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Shonisani Ramashia
Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou 0950, South Africa

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Journal article
Published: 21 July 2021 in Processes
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This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p< 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits.

ACS Style

Shonisani Ramashia; Felicia Mamadisa; Mpho Mashau. Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits. Processes 2021, 9, 1262 .

AMA Style

Shonisani Ramashia, Felicia Mamadisa, Mpho Mashau. Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits. Processes. 2021; 9 (8):1262.

Chicago/Turabian Style

Shonisani Ramashia; Felicia Mamadisa; Mpho Mashau. 2021. "Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits." Processes 9, no. 8: 1262.

Review
Published: 26 June 2021 in Molecules
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The established use of wheat bran (WB) as a food ingredient is related to the nutritional components locked in its dietary fibre. Concurrently, the technological impairment it poses has impeded its use in product formulations. For over two decades, several modifications have been investigated to combat this problem. Ninety-three (93) studies (review and original research) published in English between January 1997 and April 2021 reporting WB modifications for improved nutritional, structural, and functional properties and prospective utilisation in food formulations were included in this paper. The modification methods include mechanical (milling), bioprocessing (enzymatic hydrolysis and fermentation with yeasts and bacteria), and thermal (dry heat, extrusion, autoclaving), treatments. This review condenses the current knowledge on the single and combined impact of various WB pre-treatments on its antioxidant profile, fibre solubilisation, hydration properties, microstructure, chemical properties, and technological properties. The use of modified WB in gluten-free, baked, and other food products was reviewed and possible gaps for future research are proposed. The application of modified WB will have broader application prospects in food formulations.

ACS Style

Oluwatoyin Onipe; Shonisani Ramashia; Afam Jideani. Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products. Molecules 2021, 26, 3918 .

AMA Style

Oluwatoyin Onipe, Shonisani Ramashia, Afam Jideani. Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products. Molecules. 2021; 26 (13):3918.

Chicago/Turabian Style

Oluwatoyin Onipe; Shonisani Ramashia; Afam Jideani. 2021. "Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products." Molecules 26, no. 13: 3918.

Journal article
Published: 25 March 2021 in Applied Sciences
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The utilisation of Moringa oleifera leaves powder (MOLP) to improve the nutritional properties and inhibit lipid oxidation and the proliferation of microorganisms in ground beef during cold storage was examined. The effects of 0.2, 0.4, 0.6, and 0.8% MOLP on the nutritional properties (proximate composition, total phenolic and total flavonoid content), thiobarbituric acid reactive substances (TBARS), microbial composition, physicochemical characteristics (pH value, colour attributes, and cooking properties), and sensory analysis of ground beef were investigated. The findings showed that ash, protein, polyphenolic compounds, pH, colour, and microbial growth increased significantly, while moisture, fat content, and TBARS decreased significantly, with an increase in the concentration of MOLP during cold storage. Moderate levels (0.2 and 0.4%) of MOLP did not affect the sensory attributes of stored ground beef. Evidently, MOLP can be utilised as a natural preservative in ground beef to improve the nutritional value and inhibit lipid oxidation.

ACS Style

Mpho Mashau; Kgaogelo Ramatsetse; Shonisani Ramashia. Effects of Adding Moringa oleifera Leaves Powder on the Nutritional Properties, Lipid Oxidation and Microbial Growth in Ground Beef during Cold Storage. Applied Sciences 2021, 11, 2944 .

AMA Style

Mpho Mashau, Kgaogelo Ramatsetse, Shonisani Ramashia. Effects of Adding Moringa oleifera Leaves Powder on the Nutritional Properties, Lipid Oxidation and Microbial Growth in Ground Beef during Cold Storage. Applied Sciences. 2021; 11 (7):2944.

Chicago/Turabian Style

Mpho Mashau; Kgaogelo Ramatsetse; Shonisani Ramashia. 2021. "Effects of Adding Moringa oleifera Leaves Powder on the Nutritional Properties, Lipid Oxidation and Microbial Growth in Ground Beef during Cold Storage." Applied Sciences 11, no. 7: 2944.

Journal article
Published: 13 February 2021 in Food Research
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Fortification is the process of adding minerals and vitamins that have been lost during flour processing to improve the nutritional composition and reduce micronutrient deficiencies. The study was conducted to determine the nutritional composition of Finger millet (FM) flours fortified with vitamin B2 and zinc oxide (ZnO). The milky cream (MC), brown, black and pearl millet (PM) flours were used as reference samples. Flours were completely randomized in three replicates. Determination of the physicochemical properties, vitamin B complex, macro and trace minerals concentration were conducted for flour and reference samples. The moisture of brown instant fortified finger millet (IFFM) flour was significantly (p < 0.05) higher for MC and black IFFM flours as compared to other flours. The MC raw finger millet (RFM) flour had a significantly (p < 0.05) highest amount of Zn, 2.64±0.01 mg/100 g when compared to other flours. The MC flour showed significantly (p < 0.05) higher values for vitamin B2 in both RFFM and IFFM flours when compared to other flours. MC flours may be preferred by the consumers due to its semblance to the maize white flour. The anticipation of the study was to produce and characterise FM flour fortified with vitamin B2 and ZnO that may be utilised for value-added products.

ACS Style

S.E. Ramashia; E.T. Gwata; S. Meddows-Taylor; T.A. Anyasi; A.I.O. Jideani. Nutritional composition of fortified finger millet (Eleusine coracana) flours fortified with vitamin B2 and zinc oxide. Food Research 2021, 5, 456 -467.

AMA Style

S.E. Ramashia, E.T. Gwata, S. Meddows-Taylor, T.A. Anyasi, A.I.O. Jideani. Nutritional composition of fortified finger millet (Eleusine coracana) flours fortified with vitamin B2 and zinc oxide. Food Research. 2021; 5 (2):456-467.

Chicago/Turabian Style

S.E. Ramashia; E.T. Gwata; S. Meddows-Taylor; T.A. Anyasi; A.I.O. Jideani. 2021. "Nutritional composition of fortified finger millet (Eleusine coracana) flours fortified with vitamin B2 and zinc oxide." Food Research 5, no. 2: 456-467.

Research article
Published: 01 January 2021 in CyTA - Journal of Food
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The influence of Moringa oleifera leaves extract (MOLE) on the nutritional properties, thiobarbituric acid reactive substances, microbial composition and physicochemical characteristics of mutton patties during refrigerated storage was explored. The mutton patties were processed by incorporating different amounts (1, 2, 3 and 5%) of MOLE except for the control sample. The inclusion of MOLE significantly increased (p < .05) the protein (21.75%), ash (2.73%), total phenolic (41.96 mg GAE/g) and total flavonoids (20.93 mg CE/g) contents of mutton patties while moisture and fat contents decreased during storage. Lipid oxidation and microbial growth significantly increased while pH values of raw patties decreased. The lightness (L*), redness (a*), yellowness (b*) and chroma (C*) values significantly decreased; while hue angle (H°) value increased. The inclusion of MOLE exhibited cooking yield and moisture retention values of 66.68 and 67.32, respectively. The study results show that MOLE can be utilised as natural antioxidant and preservative of mutton patties.

ACS Style

Mpho Edward Mashau; Muwanwa Munandi; Shonisani Eugenia Ramashia. Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage. CyTA - Journal of Food 2021, 19, 389 -398.

AMA Style

Mpho Edward Mashau, Muwanwa Munandi, Shonisani Eugenia Ramashia. Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage. CyTA - Journal of Food. 2021; 19 (1):389-398.

Chicago/Turabian Style

Mpho Edward Mashau; Muwanwa Munandi; Shonisani Eugenia Ramashia. 2021. "Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage." CyTA - Journal of Food 19, no. 1: 389-398.

Original article
Published: 01 January 2021 in Brazilian Journal of Food Technology
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Finger millet (Eleusine corocana) is a staple cereal grain available in most parts of Africa and India but it is an underutilized and neglected product. It has a low-glycemic index with some nutraceutical advantages. This study aimed to determine the physicochemical characteristics of bread made from wheat and finger millet (FM) composite flours. Wheat flour was blended with FM flour at 10%, 20%, 30% and 40% levels for bread production. Functional properties, pH of composite flours, physical properties and proximate composition of bread were determined. Water and oil holding capacity of flour blends increased from 130.61 to 135.06 and 120.55 to 125.43 g/g, respectively. However, packed and loose bulk density and emulsion stability decreased with inclusion level of FM flour. The pH values of flour blends increased from 5.88 to 6.11. The total color difference of composite bread in terms of crumb and crust increased with the addition of FM flour. Proximate composition of composite bread revealed decrease in moisture and protein contents and increase in ash, fiber, fat contents and carbohydrate at p < 0.05. Incorporation of FM flour decreased the volume and specific volume of bread from 400 to 256.67 mL and 2.69 to 1.81. mL/g, respectively. However, the weight of bread increased from 141.77 to 148.52 g.

ACS Style

Masala Mudau; Shonisani Eugenia Ramashia; Mpho Edward Mashau; Henry Silungwe. Physicochemical characteristics of bread partially substituted with finger millet (Eleusine corocana) flour. Brazilian Journal of Food Technology 2021, 24, 1 .

AMA Style

Masala Mudau, Shonisani Eugenia Ramashia, Mpho Edward Mashau, Henry Silungwe. Physicochemical characteristics of bread partially substituted with finger millet (Eleusine corocana) flour. Brazilian Journal of Food Technology. 2021; 24 ():1.

Chicago/Turabian Style

Masala Mudau; Shonisani Eugenia Ramashia; Mpho Edward Mashau; Henry Silungwe. 2021. "Physicochemical characteristics of bread partially substituted with finger millet (Eleusine corocana) flour." Brazilian Journal of Food Technology 24, no. : 1.

Review
Published: 12 July 2020 in Journal of Food Science and Technology
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Several methods are currently employed in the modification of starch obtained from different botanical sources. Starch in its native form is limited in application due to retrogradation, syneresis, inability to withstand shear stress as well as its unstable nature at varying temperatures and pH environment. Modification of starch is therefore needed to enhance its food and industrial application. A primary and safe means of modifying starch for food and industrial use is through hydrothermal methods which involves heat-moisture treatment and annealing. Heat-moisture treatment (HMT) is a physical modification technique that improves the functional and physicochemical properties of starch without changing its molecular composition. Upon modification through HMT, starches from cereals, legumes and tuber crops serve as important ingredients in diverse food, pharmaceutical and industrial processes. Although changes in starch initiated by HMT have been studied in starches of different plant origin, this work further provides insight on the composition, thermal and functional properties of heat-moisture treated starch obtained from cereals, legumes and tuber crops.

ACS Style

Vhulenda Melinda Mathobo; Henry Silungwe; Shonisani Eugenia Ramashia; Tonna Ashim Anyasi. Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches—a review. Journal of Food Science and Technology 2020, 58, 412 -426.

AMA Style

Vhulenda Melinda Mathobo, Henry Silungwe, Shonisani Eugenia Ramashia, Tonna Ashim Anyasi. Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches—a review. Journal of Food Science and Technology. 2020; 58 (2):412-426.

Chicago/Turabian Style

Vhulenda Melinda Mathobo; Henry Silungwe; Shonisani Eugenia Ramashia; Tonna Ashim Anyasi. 2020. "Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches—a review." Journal of Food Science and Technology 58, no. 2: 412-426.

Journal article
Published: 03 July 2020 in Molecules
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The effect of substituting maize (masa) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and Bambara Groundnut (BGN) flours at the ratio of 100:0, 95:5, 90:10, 85:15 and 80:20, respectively. Compositing maize with BGN flour showed an improvement on the proximate composition of maize flour and tortillas; however, carbohydrate content of tortillas significantly decreased with the addition of BGN in blends from 77.07 to 55.22. The temperatures of gelatinisation such as onset temperature (To) of flour blends increased from 57.50 to 71.95 °C, peak temperature (Tp) from 74.94 to 76.74 °C and the end temperature (Te) from 81.72 to 91.58 °C. Composite flours and tortillas had higher values of polyphenolic compounds and antioxidant activities than the control sample. Textural properties of control tortillas were higher than that of composite tortillas. Increase in the levels of BGN flour improved the weight and thickness of tortillas. However, diameter and spread ratio decreased. Degree of puffing and rollability of tortillas increased with the incorporation levels of BGN flour.

ACS Style

Mpho Edward Mashau; Tumelo Mabodze; Ompilela Justice Tshiakhatho; Henry Silungwe; Shonisani Eugenia Ramashia. Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour. Molecules 2020, 25, 3035 .

AMA Style

Mpho Edward Mashau, Tumelo Mabodze, Ompilela Justice Tshiakhatho, Henry Silungwe, Shonisani Eugenia Ramashia. Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour. Molecules. 2020; 25 (13):3035.

Chicago/Turabian Style

Mpho Edward Mashau; Tumelo Mabodze; Ompilela Justice Tshiakhatho; Henry Silungwe; Shonisani Eugenia Ramashia. 2020. "Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour." Molecules 25, no. 13: 3035.

Review article
Published: 01 June 2019 in Food Science and Technology
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Finger millet (Eleusine coracana) also known as tamba, is a staple cereal grain in some parts of the world with low income population. The grain is characterized by variations in colour (brown, white and light brown cultivars); high concentration of carbohydrates, dietary fibre, phytochemicals and essential amino acids; presence of essential minerals; as well as a gluten-free status. Finger millet (FM) in terms of nutritional composition, ranks higher than other cereal grains, though the grain is extremely neglected and widely underutilized. Nutritional configuration of FM contributes to reduced risk of diabetes mellitus, high blood pressure and gastro-intestinal tract disorder when absorbed in the body. Utilization of the grain therefore involves traditional and other processing methods such as soaking, malting, cooking, fermentation, popping and radiation. These processes are utilised to improve the dietetic and sensory properties of FM and equally assist in the reduction of anti-nutritional and inhibitory activities of phenols, phytic acids and tannins. However, with little research and innovation on FM as compared to conventional cereals, there is the need for further studies on processing methods, nutritional composition, health benefits and valorization with a view to commercialization of FM grains.

ACS Style

Shonisani Eugenia Ramashia; Tonna Anyasi; Eastonce Tend Gwata; Stephen Meddows-Taylor; Afam Israel Obiefuna Jideani. Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa. Food Science and Technology 2019, 39, 253 -266.

AMA Style

Shonisani Eugenia Ramashia, Tonna Anyasi, Eastonce Tend Gwata, Stephen Meddows-Taylor, Afam Israel Obiefuna Jideani. Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa. Food Science and Technology. 2019; 39 (2):253-266.

Chicago/Turabian Style

Shonisani Eugenia Ramashia; Tonna Anyasi; Eastonce Tend Gwata; Stephen Meddows-Taylor; Afam Israel Obiefuna Jideani. 2019. "Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa." Food Science and Technology 39, no. 2: 253-266.

Journal article
Published: 01 February 2018 in Food Research International
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The study determined the physical properties of finger millet (FM) (Eluesine coracana) grains and the functional properties of FM flour. Physical properties such as colour attributes, sample weight, bulk density, true density, porosity, surface area, sample volume, aspect ratio, sphericity, dimensional properties and moisture content of grain cultivars were determined. Water absorption capacity (WAC), bulk density (BD), dispersibility, viscosity and micro-structure of FM flours were also evaluated. Data collected were analyzed using SPSS statistical software version 23.0. Results showed that milky cream cultivar was significantly higher (p<0.05) than other samples in sample weight, bulk density, true density, aspect ratio and sphericity. However, pearl millet, used as a control, was significantly different from FM flour on all dimensional properties. Moisture content of milky cream showed higher significant difference for both grains and flours as compared to brown and black grain/flours. Milky cream cultivar was significantly different in L*, b*, C*, H* values, WAC, BD and dispersibility for both FM grains and flours. Data showed that brown flour was significantly higher in viscosity than in milky and black flours. Microstructure results revealed that starch granules of raw FM flours had oval/spherical and smooth surface. The study is important for agricultural and food engineers, designers, scientists and processors in the design of equipment for FM grain processing. Results are likely to be useful in assessing the quality of grains used to fortify FM flour.

ACS Style

Shonisani Ramashia; E.T. Gwata; Stephen Meddows-Taylor; Tonna Anyasi; A.I.O. Jideani. Some physical and functional properties of finger millet (Eleusine coracana) obtained in sub-Saharan Africa. Food Research International 2018, 104, 110 -118.

AMA Style

Shonisani Ramashia, E.T. Gwata, Stephen Meddows-Taylor, Tonna Anyasi, A.I.O. Jideani. Some physical and functional properties of finger millet (Eleusine coracana) obtained in sub-Saharan Africa. Food Research International. 2018; 104 ():110-118.

Chicago/Turabian Style

Shonisani Ramashia; E.T. Gwata; Stephen Meddows-Taylor; Tonna Anyasi; A.I.O. Jideani. 2018. "Some physical and functional properties of finger millet (Eleusine coracana) obtained in sub-Saharan Africa." Food Research International 104, no. : 110-118.

Articles
Published: 01 March 2016 in JOURNAL OF HUMAN ECOLOGY
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Street vended foods (SVFs), if prepared under hygienic and regulated conditions, play a significant role in feeding the urban population with cheap, accessible and nutritious diet. This study investigated the microbial safety of 28 food samples obtained from four different locations in Thohoyandou. Standard microbiological methods were used for enumeration of Staphylococcus aureus and Coliforms. Results of the study show that isolated S. aureus was < 2.4771 log10 cfu/g in all samples and locations, while there was no significant difference (p > 0.05) in total coliform count (<2.1761 log10 cfu/g) among samples and across all locations. Microbial contamination of SVFs using the total plate count method was observed in the food samples except fried potato chips, with marked significant difference (p < 0.05) recorded across locations in cereals and meat samples. Majority of SVFs obtained from all locations met the microbiological standard of ready-to-eat foods.

ACS Style

Thembanani S. Mafune; Thakhani K. Takalani; Tonna A. Anyasi; Shonisani E. Ramashia. Microbial Safety of Street Vended Foods Sold in Thohoyandou, South Africa. JOURNAL OF HUMAN ECOLOGY 2016, 53, 205 -212.

AMA Style

Thembanani S. Mafune, Thakhani K. Takalani, Tonna A. Anyasi, Shonisani E. Ramashia. Microbial Safety of Street Vended Foods Sold in Thohoyandou, South Africa. JOURNAL OF HUMAN ECOLOGY. 2016; 53 (3):205-212.

Chicago/Turabian Style

Thembanani S. Mafune; Thakhani K. Takalani; Tonna A. Anyasi; Shonisani E. Ramashia. 2016. "Microbial Safety of Street Vended Foods Sold in Thohoyandou, South Africa." JOURNAL OF HUMAN ECOLOGY 53, no. 3: 205-212.