Browsing by Author "Gwamba, John"
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Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge.
Kobue-Lekalake, Rosemary; Geremew, Bultos; Gopadile, Oduetse Daniel; Hak, Gulelat Desse; Molapisi, Moenyane; Seifu, Eyassu; Sekwati-Monan, Bonno; Gwamba, John; Sonno, Kethabile; Moko, Boitumelo (AIMS Press, 2022-05-06)Mageu is a non-alcoholic fermented gruel processed from cereal grains, mostly maize and is widely consumed in the Southern African region. The refined maize meal used for mageu processing is limited in dietary fiber, ... -
Effects of watermelon pulp fortification on maize mageu physicochemical and sensory acceptability.
Maakelo, Peggy Keamogetse; Bultosa, Geremew; Kobue-Lekalake, Rosemary Ikalafeng; Gwamba, John; Sonno, Kethabile (Heliyon, 2021-05-25)Mageu is a non-alcoholic fermented gruel processed from cereal grains, mostly maize and is widely consumed in the Southern African region. The refined maize meal used for mageu processing is limited in dietary fiber, ... -
Pearl millet : influence of mineral biofortification and simple processing technologies on minerals and antinutrients
Gwamba, John (University of Pretoria, 2016)Pearl millet is an important staple food in rural Africa. However, the mineral bioavailability of pearl millet is low due to its high content of antinutrients, particularly phytate. This research investigated the effects ...