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Eugenie Kayitesi
Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa

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Journal article
Published: 27 August 2021 in Molecules
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The African pumpkin (Momordica balsamina) contains bioactive phenolic compounds that may assist in reducing oxidative stress in the human body. The leaves are mainly consumed after boiling in water for a specific time; this hydrothermal process and conditions of the gastrointestinal tract may affect the presence and bioactivity of phenolics either positively or negatively. In this study, the effects of hydrothermal processing (boiling) and in vitro simulated human digestion on the phenolic composition, bioaccessibility and bioactivity in African pumpkin were investigated in comparison with those of spinach (Spinacia oleracea). A high-resolution ultra-performance liquid chromatography, coupled with diode array detection, quadrupole time-of-flight and mass spectrometer (UPLC-DAD-QTOF-MS) was used to profile phenolic metabolites. Metabolites such as 3-caffeoylquinic acid, 5-caffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid were highly concentrated in the boiled vegetable extracts compared to the raw undigested and all digested samples. The majority of African pumpkin and spinach extracts (non-digested and digested) protected Deoxyribonucleic acid (DNA), (mouse fibroblast) L929 and human epithelial colorectal adenocarcinoma (Caco-2) cells from 2,2′-Azobis(2-methylpropionamidine) dihydrochloride (AAPH)-induced oxidative damage. From these results, the consumption of boiled African pumpkin leaves, as well as spinach, could be encouraged, as bioactive metabolites present may reduce oxidative stress in the body.

ACS Style

Siphosanele Mafa Moyo; June C. Serem; Megan J. Bester; Vuyo Mavumengwana; Eugenie Kayitesi. Hydrothermal Processing and In Vitro Simulated Human Digestion Affects the Bioaccessibility and Bioactivity of Phenolic Compounds in African Pumpkin (Momordica balsamina) Leaves. Molecules 2021, 26, 5201 .

AMA Style

Siphosanele Mafa Moyo, June C. Serem, Megan J. Bester, Vuyo Mavumengwana, Eugenie Kayitesi. Hydrothermal Processing and In Vitro Simulated Human Digestion Affects the Bioaccessibility and Bioactivity of Phenolic Compounds in African Pumpkin (Momordica balsamina) Leaves. Molecules. 2021; 26 (17):5201.

Chicago/Turabian Style

Siphosanele Mafa Moyo; June C. Serem; Megan J. Bester; Vuyo Mavumengwana; Eugenie Kayitesi. 2021. "Hydrothermal Processing and In Vitro Simulated Human Digestion Affects the Bioaccessibility and Bioactivity of Phenolic Compounds in African Pumpkin (Momordica balsamina) Leaves." Molecules 26, no. 17: 5201.

Journal article
Published: 24 June 2021 in International Journal of Biological Macromolecules
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Native starches are not suitable for industrial use and must be modified for improved functionality. In this study, the effect of moisture preconditioning and infrared heating time on physicochemical properties of cowpea starch was investigated using a two-factor central composite rotatable design. Factors (moisture levels:10–40 g/100 g starch and infrared heating time:10–60 min) with their corresponding α mid-point values resulted in 13 experimental runs. Selected functional and pasting properties were determined as response variables. Starch samples produced under optimized conditions were compared with corn starch and their physicochemical properties determined. Except for pasting temperature, cowpea starch prepared using the optimal conditions (moisture: 46.21 g/100 g starch, dry basis and heating time of 32.88 min) had higher functional and pasting properties compared with the native cowpea starch. Infrared heating significantly reduced the gelatinization temperatures of cowpea starch but did not significantly change that of the corn starch. The crystallinity and double-helical order structure of moisture conditioned cowpea starch also reduced after modification. Cowpea starch showed a bigger granule size, higher swelling power but lower water absorption capacities and pasting properties compared with the control. The infrared heating process is a novel and promising modification method for improving the swelling properties of starch.

ACS Style

Samson A. Oyeyinka; Ajibola B. Oyedeji; Opeolu M. Ogundele; Eugénie Kayitesi; Oluwafemi A. Adebo; Patrick B. Njobeh. Infrared heating under optimized conditions enhanced the pasting and swelling behaviour of cowpea starch. International Journal of Biological Macromolecules 2021, 184, 678 -688.

AMA Style

Samson A. Oyeyinka, Ajibola B. Oyedeji, Opeolu M. Ogundele, Eugénie Kayitesi, Oluwafemi A. Adebo, Patrick B. Njobeh. Infrared heating under optimized conditions enhanced the pasting and swelling behaviour of cowpea starch. International Journal of Biological Macromolecules. 2021; 184 ():678-688.

Chicago/Turabian Style

Samson A. Oyeyinka; Ajibola B. Oyedeji; Opeolu M. Ogundele; Eugénie Kayitesi; Oluwafemi A. Adebo; Patrick B. Njobeh. 2021. "Infrared heating under optimized conditions enhanced the pasting and swelling behaviour of cowpea starch." International Journal of Biological Macromolecules 184, no. : 678-688.

Journal article
Published: 08 April 2021 in Plants
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A literature survey revealed that several wild indigenous Southern African fruits had previously not been evaluated for their proximate and amino acid composition, as well as the total energy value (caloric value). Fourteen species including Carissa macrocarpa, Carpobrotus edulis, Dovyalis caffra, Halleria lucida, Manilkara mochisia, Pappea capensis, Phoenix reclinata, and Syzygium guineense were analyzed in this study. The nutritional values for several species such as C. edulis, H. lucida, P. reclinata, and M. mochisia are being reported here for the first time. The following fruits had the highest proximate values: C. macrocarpa (ash at 20.42 mg/100 g), S. guineense (fat at 7.75 mg/100 g), P. reclinata (fiber at 29.89 mg/100 g), and H. lucida (protein at 6.98 mg/100 g and carbohydrates at 36.98 mg/100 g). Essential amino acids such as histidine, isoleucine, lysine, methionine, phenylalanine, tryptophan, and valine were reported in all studied indigenous fruits. The high protein content in H. lucida was exhibited by the highest amino acid quantities for histidine. However, the fruits are a poor source of proteins since the content is lower than the recommended daily intake. The jacket-plum (Pappea capensis), on the other hand, meets and exceeds the required daily intake of lysine (0.0003 g/100 g or 13 mg/kg) recommended by the World Health Organization.

ACS Style

Nozipho Sibiya; Eugenie Kayitesi; AnnaH Moteetee. Proximate Analyses and Amino Acid Composition of Selected Wild Indigenous Fruits of Southern Africa. Plants 2021, 10, 721 .

AMA Style

Nozipho Sibiya, Eugenie Kayitesi, AnnaH Moteetee. Proximate Analyses and Amino Acid Composition of Selected Wild Indigenous Fruits of Southern Africa. Plants. 2021; 10 (4):721.

Chicago/Turabian Style

Nozipho Sibiya; Eugenie Kayitesi; AnnaH Moteetee. 2021. "Proximate Analyses and Amino Acid Composition of Selected Wild Indigenous Fruits of Southern Africa." Plants 10, no. 4: 721.

Journal article
Published: 03 April 2021 in Heliyon
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Metabolite profile provides an overview and avenue for the detection of a vast number of metabolites in food sample at a particular time. Gas chromatography high resolution time-of-flight mass spectrometry (GC-HRTOF-MS) is one of such techniques that can be utilized for profiling known and unknown compounds in a food sample. In this study, the metabolite profiles of Bambara groundnut and dawadawa (unhulled and dehulled) were investigated using GC-HRTOF-MS. The presence of varying groups of metabolites, including aldehydes, sterols, ketones, alcohols, nitrogen-containing compounds, furans, pyridines, acids, vitamins, fatty acids, sulphur-related compounds, esters, terpenes and terpenoids were reported. Bambara groundnut fermented into derived dawadawa products induced either an increase or decrease as well as the formation of some metabolites. The major compounds (with their peak area percentages) identified in Bambara groundnut were furfuryl ether (9.31%), bis (2-(dimethylamino)ethyl) ether (7.95%), 2-monopalmitin (7.88%), hexadecanoic acid, methyl ester (6.98%), 9,12-octadecadienoic acid (Z,Z) and 2-hydroxy-1-(hydroxymethyl)ethyl ester (5.82%). For dehulled dawadawa, the significant compounds were palmitic acid, ethyl ester (17.7%), lauric acid, ethyl ester (10.2%), carbonic acid, 2-dimethylaminoethyl 2-methoxyethyl ester (7.3%), 9,12-octadecadienoic acid (Z,Z)-, 2-hydroxy-1-(hydroxymethyl)ethyl ester (5.13%) and maltol (4%), while for undehulled dawadawa, it was indoline, 2-(hydroxydiphenylmethyl) (26.1%), benzoic acid, 4-amino-4-hydroximino-2,2,6,6-tetramethyl-1-piperidinyl ester (8.2%), 2-undecen-4-ol (4.7%), 2-methylbutyl propanoate (4.7%) and ë-tocopherol (4.3%). These observed metabolites reported herein provides an overview of the metabolites in these investigated foods, some of which could be related to nutrition, bioactivity as well as sensory properties. It is important to emphasize that based on some of the metabolites detected, it could be suggested that Bambara groundnut and derived dawadawa might serve as functional foods that are beneficial to health.

ACS Style

Janet Adeyinka Adebiyi; Patrick Berka Njobeh; Oluwafemi Ayodeji Adebo; Eugenie Kayitesi. Metabolite profile of Bambara groundnut (Vigna subterranea) and dawadawa (an African fermented condiment) investigation using gas chromatography high resolution time-of-flight mass spectrometry (GC-HRTOF-MS). Heliyon 2021, 7, e06666 .

AMA Style

Janet Adeyinka Adebiyi, Patrick Berka Njobeh, Oluwafemi Ayodeji Adebo, Eugenie Kayitesi. Metabolite profile of Bambara groundnut (Vigna subterranea) and dawadawa (an African fermented condiment) investigation using gas chromatography high resolution time-of-flight mass spectrometry (GC-HRTOF-MS). Heliyon. 2021; 7 (4):e06666.

Chicago/Turabian Style

Janet Adeyinka Adebiyi; Patrick Berka Njobeh; Oluwafemi Ayodeji Adebo; Eugenie Kayitesi. 2021. "Metabolite profile of Bambara groundnut (Vigna subterranea) and dawadawa (an African fermented condiment) investigation using gas chromatography high resolution time-of-flight mass spectrometry (GC-HRTOF-MS)." Heliyon 7, no. 4: e06666.

Review
Published: 21 November 2020 in International Journal of Food Science & Technology
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The past decade has seen nanotechnology progressively being adopted by the food industry. Its wide application in food packaging has redefined conservative food packaging with active and intelligent packaging. Nanomaterials do not only influence food quality and safety but also offer health related benefits. Selenium nanoparticles (SeNPs) have been preferred in recent years because of their high biological activity. However, they are generally synthesized using physico‐chemical methods which are associated with toxicity. In the past decade, efforts have been directed towards advancement of green synthesis of SeNPs to minimize hazardous by‐products. The antioxidant and biocidal effects of SeNPs is generally investigated by direct contact between the oxidizable matter and/ or test organisms. Lately, there is focus on the effect SeNPs incorporated into packaging films. This paper will review developments on SeNPs synthesized via plant extracts from the year 2010 to present and their potential application in active food packaging.

ACS Style

Bongekile K. Ndwandwe; Soraya P. Malinga; Eugénie Kayitesi; Bhekisisa C. Dlamini. Advances in green synthesis of selenium nanoparticles and their application in food packaging. International Journal of Food Science & Technology 2020, 56, 2640 -2650.

AMA Style

Bongekile K. Ndwandwe, Soraya P. Malinga, Eugénie Kayitesi, Bhekisisa C. Dlamini. Advances in green synthesis of selenium nanoparticles and their application in food packaging. International Journal of Food Science & Technology. 2020; 56 (6):2640-2650.

Chicago/Turabian Style

Bongekile K. Ndwandwe; Soraya P. Malinga; Eugénie Kayitesi; Bhekisisa C. Dlamini. 2020. "Advances in green synthesis of selenium nanoparticles and their application in food packaging." International Journal of Food Science & Technology 56, no. 6: 2640-2650.

Journal article
Published: 22 September 2020 in Food Research International
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Solanum nigrum complex (black nightshade) is a wild leafy vegetable with phenolic antioxidant compounds related to the reduction of oxidative stress. Changes in phenolics and bioactivity due to cooking and gastrointestinal digestion of black nightshade were compared to spinach. Predominant compounds of black nightshade were myricetin, quercetin-3-O-robinoside, 3,4-dicaffeoylquinic acid, 3-caffeoylquinic acid, and rutin, which were improved after boiling but reduced after in vitro digestion. Phenolics were reduced after digestion of black nightshade and spinach; however, bioactivity was still retained, especially in preventing oxidative stress in Caco-2 cells. Hence, indicating their potential to reduce oxidative stress related diseases of the digestive tract.

ACS Style

S.M. Moyo; J.C. Serem; M.J. Bester; V. Mavumengwana; E. Kayitesi. The impact of boiling and in vitro human digestion of Solanum nigrum complex (Black nightshade) on phenolic compounds bioactivity and bioaccessibility. Food Research International 2020, 137, 109720 .

AMA Style

S.M. Moyo, J.C. Serem, M.J. Bester, V. Mavumengwana, E. Kayitesi. The impact of boiling and in vitro human digestion of Solanum nigrum complex (Black nightshade) on phenolic compounds bioactivity and bioaccessibility. Food Research International. 2020; 137 ():109720.

Chicago/Turabian Style

S.M. Moyo; J.C. Serem; M.J. Bester; V. Mavumengwana; E. Kayitesi. 2020. "The impact of boiling and in vitro human digestion of Solanum nigrum complex (Black nightshade) on phenolic compounds bioactivity and bioaccessibility." Food Research International 137, no. : 109720.

Journal article
Published: 03 July 2020 in Journal of Cereal Science
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Ting is a traditional fermented sorghum product mostly eaten in Southern Africa, generally believed to be highly nutritious and rich in health beneficial properties. Although refined grains are mostly used for fermented foods, the use of whole grains (WGs) in fermented products is gradually gaining prominence due to their benefits. In this study, Lactobacillus fermentum strains were used singly and in combination for the fermentation of WG-ting from WG-sorghum and all possible metabolites profiled using gas chromatography-high resolution time of flight-mass spectrometry.198 compounds were observed in the experimented samples, classified into different metabolic groups, with varying proportions: esters (23%), ketones (10%), fatty acids methyl esters (7%) and hydrocarbons (6%). Other important metabolites include vitamins, terpenes and terpenoids, phytosterols, phenols and alcohols. Although similar lactic acid bacteria were used, differences were observed in levels of the metabolites and in some instances, the types of metabolites obtained differ. Much of the differences were attributed to varying fermentation behaviors of the strains, which could be related to their inherent genes. The correlation between metabolites from raw sorghum and the fermented product may assist in developing processing methods to retain desired metabolites and enhance their functional potentials toward product improvement and for health benefits.

ACS Style

Yusuf Olamide Kewuyemi; Patrick Berka Njobeh; Eugenie Kayitesi; Janet Adeyinka Adebiyi; Ajibola Bamikole Oyedeji; Martins Ajibade Adefisoye; Oluwafemi Ayodeji Adebo. Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum. Journal of Cereal Science 2020, 95, 103042 .

AMA Style

Yusuf Olamide Kewuyemi, Patrick Berka Njobeh, Eugenie Kayitesi, Janet Adeyinka Adebiyi, Ajibola Bamikole Oyedeji, Martins Ajibade Adefisoye, Oluwafemi Ayodeji Adebo. Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum. Journal of Cereal Science. 2020; 95 ():103042.

Chicago/Turabian Style

Yusuf Olamide Kewuyemi; Patrick Berka Njobeh; Eugenie Kayitesi; Janet Adeyinka Adebiyi; Ajibola Bamikole Oyedeji; Martins Ajibade Adefisoye; Oluwafemi Ayodeji Adebo. 2020. "Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum." Journal of Cereal Science 95, no. : 103042.

Journal article
Published: 23 May 2020 in South African Journal of Botany
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Southern Africa harbours a diverse range of wild edible indigenous fruits, which have provided populations with food for years and most are anticipated to have potentially good nutritional value. The aim of this study was to conduct a literature survey as a means to identify knowledge gaps and to conduct mineral and vitamin analyses. A total of 60 species, distributed in 35 families are recorded. Selected 14 fruits were evaluated for their micronutrient composition, namely; minerals and vitamins (A and C). Mineral elements potassium and calcium were present in substantial amounts in most fruits ranging from 522 to 14289 mg/kg. Even though most fruits were high in only one mineral element, Cordyla africana had the highest content of six minerals (i.e. Al, Fe, Mn, Pb, Se and Zn). Most fruits showed the presence of vitamin C and absence of vitamin A. Only Dovyalis longispina (903 mg/100 g), Manilkara mochisia (25 mg/100 g), Garcinia livingstonei (11 mg/100 g) and Syzygium guineense (1.7 mg/100 g) displayed significant amounts of vitamin A. Overall, the study showed that most wild edible fruits have good nutritional value, however, these fruits require more scientific scrutiny in order to thrive in the commercial markets.

ACS Style

N.P. Sibiya; E. Kayitesi; A. Moteetee. Mineral composition of selected indigenous wild southern African fruits. South African Journal of Botany 2020, 132, 87 -94.

AMA Style

N.P. Sibiya, E. Kayitesi, A. Moteetee. Mineral composition of selected indigenous wild southern African fruits. South African Journal of Botany. 2020; 132 ():87-94.

Chicago/Turabian Style

N.P. Sibiya; E. Kayitesi; A. Moteetee. 2020. "Mineral composition of selected indigenous wild southern African fruits." South African Journal of Botany 132, no. : 87-94.

Original article
Published: 12 May 2020 in International Journal of Food Science & Technology
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The effect microwaving power and time on the functional, pasting and thermal properties of cassava starch was investigated. Cassava starch at a moisture content of 30% was microwaved at 600 and 700 W for 0, 5, 15, 30 and 60 s following a preliminary study. Microwaving power and time did not alter the crystalline pattern of the starch, but there were obvious changes in the starch morphology. Starch colour was significantly (p≤0.05) altered by microwave heating, with the total colour difference increasing from 4.85 to 43.01. Microwave treatment increased starch gelatinisation temperatures but decreased the swelling power, water absorption capacity and the relative crystallinity. These changes were influenced by microwave heating power and time. The results further revealed that the peak viscosity (3714.00‐1947.00 cP) and setback ratio (1.70‐1.49) decreased with increasing microwave heating time. However, breakdown viscosity (322.67‐897.63 cP) and pasting temperature (1947.00‐3714.00 °C) increased.

ACS Style

Samson A. Oyeyinka; Ruth O. Akinware; Aishat T. Bankole; Patrick B. Njobeh; Eugenie Kayitesi. Influence of microwave heating and time on functional, pasting and thermal properties of cassava starch. International Journal of Food Science & Technology 2020, 56, 215 -223.

AMA Style

Samson A. Oyeyinka, Ruth O. Akinware, Aishat T. Bankole, Patrick B. Njobeh, Eugenie Kayitesi. Influence of microwave heating and time on functional, pasting and thermal properties of cassava starch. International Journal of Food Science & Technology. 2020; 56 (1):215-223.

Chicago/Turabian Style

Samson A. Oyeyinka; Ruth O. Akinware; Aishat T. Bankole; Patrick B. Njobeh; Eugenie Kayitesi. 2020. "Influence of microwave heating and time on functional, pasting and thermal properties of cassava starch." International Journal of Food Science & Technology 56, no. 1: 215-223.

Review
Published: 25 April 2020 in International Journal of Food Science & Technology
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Cowpea is a food legume with high protein and carbohydrate contents, which could be explored in addressing food and nutritional challenges in many parts of the world. However, some cowpea varieties are difficult to cook, resulting in high energy requirements and greater loss of nutrients. Since the bulk of carbohydrate in cowpea is starch, this component may be explored as an alternative starch source for various industrial applications, especially because cowpea starch is rich in resistant starch with several beneficial physiological effects. Hence, this review summarises the present knowledge on the isolation, composition, physicochemical properties and modification methods of cowpea starch. Future studies that are required to produce cowpea starch with novel properties were highlighted and the need to apply modified cowpea starch in food systems were also noted.

ACS Style

Samson A. Oyeyinka; Eugenie Kayitesi; Oluwafemi A. Adebo; Ajibola B. Oyedeji; Opeolu M. Ogundele; Anthony Obilana; Patrick B. Njobeh. A review on the physicochemical properties and potential food applications of cowpea ( Vigna unguiculata ) starch. International Journal of Food Science & Technology 2020, 56, 52 -60.

AMA Style

Samson A. Oyeyinka, Eugenie Kayitesi, Oluwafemi A. Adebo, Ajibola B. Oyedeji, Opeolu M. Ogundele, Anthony Obilana, Patrick B. Njobeh. A review on the physicochemical properties and potential food applications of cowpea ( Vigna unguiculata ) starch. International Journal of Food Science & Technology. 2020; 56 (1):52-60.

Chicago/Turabian Style

Samson A. Oyeyinka; Eugenie Kayitesi; Oluwafemi A. Adebo; Ajibola B. Oyedeji; Opeolu M. Ogundele; Anthony Obilana; Patrick B. Njobeh. 2020. "A review on the physicochemical properties and potential food applications of cowpea ( Vigna unguiculata ) starch." International Journal of Food Science & Technology 56, no. 1: 52-60.

Short communication
Published: 31 January 2020 in Food Control
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Fermentation has been recognized as a viable food technique that contributes to food safety, enhances nutritional composition and health promoting properties of food. In this study, fermentation time (48–120 h) and temperature (25–45 °C) were optimized during the production of unhulled and dehulled dawadawa from Bambara groundnut, and mycotoxin reduction therein was investigated. Results showed that increasing fermentation conditions (time and temperature) led to an increase in pH and titratable acidity, which slightly decreased after prolonged fermentation period. Liquid chromatography-tandem mass spectrometry analysis of mycotoxins showed a significant (p ≤ 0.05) reduction of mycotoxins after fermentation. A 100% reduction in aflatoxin B1 (AFB1), aflatoxin G1 (AFG1), fumonisin B1 (FB1), fumonisin B2 (FB2), ochratoxin A (OTA), T2-toxin (T2), alpha-zearalenol (α-ZOL) and beta-zearalenol (β-ZOL) was achieved in dehulled samples. An increase in fermentation time and temperature was also observed to have led to greater mycotoxin reduction. This reduction was much higher in dehulled dawadawa compared to unhulled dawadawa samples. In conclusion, the selected optimal fermentation conditions (120 h 35 °C for UHD and 84 h 35 °C for DD) for dawadawa production were obtained from higher values for pH and TTA while this comparably corresponds with mycotoxin reduction. This study demonstrates that dehulling Bambara groundnut together with fermentation to produce dawadawa can effectively reduce mycotoxins, ensuring the safety of this frequently used condiment.

ACS Style

Janet Adeyinka Adebiyi; Eugenie Kayitesi; Patrick Berka Njobeh. Mycotoxins reduction in dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea). Food Control 2020, 112, 107141 .

AMA Style

Janet Adeyinka Adebiyi, Eugenie Kayitesi, Patrick Berka Njobeh. Mycotoxins reduction in dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea). Food Control. 2020; 112 ():107141.

Chicago/Turabian Style

Janet Adeyinka Adebiyi; Eugenie Kayitesi; Patrick Berka Njobeh. 2020. "Mycotoxins reduction in dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea)." Food Control 112, no. : 107141.

Reviews
Published: 28 January 2020 in Food Reviews International
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African green leafy vegetables (ALVs) are rich sources of nutrients and health-promoting bioactive metabolites that possess antioxidant, anti-inflammatory and anticancer properties that will assist in reducing the development of noncommunicable diseases. Irrespective of their reported health-promoting properties, ALVs face challenges of their use in food systems particularly the mainstream markets/urban consumers due to poor insights and lack of knowledge on their health benefits. Therefore, the review aims at providing information that promotes increased utilization and consumption of ALVs as not only a source of nutrients but antioxidants and other beneficial bioactive components using cellular models.

ACS Style

S. M. Moyo; J. C. Serem; M. J. Bester; V. Mavumengwana; E. Kayitesi. African Green Leafy Vegetables Health Benefits Beyond Nutrition. Food Reviews International 2020, 37, 601 -618.

AMA Style

S. M. Moyo, J. C. Serem, M. J. Bester, V. Mavumengwana, E. Kayitesi. African Green Leafy Vegetables Health Benefits Beyond Nutrition. Food Reviews International. 2020; 37 (6):601-618.

Chicago/Turabian Style

S. M. Moyo; J. C. Serem; M. J. Bester; V. Mavumengwana; E. Kayitesi. 2020. "African Green Leafy Vegetables Health Benefits Beyond Nutrition." Food Reviews International 37, no. 6: 601-618.

Comparative study
Published: 13 December 2019 in Food Chemistry
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The effects of boiling and in vitro human simulated digestion on phenolic compounds and bioactivity of the African leafy green vegetable, Bidens pilosa, known as Blackjack in South Africa, was investigated and compared to the leafy green vegetable Spinacia oleracea (Spinach). Metabolites such as 3-caffeoylquinic acid, catechin, 4-caffeoylquinic acid, quercetin-3-O-robinobioside, rutin and quercetin-3-O-glucoside were dominant in the boiled methanolic compared with the raw methanolic extracts of the Blackjack. The total phenolic and flavonoid content generally decreased after in vitro complete digestion for both raw and boiled extracts, indicating that pH and environment associated with digestion alters the bioactivity of the extracted phenolics. Both leafy green vegetables had beneficial effects, but all Blackjack extracts were more effective in preventing the AAPH-mediated oxidation of Caco-2 cells, low-density lipoprotein and deoxyribonucleic acid than those of the spinach. This study identified the health benefits of eating Blackjack and therefore, the cultivation and consumption of this leafy green vegetable should be promoted.

ACS Style

S.M. Moyo; J.C. Serem; M.J. Bester; V. Mavumengwana; E. Kayitesi. Influence of boiling and subsequent phases of digestion on the phenolic content, bioaccessibility, and bioactivity of Bidens pilosa (Blackjack) leafy vegetable. Food Chemistry 2019, 311, 126023 .

AMA Style

S.M. Moyo, J.C. Serem, M.J. Bester, V. Mavumengwana, E. Kayitesi. Influence of boiling and subsequent phases of digestion on the phenolic content, bioaccessibility, and bioactivity of Bidens pilosa (Blackjack) leafy vegetable. Food Chemistry. 2019; 311 ():126023.

Chicago/Turabian Style

S.M. Moyo; J.C. Serem; M.J. Bester; V. Mavumengwana; E. Kayitesi. 2019. "Influence of boiling and subsequent phases of digestion on the phenolic content, bioaccessibility, and bioactivity of Bidens pilosa (Blackjack) leafy vegetable." Food Chemistry 311, no. : 126023.

Journal article
Published: 01 November 2019 in Food Bioscience
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The physicochemical properties of starch extracted from fermented cassava roots was studied. Starches extracted from fermented cassava roots showed slightly lower amylose contents (24–26%) compared to starch extracted from unfermented cassava roots (27%). Fermented starches had partly broken granule with fissures or micro-holes and rougher surfaces with various starch granules clumping together. Fermentation resulted in significant reduction in the swelling power of cassava starch. Fermentation of cassava roots significantly (p ≤ 0.05) increased the onset, peak and conclusion gelatinization temperatures of starches. Pasting properties of cassava starch were significantly (p ≤ 0.05) affected by fermentation. Peak and breakdown viscosities decreased after fermentation, but the final and setback viscosities increased. However, fermentation of the cassava roots did not result in any significant changes (p > 0.05) on the pasting temperature and peak time of the starches. Fermentation of cassava roots prior to starch extraction can be used to produce modified starch, which can be used in various baking applications.

ACS Style

Samson A. Oyeyinka; Abiodun A. Adeloye; Omotayo O. Olaomo; Eugenie Kayitesi. Effect of fermentation time on physicochemical properties of starch extracted from cassava root. Food Bioscience 2019, 33, 100485 .

AMA Style

Samson A. Oyeyinka, Abiodun A. Adeloye, Omotayo O. Olaomo, Eugenie Kayitesi. Effect of fermentation time on physicochemical properties of starch extracted from cassava root. Food Bioscience. 2019; 33 ():100485.

Chicago/Turabian Style

Samson A. Oyeyinka; Abiodun A. Adeloye; Omotayo O. Olaomo; Eugenie Kayitesi. 2019. "Effect of fermentation time on physicochemical properties of starch extracted from cassava root." Food Bioscience 33, no. : 100485.

Review article
Published: 22 June 2019 in Food Control
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Mycotoxins are toxigenic fungal secondary metabolites and known carcinogens that pose a significant threat to economies, trade, health and compromises food safety. Favourable environmental conditions on the African continent encourage the proliferation of fungal species, increasing the possibility of attendant mycotoxins to be present in foods, a situation that aggravates challenges to address them. Due to the susceptibility of common food crops to these toxins and the general inability of some conventional food processes to eliminate them, they are found in derived/processed foods. Detoxification and reduction of mycotoxins in the food chain still remains a significant topic necessitating a sustainable, affordable and effective strategy for mycotoxin control. Fermentation of food confers desirable properties and improves food quality. This food processing technique is also a notable inexpensive mycotoxin decontamination strategy that can be explored not only to improve the constituents in food, but equally reduce and at best eliminate mycotoxins. In the absence of sophisticated monitoring and prevention mechanisms in Africa, exploiting fermentation would be vital in improving nutrition and ensuring food safety. While this processing technique generally favours mycotoxin reduction, preventing the occurrence of these toxins in crops, effective handling and storage practices before fermentation may ensure complete prevention of the heinous effect of these toxins on human health.

ACS Style

Janet Adeyinka Adebiyi; Eugenie Kayitesi; Oluwafemi Ayodeji Adebo; Rumbidzai Changwa; Patrick Berka Njobeh. Food fermentation and mycotoxin detoxification: An African perspective. Food Control 2019, 106, 106731 .

AMA Style

Janet Adeyinka Adebiyi, Eugenie Kayitesi, Oluwafemi Ayodeji Adebo, Rumbidzai Changwa, Patrick Berka Njobeh. Food fermentation and mycotoxin detoxification: An African perspective. Food Control. 2019; 106 ():106731.

Chicago/Turabian Style

Janet Adeyinka Adebiyi; Eugenie Kayitesi; Oluwafemi Ayodeji Adebo; Rumbidzai Changwa; Patrick Berka Njobeh. 2019. "Food fermentation and mycotoxin detoxification: An African perspective." Food Control 106, no. : 106731.

Journal article
Published: 22 June 2019 in Microchemical Journal
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This study investigated the nutritional composition, antinutrients and phenolic composition of raw hulled and dehulled Bambara groundnuts (BGN) (Vigna subterranea) and their derived dawadawa products. Phenolic compounds were investigated using ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC/Q-TOF-MS) system while determination of amino acids and mineral contents were done using high performance liquid chromatography (HPLC) and inductively coupled plasma optical emission spectrometry (ICP-OES), respectively. Oxalate, tannin and phytic acids were quantified while microstructure of the samples was viewed using scanning electron microscopy (SEM). Results showed a decrease in quinic acid, medioresinol and quercetin-3-O-galactoside-7-O-rhamnoside in all dawadawa samples. Likewise, significant (p ≤ 0.05) increases were observed for protein, majority of the amino acids and minerals after fermentation. On the contrary, levels of oxalate, tannin and phytic acids were noted to have decreased in the dawadawa samples, as compared to the BGN. SEM also revealed modifications in the structural morphology of the samples. The higher phenolic compounds in the hulled dawadawa, positions it as an excellent source of health beneficial components, while the dehulled samples could be equally considered from a nutritional perspective.

ACS Style

Janet Adeyinka Adebiyi; Patrick Berka Njobeh; Eugenie Kayitesi. Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea). Microchemical Journal 2019, 149, 104034 .

AMA Style

Janet Adeyinka Adebiyi, Patrick Berka Njobeh, Eugenie Kayitesi. Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea). Microchemical Journal. 2019; 149 ():104034.

Chicago/Turabian Style

Janet Adeyinka Adebiyi; Patrick Berka Njobeh; Eugenie Kayitesi. 2019. "Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea)." Microchemical Journal 149, no. : 104034.

Short communication
Published: 25 March 2019 in Toxins
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Mycotoxins are fungal secondary metabolites that pose health risks to exposed individuals, requiring necessary measures to reduce them. Using liquid chromatography-tandem mass spectrometry (LC-MS/MS), mycotoxins were quantified in whole grain sorghum and ting subsequently derived from two sorghum varieties (high and low tannin). The whole grain (WG) ting samples were obtained by fermenting sorghum with Lactobacillus fermentum strains (FUA 3165 and FUA 3321). Naturally (spontaneously) fermented WG-ting under the same conditions were equally analysed. Among the mycotoxins investigated, fumonisin B₁ (FB₁), B₂ (FB₂), B₃ (FB₃), T-2 toxin (T-2), zearalenone (ZEA), alpha-zearalenol (α-ZOL) and beta-zearalenol (β-ZOL) were detected in sorghum. Results obtained showed that mycotoxin concentrations significantly (p ≤ 0.05) reduced after fermentation. In particular, L. fermentum FUA 3321 showed the capability to significantly (p ≤ 0.05) reduce all the mycotoxins by 98% for FB₁, 84% for T-2 and up to 82% for α-ZOL, compared to raw low tannin sorghum. Fermenting with the L. fermentum strains showed potential to effectively reduce mycotoxin contamination in whole grain ting. Thus, we recommended L. fermentum FUA 3321 in particular to be used as a potential starter culture in sorghum fermentation.

ACS Style

Oluwafemi Ayodeji Adebo; Eugenie Kayitesi; Patrick Berka Njobeh. Reduction of Mycotoxins during Fermentation of Whole Grain Sorghum to Whole Grain Ting (a Southern African Food). Toxins 2019, 11, 180 .

AMA Style

Oluwafemi Ayodeji Adebo, Eugenie Kayitesi, Patrick Berka Njobeh. Reduction of Mycotoxins during Fermentation of Whole Grain Sorghum to Whole Grain Ting (a Southern African Food). Toxins. 2019; 11 (3):180.

Chicago/Turabian Style

Oluwafemi Ayodeji Adebo; Eugenie Kayitesi; Patrick Berka Njobeh. 2019. "Reduction of Mycotoxins during Fermentation of Whole Grain Sorghum to Whole Grain Ting (a Southern African Food)." Toxins 11, no. 3: 180.

Journal article
Published: 25 March 2019 in Food Research International
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Fermented whole grain (WG) sorghum food products including WG-ting can be obtained from different sample sources and fermentation conditions, leading subsequently to variations in the molecular composition of the products. There is however, a lack of detailed understanding and description of differential molecular profiles of these food products. Thus, the current study is a nontargeted gas chromatography-mass spectrometry (GC–MS)-based metabolomics approach to descriptively elucidate metabolic profiles of two WG-sorghum types [high tannin (HT) and low tannin (LT)] and their derived WG-ting products obtained via fermentation. Metabolites were extracted with 80% aqueous methanol and analyzed on a gas chromatography high resolution time of flight mass spectrometry (GC-HRTOF-MS) system. Chemometric methods such as principal component analysis (PCA) and orthogonal partial least square-discriminant analysis (OPLS-DA) were applied to mine the generated data. Our results showed that tannin contents influenced the composition of the raw sorghum and derived WG-ting samples. Metabolite signatures that differentiated raw HT- and LT-sorghum included cyclic compounds, pesticides, 2,4-di-tert-butylphenol, fatty acid esters, and sugar derivatives. Furthermore, fermentation of the HT- and LT-sorghum into WG-ting led to an increase in the levels of fatty acids, fatty acid esters and some other compounds which are vital from a dietary and health context. Equally observed were reduction of some phenols, cyclic compounds, a pesticide and ketone. Thus, the results demonstrated that the inherent metabolic composition of raw sorghum would lead to differential metabolic changes in the fermented products such as WG-ting, with subsequent dietary and health implications. Fermenting ting with Lactobacillus fermentum FUA 3321 was most desirable as relevant metabolites were observed in both HT- and LT-ting samples. Furthermore, the study highlights the applicability of GC–MS metabolomics in understanding WG-ting fermentation.

ACS Style

Oluwafemi Ayodeji Adebo; Eugenie Kayitesi; Fidele Tugizimana; Patrick Berka Njobeh. Differential metabolic signatures in naturally and lactic acid bacteria (LAB) fermented ting (a Southern African food) with different tannin content, as revealed by gas chromatography mass spectrometry (GC–MS)-based metabolomics. Food Research International 2019, 121, 326 -335.

AMA Style

Oluwafemi Ayodeji Adebo, Eugenie Kayitesi, Fidele Tugizimana, Patrick Berka Njobeh. Differential metabolic signatures in naturally and lactic acid bacteria (LAB) fermented ting (a Southern African food) with different tannin content, as revealed by gas chromatography mass spectrometry (GC–MS)-based metabolomics. Food Research International. 2019; 121 ():326-335.

Chicago/Turabian Style

Oluwafemi Ayodeji Adebo; Eugenie Kayitesi; Fidele Tugizimana; Patrick Berka Njobeh. 2019. "Differential metabolic signatures in naturally and lactic acid bacteria (LAB) fermented ting (a Southern African food) with different tannin content, as revealed by gas chromatography mass spectrometry (GC–MS)-based metabolomics." Food Research International 121, no. : 326-335.

Review
Published: 08 March 2019 in Journal of Food Science and Technology
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African legumes are an important protein source in the human diet. However, a long and often extended cooking process has been identified as a major challenge in the consumption and utilisation of these legumes. The application of infrared heating as a method of shortening the cooking-time of African legume seeds and flour, by increasing their water absorption rates and pasting viscosity is emphasised in literature. Structural changes caused by infrared heating of moisture-conditioned African legumes include microstructural, molecular and interaction of the biomolecules in the seeds. However, to the best of the authors’ our knowledge, no overview on elucidated mechanisms surrounding the microstructural and molecular changes of infrared heated African legumes has been done. The authors’ therefore, present current knowledge of these mechanisms including certain highlighted factors such as seed sizes, moisture, surface temperature and time, affecting the efficacy of the application of infrared heating to African legumes. In conclusion, infrared heating is a promising technology that provides a potential solution to the consumption and utilisation challenges of African legumes and flour from these legumes, to enhance their consumption in the food industry.

ACS Style

Opeolu M. Ogundele; Eugenie Kayitesi. Influence of infrared heating processing technology on the cooking characteristics and functionality of African legumes: a review. Journal of Food Science and Technology 2019, 56, 1669 -1682.

AMA Style

Opeolu M. Ogundele, Eugenie Kayitesi. Influence of infrared heating processing technology on the cooking characteristics and functionality of African legumes: a review. Journal of Food Science and Technology. 2019; 56 (4):1669-1682.

Chicago/Turabian Style

Opeolu M. Ogundele; Eugenie Kayitesi. 2019. "Influence of infrared heating processing technology on the cooking characteristics and functionality of African legumes: a review." Journal of Food Science and Technology 56, no. 4: 1669-1682.

Original research
Published: 06 October 2018 in Food Science & Nutrition
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The objective of this study was to investigate the volatile flavor compounds of nkui, a Cameroonian food, using solid phase microextraction (SPME) and a two‐dimensional gas chromatography time of flight mass spectrometry GC×GC‐TOF‐MS system. Using SPME, volatile compounds were extracted from nkui and analyzed by GC×GC‐TOF‐MS. The data retrieved revealed the presence of flavor volatiles including acids (20%), alcohols (4%), aldehydes (10%), aromatic compounds (4%), esters (7%), furans (4%), ketones (11%), terpenes and terpernoids (27%). Although the terpene compounds were the most predominant, an ester (linalyl acetate) had the highest percentage of 19%, conferring a sweet, green and citrus flavor. Results obtained from this study suggest that the characteristic flavor of nkui was due to the combination of different volatile flavor compounds, which contributed to its aroma. Considering the medicinal importance of these compounds, their presence positions nkui as a vital food source with health benefits and medicinal properties.

ACS Style

Oluwafemi A. Adebo; Patrick B. Njobeh; Steve C. Z. Desobgo; Mark Pieterse; Eugenie Kayitesi; Derek T. Ndinteh. Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME-GC×GC-TOF-MS). Food Science & Nutrition 2018, 6, 2028 -2035.

AMA Style

Oluwafemi A. Adebo, Patrick B. Njobeh, Steve C. Z. Desobgo, Mark Pieterse, Eugenie Kayitesi, Derek T. Ndinteh. Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME-GC×GC-TOF-MS). Food Science & Nutrition. 2018; 6 (8):2028-2035.

Chicago/Turabian Style

Oluwafemi A. Adebo; Patrick B. Njobeh; Steve C. Z. Desobgo; Mark Pieterse; Eugenie Kayitesi; Derek T. Ndinteh. 2018. "Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME-GC×GC-TOF-MS)." Food Science & Nutrition 6, no. 8: 2028-2035.