Author:Van der Merwe, B; Erasmus, C; Taylor, JRNDate:15 Feb 2001The incidence of diabetes is very low in rural, traditionally living, South African Black people, but higher in the urbanised Black population. One factor that could have contributed to the increased prevalence of diabetes is the change in ...Read more
Author:Moodley, Sanchia S; Dlamini, Nomusa R; Steenkamp, Lucia H; Buys, Elna MDate:Nov 2019Spontaneous fermentation of motoho, a southern African non-alcoholic sorghum beverage, results in products with inconsistent microbiological and sensory quality. We aimed to identify the microorganisms involved in the fermentation of motoho ...Read more
Author:Van der Merwe, GH; Du Plessis, LM; Taylor, JRNDate:15 Jan 2004Six quality indices, namely free fatty acids (FFA), peroxide value (PV), anisidine value (AV), oxidative stability index (OSI), total tocopherols and headspace volatiles (hexanal, t-2-hexenal and t,t-2,4-decadienal), were evaluated in a ...Read more
Author:Dewar, J; Taylor, JRN; Berjak, PDate:Jul 1997The effect of various steeping conditions (time, temperature and aeration) on the quality of sorghum malt for brewing (in terms of diastatic power, free amino nitrogen and hot water extract) was examined. Steeping time and temperature had a ...Read more
Author:Pelembe, LAM; Erasmus, C; Taylor, JRNDate:2002To develop instant high protein porridge, various ratios of sorghum and cowpeas were extruded at 130 and 165 degrees C and a water content of 200 g/kg using a thin-screw extruder. An increased proportion of cowpeas resulted in an increase in ...Read more
Author:Pelembe, LAM; Dewar, J; Taylor, JRNDate:2004The effect of germination moisture and time on pearl millet malt quality was investigated. Two pearl millet varieties SDMV 89004 and 91018 were germinated at 25degreesC under three different watering regimes for 5 days. As with sorghum malting, ...Read more
Author:Pelembe, LAM; Dewar, J; Taylor, JRNDate:2002The effect of malting conditions on pearl millet malt quality in two varieties, SDMV 89004 and SDMV 91018, was investigated. Grain was steeped and germinated at four temperatures, 20degrees, 25degrees, 30degrees and 35degreesC, over 5 days. ...Read more
Author:Kuyper, L; Weinert, IAG; Mcgill, AEJDate:1993The effect of modified atmosphere packaging in combination with the addition of calcium hypochlorite on the atmosphere composition, colour and microbial quality of mushrooms was investigated. A modified atmosphere which slowed down discolouration ...Read more
Author:Nelles, EM; Dewar, J; Van der Merwe, CF; Taylor, JRNDate:Feb 2003Maize starch granule integrity and starch solubilisation at specific intervals during a relatively long pasting profile-which is known to exhibit biphasic peak viscosity character-was studied by microscopy and high-performance size-exclusion ...Read more
Author:De Koning, AJDate:Jan 2006Muscle of rudderfish (centrolophus niger), or black ruff, a rare mesopelagic fish caught in the South Atlantic, was found to contain 19.3% total lipids. The major part of the lipids (~70%) was unusual in not yielding glycerol but non-saponifiable ...Read more
Author:De Koning, AJDate:Sep 2005Fillets of deep-skinned orange roughy (Hoplostethus atlanticus) were found to contain 5.46% total lipids consisting of as much as 93% non-digestible wax esters. The fillets therefore act as a mild laxative, which probably contributes to their ...Read more
Author:Lombard, GE; Weinert, IAG; Minnaar, A; Taylor, JRNDate:2000To transform traditional South African steamed bread, a dumpling-like product, into a convenient ready-to-eat form in a can, the application of various hurdles was investigated. Prevention of the growth of Clostridium botulinum in this low ...Read more
Author:Thaoge, ML; Adams, MR; Sibara, MM; Watson, TG; Taylor, JRN; Goyvaerts, EMDate:Apr 2003With the aim of improving the safety and nutritional quality of traditional African weaning porridge, the reduction of the viscosity of high solids fermented pearl millet porridge by addition of sorghum malt (amylase rich flour, ARF) was ...Read more