Papers by Elijah Nyakudya
Food & Feed Research, 2024
Pasta is one of the most consumed staples worldwide. New formulations incorporating novel nutriti... more Pasta is one of the most consumed staples worldwide. New formulations incorporating novel nutritious ingredients are now common in its production. The purpose of this study was to formulate, optimise and evaluate the sensory properties of sorghum-based extruded gluten-free pasta. Sorghum flour, pearl millet flour, high-iron bean flour (Biofortified NUA 45 beans) and Hermes potato flour were evaluated for proximate and micronutrient composition, formulated to produce pasta through the extrusion process. Three sorghum-based pastas, namely sorghum high bean pasta (SHBP), sorghum bean pasta (SBP) and sorghum high potato pasta (SHPP) were produced and evaluated for sensorial properties (visual, palpatory and gustatory qualities). The Box-Benhken Design (BBD) in conjunction with Response Surface Methodology (RSM) was used to select the best formulation by evaluating cooking quality parameters and sensory parameters. The protein content in the four flours ranged from 10.52% to 22.00%. NUA 45 bean flour had significantly (p<0.05) higher protein content than the other flours. Potato flour had significantly higher carbohydrate content (73.82%) than other flours. SHPP had a significantly (p<0.001) higher optimum cooking time (7 minutes) than SHBP (5 minutes) and SBP (6.2 minutes). SHPP had significantly (p<0.001) higher water absorption (WA) capacity (238%) than pasta SHBP (190%) and SBP (210%). A significant (p<0.001) difference in the swelling index (SI) of the three pasta samples was observed, with pasta SHBP having a significantly lower SI (1.02%) than pasta SBP (1.15%) and pasta SHPP (1.24%). The cooking loss (CL) for pasta SHPP (11%) was significantly higher (P<0.001) than for pastas SHBP and SBP, with pasta SHBP having the lowest CL. There was no significant (p>0.05) difference in the cross-sectional area, surface appearance and surface property of the three cooked pastas. A significant (p<0.05) difference in shape between SHBP and SBP samples was noted. The gluten-free pasta was developed and produced successfully. Sorghum high bean pasta treatment (SHBP) was found to be superior in terms of sensory, nutritional and physical properties as compared to the other pasta samples, making it good for commercialisation.
African Journal of Food, Agriculture, Nutrition and Development, Sep 4, 2023
International Journal on Food, Agriculture and Natural Resources, Mar 31, 2024
Journal of Agriculture and Food Research, 2021
Abstract A systematic review of literature on value-addition and food fortification of cereals us... more Abstract A systematic review of literature on value-addition and food fortification of cereals using neglected legume and oil seed crops among smallholder farming communities was done. There is scanty and very limited empirical evidence on the use of legumes in food fortification of cereals at the household level. This is largely because of a neglect of local micronutrient provision initiatives at the household level, with much attention being done at policy and industrial scale food fortification levels. Besides, the current policies do not provide for the fortification of most food crops commonly grown in smallholder farming communities and there are very few initiatives that are in place to promote localised fortification options among rural communities. The paper consolidated existing knowledge on food fortification in general, value addition of small grains and neglected legume and oil seed crops. It explored fortification potential of sesame, cow pea and groundnuts and mapped existing gaps and missing links hampering the enhancement of food security and nutrition. This study recommends the promotion of groundnuts and sesame production, their value addition, and their use in the fortification of cereal food products to complement protein, Vitamins, Fe, K, Na, Mg, Zn, and Ca provision. This will significantly contribute to the alleviation of malnutrition among rural communities particularly in developing countries where agriculture is the mainstay of economies.
한국식품영양과학회 산업심포지움발표집, Nov 1, 2013
한국식품영양과학회 산업심포지움발표집, Oct 1, 2012
Production Practices and Quality Assessment of Food Crops
Despite the capabilities of Markazi province in horticultural products, and development of relate... more Despite the capabilities of Markazi province in horticultural products, and development of related industries, the challenges such as the lack of proper strategies for development of Horticultural Crops Processing Industries, has led to failing in utilization of Value-Added Benefits of its products in the province. Therefore, the present study was conducted to formulate strategies for the development of Horticultural Crops Processing Industries in Markazi province. For this purpose, the SWOT analysis method was used in this research. The data of this survey research was collected by questionnaire and analyzed by SPSS software. The statistical population of this research include 41 managers and experts of agricultural industry and horticultural processing industry owners in Markazi province. The results showed that the high added value of horticultural industry products and the high cost of product inputs for processing industry owners were considered as the most important strengths and weaknesses respectively. The existence of national tendency at the three levels of decisionmaking to support of Agro-Processing industries and the need for horticultural processing industries to Capital in circulation in the working season, respectively, have been identified as the most important opportunities and threats for the development of these industries in the Markazi province. Development of Horticultural Crops Processing Industries in Horticultural production poles, modernization of horticultural processing industries and equipping them with appropriate technology and human resource empowerment in the field of horticultural industry are strategies that can development these industries in Markazi province.
Encyclopedia of Agriculture and Food Systems, 2014
Fermentation is one of the oldest forms of food preservation technologies in the world. Fermented... more Fermentation is one of the oldest forms of food preservation technologies in the world. Fermented products have an important role to play in human diet not only in terms of nutrition but also in the promotion of health. Fermentation ensures microbiological safety of food and provides vast quantities of food in a wide variety of flavors, aromas, and textures, which enrich the human diet. This article covers various fermented products from different parts of the world, microorganisms associated with their production and functional properties.
Tavukçuluk Araştırma Dergisi
The effects of phytase and tannase enzyme treatment of sorghum-based broiler diets on ileal villi... more The effects of phytase and tannase enzyme treatment of sorghum-based broiler diets on ileal villi characteristics were evaluated in Cobb 500 broilers. A total of three sorghum levels, 0, 50, and 100%, with 4 enzyme levels; 0, 5% phytase, 5% tannase and 5% phytase+tannase combination were used to develop 12 different dietary treatments. Three hundred and sixty broilers were randomly allocated to the 12 dietary treatments in a completely randomized design experiment. On day 42, two birds from each replicate were randomly selected and slaughtered for ileal villi morphometry analyses. A 2cm tissue sample of the ileum was cut and prepared for histological analyses. Villus height and width, muscularis externa thickness, and crypt depth were measured on a light microscope using a calibrated eyepiece graticule. The total villi surface area was calculated, which indicates the digestive and absorptive capacity of the ileum. The General Linear Models (GLM) procedure of the Statistical Analysis...
JASSA: Journal of Applied Science in Southern Africa, 2005
Cloning, sequencing and expression of an endo-p-1,4-glucanase gene of a Bacillus subtilis CHZ1 Er... more Cloning, sequencing and expression of an endo-p-1,4-glucanase gene of a Bacillus subtilis CHZ1 Ergonomic evaluation of manuallyoperated peanut butter m ills .......... Lactic acid fermentation of sour porridge and mahewu, a non alcoholic fermented cereal beverage .
… a worldwide challenge …, 2001
Biotechnology and Bioprocess Engineering, 2018
Recombinant xylanase (rPcXynC) from Pichia pastoris was produced on large-scale by optimizing pro... more Recombinant xylanase (rPcXynC) from Pichia pastoris was produced on large-scale by optimizing production-medium composition using statistical experimental methods. Production medium was optimized through the use of statistical methods such as one factor at a time (OFAT), Plackett-Burman design, fractional factorial design (FFD), steepest ascent method (SAM), and response surface methodology (RSM). The optimum medium composition was established to be (g/L); wheat bran 11.62, yeast extract 30, Tween 60.5, DL-β-Phenylalanine 0.5, Thiamine 0.5, FeSO 4 0.01, KH 2 PO 4 0.66, and KHSO 4 0.09. The optimum medium composition yielded 3,051 mU/mL of xylanase activity which was three times higher than that obtained from the initial medium composition. Finally, fermentation conditions were examined using the optimized production medium in a laboratory bioreactor. The optimal fermentation conditions were found to be 25ºC, pH 6, 170 rpm and 1 vvm with intermittent feeding of methanol (67.5 mL) and the xylanase activity was 3,683 mU/mL. In repeated-batch fermentation using optimized production medium and fermentation condition, the xylanase activity was 3,680 mU/mL at the first cycle of 96 h harvesting time using 90% of the culture solution. The activity was similarly maintained until the last cycle of 264 h.
International Journal of Postharvest Technology and Innovation
Food Quality and Safety
Objectives A study to determine food safety hazard status of fish products from Lake Chivero was ... more Objectives A study to determine food safety hazard status of fish products from Lake Chivero was conducted in selected high density suburbs of Harare. Lake water and fish were tested for E. coli O157:H7, total bacterial, fungal counts, mercury (Hg) and aflatoxin B1 (AFB1) to determine contamination levels and assessing human health hazard exposure. Materials and Methods Membrane filtration method was used to determine E. coli O157:H7 viable counts using CHROM agar. Plate count and Potato dextrose agar were used for determination of total viable bacterial and fungal counts. Concentrations of Hg and AFB1 in fish and water were determined by Atomic Absorption Spectrophotometer and High Performance Liquid Chromatography-Mass Spectrometry. A questionnaire survey was conducted on 136 adult fish consumers to determine the fish consumption patterns to assess hazard exposure against international standards. Results Significant levels of microbial contamination above international standards i...
한국생물공학회 학술대회, Apr 1, 2014
Journal of Food Biochemistry, 2015
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Papers by Elijah Nyakudya