Department of Food Science and Systems

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    Science and technological development of Omashikwa
    (2009) Bille, Peter G.; ;
    In Namibia, Omashikwa traditional fermented buttermilk made with the root of Omunkunzi (Boscia albitrunca) tree by local farmers is one of the most important rural food products. It provides nutrition, jobs and generates income for food security for the community. As a traditional fermented product, it is unusual as it has a viscous consistency and low syneresis. However, the quality of Omashikwa is inconsistent and is characterized by high acid taste, low pH, rancid flavour, root taste and smell and contains filth. In this research, the production process of Omashikwa, physico-chemical properties of the traditional and laboratory prepared Omashikwa and the role of the root of B. albitrunca tree in Omashikwa, viscosity, syneresis, microbiology and sensory properties were studied and compared in order to improve the quality of Omashikwa for wider community use and for poverty alleviation. Omashikwa was found to have a protein content of about 3.3%, fat 1.6%, moisture 90%, lactose 4.6%, ash 0.7%, total solids 8.7%, lactic acid 0.9% and a pH of 3.3 The quality of traditionally processed Omashikwa (TO) was compared with the laboratory processed Omashikwa (LO), which was made without the root. Traditional fermentation was carried out with raw milk and under rural conditions. After fermentation the milk was agitated vigorously to churn into butter, whereas LO was made with pasteurized (65ºC/30 min) and filtered milk, and cream was scooped off after fermentation instead of churning. LO had a significantly (p < 0.05) higher pH (4.44) compared to traditional Omashikwa (pH 3.25), lower acidity (0.68%) compared to 0.92% of TO. Fat content was higher in LO (2.44% fat) compared to 1.56% fat in TO. LO was free from filth and had higher viscosity (2.98 Pa.s) compared to 2.54 Pa.s and lower syneresis (14.4ml/24 ml) compared to 19.6ml/24ml of TO. It was found that extract from B. albitrunca root showed a low pH of 4.7 and exhibited bacterial inhibition properties on Total Plate Count Agar ring test. The root appear to specifically inhibit Escherichi coli, Staphylococcus aureus and Clostridium species. It also had a high content of soluble carbohydrates (hydrocolloids or gum) (19.4%). Significant difference (p < 0.05) in total aerobic counts was observed in TO of 6.62 log cfu/g compared to 8.62 log cfu/g of LO and lower lactic acid bacterial counts, 6.58 log cfu/g compared to 7.87 log cfu/g of LO. Probably the most affected microorganisms in TO were the non acid formers, as lower pH of TO and inhibitory compounds in Omunkunzi root could have reduced them. Coliforms, yeasts and moulds counts were not significantly different (p<0.05). No pathogenic bacteria were found in either product. The lactic acid bacteria identified belonged to the genera Lactobacillus (Lb.) (Weissella), Leuconostoc (Leuc.), Lactococus (Lact.) and Streptococcus (Str.) Twenty representative strains of LAB isolates were identified to species level; three belonged to the species Lb. delbrueckii subsp. lactis and two belonged to Lb. plantarum and two to Weissella confusa (former Lb. confuses). Three belonged to Str. salivarius thermophilus, three to Leuc. lactis, and two to Leuc. mesenteroides subsp. mesenteroides. Three belonged to Lact. lactis subsp. lactis and two belonged to Lact. lactis subsp. cremoris. Significant differences (p < 0.05) in descriptive and consumer sensory attributes scores were observed between traditional and laboratory Omashikwa. Sensory attributes scores of TO on the levels of syneresis was 3.4 compared to 2.9 for LO, filth 3.0 compared to 1.8 in LO, rancidity scores were 3.4 in TO compared to 1.8 in LO, and bitterness 4.2 in TO compared to 2.5 in LO. Aroma scores were 2.6 for TO and 4.2 for LO, viscosity 2.5 (TO) and 3.8 (LO) and texture 2.7 for TO compared to 4.2 for LO. There was an 80% preference score given to the laboratory Omashikwa by the young consumer panelists. The results of this study indicate justification of using B. albitrunca root in the processing of Omashiwa by the rural community to improve the quality of Omashikwa in terms of flavour, smell and consistency compared to other traditional fermented milk products and in the absence of modern technology. However, application of good manufacturing practices on unit operations, particularly heat treatment of milk prior to fermentation, use of lactic acid starter cultures, maintenance of good hygiene and sanitation including packaging, seem to be the effective methods to improve and sustain the quality and safety of traditional fermented buttermilk (Omashikwa) for a wider market and better price. Namibia Dairies Ltd, just like any other dairies in the region and elsewhere, manufactures buttermilk, a byproduct of butter that is fermented with mesophilic lactic acid cultures and branded as Omashikwa for the purpose of marketing. It has nothing to do with traditional Omashikwa as such; B. albitrunca root is not added and is processed by using modern industrial method. In addition, additives such as preservatives (potassium sorbate), stabilizers (pectin) and sugar are added and packed for distribution. This research project therefore investigated the processing technology, physico-chemical, microbiological, viscosity and sensory quality of traditional Omashikwa. The remedial measures to curb inconsistency and poor quality experienced in Omashikwa processed in Namibia were also investigated and scientific measures were proposed for production of quality Omashikwa for marketing to a wider community. Since laboratory processing method of Omashikwa gave a better quality product compared to traditional method in terms of microbiological quality, sensory attributes, viscosity, filth content, syneresis and general appearance, laboratory processing technique of processing Omashikwa is therefore recommended as an alternative and appropriate processing method for small scale production in the rural set up to improve the quality of Omashikwa.
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    The role, isolation and identification of Vibrio species on the quality and safety of seafood
    (Academic Journals, 2012) Shikongo-Nambambi, Martha N.; Petrus, Ndilokelwa P.; Schneider, Martin B.
    Seafoods in their natural environments are associated with a variety of microorganisms. Fish shelf life reduction results from microbial metabolism, mainly by Gram negative bacteria that produce chemical compounds responsible for bad odour, texture and taste. Shelflife is estimated by performing total viable bacterial counts at ambient and refrigeration temperatures. The type and number of bacteria present on seafood depends on the microbial composition of the surrounding waters, on the intrinsic factors, extrinsic factors, processing, and implicit factors and on the microbial interactions within the fish itself. Although, sea food safety assessment is preferably determined by detecting indicator organisms; such as Enterobacteriaceae and coliforms, none of these groups fulfil all requirements that guarantee food safety necessitating direct detecting of relevant pathogens. Vibrio species are part of the bacteria genera associated with seafoods borne diseases. Prompt and accurate detection and identification methods of pathogens are imperative to determine the product compliance with seafood microbiological criteria. Although cultural methods have long been used in detecting human pathogens including Vibrio species in fish, these methods are time consuming and sometimes inaccurate. Also some pathogens have the propensity to change into the Viable but non culturable (VBNC) state in unfavourable environments. The use of molecular methods is hampered by drawbacks, such as inter species 16S rRNA sequence similarity and that some strains carry multiple copies of the 16S rRNA gene. A combination of classical, numerical taxonomy and Multi locus sequence analysis (MLSA) methods are promising to give absolute resolution between closely related Vibrio species.
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    Control of bacterial contamination during marine fish processing
    (Macrothink Institute, 2012) Shikongo-Nambambi, Martha N.; Shoolongela, Abrahams S.; Schneider, Martin B.
    Fish is a vital source of nutrients to humans due to its proteinaceous nature, high content of unsaturated fatty acids and low contents of carbohydrates. In their natural environments fish are exposed to a myriad of microorganisms some of which compromise the shelf life of the product and/or safety in humans. Most fish factories located along coasts find it economical to use processed sea water during processing. Processed sea water however can be a source of microbial contamination to fish. Fish factories are also vulnerable to biofilm formation on surfaces and within water distribution pipes. Biofilms result from bacterial attachment and growth in aqueous environments that render bacteria resistant to sanitising agents. This article reviews the conditions permissible to bacterial contamination in marine fish factories. The role of water in bacterial contamination and survival has been highlighted. Bacterial pathogens commonly associated with fish factories and their survival strategies have also been discussed. The use of selected sanitizing agents and UV irradiation in marine fish processing have been explored. The fundamental antimicrobial mechanisms of chlorine, ozone and H2O2 is the generation of toxic metabolic intermediates that damage microbial structural and functional components, causing metabolic paralysis and cell death. UV radiation damages DNA hindering gene expression processes. Controlling bacteria biofilm has been well experimented in fresh water systems, but knowledge about disinfection of marine waters is still lacking. The review concludes that in order to optimise the microbiological quality of marine fish, suitable disinfectants effective in sea water need to be authenticated.
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    Identification of putative vibrio species isolated from processed marine fish using Thiosulphate-Citrate-Bile-Sucrose (TCBS), Agar
    (School Domain International, 2012) Shikongo-Nambambi, Martha N.; Chimwamurombe, Percy M.; Venter, Stephanus N.
    Aims: To identify putative Vibrio isolates obtained from processed hake, pilchards and horse mackerel using Thiosulphate-Citrate-Bile-Sucrose (TCBS) agar.Place and Duration of Study: Sampling during April – June 2005 in Walvis Bay Namibia. Further analyses performed at the Department of Microbiology and Plant Pathology, University of Pretoria, South Africa between 2005 and 2007. Methodology: The 247 putative Vibrio isolates obtained from Thiosulphate-Citrate-Bile- Sucrose (TCBS) agar were initially grouped according to their Gram, oxidase and oxidation-fermentation reactions. Thereafter PCR was used to screen the isolates for genes specific to human pathogenic Vibrio species such as Vibrio cholerae, Vibrio parahaemolyticus and Vibrio vulnificus. This was followed by sequencing the 16S rRNAgene for isolates of interest and drawing Neighbour Joining phylogenetic trees based on the data. All atypical isolates were further characterised by a combination of selected phenotypic tests and the V. alginolyticus specific collagenase gene PCR. Results: Of the 247 isolates obtained from TCBS, four were Gram positive. Many of the Gram negative isolates belonged to the family Enterobacteriaceae and others were members of the Pseudomonadaceae. Of the 91 isolates identified as belonging to the Vibrionaceae and related families, Vibrio alginolyticus was the dominant Vibrio species. None of the bacteria isolated from the processed fish belonged to the human pathogenic Vibrio species. Conclusion: This study again demonstrated that TCBS agar is not selective for the isolation of Vibrio species and that a wide range of bacteria could be isolated on this medium when analysing marine fish. The identity of putative Vibrio isolates obtained from this medium should therefore be confirmed employing a number of phenotypic and genetic techniques to accurately identify the atypical isolates.
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    Kinetics of thermal degradation of vitamin C in marula fruit (Sclerocarya birrea subsp. caffra) as compared to other selected tropical fruits
    (Elsevier, 2012) Hiwilepo-van Hal, Penny; Bosschaart, Charlotte; Van Twisk, Cherlotte; Verkerk, Ruud; Dekker, Matthijs
    The kinetics of the thermal degradation of vitamin C of marula, mango and guava pulp at different heat treatments at temperature ranging from 80 to 150 C were investigated. For temperatures lower than125 C, the ascorbic acid in marula pulp was about 15 fold more stable to heat than the ascorbic acid in mango and guava pulp. The results showed that a simple first order degradation model could not describe the vitamin C degradation as biphasic behaviour was observed. Therefore the model was transformed in a two-fraction model in which the vitamin C content is divided in relatively stable and instable fractions. Marula had a low kd1,100 C of 7.2 10 3 min 1 compared to kd1,100 C of 1.2 10 1 min for guava and 1.3 10 1 min 1 for mango. Guava had the highest activation energy, Ea of 58 kJ/mol, followed by mango with 39 kJ/mol and then marula with 29 kJ/mol
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    Compositional and bacteriological quality of heat treated milk marketed in Namibia
    (African Scholarly Science Communication Trusts, 2012) Bille, Peter G.; Kaposao, S.
    Production of fresh farm milk in Namibia is low due to the arid climate that prevails in the country, low pasture availability and a high milk demand. This scenario has forced Namibia to import dairy products to meet its needs from neighbouring South Africa, South America and Europe. Namibia imports different brands of fresh full cream milk including Parmalat, Clover, Super milk to add on to its own brands such as Namdairies, UNAM milk and others from private and commercial farms in bulk or in plastic sachets and bottles. Generally, milk quality is determined by its safety, shelf life and nutrition. The presence of different brands of milk makes it difficult for milk consumers in Namibia to choose the brand they would prefer including assessing their value for money. The aim of the project was to determine the quality of full cream milk brands marketed in Namibia by assessing their proximate composition, titratable acidity, pH, protein stability, total plate count and Coliform bacteria as indicator bacteria for the presence of pathogens, using standard dairy procedures and AOAC methods. The results of the study indicated that all imported brands of pasteurised full cream milk in Namibia were not significantly different from each other and were safe and stable, and nutritionally of good quality. They were practically the same in composition and bacteriological quality. Butterfat ranged from 3.4 to 3.7%, density from 1.029 to 1.032g/cm3, total solids from 12.3 to 13.0%, solids-not-fat from 8.6 to 9.7%, moisture content from 87.10 to 87.70%, acidity as lactic acid from 0.15 to 0.17% and pH from 6.4 to 6.7. The total plate count (TPC) ranged from 0 to 40 cfu/cm3 and there were no Coliform bacteria found in all the brands. The local products were not statistically different in composition from imported brands, with fat ranging from 3.3 to 3.7%, density from 1.029-1.032g/cm3, TS from 12.3-12.9% and SNF from 8.6-9.4% though they were not standardized but heat treated. The total aerobic counts and Coliforms were the same as those of imported milk brands. The statistical analysis showed that there were no significant differences at p<0.05 among the brands and between the brands of the imported and local milk in Namibia as they were all within the South African Standard Specifications. All the brands were, however, regarded as good, stable and safe for consumption.
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    Antimicrobial activity profiles of traditional fermented milk starter culture from north-eastern Namibia
    (2014) Heita, Lusia
    The aim of this study was to identify and examine the antimicrobial properties of Lactic Acid Bacteria (LAB) isolated from fermented milk collected from Ohangwena, Omusati, Oshana, Oshikoto, Zambezi and Kavango regions. Traditional fermented milk in Namibia are produced by spontaneous fermentation using traditional utensils. In this study, thirty homesteads from six regions that produce and process fermented milk were selected and interviewed using semi- structured questionnaires. Omashikwa and Mashini ghakushika have similar processing method whereby fermentation is achieved by accumulation of milk; mean while Mabisi is produced by allowing the milk to ferment naturally. The pH decreased logarithmically, nonlinearly over the fermentation period from 6.5 ± 0002 from first day of fermentation to 3.92±0.001 over 4 days.There was no significant difference (p<0.05) in the pH values between the three types of fermented milk preparations. Cell free supernatants (CFS) of 180 LAB isolated from traditional fermented milk were evaluated for antimicrobial activities against selected food borne pathogens; Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923, Candida albicans ATCC 14053, Bacillus cereus ATTC 10876 Geotrichum klebahnii (IKST F. Lab. isolate) Escherichia coli ATCC 25922 using the well diffusion method. Twenty LAB isolates that shown the highest inhibitory effects were selected for biochemical identification using API 50 CHL were identified as; Lactobacillus plantarum (53%), Lactobacillus rhamnosus (29%), Pediococcus pentosaceus (6 %), Lactobacillus paracasei ssp. paracasei (6%) and Lactococcus lactic ssp. lactis (6%), of which Pediococus pentosaceus showed the most inhibitory effect on all the indicator strains and they have potential to produce bacteriocin Pediocin and the most inhibited indicator strain belonged to yeast Candida famata. In addition to antimicrobial activities, the major organic acids in all three types of milk were found to be lactic acid 0.265±0.056 mg/L. However, the levels of volatile organic compounds in the naturally fermented samples varied from one sample to another but, butyric, acetic and propionic acid were found in trace amounts. Some of the volatile flavor compounds found in Omashikwa, Mabisi and Mashini ghakushika were acetic acid, 2,3 Butanediol and Lactic acid. Further genetic confirmation of species was carried out using the 16S rDNA sequences. The research outcome addressed the establishment of the newly identified starter cultures and contributes positively to the advancement of national LAB’s profiling. The study is also the first attempt that indicates probiotic potential and exceptional preservation properties of LAB from traditional fermented milk produced in North- Eastern Namibia.
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    Investigation of the Pathogenicity of Vobrio Alginolyticus strains isolated from processed hake and seawater in Namibia and validation of hydrogen peroxide (H2O2) for the disinfection of seawater
    (2015) Shetunyenga, Dionisius
    In Namibia seawater is employed by marine fish factories during processing. Previous studies indicated that chlorine and Ultra Violet (UV) light are ineffective in keeping seawater free from bacteria throughout the distribution system. However, laboratory studies showed that hydrogen peroxide eliminates both sessile and attached bacteria from seawater. Secondly it is not known whether Vibrio alginolyticus bacteria isolated from the Namibian marine waters and from hake fish whose detection results into rejection of export products are pathogenic or not. This study was aimed at validating the ability of hydrogen peroxide (H2O2) to eliminate V. alginolyticus in seawater and to detect Vibrio species associated virulence factors in V. alginolyticus strains isolated from seawater and from hake fish products. Seawater used by factory B was dosed with 0.05% H2O2 and allowed to pass through pipes to collection points after which Vibrio counts in water and in fish products were determined. Secondly, V. alginolyticus strains isolated from seawater and hake fish and identified using 16S rRNA and rpoB genes were screened for toxR, tlh and tdh genes using PCR. V. parahaemolyticus LMG 2850 and V. alginolyticus Bcc892 were used as positive and negative controls respectively. High bacterial counts were detected from seawater treated with chlorine alone. Vibrio alginolyticus was detected in the fish processing factories were seawater was used and on fish products. Vibrio species were eliminated from seawater distribution system by 0.05% H2O2. Only one (1.9 %) out of 54 strains, tested tlh positive, but all the strains tested were toxR and tdh negative. This study, confirmed that these strains do not contain specific virulence genes known in other Vibrio species. Furthermore, this study confirmed that H2O2 is an effective disinfectant of seawater.
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    Microbiological quality, safety, mycotoxins and heavy metals levels in underprized Kalahari truffle, Termitomyces schimperi and Ganoderma mushroom species
    (University of Namibia, 2020) Hainghumbi, Tukuna Alve
    In many African countries, edible mushrooms are used as a source of food and income. In Namibia, Ganoderma mushrooms are barely utilised. Kalahari truffles and Termitomyces schimperi are the common harvested for domestic consumption and/or selling in the informal markets. Though truffles in western markets fetch very high prices, the cost of truffles in Namibia is barely reported. The microbial quality, safety and heavy metal level in the edible Namibian mushrooms is not known. This study investigated the cost of truffles at a select informal market in north-central Namibia and assessed the effect of washing and drying of truffles on the microbial quality, safety, mycotoxin and heavy metal levels. The microbial quality, safety, mycotoxin and heavy metal levels were also determined in the Ganoderma and Termitomyces schimperi mushrooms collected from the wild. Microbial analyses were carried out using culture techniques. Mycotoxin analysis was carried out using ELISA kits. Heavy metal analysis was done using the ICP-OES. The price of Kalahari truffle ranged from N$ 29 to N$ 71 per kg. Truffles in Namibia are underpriced than in developed nations and has no objective price consistent with a unit mass. Generally, all mushrooms samples had total aerobic counts that are mostly within the acceptable total aerobic count limit of <5.7 log cfu/g. No yeast and Salmonella detected in Ganoderma samples. The levels of fumonisin B1 (17.4 to 142.1 µg/kg) in truffles irrespective of washing were within the permissible limits (200-300 µg/kg). The levels of all the analysed mycotoxins in Termitomyces schimperi were above the permissible limits. Nickel and mercury were not detected in truffles or Termitomyces schimperi. There is a need for appropriate processing to take place before consumption of majority of the studied mushrooms.
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    Nutritional composition and in vitro starch digestibility of crackers from pearl millet and wheat composted with mushrooms
    (University of Namibia, 2020) Uukule, Erick N.
    Type 2 diabetes is a global problem that can be controlled by a diet that consists of carbohydrates with substantial amounts of slowly digestible starch amongst others. Pearl millet (Pennisetum glaucum (L) R. Br.) is an underutilised cereal crop that in recent times, raised interest due to its health benefits. The low starch hydrolysis rate of pearl millet is particularly of interest in type 2 diabetes modulation. To contribute to the value-addition and food diversification using pearl millet, this project investigated the nutritional content and starch digestibility of composite flours and crackers made of pearl millet-wheat, truffle (Kalaharituber pfeilii) and Oyster mushroom (Pleurotus ostreatus) composite flours and crackers. Equal amounts of fermented whole pearl millet grain and bread wheat flour were mixed. Of this mixture, 5%, 10% and 15% were substituted with Oyster mushroom and Kalahari truffle powders. The moisture, fat, protein, ash and minerals contents, water absorption (WAI) and water solubility (WSI) indices, total starch and starch digestibility of the flour formulations and the resultant crackers were determined. The consumer acceptance of the composite crackers was also assessed. The ash content, WSI and WAI were higher in the mushroom flours than in the cereals composite flours. Contrary, mushroom containing flours had the lowest starch content of all the flours. For crackers, ash content, WAI and WSI were directly proportional to the levels of mushroom incorporation. In terms of consumer acceptance, 5% oyster mushroom and 5% Kalahari truffle incorporated crackers scored the highest on the 9 point hedonic scale. Starch digestibility of mushroom incorporated flours and crackers were lower than those of cereal composite products. The higher the mushroom incorporation level, the slower the glucose release rate, showing that mushroom incorporation may be beneficial to people with type 2 diabetes.
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    Identification and cultivation of Ganoderma mushroom species in Namibia and the physicochemical properties, phenolics composition and in vitro antioxidant activity of their infusions
    (University of Namibia, 2020) Hamwenye, Karlin Kundeinge
    Ganoderma is a fungus that grows in natural habitants from different parts of the world. It is a prized mushroom in developed nations especially in Asian countries due to its health promoting properties such as anticancer, antibacterial, anti-inflammatory, antioxidant, anti-diabetic. These health promoting effects are attributed to bioactive compounds such as the phenolics. However, in developing countries such as Namibia, Ganoderma is still an untapped and barely identified resource. The objectives of this study was to identify and cultivate wild Ganoderma species harvested from different host trees in Namibia and to determine their physicochemical properties (moisture, ash, water absorption and water solubility indices). The phenolics composition (total phenolics (TP), total flavonoids (TF), condensed tannins (CT)) and in vitro antioxidant activity (AA) of hot water infusions of the wild and cultivated mushrooms were also determined. Folin-Ciocalteu, Aluminium Chloride, Vanillin-HCl, DPPH assay methods were used to determine TP, TF, CT and AA, respectively. Ganoderma species were identified using DNA based on the sequences in the GenBank with 98-100% similarity. Two new Ganoderma species: Ganoderma enigmaticum and Ganoderma wiireonse were identified for the first time in Namibia. Wild species had 6.12- 11.70% moisture, 1.91- 5.32% ash, 11.55- 24.40 (g of absorbed water/g of dry sample) water absorption index, 3.60- 24.10% water solubility index, 18.37- 44.78 (mg GAE/g of sample) TP, 0.09- 1.67 (mg QE/g of sample) TF, 2.97- 6.37 (mg CAE/g of sample) CT and 40.8- 49.3% AA. Cultivated species had 9.64- 13.45% moisture, 2.34- 6.20% ash, 13.55- 28.30 water absorption index, 6.40- 25.35% water solubility index, 36.70- 52.73 (mg GAE/g of sample) TP, 0.41- 0.86 (mg QE/g of sample) TF, 11.38- 15.29 (mg CAE/g of sample) CT and 53.6- 63.7% AA. Infusions prepared from cultivated Ganoderma species had higher levels of TP, CT and AA than those prepared from wild Ganoderma species suggesting that they can be potential nutraceuticals and source of healthful antioxidants. Further studies should be done on in vitro and in vivo medicinal effects of Ganoderma species in Namibia.
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    The effect of different processing methods on the nutritional, anti-nutritional and emulsifying properties of inoculated and no-inoculated Bambara groundnut (Vigna subterranea) cultivars
    (University of Namibia, 2024) Kapembe, Maria N. P.; Van-Hal Penny Hiwilepo
    Bambara groundnut (Vigna subterranea) is one of the Namibian underutilised legumes that provides protein, carbohydrates, fats, potassium, magnesium, phosphorus, zinc and iron. Several researchers suggest that Bradyrhizobium inoculation has the capacity to improve nutritional composition of Bambara groundnut. This study evaluated the effects of processing on the nutritional composition, anti-nutritional factor (ANF) and emulsifying property of inoculated and non-inoculated cream, brown and red Bambara groundnut cultivars that were grown in Namibia. The cultivars were roasted for 15, 30 and 45 minutes at a temperature of 140°C respectively and boiled for 30 minutes in a solution of 0.5g/100mL of sodium bicarbonate, sodium chloride, and magnesium sulphate respectively. The beans were blended to flours and analysed. Results indicate that each boiling salt has a unique effect on each nutritional component. Certain nutritional composition increased with an increase in roasting time. Bambara groundnut inoculated with Bradyrhizobium had higher protein and emulsifying properties. Fat content of all inoculated Bambara groundnut was lower after processing. Red Bambara groundnut had the highest fat and protein while brown and cream Bambara groundnut had a higher crude fibre and carbohydrate. Non-inoculated Bambara groundnut had lower minerals compared to other Bambara groundnut reported in other studies. Tannins could not be detected in the Bambara groundnut experimented in this study