Department of Food Processing Technology
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Item Selected Articles in Food Science & Technology for College Graduate Students(Science Publishing Group, 2015-04-05) Muredzi, PerkinsFood Science represents the application of the basic sciences, biotechnology, and engineering to the production, processing, packaging, distribution, and evaluation of foods. Food science and food technology complement production agriculture by developing methods that minimize waste and improve the quality, utility, safety, attractiveness, and shelf life of foods. Food scientists strive to improve the efficiency of food processing while ensuring high quality, nutritious, safe, and convenient food products. To this end, they employ the principles of chemistry, physics, biochemistry, microbiology, engineering, nutrition, and management in an integrated manner. Food scientists require specialized education and technical training. Advanced studies in food science and technology taken by graduate students provide a broader, more varied education than is possible in the other study programmes. Graduate students are more often expected to take courses in food chemistry, food engineering and processing, food microbiology, nutrition, and food marketing as well as in the supporting disciplines and commodity areas in their special interests. Graduate students therefore require exposure to information regards immerging and critical topics in the various areas offered in their studies. To complement taught courses some programmes offer seminars on advanced topics or food research areas. This collection of articles serves to give the graduate student a varied portfolio of articles as reference material for the various disciplines of food science and technology under study thus enriching knowledge in selected critical topicsItem Grewia bicolor seed oil: Putative pharmaceutical, cosmetic and industrial uses(South African Journal of Botany, 2015-06-12) Nyakudya, Trevor,T; Magwa, Michael,L; Chivandi, Elton; Nosenga, Noseiphi; Erlwanger, Kennedy L; Gundidza, Mazuru; Gundidza, Ernegy; Muredzi, PerkinsThe physicochemical characterisation, seed oil content and fatty acid profile of oil extracts from Grewia bicolor seeds collected in Zimbabwe were performed using standard extraction and chromatographic techniques. The main objective was to determine the potential domestic and industrial usefulness of the G. bicolor seeds. The G. bicolor seeds yielded 4.80% of brownish-orange oil that had an acceptable odour. The seed oil consisted of saturated (20.20%), monounsaturated (25.10%) and polyunsaturated (54.41%) fatty acids. Palmitic acid (11.46%), stearic acid (5.77%), oleic acid (19.33%) and linoleic acid (54.41%) were the main fatty acids in G. bicolor seed oil. The oil had a high acid value (0.53 mg KOH/g), iodine value (39.21 g I2/100 g oil) and saponification value (130.43 mg KOH/g) compared to published data on other nutritionally and ethnomedicinally important plant seed oils. We conclude that the G. bicolor seeds are low oil yielding, whose oil could be used as a potential source of palmitic, stearic, oleic and linoleic acids and may potentially be utilized as an industrial ingredient in the manufacture of soaps, pharmaceutical products, and cosmetics. Further studies are required to explore the possibility of using this seed oil in industry.Item Preparation of Adansonia digitata flavoured Soy Milk based yoghurt(Harare Institute of Technology, 2014-05-22) Muredzi, PerkinsAn Adansonia digitata flavoured Soy Milk based yoghurt is prepared by leaching soybean meal with aqueous solution having a pH of 4 to 5 to remove sugars without removing protein, leaching a resultant residual sugar free cake with an aqueous solution having a pH above 7 to dissolve protein material, adjusting the pH of a resulting protein containing filtrate to 6.5 to 7.0 adding sucrose to the filtrate, flavouring with Adansonia digitata powder and homogenising to produce a flavoured Soy Milk, sterilising at about 116 0C and fermenting with a mixed bacterial culture comprising in addition to Lactobacillus delbrueckii, a strain capable of stimulating growth of Lactobacillus delbrueckii , in an incubator (at 37-40 0C) to produce Soy Yoghurt.Item Novel Non Thermal Preservation Techniques in Meat Processing: High Hydrostatic Pressure as a Model Technology(Science Publishing Group, 2014-01-30) Muredzi, PerkinsConsumers demand high quality and convenient meat products, with natural flavour and taste, and very much appreciate the fresh appearance of minimally processed food. To harmonize or to blend all these demands without compromising safety, it is necessary to implement new preservation technologies in the meat industry and in the food industry in general. High hydrostatic pressure (HHP) represents an attractive non-thermal process for meat products to avoid post-processing contamination. This review paper discusses the pivotal role played by HHP in meat processing and gives a general analysis of shelf life extension in meat products treated with HPP, the main technological effects of HHP in meat and a study case on “Mechanically recovered poultry meat sausages manufactured with High Hydrostatic Pressure”Item Microbiological safety of cooked vended foods in an urban informal market:(International Journal of Nutrition and Food Sciences, 2014-05-30) Mpofu, Enock; Tongonya, Jeritah; Gwala, Shannon,T; Makarichi, Lydia; Kwiri, Raphael; Winini, Clive; Mujuru, Felix; Muredzi, PerkinsThe study presents an investigation of the microbiological safety of cooked vended foods in an urban informal market in Harare, Zimbabwe. Analyses were performed on 200 samples of mostly vended ready to eat foodstuffs (comprising chicken and beef stew, egg rolls, doughnuts and boiled mealie cobs) between the month of October and November 2012. Samples were analyzed against different types of indicator micro-organisms namely total aerobics, coliforms and Escherichia coli and pathogens (Salmonella spp. and Staphylococcus aureus). Significantly, early morning samples were less contaminated than afternoon samples (p<0.05). No Salmonella spp. was detected in any of the foodstuffs analysed, though S. aureus and E.coli were present (respectively ranges from 3-62x102 cfu/g and 6-49x101 cfu/g). Respectively, nearly 85.5% and 53% of the samples were highly contaminated with S. aureus and E. coli. Correspondingly, total aerobic plate count ranged from 11-172x103cfu/g, while coliform count ranged from 8-85 x102 cfu/g. Subsequently, the study showed that informally vended foods might contain pathogenic microorganisms which signify a risk for human health. The importance of adequate measures to guarantee food safety was underscored.Item Proximate composition of pumpkin gourd (Cucurbita pepo) seeds from Zimbabwe ,(International Journal of Nutrition and Food Sciences., 2014-06-30) Winini, Clive; Kwiri, Raphael; Musengi, Amos; Mudyiwa, Misheck; Nyambi, Clarice; Muredzi, Perkins; Malunga, AbigailCurcubita pepo seeds have been widely consumed in Zimbabwe way back in the 1970s, but still locally, there is no data on the nutritional quality of Curcubita pepo seeds, hence the study attempted to avail this information. Curcubita pepo seeds from selected places in Zimbabwe were analysed. The proximate analysis including major nutrients and minerals were determined. The C. pepo seed had a moisture content of 5.662±0.016gkg-1. Significantly, Curcubita pepo had high amounts of crude oil and proteins as compared to other edible oil rich seeds. The crude oil content and protein were 43.460±0.098gkg-1 and 32.860±0.103gkg-1 respectively. Other components such as carbohydrates, crude fibre and energy were 12.160±0.142gkg-1, 2.578±0.007gkg-1 and 562.82±0.132gkg-1 correspondingly. Ash content was 3.324±0.010gkg-1 which was further analysed into various major minerals giving analysed means as Na (67.956±0.037gkg-1), Zn (1.244±0.010gkg-1), P (1040.8±0.663gkg-1), Fe (11.980±0.086gkg-1), Ca (141±0.316gkg-1) and Mg (344.6±0.245gkg-1). The findings indicated that C. pepo seeds are a good alternative source of highly nutritious food for instance proteins and lipids as well as minerals (Mg, Ca, Zn, P and Fe) that could greatly contribute to human nutritional requirements. However, it still remains important to further profile the quality of the lipids and proteins from C. pepo seed so as to verify their essentiality and availability to the human body as well as evaluating the presence of other bioactive and antinutritional factors that might be present in these seeds.Item An investigation on the causes of Escherichia coli and coliform contamination of cheddar cheese and how to reduce the problem(International Journal of Nutrition and Food Sciences, 2014-09-20) Kwenda, Amanda; Nyahada, Moses; Musengi, Amos; Mudyiwa, Misheck; Muredzi, PerkinsThe aim of this study was to investigate the causes of E. coli contamination of Cheddar cheese through the application of Hazard Analysis Critical Control Points (HACCP) principles. Cheese samples were analyzed for E. coli and coliforms after production, during the validation stage, as well as at the verification stage. Average E. coli and coliform counts were analyzed statistically using the t-test. Results showed that after the implementation of the corrective measures there was a decrease in E. coli and coliform counts at the 5% level of significance. Results presented in this study also show that manufacturing Cheddar cheese whole observing high standards of hygiene improves the reduces E. coli and coliform contamination of the product, even though the problem is not completely eliminated.Item A comparative analysis of different pitching rates on castle lager beer flavour stability:(International Journal of Nutrition and Food Sciences, 2014-10-20) Muredzi, Perkins; Chiridza, Lyneete Tendai; Moyo, Dinga.N; Winini, CliveBeer stability is a critical quality parameter and there is vast amount of research that has been done in attempt to understand and optimise it. The research study was incited by the result of low lag time (potential to resist staling) and high T150 (degree of staling) in one of the main stream brands at the beer processing firm, which caused the beer to stale much faster than normal. The research focused on the flavour stability aspect of beer stability and different methods of analysis were employed to investigate the effect of different pitching rates on products of yeast metabolism in-turn flavour stability. Results revealed that beer fermented with a low pitching rate had a high amount of sulphur dioxide which meant the Lag Time was also high due to sulphur dioxide exerting anti-oxidant properties which prevented oxidation of beer for longer periods than beer fermented with a high pitching rate. The results also revealed that there is no significant difference in these beers regards sensory analysis following analysis using the t-testItem Isolation of citric acid producing Aspergillus niger strains(LAP LAMBERT Academic Publishing, 2013-01-05) Muredzi, Perkins; Nyati, Hilda; Mudyiwa, MisheckItem Food is Medicine -(LAP Lambert Academic Publishing., 2013-07-30) Muredzi, PerkinsA combination of the words "nutrition" and "pharmaceutical," the term nutraceutical encompasses foods or food products that claim to prevent chronic diseases, improve health, delay the aging process, and/or increase life expectancy. Products in this category range from isolated nutrients, dietary supplements and specific diets to genetically engineered foods, herbal products, and processed foods such as cereals and beverages.The area of Nutraceuticals is relevantly new and hence this publication serves to be most vital for scholars studying pharmaceutical sciences and related disciplines and as a reference for college freshman intending to have more understanding of this emerging area. This book by Dr. Muredzi sets the tone for future editions and serves to give an enlightened introduction to this emerging discipline