Papers by Eugénie Kayitesi
CABI eBooks, Oct 31, 2022
Fermentation
Sensory characteristics and flavour profiles of lactic-acid-fermented foods are influenced by lac... more Sensory characteristics and flavour profiles of lactic-acid-fermented foods are influenced by lactic acid bacteria (LAB) metabolic activities. The flavour compounds released/produced are directly linked to the sensory characteristics of fermented cereals. African fermented cereals constitute a staple, frequently consumed food group and provide high energy and essential nutrients to many communities on the continent. The flavour and aroma characteristics of fermented cereal products could be correlated with the metabolic pathways of fermenting microorganisms. This report looks at the comprehensive link between LAB-produced flavour metabolites and sensory attributes of African fermented cereals by reviewing previous studies. The evaluation of such data may point to future prospects in the application of flavour compounds derived from African fermented cereals in various food systems and contribute toward the improvement of flavour attributes in existing African fermented cereal products.
CABI eBooks, Oct 31, 2022
Journal of Culinary Science & Technology, Sep 8, 2022
AFRICAN JOURNAL OF BIOTECHNOLOGY, 2012
The culture conditions for the production of trehalose by Rhodotorula sp. strain were optimized. ... more The culture conditions for the production of trehalose by Rhodotorula sp. strain were optimized. The optimum medium contained (g/L) 20.1 sucrose, 8.15 yeast extract, 8.15 peptone, 1.81 NH 4 Cl, 1.66 KH 2 PO 4 , 1.66 Na 2 HPO 4 , 0.84 MgSO 4 , and 0.84 CaCl 2. In a shake flask, the optimal culture conditions were as follows: initial pH 5.5, temperature 28°C and medium volume 75 mL. Under optimum conditions, the production of trehalose was increased 2.3 times through optimization and comprised 193 mg/g biomass. In the case of a 5 L fermentor, the optimum culture time was 54 h and under optimal conditions, the production of trehalose was 2.45 g/L.
Molecules
The African pumpkin (Momordica balsamina) contains bioactive phenolic compounds that may assist i... more 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 high...
This is a position letter that represents the stance of the members of the UNESCO-TWAS Advisory C... more This is a position letter that represents the stance of the members of the UNESCO-TWAS Advisory Committee on COVID-19, who come from various countries in the Global South. It addresses the disparity in SARS-CoV-2 genomic data between different countries of the global North and South. It discusses possible causes of the problem and suggests establishing regional genomic surveillance networks.
Foods, 2021
Sorghum, cowpea, and cassava are underutilised gluten-free sources of flour that have the potenti... more Sorghum, cowpea, and cassava are underutilised gluten-free sources of flour that have the potential to be used in bread products in sub-Saharan Africa. Excessive wheat imports affect the economies of countries in sub-Saharan Africa, driving the search for wheat flour alternatives. To extend the use of sorghum, cowpea, and cassava flours toward bread production, it is vital that the sensory properties of these flours are better understood. A trained sensory panel evaluated and described the sensory properties of flatbread models prepared from red non-tannin sorghum, fractions (whole and dehulled) of two cowpea varieties, cassava starch, and designated flour composites. The composites were prepared using cassava starch and sorghum flour at 0%, 35%, and 70%, respectively, with 30% cowpea flour. The addition of sorghum intensified sorghum aroma in flatbread, while cowpea flours contributed a beany flavour. Flatbreads from cassava-cowpea composites had a chewier and rubberier mouthfeel, ...
Marama bean, an underutilised legume in southern Africa, is a good source of protein, fat and phe... more Marama bean, an underutilised legume in southern Africa, is a good source of protein, fat and phenolic compounds, the latter known to have potential health benefits. Marama flours, sorghum meal, marama-sorghum composite flours and porridges were analysed for proximate composition, amino acid composition, energy value, fatty acid composition, total phenolic content and antioxidant activity. Compositing sorghum meal (70%) with marama flours (30%) significantly increased protein and fat contents in flours and porridges. Energy values of marama-sorghum composite porridges were 11-24 % higher than sorghum porridge. Lysine content was 3 to 4 times higher in marama-sorghum porridges than in sorghum porridge. There was an increase in oleic acid as sorghum meal was composited with marama flour. There was a positive correlation between the total phenolic content and antioxidant activity in all samples. Use of marama flour in sorghum composite flours and porridges improved nutritional quality ...
Functional Food - Improve Health through Adequate Food, 2017
The emergence of food metabolomics, otherwise known as foodomics, has opened new frontiers and po... more The emergence of food metabolomics, otherwise known as foodomics, has opened new frontiers and possibilities for scientists to characterize and simultaneously determine and obtain the comprehensive profile of the food metabolome. Qualitative and quantitative determinations of this metabolome offer insights into the underlying processes involved and details about the content of the food analytes. This had seemed technically challenging and impossible over time, but can now be done due to the advent of sophisticated analytical equipment and chemometric tools. The application of this technique offers enormous opportunities to obtain detailed information that can be correlated to various properties, functionalities and potentials in fermented foods. This chapter thus evaluated and documented studies presented in the literature on the food metabolomics study of fermented foods, with a view of appraising its prospects, applications and subsequent utilization in the study of fermented foods.
Urena lobata is one of the Malvaceae family that has long been used as medicine. This plant is ea... more Urena lobata is one of the Malvaceae family that has long been used as medicine. This plant is easy to find on the roadside or empty land because it is one of the pioneering vegetation plants, therefore it is very potential to be developed as a traditional medicine. The purpose of writing this article is to explain the relationship between the utilization and bioactivity of U. lobata. The method used in writing this article is a review and review of literature published online. In ethnobotany U. Lobata is used for fever, rheumatism, wounds and as an antiseptic. Urena lobata but prominent bioactivity is antimicrobial, antifertility, anti-diabetes mellitus, and hepatoprotective. The potential and bioactivity of U. lobata as an antifertility for further investigation so that it can be developed to regulate the number of births and is reversible.
Foods, 2021
This study aimed to investigate the proximate composition, mineral content, functional properties... more This study aimed to investigate the proximate composition, mineral content, functional properties, molecular structure, in vitro starch digestibility, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (DPPH, FRAP) of green banana flour (GBF) cultivars grown in South Africa. With proximate composition, Finger Rose and Pisang Awak had the highest protein (4.33 g/100 g) and fat (0.85 g/100 g) content, respectively. The highest ash content (3.50 g/100 g) occurred with both Grand Naine and FHIA-01 cultivars. Potassium and copper were the most abundant and least minerals, respectively. Pisang Awak cultivar had the highest water absorption capacity (67.11%), while Du Roi had the highest swelling power (0.83 g/g) at 90 °C. Scanning electron microscopy (SEM) images revealed that starch granules from all GBF cultivars were irregular in shape and they had dense surfaces with debris. All the GBF cultivars had similar diffraction patterns with prominent peaks f...
Journal of Food Processing and Preservation, 2020
British Food Journal, 2020
PurposeCassava is a starchy crop with several industrial applications, but it deteriorates very f... more PurposeCassava is a starchy crop with several industrial applications, but it deteriorates very fast after harvest. Refrigeration has been used to extend the storage life of the root and the starch isolated from the stored roots characterized. Hence, the purpose of this research is to investigate the chemical, functional, pasting and sensory properties of custard prepared from starch isolated from refrigerated cassava root.Design/methodology/approachFreshly harvest cassava root were cleaned and stored in a refrigerator operating at 4 °C for a period of one, two and three weeks. Starch was extracted from the fresh and stored roots using established method and custard prepared from each of the starch sample. The custard sample was analysed for amylose content, functional, pasting and sensory properties.FindingsAmylose content in the pastes varied significantly from 18.45 to 25.45%. Refrigeration showed a significant impact on the swelling power of the custard, which could be linked to...
Acrylic Polymers in Healthcare, 2017
Acrylamide (ACR) is a possible human carcinogen, with neurotoxic properties. It is a heatgenerate... more Acrylamide (ACR) is a possible human carcinogen, with neurotoxic properties. It is a heatgenerated food toxicant particularly found in carbohydrate-rich foods. Its occurrence is of global concern and constitutes a major challenge to food safety, due to its presence in several thermally processed foods worldwide. Since its discovery, ACR has been recognized as one of the most widely investigated heat-induced food contaminant, and several reports on its formation and occurrence since its discovery have been reported. However, information on the extent of ACR occurrence in foods consumed in different parts of Africa is rather too limited. This is particularly a concern considering that most carbohydrate-based foods, subjected to varying degrees of thermal processing, are consumed as staple diets almost on daily basis in the continent. As such, African populations may be exposed to high levels of ACR daily. Thus, this chapter covers the formation, occurrence and health impact of ACR in foods. It further summarizes previous studies looking at ACR reduction and mitigation strategies, especially those that may be applicable in the continent. Adequate sensitization of the populace about the prevention of ACR as a food contaminant is essential to ensure the safety of heat-processed carbohydrate-rich foods in the continent.
Food Bioscience, 2018
Co-influence of fermentation time and temperature on physicochemical properties, bioactive compon... more Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from whole grain sorghum, Food Bioscience,
Food Control, 2019
Mycotoxins are toxigenic fungal secondary metabolites and known carcinogens that pose a significa... more 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.
Food Research International, 2019
Food chemistry, 2017
The effects of fermentation and malting on the proximate composition, mineral content, amino acid... more The effects of fermentation and malting on the proximate composition, mineral content, amino acids and total phenolic content of pearl millet flour and biscuits were studied. Consumer tests of the biscuits samples were also done using two sets of panelists. The results showed that fermentation and malting improved the crude fiber, crude protein, carbohydrate and energy values of the pearl millet flour. For the biscuit samples, the fermented and malted biscuits had higher moisture, crude protein, crude fiber and energy value with lower fat and ash content as compared to the biscuits obtained from native flour. Fermentation and malting were further observed to increase majority of the essential and non-essential amino acids. Consumer tests among the different set of panelists showed differences in the loading patterns as observed through principal component analysis. In conclusion, this study shows that fermentation and malting improves nutritional, health composition of pearl millet ...
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Papers by Eugénie Kayitesi