Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Maud Muchuweti"'
Publikováno v:
Journal of Cereal Science. 82:223-229
Successful strategies to improve iron and zinc bioaccessibility of cereals can only be realized based on a thorough understanding of the mineral to mineral binder interactions. Therefore, exogenous enzymes were used i.e. phytase and a multiple enzyme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19cf9c69b0fa481dd1a93f2926d2f8a9
https://doi.org/10.1016/j.jcs.2018.06.007
https://doi.org/10.1016/j.jcs.2018.06.007
Publikováno v:
Innovative Food Science & Emerging Technologies. 47:390-398
Cereals are of low iron and zinc bioavailability because of high phytic acid (PA) and phenolic compounds (PC). Affordable and sustainable food based strategies are crucial in alleviating mineral deficiencies. In the present study, we evaluated the ef
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e1a81204e2818bbd09e331830a77fa4
https://doi.org/10.1016/j.ifset.2018.04.005
https://doi.org/10.1016/j.ifset.2018.04.005
Autor:
Habtu Shumoy, Molly Gabaza, Maud Muchuweti, Gijs Du Laing, Peter Vandamme, Katleen Raes, Lindsey Louwagie
Publikováno v:
Journal of Food Composition and Analysis. 68:87-94
The aim of the present study was to explore the effect of traditional fermentation and cooking on mineral binders and subsequent bioaccessible iron and zinc contents of finger millet sour porridge consumed in Ushe communal area in Zimbabwe. Porridge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::815c283a771cea048ecb2478e7915891
https://doi.org/10.1016/j.jfca.2017.05.011
https://doi.org/10.1016/j.jfca.2017.05.011
Publikováno v:
Food Research International. 103:361-370
The present study is an evaluation of iron and zinc bioaccessibility of fermented maize, sorghum, pearl millet and finger millet from five different locations in Zimbabwe. Iron and zinc contents ranged between 3.22 and 49.7 and 1.25-4.39mg/100gdm, re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ca5adc963f4b531a7b15f02bcfc767f
https://doi.org/10.1016/j.foodres.2017.10.047
https://doi.org/10.1016/j.foodres.2017.10.047
Autor:
Guillermina M. Mendiondo, Sean Mayes, Oliver Morrissey, Albert T. Modi, Maud Muchuweti, Alberto Stefano Tanzi, Admire Isaac Tichafa Shayanowako, Tafadzwanashe Mabhaudhi
Publikováno v:
Sustainability, Vol 13, Iss 2896, p 2896 (2021)
The economic potential of African leafy vegetables (ALVs) remains obscured by a poorly developed value chain. This scoping review assembled and examined scattered knowledge generated on ALVs across southern Africa, focusing on production, processing,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80dd1728843a1d3eca65adebe2279048
https://doi.org/10.3390/su13052896
https://doi.org/10.3390/su13052896
Publikováno v:
Journal of Agricultural and Food Chemistry. 64:7615-7621
The aim of this study was to evaluate the soluble and bound phenolic content of finger millet and the impact of process induced changes on phenolic profiles of their sour porridge. Finger millet porridge and intermediate products were collected from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1e45cdad3ed97ad6944c989cb3e1849
https://doi.org/10.1021/acs.jafc.6b03090
https://doi.org/10.1021/acs.jafc.6b03090
Publikováno v:
Food Reviews International. 33:561-586
Many weaning and complementary foods in Africa are plant based and thus are not good sources of bioavailable iron and zinc owing to the presence of anti-nutritional factors, in particular phytic acid, phenolic compounds, and, to some extent, dietary
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37cfe06a0a3901883e9157c6968e108b
https://doi.org/10.1080/87559129.2016.1196491
https://doi.org/10.1080/87559129.2016.1196491
Publikováno v:
International journal of food microbiology. 289
Maize, sorghum and millet fermented porridges are important as complementary foods for young children in Africa. The objective of the present study was to gain some insights into the bacterial communities of fermented slurries prepared from maize, so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44c0da4847c63ca9e3957389299cc25b
https://pubmed.ncbi.nlm.nih.gov/30216819
https://pubmed.ncbi.nlm.nih.gov/30216819
Publikováno v:
LWT - Food Science and Technology. 63:575-581
The bioaccessibility of phenolic compounds in five wild and two domesticated cereal grains found in Zimbabwe was determined. The wild cereal grains that were used in the study were Amaranthus hybridus, Brachiaria brizantha, Panicum maximum, Rottboell
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21072e2fbce46d82e1d056464928357e
https://doi.org/10.1016/j.lwt.2015.02.026
https://doi.org/10.1016/j.lwt.2015.02.026
Publikováno v:
South African Journal of Botany. 100:213-218
Phenolic compounds have several biological effects such as anti-inflammatory, bactericidal and antioxidant properties due to their ability to neutralise free radicals. The aim of the study was to determine total phenolic content and antioxidant activ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3278f52924806a30a8b3a93333d49be1
https://doi.org/10.1016/j.sajb.2015.06.006
https://doi.org/10.1016/j.sajb.2015.06.006