Publications by authors named "M Ledbetter"
This study investigates the effects of three brown seaweed species (, , and ), their pre-processing treatments, and incorporation percentages on the physical and sensory properties of crackers. Significant ( ≤ 0.001) two-way and three-way interactions were observed for moisture content, with seaweed addition generally resulting in drier crackers.
View Article and Find Full Text PDFBackground: Food processing offers various benefits that contribute to food nutrition, food security and convenience. This study investigated the effect of three different processes (fermentation, malting and ultrasonication) on the nutritional, techno-functional and health-promoting properties of sorghum, mopane worm and
Methods: The fermented and malted flours were prepared at 35°C for 48 h, and for ultrasonication, samples were subjected to 10 min at 4°C with amplitudes of 40-70 Hz. The biochemical, nutritional quality and techno-functional properties of the obtained flours were analysed using standard procedures.
Article Synopsis
- Metabolite profiling is a technique used to analyze metabolites in biological samples, allowing for the identification of both specific and unknown compounds.
- The study examined how different processing methods (traditional fermentation and malting vs. novel ultrasonication) affected the metabolite composition of finger millet and Bambara groundnut flours, revealing significant changes in various metabolite classes.
- The findings indicated that traditional and novel processing techniques enhanced the levels of beneficial health compounds in these flours, suggesting potential applications in the food and pharmaceutical industries for improved health benefits.
The rigors of graduate nursing education create significant stress for nurse anesthesia students. The taxing background of an intensive care nurse, especially during the COVID-19 pandemic, compounds the inherent pressures of doctoral study. Students often experience symptoms of burnout, complicating their ability to learn and retain critical information.
View Article and Find Full Text PDFThis study investigated the potential of decolourised leaf powder (D-MOLP) in cookies to meet consumer demand for healthier food options, addressing the issue of low acceptability due to its green colour. D-MOLP and its non-decolourised counterpart (ND-MOLP) were incorporated into wheat flour to produce cookies. The results showed that neither decolourisation nor addition level (2.
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