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All Journal International Journal on Food, Agriculture and Natural Resources (IJFANRES)
Benhura, Chakare
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Agriculture, Biological Sciences & Forestry

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Traditional cereal processing technologies and their importance to African communities: A review Benhura, Chakare; Mushonga, Nyasha G; Muguse, Amanda; Kamunhukamwe, Kudzai; Mpezani, Clareta; Chibira, Lisa; Taruvinga, Mellisa; Patel, Santa M
International Journal on Food, Agriculture and Natural Resources Vol 5, No 4 (2024): IJ-FANRES
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i4.409

Abstract

Traditional cereal technologies have long been applied in Africa since the dawn of time. Cereal technology is the processing of cereal grain into starch and other nutrients for consumption by humans or animals. The technology involves all processes that the grain is taken through from the farm till it reaches the table for consumption. Examples of traditional cereal technologies employed are sun drying, parboiling, roasting, malting and fermentation. Poor livelihoods and inadequate nutritious foods for some African communities may be alleviated through use of the indigenous cereal technologies. The objective of this review is to discuss various traditional cereal technologies and explain their influence on the life of communities. This review is based on traditional cereal technologies that have been employed over the years and their importance to the livelihood of communities in Africa. Technologies employed by various communities and how they have paved way for the development of current technologies were explored. Information in the review was extracted from various journals and papers on cereal technologies. Some of the information was obtained from different rural communities thereby giving details of technologies  being employed todate. The techniques used are an effective way of improving nutritional quality, reducing anti-nutritive compounds and improving the functionality of cereals. Traditional cereal technologies improve sensory properties and shelf life of foods. The technologies are also important in reducing post-harvest food losses and increasing food availability. As reviewed, these technologies bring variety to diets and increase the bioavailability of some nutrients, serve as a source of income and encourage unity in communities. By creating employment opportunities in rural areas, use of traditional cereal technologies contribute to reduction of rural-urban migration.  Cereal processing technologies are an important part of community livelihoods, food and nutrition security especially in rural areas.  However, there is need to continuously improve some of these techniques to ensure sustainability of livelihoods and food security.
Performance of NUA45 bean variety between two generations for seeds grown under farmer management at Rupike Irrigation Scheme in Masvingo, Zimbabwe Benhura, Chakare; Mapanda, Farai; Machisvo, Albert; Mavhiri, D; Chirambadare, Tinashe
International Journal on Food, Agriculture and Natural Resources Vol 5, No 4 (2024): IJ-FANRES
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i4.371

Abstract

Among bean legumes, there are recently developed varieties known as nutritionally enhanced beans such as NUA 35 and NUA 45 sugar beans. The objective of the research was to assess the performance of NUA 45 foundation, certified and commodity seeds grown under farmer management at Rupike Irrigation Scheme in Masvingo. Concentrations of zinc (2.75-4.45mg/kg) and iron (70.85-104.5 mg/kg) in the soils were below expected levels of 100 mg/kg and 150 mg/kg respectively.  The NUA 45 sugar bean missed the target potential yield (2400 kg/ha for Highveld) by between 54% and 62%. The 100 seed mass of second generation seeds ranged from 62.13 to 78.47 g. Protein concentration of the seeds which range from 19.79 to 22.86% increased from first generation (F1) to second generation (F2) for each of Foundation, Certified and Commodity seeds. The concentration of fibre with minimum and maximum levels of 5.76% and 8.43 % respectively increased from first generation to second generation for Foundation and Certified seeds. The 95% confidence interval for Zinc concentration at F1 (planted) is 10.84 ≤ µZn≤11.18 mg/kg and also the 95% confidence interval for Zinc concentration at F2 (harvested) is 11.79 ≤ µZn≤12.12 mg/kg and lower than CBI claim of 38.00 mg/Kg. The 95% confidence intervals for iron concentration ranged from 28.50 ≤ µFe≤30.57 mg/kg with the highest being 30.59 ≤ µFe≤32.34 mg/kg are below the CBI claim of 93.00 mg/kg. The nutrients levels increased from the first generation to the second generation of seeds for each of foundation, certified and commodity seeds.
Does roasting temperature and storage options of Macadamia nuts (Macadamia intergrifolia) affect nutritional and sensorial properties? Ngwenyama, Patrick; Nyamuronda, Ottilia; Majachani, Kudzai; Benhura, Chakare; Mubayiwa, Macdonald
International Journal on Food, Agriculture and Natural Resources Vol 5, No 1 (2024): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i1.286

Abstract

Macadamia nuts are a largely untapped potential source of nutrients, income, and livelihoods. There is low utilisation of this crop due to palatability issues and storability challenges. There is limited information on the effects of different processing methods such as roasting on palatability, nutrient retention and subsequent stability during storage of the nuts. This study investigated the effects of dry roasting macadamia nuts at different temperatures and their subsequent storage using different storage options on the nutritional and sensorial properties.  The nuts were dry-roasted for 25 minutes at three different temperature regimes: 150, 160and 170 oC, and were tested for nutritional content, antioxidant activity and peroxide value. Sensorial evaluation was conducted to determine the acceptability of the dry-roasted nuts. The nuts roasted at 160 oC were the most acceptable in terms of sensorial qualities. These were then stored under three different storage conditions, [open storage (control); plastic containers and glass containers] for 3 months. Samples were collected at 2-week intervals and analysed for proximate composition, peroxide value, and sensorial properties. Results showed that an increase in roasting temperature of macadamia nuts from 150 to 170 oC resulted in a significant increase (p<0.05) in ash, crude fat, peroxide value, and moisture content, while crude protein and carbohydrates significantly decreased. Roasting macadamia nuts at 170 °C significantly reduced their nutritional quality, while roasting at 150 and 160 °C retained the nutrients. Glass jars retained nutrients and organoleptic properties as compared to open storage and plastic containers where deterioration started after two and six weeks, respectively. Dry roasting of macadamia nuts is a viable way of value addition, and storage in glass jars is recommended for long-term storage.
Co-Authors Chibira, Lisa Chirambadare, Tinashe Kamunhukamwe, Kudzai Machisvo, Albert Majachani, Kudzai Mapanda, Farai Mavhiri, D Mpezani, Clareta Mubayiwa, Macdonald Muguse, Amanda Mushonga, Nyasha G Ngwenyama, Patrick Nyamuronda, Ottilia Patel, Santa M Taruvinga, Mellisa