TRADITIONAL FOOD CROPS HOLD GREAT … THEME 11 ENABLING...Overview Main research focus: •...
Transcript of TRADITIONAL FOOD CROPS HOLD GREAT … THEME 11 ENABLING...Overview Main research focus: •...
Department of Biotechnology and Food Technology
DR ERIC AMONSOU
TRADITIONAL FOOD CROPS HOLD GREAT PROMISE FOR IMPROVED FOOD, NUTRITION
SECURITY AND HEALTH
EURS2016
THE CHALLENGES
Food Insecurity in South African Households
Malnutrition (1 or 3 death)
Climate change Extreme drought
leading to a shortage in food supply
Population Growth By 2050, the food
production will need to nearly double
population
Diets and life style diseases
(Over nutrition, lack of nutrition
knowledge)
CVD, Diabetes, obesity
THE CHALLENGES - Food Security in SA Household and community
Food Insecurity in
SA HOUSEHOLD
Malnutrition 24% Children Stunted
57% wasting
Poverty Lack of dietary diversity
Thus, the improvement of household food security may require an improvement in household income level.
Focusing attention on more drought resistance food crop
Climate change Extreme Drought leading to
shortage in food supply
Death due non-communicable diseases: in 2008 An estimated 36 million deaths, or 63% of the 57 million deaths) (WHO Revised report , 2013)
WHO’s projections: The total annual number of deaths from NCD’s will increase to 55 million by 2030.
THE CHALLENGES- Life style diseases
• More than one-third of U.S. adults (35.7%) are obese
• South Africa : adult Obesity : 33,5% (over 61% : overweight)
• The WHO estimates that by 2015: the number of overweight people worldwide will increase to 2.3 billion, whilst more than 700 million will be obese
Obesity & Obesity-related conditions (e.g. Heart disease, stroke, type 2 diabetes)
(Source: ttp://en.wikipedia.org/wiki/File:Obesity6.JPG)
'Let food be thy medicine and medicine be thy food’
http://www.health-news.com/fitness/obesity-really-epidemic
Hippocrates (460-377 BC)
Food, nutrition and health challenges
• More food needed • Increase food
supply
Food product development will
be consumer driven
High demand for functional
foods and ingredients
http://www.plantzafrica.com/plantqrs
Sorghum Millet Bambara (Izindlubu) Cowpea
Marama Bean Bauhinia Pigeon Pea Amadumbe
TRADITIONAL FOOD CROPS
TRADITIONAL FOOD CROPS
• Can these crops provide some solutions ?
According Gradziano Da Silva (2012), “neglected or underutilised crops may play an important role in addressing the food and agricultural challenges of the future and should be re-evaluated”.
POTENTIAL OF NEGLECTED TRADITIONAL CROPS
Neglected Underutilized Food Crops
Resistant to Drought
Well Adapted to difficult environments
Nutrient rich
Income GenerationAgroprocessing & Value
Addition = Income Generation
Greater ecosystem stability
Cultural diversityCreate new market niches
Growing demand for healthy/functional foods
Department of Biotechnology and Food Technology
DEPARTMENT OF BIOTECHNOLOGY AND FOOD TECHNOLOGY
Enzyme Technology
Plant Biotechnology
Waste Water Research
Food Science and
Technology
Overview Main research focus:
• Development of nutritious and health promoting foods for household nutrition based on traditional food crops
• Characterisation of functional biomolecules (e.g. starch, protein and mucilage) mainly from traditional grains and tubers for the development of functional foods and ingredients
• Food Safety -Microbiological quality assessment of food and Biocontrol of pathogen in foods
FOOD SCIENCE AND TECHNOLOGY RESEARCH
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Dr John Mellem Dr EO AMONSOU
Objectives Combine indigenous knowledge and modern technology to
develop nutrient-rich foods for household consumption
Extraction and characterisation of major components such as
protein, polysaccharide and complexes
Evaluate the functional bioactive properties of candidate biomolecules
Establish, in partnership with the communities in KZN,
processing activities for value addition and provide training on developed technologies
BIOMOLECULES AND FUNCTIONAL PRODUCT RESEARCH
OVERVIEW OF CURRENT RESEARCH
CONSUMER ACCEPTANCE OF
PROVITAMIN A-BIOFORTIFIED
AMAHEWU
Fig 3 PCA for consumer acceptability of
Provitamin A- biofortified amahewu
Key findings:
• Provitamin A-biofortified amahewu was
acceptable to consumers and appears to be slightly
more preferred than white maize amahewu.
• The use of starter cultures further improved the
taste, aroma and overall acceptability of amahewu.
• Provitamin A-biofortified maize has the potential
to improve food insecurity in rural household and
succeed in delivering vitamin A to vulnerable
populations in the form of amahewu.
Reference: AWOBUSUYI T.D., AMONSOU EO, Siwela M., UNATHI
KOLANISI (2015). Provitamin A retention and sensory acceptability of
amahewu, a non-alcoholic cereal-based beverage made with provitamin A-
biofortified maize. Journal of the Science of Food and Agriculture
(Accepted)
BAUHINIA GRAINS
Source : Amonsou et al., 2015, Under –review
Bauhinia galpinii
Harvesting amadumbe (Colocasia
esculenta) from Mbongolwane wetland
Source : http://www.wrc.org.za
AMADUMBE RESEARCH
Visit to amadumbe farm
land in Jozini
Source: Carbohydrate polymers (2015)
Amadumbe
Source
Type RDS % SDS% RS% GIᵇ
Cultivated Raw 23.1ᵇ ± 0.3 14ᵃ ± 0.1 57.1ᵃ ± 0.4 42.1ᵇ ± 0.3
Boil 16.3ᵇ ± 0.2 24ᵇ ± 0.2 54ᵃ ± 0.1 43.3ᵇ ± 0.6
Bake 17.2ᵇ ± 0.2 25ᵇ ± 0.2 52ᵃ ± 0.3 44ᵇ ± 0.1
Wild Raw 11.2ᵃ ± 0.4 20.3ᵇ ± 0.2 64.3ᵇ ± 0.3 41ᵃ ± 0.2
Boil 15ᵃ ± 0.3 19ᵃ ± 0.3 61.2ᵇ ± 0.2 40.4ᵃ ± 0.5
Bake 13ᵃ ± 0.2 22ᵃ ± 0.3 60ᵇ ± 0.3 43ᵃ ± 0.1
A: cultivated, B: Wilde
AMADUMBE RESEARCH
Biofilms from amandumbe starch at different nanocrystals concentrations
Biofilm with 20% Starch nanocrystals Biofilm with 15% Starch nanocrystals
Biofilm with 40% sorbitol
Source: Bruce Chakara, BTech report, 2014
Genotypes Moisture Amylose Relative
crystallinity
SB7-1 8.9a±0.3 26.7c±0.1 34.3a±0.1
SB8-1 9.1a±0.2 30.7d±0.6 33.8a±0.1
BMB-29 8.5a±0.1 35.1e±0.2 29.4a±0.1
BMB-16 8.6a±0.7 19.6a±0.3 35.3b±0.1
SB-1-1 9.3a±0.2 25.2b±0.1 35.0b±0.1
XRD SEM
Source : Carbohydrate polymer (2015)
BAMBARA RESEARCH
BAMBARA STARCH
BAMBARA PROTEINS Samples Peak To (oC) Td (oC) ΔH (J/g)
Red
Isolate
I 64.2 ± 0.1 71.0 ± 0.6 6.6 ± 0.1
II 78.5 ± 0.5 84.3 ± 0.4 6.8 ± 0.4
Maroon
Isolate
I 62.1 ± 0.1 68.7 ± 0.2 6.4 ± 0.3
II 78.1 ± 0.2 90.4 ± 0.1 11.7 ± 0.5
Cream
Isolate
I 66.9 ± 0.7 69.9 ± 0.5 6.5 ± 0.1
II 76.0 ± 0.1 78.9 ± 0.7 6.7 ± 0.7
NR R
1 2 3
0
2 0
4 0
6 0
8 0
S a m p le s ( 2 . 5 m g /m L )
DP
PH
Ra
dic
al
Sc
av
en
gin
g a
cti
vit
y(%
)
G lu ta th io ne B P H 1 k D a 1 -3 k D a 3 -5 K D a 5 -1 0 k D a
A lc a la s e T ry p s in P e p s in
GH
A B
E
D
C
B
C
GH
FE
A
K
JI
G
Antioxidant activity
DSC
SDS-PAGE
Results: droplets size and distribution
Figure 7: Fluorescence micro images for emulsions stabilized with bambara protein concentrate (BPC), cowpea protein concentrate (CPPC) and guar gum (GG) (A) O/W emulsion, (B) BPC stabilized and (C) BPC: GG complex stabilized O/W emulsion (D) O/W emulsion, (E) CPPC stabilized and (F) CPPC: GG complex stabilized O/W emulsion stained with Nile red
100 µm 100 µm
100 µm 100 µm
APPLICATION OF PROTEIN-POLYSACCHARIDE COMPLEXES IN EMULSION STABILIZATION AND MICROENCAPSULATION
Results: Emulsion stability
Figure 8: Effect of BPC, BPC: GG complex, CPPC and CPPC: GG complex on emulsion stability for 0 day (A&D), 15 days (B&E) and 30 days (C&F) at 4˚C
C B C
Protein Hydrogels
Figure 1: Bambara and cowpea protein (8.5%w/v) hydrogels
0%5%
10%15%20%25%30%35%40%45%50%
0 3 6 9 12 15 18 21 24
Rib
ofl
av
in R
ele
ase
Time(Hours)
BPHG
BPHG-Ca
BPHI
BPHI-Ca
Figure 7: Riboflavin release from bambara protein hydrogels crosslinked with 10 mM CaCl2 under gastric and intestinal conditions. Bambara protein hydrogel gastric fluid (BPHG), bambara protein hydrogel crosslinked with CaCl2 in gastric fluid (BPHG-Ca), Bambara protein hydrogel intestinal fluid (BPHI) and bambara protein hydrogel crosslinked with CaCl2 in intestinal fluid (BPHI-Ca).
CONCLUSIONS
• Traditional crops can potentially be used to broaden the food and create dietary diversity.
• Traditional food crops are important sources of bioactive compounds such as antioxidant, antihypertensive and antidiabetics and thus can be use for the development of high value functional ingredients.
• New food products and ingredient with various application can be developed using traditional food crops.
• These products may be taken up by small to medium agro-processing enterprises for commercialisation.
THANK YOU