School of Industrial Sciences and Technology

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Analytical Biotechnology
(HIT, 2026-06-03) HIT
Animal Biotechnology
(HIT, 2026-06-02) HIT
Aphrodisiac properties of some Zimbabwean medicinal plants formulations
(African Journal of Biotechnology, 2009-11-16) Gundidza, G,M; Mmbengwa, V.M; Magwa, M.L; Ramalivhana, N.J; Mukwevho, N.T; Ndaradzi, A; Samie, A
The aim of the present study was to determine the effects of formulations composed of Mondia whitei, Ekebergia capansis, aloe tincture (Aloe exelsa) and pumpkin seed (Cucurbita pepo) on sexual behaviour of inexperienced male rats. Male rats were treated orally with ethanol extracts of M. whitei and E. capensis, aloe tincture (from aloe juice) and pumpkin seed powder. The sexual behaviour of the rats treated with extracts was compared with those treated with 100 µg of testosterone as the positive control and those receiving normal rat feed as negative control. The receptivity of the females was rendered homogeneous with daily dose of estadiol benzoate. The sexual behaviour of the rats were observed over one ejaculatory phase for five consecutive days. The results showed a dose dependent increase in sexual arousability (decreased mounting latency), copulatory efficiency (decreased intercoupulatory interval) and improved sexual sensation (increased in neuromotor activity) for the rats treated with M. whitei and E. capensis, aloe and pumpkin seeds showing an increase in sexual performance in terms of intromissions and ejaculatory latency which also improved sexual sensation and coupulatory efficiency. The formulations of plants under investigation showed significant aphrodisiac properties.
Bacteriology and Mycology
(HIT, 2026-06-07) HIT
Biochemistry
(HIT, 2026-06-18) HIT
Biotechnology Quality Assurance and Control
(HIT, 2026-06-02) HIT
Cereals Processing Technology
(HIT, 2026-06-03) HIT
The chemical composition and biological activities of essential oil from the fresh leaves of Schinus terebinthifolius from Zimbabwe
(Academic Journals, 2009-12-15) Gweru, N; Gundidza, M; Magwa, M.L; Mmbengwa, M.V; Samie, A
In the present study, the essential oil from the fresh leaves of Schinus terebinthifolius was extracted using the hydrodistillation method. The oil yield obtained was 0.65%. Gas chromatography and mass spectroscopy (GC-MS) analysis of the essential oil showed that the major constituents of the essential oil were sabinene, -pinene, -phellandrene, -pinene, terpinene-4-ol, trans--ocimene and myrcene. Using the hole-plate diffusion testing method, the essential oil exhibited potent antibacterial activity against Yersinia enterocolitica, Pseudomonas aeruginosa, Escherichia coli, Acinetobacter calcoaceticus, Bacillus subtilis, Klebsielia pneumoniae and Bacillus subtilis with at least 58% inhibition compared to the positive control. The mycelium growth inhibition method was used for anti-fungal testing. The essential oil exhibited activity against Aspergillus flavus with 58% inhibition, Candida albicans with 49.8% inhibition and Aspergillus niger with 48.7% inhibition. The -carotene, acetone and linoleic acid method was used to assess the antioxidant activity of the essential oil. The essential oil showed anti-oxidant activity of 13.1 mm mean zone of colour retention representing 72.7% activity compared to the positive control (ascorbic acid). This is the first study on S. terebinthifolius collected from sub-saharan Africa indicating the presence of trans--ocimene in the essential oil and its strong antibacterial activity against Y. enterocolitica and P. aeruginosa as well as moderate antifungal activities of the plant.
Chemical composition of volatile constituents from the leaves of Aloe ferox
(African Journal of Biotechnology, 2006-09-10) Magwa, M.L; Gundidza, M; Coopoosamy, R.M; Mayekiso, B
Volatile compounds oils play a significant role in perfumery, cosmetic, medicinal and pharmaceutical industries. In our protracted research for new useful essential oils, a volatile oil from Aloe ferox was obtained by prolonged hydrodistillation. This volatile oil was subjected to GC/MS analysis to identify the major constituents of the oil. The major constituents identified were as follows: 3, 6 octatriene (23.86%), 3-cyclohexane-1-hetanol (7.31%), Bornylene (5.24%), 1, 3-cyclopentadiene (4.07) and 5-methyl3-heptanol (3.92%). A significant number of other volatiles were also identified but in minor concentrations.
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, Clive
Beer 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-test
Comparative Study of Degradation Kinetics of Ascorbic Acid (Vitamin C) in Tray Drying, Solar Drying and open Sun Drying of Pineapple Slices
(Austin Journal of Nutrition & Metabolism, 2015-06-01) Gwala, W; Padmavati, R
A comparison of degradation kinetics of ascorbic acid was done on tray, solar and open sun drying of pineapples. Thin slices of 10mm±3 thickness were equally weighed and divided into three samples of 300g each. One 300g sample was placed in a tray dryer and dried at a temperature of 60oC, the next 300g sample was placed in the solar dryer and another 300g sample was placed on a tile for open sun drying and dried under fluctuating temperatures. Samples were taken at half hour intervals and analysed for vitamin C content over the drying period using the 2,6 dinitrophenolindophenol dye titration method. The residual vitamin C content in tray drying was least at 11.25 mg/100g of sample. This was followed by sun drying with a residual vitamin C content of 19.5mg/100g of sample. Solar dried sample showed the highest vitamin C retention with 29.25mg/100g of sample weight. The degradation kinetics were analysed using the first order fractional Model and the Weibull Model. The correlation coefficient (R2) was calculated for goodness of fit. The Weibull model had the best fit. However deviation from first order degradation kinetics of vitamin C was noted.
A concise review of yam (Dioscorea spp.) starch: extraction, chemical composition, physicochemical properties and its potential food applications
(Taylor & Francis, 2024-12-30) Mawoneke, Kurai Gareth; Kwiri, Raphael; Ndemera, Melody
Substantial studies have been conducted on the starches derived from various yam species. These studies have examined numerous extraction methods, including acid, alkali, ammonia, water and enzymatic techniques, each yielding between 10–20% starch. The physicochemical properties of yam starches have been extensively characterized, evaluating factors, such as granule size, amylose content (ranging from 0 to 40%), gelatinization behavior and rheological profiles. Notably, the yam species D. esculenta and D. dumoterum exhibit lower amylose levels, while D. trifida can present as a waxy starch with less than 2% amylose. Minimal variation has been observed in the composition, patterning and characteristics across D. cayenensis and D. rotundata starches. Yam tubers are composed of 60–80% starch by dry matter, playing a fundamental role in the quality of yam-based foods. Yam starches have demonstrated potential as thickeners, fat replacers and edible film formers due to their physicochemical attributes, particularly their gelling properties which enhance texture and functionality. However, the industrial utilization of yam starches remains limited due to a lack of systematic data and standardized isolation methods. Further research is needed to optimize extraction protocols and expand the food applications of this versatile starch.
Correlates of blood pressure in an urban Zimbabwean population and comparison to other populations of African origin
(Journal of Human Hypertension, 2000-02-06) Mufunda, J; Scott, LJ; Chifamba, J; Matenga, J; Sparks, B; Cooper, R; Sparks6, H
We have evaluated the relationship between systolic blood pressure (SBP) and age, body mass index (BMI), waist circumference, sodium to potassium ratio (Na/K), and tobacco use in an urban African population. We conducted a random, population-based, cross-sectional survey of people 25 years and older in Marondera, Zimbabwe, with over-sampling in older age groups (n = 775), using a method comparable to that used in International Collaborative Study on Hypertension in Blacks (ICSHIB). The age-adjusted prevalences of hypertension in Marondera (SBP >140/DBP >90/antihypertensive medication) were 30% for women and 21% for men. The average BMI was 26.3 kg/m2 for women and 21.4 kg/m2 for men. The prevalence of hypertension had a steep association with age and in women ranged from 15% (25–34 years) to 63% (55 years and over) and in men from 9% to 47%. No tobacco use in women and greater Keywords: hypertension; obesity; Africa; black; Zimbabwe Introduction Many recent studies have reported high levels of hypertension in urban southern African populations.1–7 The prevalence of hypertension in an urban Zulu population in South Africa was 25% using World Health Organisation (WHO) criteria systolic blood pressure (SBP) >160 and/or diastolic blood pressure (DBP) >95 mm Hg for people between 30 and 65 years of age with slight increases and decreases in the criterion for younger and older people respectively.1 In an urban black population in Johannesburg, South Africa, the mean SBP in men and women aged 40–49 was 140 and 147 mm Hg, respectively, and was still higher in older age groups.2 Among women of child bearing age in a mining town in Zimbabwe, the prevalence of hypertension (SBP >160 or DBP >95 mm Hg or use of hypertensive medications) was 15%3 and the average SBP in urban Zimbabwean women, aged 40 and Correspondence: Dr Jacob Mufunda, Department of Physiology, University of Zimbabwe, P.O. Box MP167 Harare, Zimbabwe Received 30 July 1998; revised 21 April 1999; accepted 21 May 1999 Na/K ratio in spot urines in men were significantly associated with an increased SBP. In both men and women the levels of hypertension and SBP were strongly positively associated with BMI, although the relationship appeared to plateau in women with a BMI greater than >25 kg/m2 . At a given BMI, men and women had similar SBPs and prevalences of hypertension. There is a very high prevalence of hypertension among urban Zimbabweans, particularly among women. Under the assumption the studies are comparable, the prevalence of hypertension in Zimbabwean women (41%) and men (26%) after age adjustment to the ICSHIB populations, appeared higher than almost all of the ICSHIB populations, including those with higher average body mass indexes.
Development and evaluation of a plantain-peanut sandwich for the Nigerian market
(. International Journal of Nutrition and Food Sciences, 2014-06-19) Malomo, Olu; Uche, E; Adekoyeni, O. O; Alamu, E. A
Protein-energy malnutrition is a common nutritional disorder in developing countries and constitutes a major public health problem in young children and elderly people. This project is aimed at evaluating the acceptability of plantainpeanut sandwich and roasted at different temperatures. A plantain-peanut sandwich consists of minced protein stuffed into a carbohydrate source made into a roll as a food product. The plantain was roasted at two different temperatures then later enriched with 5%, 10% and 15% peanut butter. The crude protein and crude fibre contents of the plantain samples roasted at 200oC and 240oC showed no significant difference (P˃0.05) while the ash, fat and carbohydrate contents showed that there was a significant difference (P˂0.05). Results of the proximate composition showed that there was significant difference (P˂0.05) at the two different roasting temperatures of 200oC and 240oC when enriched at 5%, 10% and 15% levels with peanut butter. This pattern of significant increase was also observed with the amino acid profiles at the two different roasting temperature levels.
Effects of soya bean meal feed properties on extrusion failures and implementing a solution.
(International Journal of Nutrition and Food Sciences, 2013-03-10) Muredzi, Perkins; Nyahada, Moses; Mashswa, B.W
This research was a contribution on the optimization of extrusion process by determining the effects of feed properties on extrusion failures and implementing a solution. The objectives of the research were to increase the set soy meal to chunk conversion standard from 65% to 80%; to determine the effects of feed properties on extrusion failures; to determine the best conditions of the feed properties that promote an effective extrusion cooking process; and to determine a solution of optimizing these feed properties for successful extrusion. The research was company based and it followed the failures of extrusion experienced at Monmouth Path Investment (Pvt) Ltd in Waterfall, Harare. This research was limited to feed properties such as fat content, moisture content and particle size as the factors that cause extrusion failures. The determination of moisture content was done by using a moisture analyzer, fat content was determined through the Soxhlet method and the particle size of the feed was determined through sieve analysis. The results revealed that extrusion process was most successful when the soy meals fat content was greater than 6.0%, with a moisture content less than 6.0% and particle size range of 0.95-1.0mm. The process of optimization of extrusion process was solved by designing an extrusion calculator and blending ratio factors. The objective of determining the effects of feed properties on extrusion failures was achieved as well as that of implementing a solution. The objective of increasing Monmouth Path’s standard soy meal/chunk conversion was partially achieved since the implemented solution is not yet measurable.
Food Analysis
(HIT, 2026-06-07) HIT
Food Biotechnology
(HIT, 2026-06-03) HIT
Food is Medicine -
(LAP Lambert Academic Publishing., 2013-07-30) Muredzi, Perkins
A 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
Food Processing and Nutritional Quality
(HIT, 2026-06-02) HIT
Food Quality Assurance and Legislation
(HIT, 2026-06-01) HIT