Browsing by Author "Siwela, Muthulisi."

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Assessing the feasibility of making egg powder at rural community level for improved household food security.
(2014) Mnyandu, Elizabeth.; Kolanisi, Unathi.; Siwela, Muthulisi.; Amonsou, Eric Oscar.
Limited knowledge of egg storage and preservation methods has led to the underutilisation of eggs in rural communities, and yet if rural communities could process the eggs into powder as is commercially done, their food security could improve. Processing the eggs into egg powder by sun-drying seems an economically appropriate technology for rural communities, but could negatively impact on the quality and safety of the eggs and as such should be assessed. This study was carried out in the area of Impendle in KwaZulu-Natal Province of South Africa to investigate the feasibility of making egg powder at rural community level. The study investigated consumer perceptions on egg consumption and use, their storage and preservation methods used on eggs locally, as well as consumer knowledge on current egg preservation technologies being used in food manufacturing industries. The results of the study indicated that rural households regarded eggs as nutritious food that forms part of the household monthly food basket. Nonetheless, egg consumption is still subjected to cultural beliefs. The study also revealed an interest in consuming indigenous eggs, but challenges such as inconsistent supply, losses associated with deterioration and predators were noted as the primary barriers. Due to these barriers the community of Impendle mainly consumes commercial eggs. The disadvantages noted with the purchasing of eggs are affordability, perishability; and limited access to egg retailers. The study further investigated the effects of sun drying and oven drying of eggs in a home setup. A sample of eggs was sun-dried and another oven-dried into powder. The microbiological quality and safety of the egg powders were assessed against an egg (control) using standard methods. Sun dried eggs had the flavour of the fresh eggs, but had a darker colour than that of fresh eggs. After 16 days, the sun dried eggs had a rancid flavour. The oven dried eggs had a cooked flavour and their colour closely resembled that of sun dried eggs. These egg powders did not show signs of physical deterioration over a period of eight weeks. Microbiological analysis results showed that the egg powders met the standards for egg quality and safety as indicated by their levels of Salmonella spp., E. coli, Coliforms, Listeria monocytogenes, and Total Plate Count. The acceptance of egg powder by the rural community was determined by sensory evaluation and focus group discussions. A 63-member consumer panel recruited from the study rural community assessed the sensory acceptability of a scrambled commercial egg powder compared to a scrambled fresh egg on 5-point facial Hedonic scale, 1= very bad; 5= very good. Focus group discussions were conducted to investigate the perceptions of the local rural community about the consumption of egg powder. Focus groups consisted of eight to 12 people drawn from the egg consumption/questionnaire survey participants. The findings showed that the participants could tell the difference between the fresh egg and egg powder in terms of colour and flavour; the flavour of the fresh egg was more acceptable to the panellists than that of the egg powder. With regard to taste, the consumers liked both eggs. Although the focus group panellists indicated that it was their first experience with egg powder as a food item, they generally had positive perceptions about it and thereby showed an eagerness and willingness to learn about egg powder and to use the egg powder technology for improving their food security. This study shows that eggs are a common and significant food source for the rural community of Impendle. However, this community faces challenges in the utilisation of eggs due to their perishability, which is confounded by their little knowledge on egg storage and preservation, and a limited access to egg retailers. The findings of this study suggest that processing eggs into powder could be a successful preservation method at rural community level, which could improve household food security. If done under hygienic conditions as in this study, the egg powder would be of acceptable microbiological quality safety for human consumption. The study was limited to a small sample of the rural community of Impendle and the study participants did not practically try the technology of processing egg into powder by sun-drying; further studies should, among other issues, address these before attempting to roll out the technology.
Assessing the nutritional quality and consumer acceptability of moringa oleifera leaf powder (molp)-based snacks for improved children’s food and nutrition security.
(2017) Zungu, Nozipho.; Van Onselen, Annette.; Siwela, Muthulisi.; Kolanisi, Unathi.
Abstract available in PDF file.
An assessment of the quality and acceptance of a ready-to-use supplement, Sibusiso, by human immunodeficiency virus and human immunodeficiency virus/tuberculosis treated patients in KwaZulu-Natal.
(2013) Mabaso, Prudence Bongekile.; Siwela, Muthulisi.; Pillay, Kirthee.; Amonsou, Eric Oscar.; Veldman, Frederick Johannes.
Introduction: Malnutrition is a health issue directly and indirectly contributing towards high rates of morbidity and mortality globally, particularly in developing countries. South Africa (SA) is faced with a double burden of diseases with a high prevalence of both under and over nutrition. The high prevalence of Human Immunodeficiency Virus/Acquired Immune Deficiency Syndrome (HIV/AIDS) in SA worsens undernutrition. HIV/AIDS increases nutrient requirements and inadequate food intake results in malnutrition. Nutrition support through food supplementation is important to combat the high prevalence of malnutrition in sub-Saharan African countries including South Africa. Thus, a groundnut-soya based supplementary paste, Sibusiso, has been produced. However, its nutritional composition and acceptability have not been studied. Objectives: (i) To determine the nutritional composition and physical properties of a ready-to-use supplement, Sibusiso, (ii) To determine the sensory acceptability of Sibusiso among healthy subjects; and sensory acceptability and perceptions of Sibusiso by subjects treated for HIV and HIV/TB. Materials and methods: The nutritional composition, colour and texture of Sibusiso and a commercial peanut butter (control) were analysed following standard procedures. A cross-sectional consumer acceptability test was done using a 5-point facial hedonic scale (healthy control group, n = 68; HIV, n = 88 and HIV-TB co-infection treated, n = 51). A total of six focus group discussion sessions (HIV subjects = 4 sessions and HIV/TB co-infected subjects = 2 sessions) were also conducted. Results and discussions: The protein content of Sibusiso (16 g/100 g) was almost half that of the commercial peanut butter (control), (25 g/100 g). However, Sibusiso contained 1.4 times more ash (4 g/100 g) and almost twice as much carbohydrate (40 g/100 g) compared to the commercial peanut butter (22 g/100 g). The fat (40 g/100 g) and energy (2 624 kJ/ 100 g) content of Sibusiso was not substantially different from that of the commercial peanut butter which was 43 g/100 g and 2 852 kJ/100 g, respectively. The lysine content of Sibusiso (58 mg/g) was about 1.7 times higher than that of the commercial peanut butter. The methionine (11 mg/g) and histidine (35 mg/g) content of Sibusiso was almost twice that of the commercial peanut butter, respectively. The nutrient content of Sibusiso was either similar or slightly more than that of other ready-to-use supplements such as Plumpy’nut®. Sibusiso met the FAO/WHO/UNU recommendations for essential amino acids. The consumption of 50 g of Sibusiso per day may provide approximately 35% of the Estimated Energy Requirements (EER) and 30% of the Recommended Dietary Allowance (RDA) for protein for adults. Sibusiso was brown in colour, similar to the commercial peanut butter. Its textural attributes were found similar to that of the commercial peanut butter but harder and stickier. The acceptability of Sibusiso was significantly associated (p ≤ 0.05) with the health status of consumers. Overall, Sibusiso was liked by 94% of HIV and HIV/TB individuals (mean score: 4) compared to 85% for the healthy group (control). More than 90% of the HIV/TB and HIV treated individuals liked the taste compared to the control group (86%, mean score: 4). The colour and mouthful were rated 'good' by more than 80% of the HIV and HIV/TB group, mean score: 3, with only 68% among the healthy group, mean score: 4.1. Conclusion: Sibusiso is a good source of nutrients and was found to be acceptable to HIV and HIV/TB treated consumers. It may be effective in alleviating disease-related malnutrition among vulnerable individuals such as those infected by HIV and HIV/TB.
Caregiver and child acceptability of a provitamin A carotenoid, iron and zinc rich complementary food prepared from common bean and pumpkin in Uganda.
(2020) Buzigi, Edward.; Siwela, Muthulisi.; Pillay, Kirthee.
Vitamin A deficiency (VAD), iron deficiency (ID), and zinc deficiency (ZnD) are the three leading micronutrient deficiencies causing morbidity and mortality among children under five years in developing countries, including Uganda. A high prevalence of VAD, ID and ZnD among children in developing countries begins during the period of complementary feeding, which is between the ages of six to 24 months. This is the period when children are fed complementary foods (CFs) prepared from vitamin A, iron, and zinc deficient staple tubers and cereals. To combat VAD, ID, and ZnD, the World Health Organization (WHO) recommends that CFs be diversified with vitamin A, iron and zinc rich food sources, such as animal source foods (ASFs), food supplements and commercially fortified foods. However, ASFs, commercially fortified foods and food supplements are either unaffordable or inaccessible to rural Ugandan caregivers. Therefore, the aim of this study was to prepare a complementary food (CF) rich in provitamin A carotenoids (PVACs), iron and zinc using locally available common bean and pumpkin and to test the acceptability of the CF among caregivers and their children in rural Uganda. The study objectives were to: (i) select one common bean landrace superior in iron and zinc, and one pumpkin landrace superior in PVACs from a variety of local landraces available in the local market; (ii) evaluate the effect of home cooking methods on provitamin A carotenoid (PVAC) retention in the selected pumpkin (superior in PVACs), and iron and zinc retention in the selected common bean (superior in iron and zinc); (iii) assess child acceptability of an innovative CF- a common bean pumpkin blend (BPB) prepared with common bean (superior in iron and zinc) and pumpkin (superior in PVACs); (iv) assess caregiver perceptions and acceptability of the innovative CF (BPB). The study was conducted in rural Kyankwanzi district, Uganda, East Africa. Cross-sectional and randomised control trial designs were used in this study for the consumer acceptability investigations; and a controlled laboratory experiment for the nutrient retention investigation. Three pumpkin landraces on the local market of the study area were screened for PVACs, whilst five common bean landraces also on the local market were screened for iron and zinc content. Iron and zinc content were determined by flame atomic absorption spectrometry (FAAS), whilst PVAC content was determined by high performance liquid chromatography (HPLC). True retention of iron, zinc and PVAC was determined after expert caregivers cooked pumpkin by either boiling or steaming, whilst the common bean was cooked by either boiling with or without prior soaking. Caregivers prepared the test CF and the control according to the consistency (thickness or thinness) fit for child consumption based on the child’s age and stage of development. The test CF (BPB) was prepared by mixing and blending two parts of cooked pumpkin and one part of cooked common bean, whilst the control CF, pumpkin puree (PP) was prepared by mashing one part of cooked pumpkin. Seventy children, aged 6 to 24 months participated in the child acceptability randomised crossover study. In the current study, the CFs test food (BPB) and control (PP) were considered acceptable if the child consumed at least 50 g and more of the 100 g of the CF offered. Mean duration for intake of the CFs and vitamin A, iron and zinc intake were calculated. A paired t-test was used to determine whether there were significant differences in the amount, duration, and micronutrient intake between the BPB and PP. Further, 70 caregivers (whose children participated in the child acceptability study) participated in the caregiver acceptability study. A cross-sectional sensory evaluation study design was used to assess caregiver perceptions and acceptability of the study CFs. Sensory attributes (taste, colour, aroma, texture and general acceptability) of the BPB and PP were rated using a five-point facial hedonic scale (1=very bad, 2=bad, 3=neutral, 4=good, 5=very good). Focus group discussions (FGDs) were also conducted to assess caregiver perceptions about using the BPB as a CF. A chi-square (X2) test was used to detect the proportionate difference for each sensory attribute between BPB and PP, whilst focus group discussions (FGDs) data was analysed by thematic analysis. A p value of 0.05 was considered statistically significant. For objective one (first investigation), β-carotene content in Sweet cream (1 704 μg/100 g) was significantly higher compared to Dulu (1 333 μg/100 g) and Sun fish (1041 μg/100 g) (p<0.0001). The α- carotene content of Sweet cream was significantly lower (46 μg/100 g, p<0.0001) compared to Dulu (77.3 μg/100 g) and Sun fish (79.3 μg/100 g). However, the total retinol activity equivalent (RAE) was highest in Sweet cream (143.9 μg/100 g), compared to Dulu (115.4 μg/100 g) and Sun fish (90.1 μg/100 g). Iron content was highest in Obwelu (7.75 mg/100g), compared to Masavu (6.95 mg/100 g), Nambale (6.55 mg/100g), Kanyebwa (7.15 mg/100 g) and Obwayelo (6.5 mg/100 g). Obwelu had significantly higher iron concentrations than Obwayelo (p<0.05). Zinc content was highest in Obwelu (3.05 mg/100 g), but was not significantly different (p >0.05) compared to the other common bean landraces of Masavu (2.95 mg/100 g), Nambale (2.35 mg/100 g), Kanyebwa (2.9 mg/100 g) and Obwayelo (3.0 mg/100 g). The findings of the first investigation suggested that Sweet cream was superior in PVAC content compared to the other pumpkin landraces, whilst Obwelu was superior in iron and zinc content compared to the other common bean landraces. Therefore, Sweet cream and Obwelu were selected for use in the preparation of a CF rich in PVACs, iron and zinc. For objective two (second investigation), β-carotene, α-carotene, and total provitamin A content in raw pumpkin was 1704 μg/100 g, 46 μg/100 g and 1437 μg/100 g, respectively. Either boiling or steaming pumpkin resulted in over 100% retention of PVACs and total provitamin A. Iron and zinc retention in soaked boiled common bean was 92.2% and 91.3%, respectively. Boiling common bean without soaking resulted in 88.4% and 75.6% retention of iron and zinc, respectively. The findings of the second investigation suggested that there was a high retention of PVACs in pumpkin, Sweet cream after boiling or steaming, and a high retention of iron and zinc in common bean, Obwelu after boiling with prior soaking. For objective three (third investigation), the mean amount of BPB (53.9 g) and the control (PP) (54.4 g) consumed by children was high, but not significantly different from each other (p>0.05). The mean duration for child consumption of BPB was 20.6 minutes and 20.3 minutes for the control and the durations for child consumption were not significantly different from each other (p<0.05). The mean child intake of vitamin A was significantly higher (p<0.05) from the control (PP) (152.5 μgRAE) compared to the test food (BPB) (100.9 μgRAE). The mean iron intake was significantly higher (p<0.05) from BPB (1.1 mg) compared to the control (0.3 mg). Furthermore, zinc intake was significantly higher (p<0.00001) from the (0.58 mg), compared to control (0.13 mg). For objective four (fourth investigation), between 64% and 96% of the caregivers rated both BPB and PP as acceptable (good to very good) for all the sensory attributes. There was no significant difference (p>0.05) in caregiver acceptability for all sensory attributes between BPB and PP (p>0.05). Caregivers had positive perceptions about the taste, texture, aroma, and colour of the BPB. Caregivers were keen to know the specific varieties of common bean and pumpkin used to formulate the PVAC, iron and zinc rich BPB. Findings from this study suggest that a complementary food, BPB, rich in PVACs, iron and zinc prepared from locally available common bean, Obwelu and pumpkin, Sweet cream was acceptable to caregivers and their children who were in the age range of complementary feeding in Uganda. To contribute towards combating child VAD, ID and ZnD, policy makers in Uganda, such as the district nutrition coordination teams should support and promote the cultivation and utilisation of common bean, Obwelu and pumpkin, Sweet cream as major ingredients of CFs. The use of BPB as a CF should not replace other existing nutrition interventions such as micronutrient supplementation, commercial fortification, biofortification programmes and the use of ASFs that aim to combat micronutrient deficiencies during the period of complementary feeding. However, the use of BPB as a CF should be a complementary strategy to these existing nutrition interventions. Future studies should investigate the effect of BPB intake on the vitamin A, iron and zinc status of children.
Characterisation of a scum in sport drink and determination of the effects of preservation factors on its development.
(2013) Mapompo, Odwa Mcebisi.; Siwela, Muthulisi.; Kolanisi, Unathi.; Yobo, Kwasi Sackey.
The development of a scum in a commercial sports drink is of concern because the product would be of poor quality, which may result in financial losses due to consumer rejection of the product and hence a decrease in the firm’s market share. The scum could be harmful to health and as such the firm could be litigated. Several factors, including microbial proliferation, may be the cause of the development of a scum in sports drink, but the actual cause seems not to have been established. The aim of this study was to characterise the scum in sports drink and determine the effects of preservation factors (pasteurisation, chemical preservatives and refrigeration) on its development. Samples of the sports drink were taken at different stages of processing to determine the effect of preservatives, pasteurisation and storage temperature on scum development. Some samples were kept at room temperature (approx. 25°C) and others were kept in the refrigerator (approx. 4ºC) during the study. A total of 150 samples were analysed over a period of four months. The structural characteristics of the scum that developed in the sports drink were determined by scanning electron microscopy (SEM) and elemental analysis. The sports drink samples were analysed for their microbial load and microbial types. Consumer acceptability of pasteurised and non-pasteurised drink was compared by conducting sensory evaluation using a consumer panel of 60 panellists. Customer complaints recorded by the sports drink manufacture that were due to scum development in the drink were also reviewed to establish the impact of scum development on consumer acceptability of the drink. The results of the study indicated that scum development was due to microbial contamination of the drink. The causative organism of the scum was identified as Acinetobacter baumanii. Acinetobacter baumanii is a gram negative non-spore forming coccobacilli and does not ferment sucrose. Acinetobacter baumanii forms the scum in sports drink as a means of protection from environmental stresses. The scum was found to be a compound of C, Si and O. The non-pasteurised samples were slightly more acceptable to consumers compared to the pasteurised samples. The consumer acceptability of pasteurised drink samples was negatively affected by the loss of aroma and flavour during pasteurisation. The preservation factors (chemical preservatives, pasteurisation and refrigeration) had no effect on scum development. To prevent post pasteurisation contamination, it is recommended that the pasteurisation process be done at the filling stage instead of at the holding stage. The frequency of changing rubbers and gaskets on the filling line should be at least every two months. The drink is pasteurised at 90ºC for 20 seconds, this needs to be reduced to a level where it will not have an influence on the loss of taste and aroma of the pasteurised drink, but without reducing the effectiveness of pasteurisation.
Chiefdom development plan : implications for food security in Swaziland.
(2015) Mosisi, Moleka Pange.; Veldman, Frederick Johannes.; Siwela, Muthulisi.
The Lower Usuthu Smallholder Irrigation Project (LUSIP) aims to reduce poverty and improve food security among rural households in Swaziland. Beneficiaries organise themselves into "agricultural cooperatives", each of which develops a unique Chiefdom Development Plan (CDP). The CDP process enables households to organise themselves into groups to access LUSIP and develop other focus areas for implementation. In addition to projects such as LUSIP, Swaziland has developed the National Food Security Policy to guide food security programmes in the country. This study set out to evaluate the CDP process to understand its successes and failures. The study evaluated the CDP against the four food security pillars that include food availability; food access; stability in equitable food provision; and food utilisation and nutritional requirements. The study explored four sub-objectives, namely:  The way in which the CDP has been implemented;  The extent to which the CDP met the process and outcomes criteria of land use planning;  Whether the CDP has the probability of sustainability and whether it can be aligned with development planning models used by the government of Swaziland;  Whether the CDP has been effective in achieving (i) the goals that have been set, including (ii) an improvement in food security. The study included a mixed method approach containing quantitative and qualitative data analyses, such as content, document, descriptive, and comparative analyses. In addition, the study included the analysis of the effectiveness of the CDP using the National Food Security Policy for Swaziland as framework for analysis for a comprehensive food security definition. Stratified random sampling was used to cover all the areas within the participating four Chiefdoms in the Lubombo Province. Accidental sampling was used to include a maximum of 260 households that had been involved in the CDP process. The study established that the CDP is a seven-stage process which is currently unique to Swaziland. The CDP is centered on the aspirations of the beneficiaries and it aims to identify resources, opportunities and challenges within the Chiefdom and transform them into a local strategy for sustainable management of land and water, to improve agriculture production and food security. The CDP had met all the process criteria. All the outcome criteria were met except that the households were not all positive (46.1%) on whether as a result of the planning land-use conflict had been reduced. Only few (23.8%) households understood that CDP is a framework but not a programme with a funding. The planning approach has been effective in fulfilling its primary goal of enabling household’s access to irrigated land and other water-related resources. Albeit some challenges in the planning process, this approach has a high probability of sustainability. The study concluded that even though effective, CDPs do not provide balanced support towards achieving all four food security pillars as some pillars are supported more than others. While food production may contribute towards availability and access of certain types of food, under-nutrition and risks such as drought continue to pose threats to productivity and stability of local agriculture and food systems. Therefore, the CDPs do not comprehensively meet food security objectives as per the National Food Security Policy for Swaziland. The study recommends that a review of the CDP process needs to be undertaken to ensure that all four food security pillars are included and that they reinforce one another. The CDP process needs to be cyclic rather than linear and include three explicit phases: objective setting, focus areas implementation; and monitoring and evaluation of the CDP outcomes and impacts. Beyond the need for better information sharing among policy makers and planners, government should adopt a national legislation requiring that community plans and implementation actions integrate key pillars of the National Food Security Policy for Swaziland to ensure the much needed comprehensive approach to improve food security in Swaziland.
Consumer acceptability, adaptability and genetic analysis of orange pro-vitamin A maize hybrids in KwaZulu-Natal province of South Africa.
(2018) Qwabe, Fikile Nozipho Pricilla.; Derera, John.; Gasura, Edmore.; Kolanisi, Unathi.; Siwela, Muthulisi.; Palacios, Natalia.
Diets of most people in sub-Saharan Africa are composed of mainly cereals that frequently lack most nutrients, such as Vitamin A. Vitamin A deficiency is the leading cause of preventable childhood blindness and increases the risk of death from common childhood illnesses, such as diarrhea. According to The World Health Organization, it affects 48% of children less than 5 years, in sub-Saharan Africa. This global challenge could be alleviated by breeding orange pro-Vitamin A maize hybrids, among other strategies. However, there was need to determine acceptance, adaptation and adoptability of these hybrids by the poor communities, in KwaZulu-Natal, and potential for improvement through breeding. Bio-fortification of maize with orange pro-vitamin A (PVA) changes maize grain colour, organoleptic properties (mainly flavor) and various agronomic traits due to effects of different genetic backgrounds. This study aimed at (i) establishing perception of consumers towards fresh PVA maize, (ii) determining agronomic performance of PVA hybrids across major production environments in South Africa, (iii) determining combining ability and gene action among a set of PVA germplasm and, (iv) identifying traits associated with high yield in PVA germplasm. Sensory evaluation and focus group discussions were conducted, in KwaZulu-Natal province, of South Africa. Results indicated acceptance of orange PVA maize by the end-users and reflected the effects of both age and gender. There were more women (79%) and men (76%) preferring boiled and roasted green mealies, respectively. Interestingly, the youth (18-35 years) had a higher acceptance of PVA maize compared to middle aged (36-60 years) and the elderly (61-75 years). However, focus group discussions revealed that farmers had concerns of agronomic adaptability, economic value, and food value of the PVA maize. The study showed potential for PVA maize in its fresh form for utilization as a food and cash crop. To understand the genetics of PVA maize, crosses among 10 PVA inbred materials with 10 inbred materials from diverse genetic backgrounds were conducted using a lines by tester mating scheme. The resultant 100 single cross hybrids were evaluated using a 10 x 10 α-lattice design with two replications across four environments in South Africa. There were significant differences among hybrids for grain yield and agronomic traits. The lines and testers main effects, and line x tester interaction effects, as well as their interactions with the sites were significant (P< 0.05) for grain yield and associated traits. The predominant additive gene action for most traits including grain yield allowed selection of desirable inbred lines. The significant (P<0.05) genotype plus genotype x environment interaction enabled identification of stable and high yielding hybrids. The agronomic performance of a set of PVA hybrids were compared to white and yellow maize counterparts to understand the yield gap among them. Generally, PVA hybrids had yields that were lower than that of the white and yellow maize types, indicating opportunity for further breeding gains. Although several traits such as longer ears, high shelling percentage, and resistance to diseases were correlated with yield, the lower grain yield of PVA hybrids was associated with high root and stem lodging. There is need to take advantage of the predominant additive gene action to develop inbred lines that can produce stable and high yielding hybrids through fixing lodging related traits in PVA. Overall the study confirmed the opportunity for deploying orange pro-vitamin A maize hybrids and contribute to alleviation of Vitamin A deficiency in KwaZulu-Natal.
Development of a framework for managing food security programme : an analysis of student food insecurity and the interventions at the University of KwaZulu-Natal, South Africa.
(2018) Sabi, Stella Chewe.; Kolanisi, Unathi.; Siwela, Muthulisi.; Naidoo, Krishna Denver.
Food insecurity is a critical challenge affecting many households in post-apartheid South Africa. The 2017 report by Statistics South Africa indicated that food poverty had increased by 2,8 million in headcount, from 11 million in 2011 to 13,8 million in 2015. The most vulnerable were low-income households. The literature indicates that, in response to high levels of food and nutrition insecurity among poor population groups that have persisted from the apartheid era, the post-Apartheid South African government has made great strides in addressing the problem. For example, the serious problem of food and nutrition insecurity among children of school-age is being addressed through the National School Nutritional Programme, which has resulted in the enhancement of the capacity of the children to learn actively and the reduction of learner absenteeism and dropping out of school. On the other hand, recent literature indicates that food insecurity is an emerging and alarming problem among students at Institutions of Higher Learning (IHLs) in South Africa. The problem affects particularly students from economically disadvantaged backgrounds. The University of KwaZulu-Natal (UKZN) is likely to be no exception to experiencing student food insecurity, given that nearly 50% of the students are from low-income households. The literature suggests that food insecurity and its impact on the health, well-being and academic performance is often underestimated in South African IHLs. This under-estimation seems to have resulted in the absence of a distinct government programme focussed on addressing food and nutrition insecurity among students at South African IHLs. In the current study, a preliminary review of the recent literature indicated that, due to failure or neglect by the government to address the problem and challenges of food and nutrition insecurity among students at South African IHLs, institutions like UKZN have resorted to developing and implementing a food security project and/or programme. The literature shows that UKZN has been running a Food Security Programme (FSP) since 2012 to address the problem of food and nutrition insecurity among the students. The form of assistance provided by the UKZN FSP includes meal vouchers and food hampers to students in need. Despite the implementation of the FSP at UKZN since 2012 as described above, pertinent data and information on student food security status are not available. While few studies have been conducted to analyse the food security status of students at South African IHLs (including UKZN), the studies were of limited in scope and in particular, the studies conducted at UKZN were not university-wide and therefore generated very limited data and information. In addition, it seems that no studies have been conducted to analyse: the perceptions of UKZN key stakeholders regarding student food insecurity; the awareness level of the key stakeholders (including students), regarding the existence of the FSP at their institution; and in examining the management of the FSP. The data and information that is lacking are essential, as they would guide decision-making with respect to policies and strategies aimed at developing and/or enhancing sustainable programmes and projects that address food insecurity among students at IHLs in South Africa. Thus, the objectives of this study were to: assess the prevalence of food insecurity among students; analyse the perceptions of UKZN key stakeholders (including students) regarding student food insecurity; assess the awareness level of the key stakeholders regarding the existence of the FSP at the institution; analyse the management of the FSP; and make recommendations, if necessary, for the improvement of programme management to achieve its objectives and impact on student academic potential. The study was conducted at UKZN’s five campuses, which are located in Durban, Pietermaritzburg and Pinetown in KwaZulu-Natal Province of South Africa. This empirical study used a mixed methods approach that lies in both the qualitative and quantitative paradigms. Quantitative data were collected through survey questionnaires that were delivered to the participants (N=500 students; N=100 academic staff). Qualitative data were collected through key informant face-to-face interviews and focus group discussions with various key stakeholders at UKZN. Data obtained from the surveys were analysed by IBM SPSS version 24 software, while most of the qualitative data were subjected to thematic content analysis. Results from the surveys suggest that food insecurity remains a serious challenge among university students. Some 53% of the students were vulnerable to the phenomenon, of whom 9% were highly vulnerable. The highest prevalence of food insecurity was in students relying on a financial aid scheme, undergraduates and males. It appears that students who suffer food insecurity will additionally experience psychological and emotional stress as a factor that can negatively affect their health, motivation and academic potential; some 67% of the students reported that hunger reduced their concentration and vigour such that, 28% of them had missed classes. Social stigma was linked to food insecurity as students preferred anonymity about their food insecurity status. Despite that the FSP had been implemented four years earlier, an overwhelming majority of the UKZN stakeholders among them 90% of the targeted beneficiaries, expressed ignorance regarding the existence of the programme at UKZN. In addition, 37% of the students showed reluctance to utilising or recommending the FSP to anyone. To evaluate the FSP at UKZN, a qualitative research using an explorative research design, generated data from key informants using face-to-face interviews. The study findings showed that as an institution, the UKZN lacked a sustainable blueprint for addressing the increasing prevalence of FI among students. The FSP currently run at UKZN was not formalised but introduced as a self-help initiative linked to a social responsibility of the University. ‘Ignorance’, and ‘denialism’ were the main identified descriptors for the lack of the programme prioritisation and mainstreaming, resulting in lack of resources including sustainable funding, personnel, and infrastructure. As perceived from the student views, social stigma was associated with negative attitude and beliefs about food aid. The study recommends that the FSP could overcome such negative connotations through programme awareness among the UKZN stakeholders. Further, managing of the FSP was compromised by lack of a monitoring and evaluation system in place, resulting in lack of publicity of the programme to the wider UKZN community. The study concludes by developing a framework as a toolkit for managing a FSP at an IHL like UKZN.
Does sequential harvesting affect the quality of and income from organically grown potatoes?
(2009) Katundu, Mangani George Chilala.; Siwela, Muthulisi.; Bower, John Patrick.; Hendriks, Sheryl Lee.
Lack of effective storage facilities to mitigate post harvest losses threatens the profitability of organic farming. In rural KwaZulu-Natal, small scale farmers use traditional storage and sequential harvesting to keep potatoes post maturity while waiting to sell. The effect of these practices on potato quality has not been studied and documented. This study set out to investigate if traditional practices (sequential harvesting and traditional farmer’s store) of the Ezemvelo Farmers Organisation in Umbumbulu affect the quality and marketable quantity of organically grown potatoes. Specifically the study set to investigate the effect of traditional farmer’s store, in situ and controlled storage on the carbohydrate content and sensory quality of potatoes organically grown in Embo by EFO farmers; determine consumer quality expectations of organically and conventionally grown potatoes; investigate the effect of sequential harvesting on the potato quality expectations of consumers and to investigate the produce and income losses experienced by small scale organic farmers at harvest and during storage. Experiments were conducted to compare the effect of sequential harvesting, farmer’s store and controlled cold storage (7oC and 90% relative humidity) on the sensory, appearance and keeping quality of organically grown potatoes. A survey of 100 consumers (40 organic and 60 conventional consumers) was conducted to ascertain consumer appearance and keeping quality expectations of potatoes. In addition, a survey of 101 farmers investigated the storage practices of the EFO farmers who grew potatoes and the type of losses incurred in storage. Preference ranking was used to investigate if time of harvesting post maturity affected potato quality. Produce losses experienced by the farmers were quantified. A co-research group of three seasoned farmers of the EFO participated in the research. They produced potatoes used in the study and provided valuable input to ensure that the study adhered to storage practices of the farmers. The lowest and highest sugar levels were observed in potatoes stored in situ and under controlled conditions, respectively. Potatoes left in situ also recorded higher starch content. Potatoes stored in situ were significantly preferred by sensory panellists (p<0.05) over those stored in both farmer’s store and in controlled storage. Preference rank scores were negatively correlated to total sugar content and positively correlated to starch content. Consumers in the study highlighted five desirable appearance qualities in potatoes: absence of greening, absence of sprouting, smooth skin texture, absence of blemishes and light skin colour. No significant differences in the quality expectations between participating organic and conventional potato consumers were found. The majority of consumers expected potatoes to store for at least three weeks post purchase. Sequentially harvested potatoes met this expectation when potatoes were left in situ for a maximum of six weeks post maturity. Potatoes in situ also maintained good appearance and sensory quality. The highest produce losses were experienced in summer owing to soft rot problems. Production in the drier seasons (autumn and winter) increased the proportions of potatoes too small to be sold as table potatoes. With the exception of completely rotten potatoes, poor quality potatoes were consumed, used as seed potatoes and sold to the local market as seed and for food. Poor potato quality resulted in reduced income for the farmers. This investigation pioneered research into the effect of sequential harvesting on the quality of organically grown potatoes. The findings demonstrate that sequential harvesting provides resource-poor small scale organic farmers with an efficient storage option where other storage methods and technologies may be inappropriate, ineffective or unaffordable. It is recommended that government and other players in the agricultural sector plan initiatives to educate small scale potato farmers on the benefits of sequential harvesting as an effective short term method of potato storage. Research with other potato cultivars in different agro-ecological settings is needed to optimise sequential harvesting. Government policy aimed at training and developing farmer capacity in organic seed potatoes production is essential to ensure that farmers access disease and pest free seed. Farmers also need assistance to access to irrigation resources to improve production.
The effect of adding Bambara groundnut (Vignia substerranea L.) on the nutritional, functional and sensory quality of a provitamin a-biofortified maize complementary instant porridge.
(2016) Denhere, Sandra.; Siwela, Muthulisi.
Malnutrition has been declared a serious nutritional and health problem globally. The two major forms of malnutrition that are on the rise in the sub-Sahara African (SSA) region are protein-energy malnutrition (PEM) and vitamin A deficiency (VAD). The most recognized period during which these two forms of malnutrition occur is 0 to two years. This is also the period during which complementary foods are introduced. PEM and VAD in SSA mainly affects children living in the poor rural areas whose diets lack diversity. The complementary foods given to these children are mainly composed of starchy-based staple food crops, such cereals, roots and tubers. These foods are characterised by high viscosity, poor protein content and quality, in terms of the two essential amino acids: lysine and tryptophan, as well as limitations in several micronutrients, including vitamin A. Strategies used to address PEM in SSA include: dietary diversification, amino acid fortification of cereals, biofortification and complementation. Quite similar, the strategies being used to address VAD include biofortification and dietary diversification as well as vitamin A supplementation and fortification. Biofortification is a new strategy that could be used together with cereal-legume complementation to address both PEM and VAD among the vulnerable populations. Bambara groundnut (BGN), an underutilised, but nutrient-rich legume that is adapted to harsh agro-climatic conditions prevalent in SSA could be highly suitable for compositing with provitamin A-biofortified maize (PABM) in complementary foods to address PEM and VAD in countries in the SSA region, including South Africa.
Effect of genetic manipulation and traditional processing methods on the nutritional quality and consumer acceptability of white low phytic acid maize.
(2015) Myeni, Thulisiwe Brilliant.; Siwela, Muthulisi. ; Kolanisi, Unathi.
Abstract available in PDF file.
Effects of canning on the nutritional composition and consumer acceptance of African leafy vegetables.
(2016) Sigaqa, Hombisa Tozi.; Siwela, Muthulisi.; Kolanisi, Unathi.; Dlamini, Nomsa.
Abstract available in PDF file.
The food and nutrition security potential of smallholder dairy farming in rural Eastern Cape, and evaluation of milk handling and hygiene practices.
(2016) Makakole, Atlehang Bridget.; Siwela, Muthulisi.; Kolanisi, Unathi.
Milk is a leading nutritive food source. Rural smallholder dairy farmers in South Africa have the potential to contribute significantly to milk supply for own consumption as well as to the lucrative formal urban markets, which would contribute to enhanced rural household livelihood options and improve food and nutrition security of the country. However, milk is highly susceptible to microbial contamination and as such strict hygiene and quality management are required to ensure that the product is of acceptable quality and safety. The formal urban markets particularly set high standards of milk quality and safety. On the other hand, rural smallholder dairy farmers are generally resource poor- they rely heavily on Indigenous Knowledge Systems (IKS) in their dairy practices. The IKS-based dairy practices would probably not be adequate to achieve quality and safety standards of milk demanded by the formal urban markets, which would severely restrict the rural smallholder farmers accessing these lucrative markets. Whilst some studies have been conducted in other Sub-Saharan African countries on the dairy practices of rural smallholder farmers and the impact of the practices on milk quality and safety, it seems that similar studies have not been conducted in South Africa. The aim of the current study was to investigate milk utilisation patterns and assess dairy practices, including animal husbandry and milk handling and hygiene practices of rural smallholder dairy farmers of the Matatiele Local Municipality in the Eastern Cape Province of South Africa. The potential impact of these practices on milk quality and safety was also investigated. A sample of 150 smallholder dairy farmers were selected from rural areas of Matatiele by simple random sampling and used to determine whether their dairy practices where informed by IKS. The perceptions of the farmers about the importance of milk quality and safety in relation to their dairy practices were also explored. The sampled farmers were interviewed using a pre-tested questionnaire on various aspects of dairy practices, namely the farm facilities; animal husbandry; milking practices; and the sources of the knowledge used to inform their practices. Focus group discussions (FGDs) were conducted to explore the perceptions of the farmers about milk quality and safety and transect walks were done to observe the dairy environment. The study revealed that milk was an important protein source that was commonly consumed by 94% the farmers. The majority of the farmers predominantly used IKS in their dairy practices. The farmers housed their cows in kraals, milked by hand in the kraals, and the milk produced ii was stored at room temperature. However, some of the IKS-based practices were in line with the recommended modern agricultural practices. The IKS-based practices were, however, limited with respect to cattle husbandry and hygiene standards. Milk storage was a major challenge due to lack of refrigerators. The majority of the farmers had the perception that milk quality and safety was important, whilst the perception of 17 % of the sampled farmers was that changes that occurred in milk were due to natural fermentation and as such would not impact negatively on milk safety. There is a need to interface IKS-based agricultural practices with the modern science-based agricultural practices in order to address the limitations of the IKS-based practices as well as facilitate the adoption of the recommended modern science-based practices by rural farmers. The study further investigated farmers’ knowledge and awareness of dairy hygiene and quality management through questionnaires, FGDs and direct observation of the milking process. The microbiological quality and safety of the milk was assessed by analysing total plate and coliform counts of milk samples collected from 19 farmers. The questionnaires revealed that the hygiene practices of the farmers were quite in line with the recommended modern science-based practices, although there were few exceptions. The farmers had good knowledge of personal and equipment hygiene, but had poor knowledge of environmental hygiene. The milk was consumed raw and the study participants reported that milk was often contaminated with foreign objects such as grass, dung, and soil. This would impact negatively on milk quality and safety and ultimately the food and nutrition security of the households. Results of microbiological analysis showed that 79% of the samples collected had a Total Plate Count of 8.8 x 105 to 3.3 x 1010 cfu/ml; the coliform counts (2.0 x 101 to 1.6 x 104) 84% of the milk samples exceeded the legal limit (1.0 x 101 cfu/ml); and 57.9% of the samples tested positive for faecal E. coli. These results indicate that the quality and safety of the milk samples was poor. The study findings indicate that smallholder dairy farming is an essential source of rural household livelihoods- it produces milk for household consumption and income. The milk produced is well utilised by the rural communities of the Matatiele Local Municipality; it is used as the main source of protein, especially for children. The farmers aspire to access formal markets, however; they predominately use IKS-based dairy practices, which significantly reduces the ability to achieve the standards of milk quality and safety set by the formal markets. The farmers face serious challenges of limited resources, including finance, quality dairy iii facilities and refrigeration. This seriously limits their ability to achieve acceptable standards of quality and safety, especially the high standards set by the formal markets. There is a need to provide support to these farmers; one critical and essential support area is capacity building, through training of the rural dairy farmers to interphase IKS with modern science in their practices, to improve milk quality and safety. Provision of basic facilities such as taps to increase access to clean and safe water would be also helpful. The provision of cold storage facilities accessible to smallholder dairy farmers would also be helpful in assisting them to maintain microbiological safety.
Genetic analysis of agronomic and quality traits in popcorn hybrids.
(2012) Jele, Collinet Phumelele.; Derera, John.; Siwela, Muthulisi.
Popcorn is increasingly becoming popular as a snack and is consumed widely all over the world. It is a high value crop, with possible multiplier effects like income generation for the under-resourced communities in the second economy. Despite its popularity, developing countries are battling to meet the demand and rely on importing popcorn grain due to challenges which include poor agronomic traits and slow breeding progress. Most of the imported varieties are not adapted to stress-prone local environments, which are prevalent in tropical sub-Saharan Africa. The objective of the study was to evaluate newly developed hybrids and inbred lines for agronomic and popping quality traits with the possibility for commercialization in future. The study aimed at determining variability for popping ability in inbred lines and hybrids, grain yield and its secondary traits, the nature of gene action, relationships among agronomic and popping quality traits, effect of genotype x environment interaction on agronomic traits and popping method x genotype interaction effects. To determine popping ability, 128 inbred lines were evaluated at the University of KwaZulu-Natal, South Africa, in June 2011 using two popping methods, the microwave method and the hot-air method. The popping quality attributes measured were flake volume, popping fold, number of unpopped kernels, kernel size and quality score. Variability among inbred lines was significant (P<0.05) for all traits. Flake volume ranged from 63 cm3 to 850 cm3, popping fold ranged from 2.5 to 34 times the original volume. Kernel size had a significant positive correlation (r= 0.49) with the number of unpopped kernels. There was a significant strong and negative correlation between flake volume and the number of unpopped kernels (r= -0.62), indicating that either of the two traits would be effective for measuring popping ability. Experimental hybrids were then developed from 87 out of the possible 128 inbred lines. Only the inbred lines with sufficient seed were crossed to develop hybrids. Random crosses were generated at Makhathini Research Station during the winter season of 2011. Crosses were made at random among parents that managed to synchronize their flowering dates, resulting in 119 hybrids with sufficient seed for planting in trials. To determine agronomic superiority, the 119 experimental hybrids and the standard check P618 were evaluated at the Cedara Research Station and Ukulinga Research Farm in the Midlands of KwaZulu-Natal during the summer of 2011/2012. The experiments were laid out as 10 x 12 alpha lattice design, with two replications at each site. Standard cultural practices for maize were followed. The data were subjected to analysis of variance and line x tester analysis in Genstat and SAS statistical programmes. Results indicated that hybrids were significantly different for all agronomic traits. Means for grain yield ranged from 1.0 t/ha to 5.2 t/ ha. General combining ability effects were significant for all agronomic traits, suggesting that additive gene effects were governing these traits. Specific combining ability effects were significant for ear length, number of ears per plant and yield indicating, that non-additive gene effects were influential for these traits. Generally, agronomic traits were highly heritable. Grain yield showed significant and positive correlation with ear length, plant height, ear position, shelling percentage and number of ears per plant, indicating that these were the major yield-determining secondary traits which should be enhanced in popcorn. Although site main effects were highly significant for secondary traits, the hybrid x site interaction was not significant. The results therefore indicate that the hybrids were ranked similarly at both sites. The 119 experimental hybrids and the standard check P618 were evaluated for popping quality, using the microwave and the hot-air popping method. There was a significant variability observed among hybrids for popping quality traits. Flake volume across sites and across popping methods ranged from 734 cm3 to 1288 cm3. Popping fold ranged from 14.69 to 25.75 times the original volume. Additive gene action was more prominent than non-additive action for all popping quality traits. The SCA effects were significant for flake volume, popping fold and number of kernels per 10 g. All popping quality traits had high heritability, indicating that selection would be effective to improve popping. Flake volume was negatively correlated to quality score, indicating that popping expansion is reflected on the quality score and a significant negative correlation between flake volume and number of unpopped kernels. There was significant and strong positive correlation between kernel size and number of unpopped kernels. Hybrid x site interaction was only significant for quality score and kernel size. Hybrid x method interaction was not significant, indicating that popping ability was not dependent on the method. Inbred lines showed significant variation for popping quality and therefore have utility for hybrid development. Significant genotypic variation was also observed among hybrids for agronomic and popping quality traits. Additive gene action was predominantly responsible for both agronomic and popping quality traits. Both agronomic and popping quality traits were highly heritable and positive relationships were identified among traits. Overall, the study indicates opportunities for further breeding progress through selection.
Improving the nutritional composition of identified popular home-prepared complementary foods in selected rural and urban areas of KwaZulu-Natal, South Africa.
(2023) Sokhela, Hlengiwe Sinenhlanhla Charmaine.; Govender, Laurencia.; Siwela, Muthulisi.
Indigenising instant noodles: an interface of traditional amaranthus leaves and wheat for improved food and nutrition security.
(2019) Qumbisa, Nothando Delight.; Kolanisi, Unathi.; Siwela, Muthulisi.; Ngobese, Nomali Ziphorah.
Instant noodles are becoming the new global staple and breakfast food due to their versatility and convenience. For centuries, instant noodles were a staple food only in East Asian countries; however, their consumption has increasingly grown globally. According to research findings, instant noodles are preferred because of their taste, extended shelf-life, affordability as well as convenience, which suits the busy lifestyle of the student and working population. There is a concern though, of the adequacy of nutrients obtained from instant noodles especially when consumed as a single food item. Researchers are therefore exploring the potential supplementation of noodles to make them a composite food to improve their nutritional value. Food supplementation using vegetable-based nutrients is steadily gaining momentum. It is a growing modern trend in response to consumer demands and health concerns. However, the use of traditional green leafy vegetables, which have high nutritional value, such as Amaranthus has been limited in South Africa. The aim of this study therefore was to investigate the nutritional quality, consumer acceptability and physical quality of Amaranthus-supplemented noodles among students at the University of Zululand (UniZulu), KwaDlangezwa Campus in South Africa. This was done to indigenize the product in an effort to mitigate food and nutrition insecurity challenges. Methodology A quantitative research approach was followed in conducting the study. Descriptive and experimental designs were applied. A survey was conducted with 100 students to investigate the consumption of noodles and utilisation of Amaranthus among students using a self-administered questionnaire. Stratified purposive quota sampling was used to recruit participants for the survey investigating the utilisation of noodles. Amaranthus-supplemented noodles were developed by substituting wheat flour at 1, 2 and 3% (w/w) with Amaranthus leaf powder in a standard noodle recipe. The noodle samples were analysed for nutritional composition using AOAC methods. The physical quality of cooked noodle samples was assessed in terms of colour (CIELAB system) and texture (using texture analyser), and consumer acceptability was assessed by 60 untrained panellists. Results The survey results indicated that the majority (93%) of the university students consumed instant noodles. The students consumed an average of two packets per week, as well as eight packets (per person) per month. About 58% of the students ate noodles as their main subsistence food without other food items to improve nutrient intake. About 14% of the students ate noodles with other food items such as mayonnaise, sauces, cheese, bread, with 5% of them combining noodles with pieces of chicken (2%), fish (1%) and boerewors/sausage (2%). Approximately 65% of the students mentioned two dominant attributes that influenced them to consume noodles: convenience (shelf-stable food) and time-saving (quick to prepare). The majority of the students (76%) knew of Amaranthus as a vegetable. Amongst the 76% that had knowledge of Amaranthus, 71% were consumers or had at least consumed Amaranthus once in their lifetime. The majority (92%) of the students consumed Amaranthus in the form of a leafy vegetable. Results of nutritional analysis showed that the protein content of Amaranthus leaf powder (ALP)-supplemented noodles was similar to that of the control (conventional instant noodles) and remained above the recommended percentage content (8%) for all the samples. Instant noodles supplemented with ALP had an improved fibre content, as well as ash content, suggesting that Amaranthus can be used to improve nutritional value. With regard to mineral composition, significant increases were observed for manganese, calcium and copper upon incorporation of ALP in the noodles. The antioxidant activity increased. Texture analyses results showed that ALP-supplemented noodles were softer (240 g cutting force) than the control, i.e. noodles without ALP (600 g force). The increase in ALP concentration had a significant effect on colour as shown by diminishing of yellowness of noodles while progressively shifting towards greenness. Sensory evaluation results revealed that the addition of ALP up to 3% was acceptable to the panellist. The green colour and soft texture of the noodles did not have a negative effect on the overall acceptability of the noodles. The texture of the 2% ALP-supplemented noodles was the most acceptable, although all other samples were similarly as acceptable. The sample with 3% got the lowest score for taste; however, overall it was more acceptable than other samples. Conclusion and recommendations This study confirmed that instant noodle consumption amongst university students is high. This consumption trend increases the risk of malnutrition as noodles were mostly consumed as a single meal (i.e. without vegetables or other accompanying foods). Amaranthus was an underutilized vegetable amongst the sampled population. Although others may have vast knowledge of the vegetable and its benefits, its consumption is still low. Amaranthus- supplemented noodles show a great potential for acceptability as an innovation. It is recommended that more products with this vegetable are developed so as to re-introduce it to the food system and reduce its stigmatization.
Microbial ecology and diversity of Swazi traditional fermented foods.
(2016) Simatende, Protus.; Siwela, Muthulisi.
Abstract available in PDF file.
Modelling with commercial egg powder to assess the potential of indigenous knowledge-processed egg powder to improve household food and nutrition security.
(2014) Khoza, Sithandiwe.; Kolanisi, Unathi.; Siwela, Muthulisi.
Eggs have potential to improve the nutritional status of individuals who are at risk of Protein-Energy Malnutrition in rural households of South Africa. However, eggs have a short shelf-life and rural households have limited or no access to modern preservation technologies. Therefore drying eggs into egg powder to increase their shelf-life could be a feasible egg preservation technique for rural households. The aim of this study was to use commercial egg powder as a model to assess the potential of indigenous knowledge-processed egg powder to improve household food and nutrition security of rural households of Mkhambathini in KwaZulu-Natal province of South Africa. A total of 110 household representatives participated in the survey which was conducted to explore the importance of eggs in rural areas of Mkhambathini local Municipality by assessing egg production, utilisation and the perceived value of eggs by rural households. From the survey participants, 20 adult women and 20 youths (16 to 35 years old) voluntarily participated in a series of four focus group discussions to assess their perceptions on egg utilisation. Commercial egg powder was used as a model for indigenous knowledge-processed egg powder to assess the food and nutrition security potential of egg powder using popular egg based dishes. The consumer acceptability of relish and sandwiches prepared with egg powder was evaluated using a consumer panel of 51 subjects recruited from survey participants. The nutritional composition of relish and sandwich prepared with egg powder was determined by the standard methods of the Association of Official Analytical Chemists (AOAC). Gross energy, protein, fat, fibre, total mineral content (ash) and selected individual minerals were determined. Market research assessing the accessibility of egg powder at a household level of Mkhambathini was conducted. A cost effectiveness analysis of producing egg powder at a household level compared to purchasing egg powder from commercial markets was evaluated. The same focus group discussions were used to assess the perceived benefits of producing egg powder at a household level. The survey findings indicated that rural households in Mkhambathini were actively engaged in egg production, but poultry diseases and predation negatively affected egg production and productivity. The households had very limited or no access to modern egg storage and preservation technologies. As a result, the households lost a significant proportion of the eggs through spoilage. The rural households of Mkhambathini utilised eggs for food and several socio-cultural practices. The household perceived eggs as an important nutritious food source as well as a highly valuable agricultural commodity for socio-cultural applications. The survey results indicated that eggs were used to prepare several dishes. Egg relish and sandwiches topped other dishes in terms of consumption. The overall acceptability of egg powder relish and sandwich was high and similar to that of fresh egg relish and sandwich. Thus, generally, commercial egg powder had no negative effects on the sensory properties of the relish and sandwich. The nutritional composition of commercial egg powder and fresh egg was similar. The protein content of egg powder relish and sandwich was lower than that of the corresponding fresh egg products, however, it was nutritionally substantial. The results suggest that, in the form of relish and sandwich, commercial egg powder has a potential to improve the nutritional status of individuals who are at risk of having or have Protein-Energy Malnutrition. It was found that it would be cost effective for rural households in Mkhambathini to produce their own egg powder compared to purchasing the powder from commercial markets as they could utilise locally available resources. The production of egg powder at a household level could contribute to the frequent consumption of egg-based food products since egg powder will ensure the availability of eggs at all times. The increased utilisation of eggs would increase the demand for local eggs subsequently improving rural household livelihoods. Therefore, this study indicates that smallholder farmers and rural households could generate a profit from processing eggs into powder at household level. This could create opportunities for rural households to earn profitable cash income from selling either fresh eggs or egg powder or both. The study results indicating the willingness of the rural households of Mkhambathini to try preserving eggs by processing them into powder and the observed high consumer acceptability of egg powder dishes prepared with commercial egg powder are encouraging as they highlight an opportunity to introduce egg powder as an egg preservation technique in rural Mkhambathini and other rural areas in similar socio-economic circumstances. Further research is therefore recommended to expand the consumer sample size and study area in order to increase the confidence of concluding these results for large rural populations.
Morphometric characteristics and consumer acceptability of meat from Potchefstroom Koekoek, Black Australorp, Venda and Ovambo chickens.
(2012) Mngonyama, Mandisa Bongeka Acquilla.; Chimonyo, Michael.; Siwela, Muthulisi.; Swatson, Harry Kofi.
Indigenous chicken production receives little institutional support and resources because of lack of information on the socioeconomic importance, morphometric characteristic and meat quality of indigenous chickens. A cross sectional survey was conducted to highlight the major constraints to production. A structured questionnaire was administered to 126 households selected from communities of Mnambiti-Ladysmith and Impendle local municipalities of KwaZulu-Natal Province of South Africa. The mean flock size per household was 20 and 17 for Mnambiti-Ladysmith and Impendle, respectively. The cock to hen ratio was 1:2:5. The chickens were mostly kept for meat and income ranked 1 and 2 respectively. Generally, adult females made the majority of decisions on chicken management and marketing (61%), with youths playing a minor role. Scavenging was the major feeding system, seasonally supplemented with cereal grain. The majority of the farmers (87%) provided birds with drinking water. Mortality of chickens was prevalent (46%) in both seasons. In experiment 2, the objective of the study was to compare morphometric characteristics of Black Australorp, Potchefstroom Koekoek, Venda and Ovambo chickens. A flock of 200 indigenous chickens, 50 each of Black Australorp, Potchefstroom Koekoek, Venda and Ovambo breeds were reared under semi-intensive system for 22 weeks. The chickens were slaughtered at 22 weeks of age by manual neck cut, bled for 2 minutes and de-feathered. Body weights, organ weights and linear body measure were estimated using flexible tape prior to slaughter. The body weight for the Black Australorp were higher (P<0.05) than the other breeds. There was no significant difference between the lung, heart kidney and spleen weights among breeds. Linear regression revealed that measurements of linear body parts can be used to predict weight of the birds. The objective of Experiment 3 was to compare consumer acceptability of meat from chickens that are indigenous to South Africa compared to Black Australorp and the broiler. A flock of 200 unsexed freely ranging indigenous chickens of Potchefstroom Koekoek, Venda, Black Australorp and Ovambo breeds were reared under an improved semi-intensive system for 22 weeks. The acceptability of cooked meat samples from each breed was rated on a 9 point Hedonic scale by 69 consumer pannellists drawn from the University of KwaZulu-Natal, Cedara College of Agriculture and the Depart of Agriculture. Age of consumer had no effect on all the sensory attributes of the meat evaluated (P> 0.05). Chicken breed had a significant effect on taste and overall acceptability (P< 0.05) with the Venda, Broiler and Black Australorp, but it had no significant difference on colour, texture and aroma acceptability. Gender of the consumer had a significant effect (p<0.01) on taste, colour and texture acceptability of the meat, but no significant effect on aroma and overall acceptability. Female respondents gave lower scores for taste than did the males (P< 0.01). There was no interaction between gender of consumer and chicken breed on meat texture. Crossbreeding the indigenous chickens with improved breeds such as the Black Australorp is one avenue through which sensory characteristics of the indigenous chickens may be improved.
Nutritional composition and acceptance of a complimentary food made with provitamin A-biofortified maize.
(2014) Govender, Laurencia.; Pillay, Kirthee.; Siwela, Muthulisi.; Derera, John.
Introduction: Micronutrient malnutrition has been identified as a serious health problem globally and is on the rise in South Africa. This is evident from the escalating burden of vitamin A deficiency (VAD) in South Africa. Rural infants are the most affected, as their diets often lack micronutrients. Food fortification, vitamin A supplementation and dietary diversity are the strategies that have been employed in South Africa to alleviate VAD. However, these strategies have not been effective, for various reasons. Biofortification is the production of micronutrient dense staple crops to alleviate micronutrient deficiencies. This strategy could complement existing strategies in the alleviation of VAD in South Africa and in other countries, especially in sub-Saharan Africa (SSA), where VAD is prevalent. Aim: The aim of this study was to investigate the nutritional composition and acceptance of a complementary food (soft porridge) made with provitamin A-biofortified maize by female infant caregivers from the rural areas of Umgungundlovu District of KwaZulu-Natal, South Africa. Objectives: (i) To evaluate the nutritional composition of soft porridge made with provitamin A-biofortified maize compared to non-biofortified white maize porridge; (ii) To assess the sensory acceptability of soft porridge made with the biofortified maize by black African female infant caregivers of varying age; and (iii) To determine the perceptions of the black African infant caregivers about the biofortified maize relative to the non-biofortified white maize. Methods: A cross-sectional study was conducted. Grains of two provitamin A-biofortified maize varieties and one white variety (control) were used. Grain and soft porridge of each variety of maize were analysed for their nutritional composition. The sensory acceptability of the porridges were evaluated by black African female infant caregivers, using a five-point facial hedonic scale. Focus group discussions were conducted, using some of the study subjects, to determine their perceptions about the provitamin A-biofortified maize. Results: The results showed that the grains of the provitamin A-biofortified maize varieties and their soft porridges were more nutritious than the control white variety in terms of energy, fibre, fat, protein, iron, zinc and phosphorus content. The results of the sensory evaluation indicated that there was no significant difference in the sensory acceptability of the biofortified soft porridges and the white maize soft porridge, irrespective of the age of the sensory evaluation panellists. The female caregivers perceived the biofortified maize as nutritious and health-beneficial and thought that infants would like its unique yellow colour and taste. However, the black African female caregivers perceived the provitamin A-biofortified maize as an animal feed or food for the poor. Nevertheless, the female caregivers expressed a willingness to give their infants porridge made with provitamin A-biofortified maize if it was cheap, readily available and health-beneficial. Conclusion: This study suggests that provitamin A-biofortified maize has the potential to be used as a complementary food item. Biofortification of maize with provitamin A could be used as a possible complementary strategy to assist in the alleviation of VAD in SSA. Furthermore, the relatively higher energy, fibre, fat, protein, iron, zinc and phosphorus content of the biofortified maize could contribute to the alleviation of protein-energy malnutrition and mineral deficiencies, respectively, which are prevalent in children of SSA. Although the findings of this study, like other previous studies, indicate that there are some negative perceptions about the provitamin A-biofortified maize, this study shows that provitamin A-biofortified maize soft porridge is as acceptable as white maize soft porridge to female infant caregivers from the rural areas of Umgungundlovu District of KwaZulu-Natal, South Africa. The female caregivers are thus likely to accept the biofortified maize for use as an infant complementary food in the form of soft porridge. Further research is recommended to expand the study area and consumer sample size in order to increase the confidence of inferring these results for large rural populations.