Browsing by Author "Olusanya, Ruth Nachamada."

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The nutritional composition and acceptability of moringa oleifera leaf powder (MOLP)-supplemented mahewu : a maize meal-based beverage for improved food and nutrition security.
(2018) Olusanya, Ruth Nachamada.; Kolanisi, Unathi.; Van Onselen, Annette.
Adequate nutrition is widely recognized as an essential element for a healthy and productive lifestyle. However, poor nutrition, which leads to preventable health challenges, remains a critical global challenge. Over two billion persons worldwide suffer from micronutrient deficiencies, with many at risk of problems resulting from deficiencies in vitamins A and B, iodine, zinc, and iron. Despite the recent rigorous food and nutrition intervention programs to tackle protein and energy malnutrition (PEM) as well as micronutrient deficiency, the challenges continue to rise. Compromised diets that mainly rely on starchy foods such as maize without other rich sources of essential protein, vitamins and minerals are among the leading factors contributing to the burden of morbidity and mortality associated with malnutrition among the rural population sub-Saharan Africa South Africa inclusive. Malnutrition especially micronutrient deficiencies mostly affects young children and women of childbearing age. Moringa Oleifera (M.O) commonly known as Moringa is reported to offer highly nutritious food components. The plant originates from India and is generally used more as a medicinal plant than as food. Moringa can be found in many parts of the world, including southern Africa. Its leaves can be processed into powder, enabling its use as a nutrient supplement in foods. Although the Moringa oleifera plant is well known as an excellent nutrient source, its acceptability for use in Mahewu (a South African non-alcoholic beverage) has not been tested. All age groups popularly consume Mahewu as a refreshing and filling drink. It is prepared in most rural households, especially during summer seasons, by fermenting cooked maize meal (porridge) to produce a desired sensory attribute (sour taste). This study investigated the effects of incorporating Moringa oleifera leaf powder (MOLP) as a nutritional supplement in Mahewu, with a focus on the nutritional composition and consumer acceptability of the resulting supplemented beverage. The study was conducted at Ntambanana, KwaZulu-Natal, a rural area in South Africa where Moringa is grown. A survey of 46 randomly selected households was undertaken to investigate the utilization and perceptions of Moringa oleifera. The survey was complemented by focus group discussions of 1-12 individuals from randomly selected households. Moreover, key informant interviews were used to further verify the utilization of Mahewu and perception of Moringa oleifera. A standard recipe for preparing one litre of Mahewu was developed based on the recipe used by indigenous people. This was used to prepare reference samples for all the experiments. Beside the control sample, three prototypes of MOLP-supplemented Mahewu at 2%, 4%, and 6% ratios respectively were prepared for nutritional analysis. The nutritional composition of the control and MOLP supplemented samples (0%, 2%, 4%, and 6 %) were determined by the standard methods of the Association of Official Analytical Chemists (AOAC). The proximate and the selected mineral content were determined. A sensory evaluation was conducted using 52 untrained panellists who were Mahewu consumers. The consumption of Mahewu was reported to be at its highest peak in summer (43.5%), and lowest in autumn (2.2%). Chi-square test analysis revealed a significant difference (p < 0.05) between the frequency in consumption and the reason for its consumption. There was a low addition of nutritive food items or fortification of the drink (Mahewu), as 84% of the respondent’s only added sugar when preparing the beverage as a fermentation enhancer and for taste, only 2.2% added fruits, while 13.3% add nothing to their Mahewu drink. Fortification of the beverage is important because the community mostly relied on locally produced (conventional) maize which was processed into maize meal for use in preparing Mahewu, and only bought fortified maize after their harvesting period was over. Conventional maize tends to be inadequate in nutritional value and could hence increase the risks of hidden hunger if consumed without any supplementation or fortification. It was surprising that although Moringa was planted in the community, 78.3% of the locals did not know much about its properties as a highly nutritious plant. Findings of nutritional analysis reveals that proximate and selected minerals contents of raw materials were high in MOLP; p<0.05 compared to maize meal. Consequently increased concentration of MOLP in mahewu, macronutrient and selected mineral content of supplemented samples were enhanced significantly p<0.05. The percentage increase of selected minerals include: Calcium 350 in 2% sample, 700 in 4% sample and 950 in 6% sample, respectively. Iron 105.76 in 2% sample, 213.46 in 4% sample and 286.54 in 6% sample, respectively. Manganese: 2% sample 28.57, 4% sample 35.71 and 6% sample 50, respectively. Sensory evaluation revealed that the, MOLP-supplemented Mahewu at 2% and 4% MOLP concentration were found to be as acceptable similar to the conventionally prepared Mahewu. The investigation therefore conclude that incorporation of MOLP in Mahewu substantially enhances mahewu nutritional value without compromising its acceptability. However in future study, 6% MOLP sample might need to be masked for better acceptability with respect to the aroma, taste and color.
The utilization of amaranthus leaf powder to supplement ujeqe (steamed bread) wheat flour for the alleviation of food and nutrition insecurity in Empangeni South Africa.
(2023) Olusanya, Ruth Nachamada.; Unathi, Kolanisi.; Ngobese, Nomali Ziphorah.; Mayashree, Chinsamy.
Malnutrition persists in many developing countries, leading to an increased concern in the farming sector to deliver at least 70% of food to feed 40% of the anticipated global population of nine billion persons by the year 2050. Such projections call for a keen interest in studies that explore underutilised edible crops for food and nutrition security of the world’s growing population. Malnutrition of all forms including micronutrient deficiencies, “called hidden hunger”, is currently an issue of concern. About 870 million people across the globe are unable to access sufficient nutritious food that optimises dietary needs. Also, 98% of this hungry population live in the developing countries, where 15% of the population is undernourished, Susceptible persons to malnutrition identified include infants, young children, and young women of childbearing age. The impact of malnutrition impairs children’s vision at an early age, slows down cognitive development and retards general development. All forms of malnutrition are nutrient-related preventable challenges; however, it is identified as the leading factor to most morbidity and mortality rates; which limits the livelihoods of many individuals especially smallholder farmers who are residents in informal settlements of urban centres and rural communities. A food-based approach where available nutrient-dense food is incorporated as an ingredient in staple food has been identified as a good strategy to tackle malnutrition. Amaranthus is an ancient C4 plant, a drought tolerant plant that requires little attention yet maximum yield; with huge potential to provide food for nutrition security. Adequate nutrition, at the household level, is indispensable for the proper functioning of the human system and well-being. However, most marginalised, and less privileged people often follow a monotonous starchy/cereal-based diet as this is the available food to fall back on. Extensive studies have shown that about 30 000 varieties of edible plants are dispersed around the world. These plants are cheap, accessible, and highly endowed with medicinal and nutritional benefits. However, only 7000 have been utilised as food while others are underutilised including Amaranthus. It is perceived that most people harvesting Amaranthus leaves for food are the most disadvantaged and marginalised in the rural communities, thus preference issues, perceptions and stigma are linked to Amaranthus underutilisation. Amaranthus seeds have been investigated as enhancers of staple foods. Similarly, leaves of Amaranthus have been identified with great potential to enhance the nutritional value of staple foods for improved nutrition security, optimizing well-being, and improving livelihoods. However, Amaranthus leaves are yet to be explored as a supplement in many traditional foods, including Ujeqe. Online databases of peer-reviewed articles and books were reviewed around the nomenclature, nutritional, and nutraceutical value and objectives were conceived for this study. A mix design (qualitative and quantitative) research method was adopted and a purposive convenience random sampling approach was utilised for the study. Participatory Rural Appraisal (PRA) tools such as transact walks, observation and key informant interviews were conducted. Semi-structured open-ended questionnaires were used to conduct a series of face-to-face interview with six key informants in five markets (n = 30) from urban and rural formal and informal markets where commonly sold/consumed varieties of Amaranthus were identified. Semi-structured questionnaires (100) were administered to gather data around the utilisation of Ujeqe and Amaranthus leaves as potential food for improved nutrition security. A clustered data of (91) respondents was analysed, using descriptive content analysis. The findings of the survey show that Ujeqe is consumed as a meal or as a snack by all people except babies. Also, it is a special meal well appreciated for its simplicity of ingredients and the mode of preparation thus, it is a convenient food that can be served at any time of the day, even in ceremonies, religious functions, and traditional worship of ancestors. Ujeqe’s complementary foods that were identified included legumes and protein-rich foods of animal origin including Usu which are less accessible to the less-privileged hence, some consume it alone as a snack or as a single food. Studies have shown that cereal-based foods without vegetables and fruits are inadequate for optimum well-being because they are lacking/limited in essential nutrients. Amaranthus plants have been investigated as food plant with essential nutrient. Its grains have been used as fortificants, but the leaves have been neglected and its application in Ujeqe steamed bread (USB) is rarely reported in the literature. Amaranthus seeds have been processed into flour and used as food fortificants in staple food. However, the processing of Amaranthus leaves is still very low. Thus, the most common species of Amaranthus grown and sold in formal and informal market in the study site (Amaranthus dubius) was sourced and self-processed into Amaranthus leaf powder (ALP) under a controlled food laboratory environment. The ALP was analysed for macro and micronutrients and utilised to develop 0%, 2%, 4% and 6% prototypes of ALP supplemented Ujeqe which was analysed for macronutrient and micronutrient content. The sensory attributes of ALP supplemented Ujeqe were evaluated using 60 untrained panellists. Moisture content of plain wheat flour (PWF) and ALP in the range 10.6-4.41g; were within the quality shelf-life before usage. The carbohydrate for this study (41.6-74.3g) and fat (1.58- 4.47g) were higher in both raw materials for the study (ALP and PWF). Likewise, the ash (2.37-17.97g) and protein (11.96-31.56g) were recorded as higher in the raw materials for the study. The micronutrient content of the raw materials showed that ALP had a higher nutritional composition than PWF with a statistically significant difference at p < 0.05. Mineral content of calcium was (30.00-2600mg), magnesium (40-120mg), zinc (3.267-7.068mg), copper (1.00- 17.34mg) manganese (1.434-3.00mg) and iron (7.200-24.00mg). The moisture of the ALP enriched Ujeqe prototypes was low, connoting a keeping quality of the shelf-life of the enriched ALP Ujeqe food products. All the macronutrient nutrients of ALP supplemented Ujeqe (Table 3) were enhanced with increased concentration of ALP. The enrichment was noted in the ash content of the 2% (2.2-0.0g), 4% (2.05-0.01g) and 6% prototypes (2.31-0.03g) respectively, with a statistically significant difference at p < 0.05. Likewise, levels of copper, phosphorus, calcium, zinc, manganese, and iron were recorded. All supplemented Ujeqe were enriched in nutrient content. The sensory evaluation indicated that all samples were acceptable. The 6% ALP Ujeqe prototype was the most enriched, but the 2% sample was the most acceptable prototype compared to the control sample followed by 4% and 6% respectively. There was no statistically significant difference in the overall consumer acceptability level of the enriched sample when compared with 0%, 2% and 4% ALP supplemented prototypes. The ALP supplemented Ujeqe was enhanced both in macro and micronutrients. The high ash content of the food samples in this study connotes ALP-supplemented sample richness in mineral content. The mineral content of the raw material, ALP was significantly higher than PWF, supplemented Ujeqe with 6% ALP containing the highest mineral content. Hence, from the nutritional point of view, the formulation was enriched significantly in some selected mineral content. Therefore, ALP supplementation in staple foods like Ujeqe can be a potential foodbased approach that is cost-effective and a sustainable measure for addressing food and nutrition insecurity, especially among the malnourished population. Fibre was not analysed in this study. Thus, future studies can explore ALP-supplemented Ujeqe’s fibre content and microbial tests can be carried out to determine its shelf stability. Continuous research around underutilised food plants including Amaranthus for food and nutrition security can be explored in other staple foods as viable measures to tackle nutrition security. Also, the need for effective implementation of relevant research to help in the domestication of Amaranthus cannot be overemphasised. Thus, improving the small-scale farming of Amaranthus to a larger scale appears to be a realistic way forward. Therefore, the South African government should assist small-scale farmers of Amaranthus with all the extension services needed as this may enhance their productivity and provide food and nutrition security for the community. Similarly, policymakers should consider the provision of land, finance, fertiliser, seeds, herbicides, fences, insecticides, and grants to encourage farmers to plant leafy vegetable foods like Amaranthus for nutrition security. Enhancing small-scale farmer’s capital should involve financial support from the government and the provision of land.