 C) on the water uptake and ...
• Microwave pretreatment of presoaked Bambara groundnut seeds enhances the functionality and phenolics-related antioxidant properties of the resultant flour 

  Venter, Anton; Emmambux, Mohammad Naushad; Duodu, Kwaku Gyebi (Wiley, 2024-06)

  This study investigated the e1ect of microwave pretreatment on cooking time of presoaked Bambara groundnut seeds, functional properties of resultant 4ours, and their phenolic composition and antioxidant properties. Microwave ...
• Enhancing the phenolic profile and antioxidant potency of finger millet gruels through lactic acid fermentation and incorporation 

  Lubaale, John; Duodu, Kwaku Gyebi (Wiley, 2024-06)

  This study evaluated the effects of souring (fermenting using Lactobacillus plantarum and back-slopped inoculum and lactic acid acidification) and cooking of finger millet on phenolic content, radical scavenging properties, ...
• Gauteng’s managers’ implementation of food safety protocols and practices in their QSR environments 

  Marule, Nomzamo L.; Du Rand, Gerrie Elizabeth; Marx-Pienaar, Nadene Johanna Maria Magdalena (African Journals Online, 2024-12)

  INTRODUCTION: Food safety assurance is motivated by the Food and Agriculture Organisation stating: “food safety encompasses ensuring safe food handling, and preparation when consumed according to its intended use” (FAO ...
• Differences in male and female consumers' perceptions of South African clothing retailers' corporate social responsibility initiatives 

  Muller, Gert Daniel; Sonnenberg, Nadine Cynthia; Donoghue, Sune (African Journals Online, 2024-11)

  This study explored gender differences in consumers’ perceptions of South African clothing retailers’ corporate social responsibility (CSR) initiatives based on the social, environmental and economic dimensions defined ...
• Modeling and optimization of energy efficiency and product quality in staple food roasting using machine learning : a case study on cassava processing 

  Mwape, Mwewa Chikonkolo; Kulig, Boris; Nurkhoeriyati, Tina; Roman, Franz; Parmar, Aditya; Emmambux, Mohammad Naushad; Hensel, Oliver (Elsevier, 2025-04)

  Please read abstract in the article.
• Impact of added enzyme-treated bran on the techno-functional properties of puffed-extruded sorghum snack 

  Antwi, Charles Kwasi; Rosa-Sibakov, Natalia; Emmambux, Mohammad Naushad (Elsevier, 2024-11)

  Dietary fibre intake is crucial for improving human health and reducing the prevalence of diet-related noncommunicable diseases. This study determines the effect of the enzyme (Viscozyme®L: a cocktail of cell wall degrading ...
• Influence of ultrasonication during soaking on water absorption and softness characteristics in the cooking process of cowpea 

  Rostamirad, Sholeh; Duodu, Kwaku Gyebi; Meyer, Josua P.; Sharifpur, Mohsen (Elsevier, 2025-01)

  Owing to the long duration of cooking legumes, which limits their consumption and utilization, soaking has been used to reduce cooking time, save energy consumption, and diminish their hardness. However, limited studies ...
• Editorial : Emerging technologies for viability enumeration of live microorganisms 

  Shehata, Hanan R.; Pane, Marco; Buys, E.M. (Elna Maria); Koshy, Binu; Vegge, Christina S.; Schoeni, Jean L. (Frontiers Media, 2025-01-16)

  The live microorganism industry is rapidly growing, producing probiotics and live biotherapeutic products (LBPs) designed to deliver health benefits. Ensuring these products contain viable, strain-specific microorganisms ...
• Soy protein–xanthan gum noncovalent interactions : exploring functional outcomes and food applications 

  Muhoza, Bertrand; Harimana, Yves; Kayitesi, Eugenie; Uriho, Angelo (American Chemical Society, 2025-01)

  Soy proteins stand out as the primary choice among plant-based proteins in commercial use due to their functional characteristics, wide availability, cost-effectiveness, and eco-friendly nature. However, their inherent ...
• Effect of extrusion cooking in combination with food-to-food fortification on the mineral bioaccessibility of African-type pearl millet-based porridge 

  Famuyide, Oluyimika Y.; Lubaale, John; Ndiaye, Cheikh; Duodu, Kwaku Gyebi; Taylor, John R.N. (Elsevier, 2024-03)

  Mineral deficiencies, especially iron and zinc, are still prevalent in urban as well as rural communities among women and children across Africa, including the Sahel. Here, effects of extrusion cooking in combination ...
• Extruded wholegrain sorghum porridges fortified with baobab fruit and moringa leaves display bioactive phenolics-related health-promoting properties 

  Lubaale, John; Serem, June Cheptoo; Bester, Megan Jean; Emmambux, Mohammad Naushad; Duodu, Kwaku Gyebi (Elsevier, 2024-07-20)

  BACKGROUND AND OBJECTIVES : Food-to-food fortification (FtFF) is gaining traction as a strategy to enhance nutritional value of cereal-based foods. Sorghum, a major food crop for millions in the semi-arid tropics lends ...
• Potato ice cream and beyond 

  Muller, Carmen; Fisher, Hendrik Johannes (Hennie); Potgieter, Lerika (Plaas Media, 2024-11)

  When it comes to culinary versatility, few ingredients can compete with the humble spud. This starchy superstar has outgrown its traditional status of being only a side dish. Nowadays potatoes are celebrated as culinary ...
• Urging bioactive peptide exploration in African fermented legumes : insights from microbial proteolysis to gastrointestinal stability 

  Moyo, Siphosanele Mafa; Famuyide, Oluyimika Y.; Kayitesi, Eugenie (Springer nature, 2024-12)

  Microorganisms such as Bacillus spp., Propionibacterium spp., Lactobacillus spp., Citrobacter spp., Enterobacter spp., Klebsiella spp, and Aspergillus spp. play vital roles in fermenting macromolecules present in African ...
• Dietary intake and growth of HIV exposed and unexposed 6-12 months old infants in South Africa 

  Tshiambara, Phumudzo; Hoffman, Marinel; Legodi, Heather; Balakrishna, Yusentha; Feucht, Ute Dagmar (Wiley, 2025-01)

  Factors affecting the growth of HIV‐exposed‐uninfected (HEU) children are multi‐factorial, with limited information available on the dietary intake from 6 months. This study compared the dietary intake, micronutrient ...
• Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds 

  Mukwevho, Peter; Emmambux, Mohammad Naushad (Elsevier, 2024-11)

  Heat treatment of Bambara groundnut seeds has been reported to cause low paste viscosities in resulting flours. Structural changes in Bambara groundnut protein, due to heat treatment, causes the protein to encapsulate ...
• Development, validation, and application of a South African dietary polyphenol data quality assessment tool 

  Jumat, Malory; Duodu, Kwaku Gyebi; Van Graan, Averalda (Elsevier, 2024-11)

  There is a wealth of South African scientific literature studying and reporting on dietary polyphenols in research articles and academic literature. The evaluation of data quality is critical to ensure polyphenol data ...

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