Antioxidant-rich natural fruit and vegetable products and human health

Autor: Afam I. O. Jideani, Henry Silungwe, Thakhani Takalani, Adewale O Omolola, Henry O Udeh, Tonna A Anyasi

Publikováno v: International Journal of Food Properties, Vol 24, Iss 1, Pp 41-67 (2021)

Antioxidants are important ingredients that are present in fruits and vegetables (FAV). With increased consumption of FAV in its raw and processed form, a predominantly plant-based diet rich in FAV could reduce the risk of the development of chronic

Externí odkaz: https://doaj.org/article/7417234404e54c9887e8f1bc0a72e1aa

Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits

Autor: Lesetja M. Mahloko, Henry Silungwe, Mpho E. Mashau, Tsietsie E. Kgatla

Publikováno v: Heliyon, Vol 5, Iss 10, Pp e02479- (2019)

In this study, banana and prickly peel flours were oven dried at 60 °C overnight and incorporated at a maximum of 4% (w/w) levels in wheat flour for biscuit production. Wheat, banana, prickly pear and composite flours and biscuits were evaluated for

Externí odkaz: https://doaj.org/article/3a98771fd84c421cbb7770d72e8b5c0c

Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour

Autor: Mpho Edward Mashau, Tumelo Mabodze, Ompilela Justice Tshiakhatho, Henry Silungwe, Shonisani Eugenia Ramashia

Publikováno v: Molecules, Vol 25, Iss 13, p 3035 (2020)

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

Externí odkaz: https://doaj.org/article/5dece8e9695a4ae3a2ef891b74cbeddc

Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches—a review

Autor: Henry Silungwe, Tonna A. Anyasi, Vhulenda Melinda Mathobo, Shonisani Eugenia Ramashia

Publikováno v: Journal of Food Science and Technology

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 u

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::acd1b31d9b372a1ebfa1a66155507eed
https://doi.org/10.1007/s13197-020-04520-4

Physicochemical characteristics of bread partially substituted with finger millet (Eleusine corocana) flour

Autor: Shonisani Eugenia Ramashia, Henry Silungwe, Masala Mudau, Mpho Edward Mashau

Publikováno v: Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 24 (2021)
Brazilian Journal of Food Technology, Volume: 24, Article number: e2020123, Published: 21 MAY 2021

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

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e492ea244e100e9ed9d82201a795ba66
https://doi.org/10.1590/1981-6723.12320