Development, validation, and application of a South African Dietary Polyphenol Data Quality Assessment Tool.

There is a wealth of South African scientific literature studying and reporting on dietary polyphenols in research articles and academic literature. The evaluation of data quality is critical to ensure polyphenol data compiled from various scientific journals and academic texts are acceptable in terms of compilation standards. This study aimed to develop, validate, and apply a country specific South African dietary polyphenol data quality assessment tool (SADPDQAT).

Systematic Review of the Literature to Inform the Development of a South African Dietary Polyphenol Composition Database.

Comprehensively compiled dietary polyphenol data is required to compare polyphenol content between foods, calculate polyphenol intake and study its association with health and disease. The purpose of this review was to identify data on the presence and content of polyphenolic components in South African foods, with the aim of compiling the data into a database. An electronic literature search was conducted up until January 2020 using multiple databases.

Production, health-promoting properties and characterization of bioactive peptides from cereal and legume grains.

The search for bioactive components for the development of functional foods and nutraceuticals has received tremendous attention. This is due to the increasing awareness of their therapeutic potentials, such as antioxidant, anti-inflammatory, antihypertensive, anti-cancer properties, etc. Food proteins, well known for their nutritional importance and their roles in growth and development, are also sources of peptide sequences with bioactive properties and physiological implications.

Effect of simulated in vitro upper gut digestion of processed cowpea beans on phenolic composition, antioxidant properties and cellular protection.

The effect of simulated in vitro upper gut digestion on the phenolic composition and antioxidant properties of processed cowpea beans was studied. The samples comprised four cowpea cultivars: a cream, brownish-cream and two reddish-brown cultivars. Dry cowpea seeds were soaked in water, blended into paste and deep-fried in vegetable oil.

Antioxidant properties and inhibition of lipid formation in 3T3-L1 adipocytes of in vitro digested mageu, a commercial sample.

Mageu is a fermented, non-alcoholic maize-derived product unique to southern Africa. The aim of this study was to identify the health benefits of a polyphenolic extract of commercially produced mageu related to the antioxidant properties and effects on lipid accumulation in differentiated 3T3-L1 adipocytes. A pooled sample of mageu Number 1 brand (original non-flavored) was subjected to in vitro gastroduodenal digestion (GDD).

Hydrolysis and antioxidant activity of starch modified with phenolic extracts from grape pomace and sorghum bran under alkaline conditions.

The effect of modification with phenolic extracts from grape pomace (GPE) and sorghum bran (SBE) under alkaline conditions for 6 and 12 h, with and without washing with aqueous ethanol (post modification) on the enzymatic hydrolysis as measured by viscosity decrease and antioxidant activity of maize starch was studied. Phenolic-modified starches showed lower rate of starch hydrolysis. The DSC of residues after enzyme hydrolysis showed the conversion of type I inclusion complexes in the unwashed to type II inclusion complexes in the washed phenolic-modified starches.

Consumer Acceptance and Willingness to Pay for Instant Cereal Products With Food-to-Food Fortification in Eldoret, Kenya.

Background: Maize is the major food staple in East and Southern Africa, where food-processing industries are emerging fast. New low-cost extrusion cookers allow small enterprises to enter the market for processed cereals, including instant, fortified, and flavored products.

Objective: Assess consumers' interest and preferences for the new products.

Pasting, flow, thermal and molecular properties of maize starch modified with crude phenolic extracts from grape pomace and sorghum bran under alkaline conditions.

This study determined the effects of phenolic extracts from grape pomace and sorghum bran, reaction time and washing with aqueous ethanol on the pasting, flow, thermal and molecular properties of maize starch. The starch modification was carried out under alkaline conditions. The phenolic extracts increased the peak viscosity of the starch.

Improving iron and zinc bioaccessibility through food-to-food fortification of pearl millet with tropical plant foodstuffs (moringa leaf powder, roselle calyces and baobab fruit pulp).

Essential mineral (iron and zinc) deficiencies are still prevalent in the Semi-arid Tropics, where many people consume monotonous, predominantly cereal-based diets. This study aimed to evaluate the potential of including tropical plant foodstuffs high in iron and zinc (moringa leaves and roselle calyces) or mineral availability enhancers (baobab fruit pulp) in a pearl millet-based food containing a plant food-based provitamin A source, with the aim of preventing iron and zinc deficiencies in the Semi-arid Tropics. Mineral bioaccessibility was assessed by dialysability assay.

Assaying Sorghum Nutritional Quality.

Sorghum (Sorghum bicolor L. Moench) is a major drought-tolerant cereal crop grown mainly in the semi-arid regions of the world. It is an important basic food cereal in these regions which encompasses most of the developing world in many parts of Africa and Asia.

Effect of malting period on physicochemical properties, minerals, and phytic acid of finger millet () flour varieties.

Background: Deficiency of essential minerals is a widespread nutritional disorder in the world, particularly in developing economies. Poor mineral accessibility from foods is a major contributing factor to deficiency and associated health problems. This study investigated the effect of malting on minerals, phytic acid, and physicochemical properties of finger millet varieties.

Malting Period Effect on the Phenolic Composition and Antioxidant Activity of Finger Millet ( L. Gaertn) Flour.

The present study examined the influence of malting on the phenolic composition of two cultivars of finger millet using an ultra-performance liquid chromatography mass spectrometer. Total polyphenols and antioxidant activities of the grains were also evaluated using sorghum as an external reference. Catechin, epicatechin, quercetin, taxifolin, and hesperitin were isolated flavonoids, whereas protocatechuic acid was the phenolic acid detected in finger millet malt.

Phenolic composition and antioxidant properties of koose, a deep-fat fried cowpea cake.

Koose, a West African delicacy, is a side dish prepared by deep frying thick cowpea paste. The current research determined the effect of deep-fat frying of cowpea paste on its total phenolic content (TPC), phenolic composition and antioxidant properties. Four cowpea cultivars comprising two reddish-brown, a brownish-cream and cream phenotypes were used.

Stability of β-carotene during baking of orange-fleshed sweet potato-wheat composite bread and estimated contribution to vitamin A requirements.

Orange-fleshed sweet potato (OFSP) is known to be a rich source of β-carotene, a precursor of vitamin A and a potential tool for fighting vitamin A deficiency (VAD) in developing countries. OFSP flour was incorporated into wheat flour at 10, 20 and 30% (w/w) substitution levels. The stability of β-carotene during baking and the contribution of OFSP-wheat composite breads to vitamin A requirements were evaluated.

Enrichment of maize and triticale bran with recombinant ferulic acid esterase.

Ferulic acid is a natural antioxidant found in various plants and serves as a precursor for various fine chemicals, including the flavouring agent vanillin. However, expensive extraction methods have limited the commercial application of ferulic acid, in particular for the enrichment of food substrates. A recombinant ferulic acid esterase Type A (FAEA) was expressed in D15#26 and purified with anion-exchange chromatography (3487 U/mg,  = 0.

The effects of antioxidants and shelf life conditions on oxidation markers in a sunflower oil salad dressing emulsion (SOSDE).

The effects of levels of antioxidant [gallic acid or ethylene diamine tetraacetate (EDTA)] in a sunflower oil salad dressing emulsion (SOSDE) and shelf life affecting conditions on aroma, anisidine values (AV) and peroxide values (PV) were determined. Aroma differences between products with different concentrations of antioxidants were more apparent for ambient than accelerated stored SOSDEs. Aroma differences were more noted between SOSDEs with different antioxidants than antioxidant concentrations per se.

Emerging Early Actions to Bend the Curve in Sub-Saharan Africa's Nutrition Transition.

Background: Sub-Saharan Africa is the last region to undergo a nutrition transition and can still avoid its adverse health outcomes.

Objective: The article explores emerging responses to "bend the curve" in sub-Saharan Africa's nutrition transition to steer public health outcomes onto a healthier trajectory.

Methods: Early responses in 3 countries at different stages of food system transformation are examined: South Africa-advanced, Ghana-intermediate, and Uganda-early.

Sorghum-cowpea composite porridge as a functional food, Part II: Antioxidant properties as affected by simulated in vitro gastrointestinal digestion.

The effect of compositing red non-tannin sorghum with brownish-cream cowpea and in vitro gastrointestinal digestion on total phenolic and flavonoid contents and antioxidant properties of a sorghum-cowpea composite porridge was studied. Maize-soybean composite porridge was used as a reference sample. Antioxidant properties were studied using radical scavenging activities against the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid), peroxyl and NO radicals as well as inhibition of low density lipoprotein (LDL) oxidation and oxidative damage of vector DNA.

Sensory and physicochemical analyses of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness.

The role of phenolics and saponins in contributing to bitterness in marama beans, an underutilized legume, especially when roasted, was investigated. Marama beans were roasted at 150°C for 20, 25 or 30 min, then dehulled to separate cotyledons, and pastes were prepared from these. Water extracts were prepared from full fat and defatted flours from roasted and unroasted marama cotyledons.

Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution.

Steeping milled sorghum in up to 0.4% NaOH was investigated as a method of tannin inactivation. NaOH steeping substantially reduced assayable total phenols and tannins in both Type III and Type II sorghums and with Type III sorghum caused a 60-80% reduction in α-amylase inhibition compared to a 20% reduction by water steeping.

Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products.

Sorghum and millet grains are generally rich in phytochemicals, particularly various types of phenolics. However, the types and amounts vary greatly between and within species. The food-processing operations applied to these grains, i.

Does a sorghum-cowpea composite porridge hold promise for contributing to alleviating oxidative stress?

The effect of compositing red non-tannin sorghum with cream-coloured cowpea and porridge preparation on phenolic profile and radical scavenging activity was studied. A maize-soybean composite porridge representing a similar product on the South African market was used as reference sample. UPLC-QToF-MS-ESI was used to determine phenolic composition of the grain flours, their composites and porridges.

Phenolic composition and inhibitory effect against oxidative DNA damage of cooked cowpeas as affected by simulated in vitro gastrointestinal digestion.

Cowpeas contain phenolic compounds with potential health benefits. The effect of simulated gastrointestinal digestion on phenolic composition of cooked cowpeas and the ability of the digests to inhibit radical-induced DNA damage was determined. A red and a cream-coloured cowpea type were used.

Effect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeas.

Background: Cowpea is mostly utilised as cooked whole seeds. This is often achieved only after boiling for up to 2 h, resulting in high energy consumption and a long time for food preparation. Micronisation of pre-conditioned cowpeas reduces their cooking time.

The morama bean (Tylosema esculentum): a potential crop for southern Africa.

The morama bean is an underutilized leguminous oilseed native to the Kalahari Desert and neighboring sandy regions of Botswana, Namibia, and South Africa (Limpopo, North-West, Gauteng, and Northern Cape provinces), and forms part of the diet of the indigenous population in these countries. It is also known as gemsbok bean, moramaboontjie, elandboontjie, braaiboonjie, marama, marumana, tsi, tsin, gami, and ombanui. It is reported as an excellent source of good quality protein (29-39%); its oil (24-48%) is rich in mono- and di-unsaturated fatty acids and contains no cholesterol.