SAAFoST 2015 Congress
Elangeni/Maharani Hotel Complex, Durban, South Africa
07 - 09 September 2015

Poster Presentation Programme

Presenter lastname Presenter firstname Poster No. Title
MONDAY, 07 SEPTEMBER 2015          POSTER SESSION          16:30 - 17:00
Ethnic Foods
Uvere Peter Orji P001 Chemical and functional properties of Yellow Garri from White Cassava (Manihot utilissima Pohl) tubers
Food Biotechnology
Groenewald Jadri P002 The influence of processing on the microbial risk associated with rooibos (Aspalathus linearis) tea, and the implementation of a method of biocontrol to decrease sterilisation parameters
Food Chemistry and Analysis
Anyasi Tonna P003 Nutritional properties of commercial and non-commercial banana cultivars obtained from Limpopo Province of South Africa
Anyasi Tonna P004 Effect of organic acid pretreatment on functional properties and morphology of unripe banana flour obtained from four Musa species
Bala Shuaibu P005 Effects of forced convection roasting on the physicochemical and antioxidant properties of Nigerian maize (Zea mays L.)
Beekrum L.S. P006 Nutritional composition of a microalgal strain as a potential food ingredient
Mashau Mpho P007 Production and characterization of wine from mango fruit cv. sugar mango
Mthembu Siyanda P008 Properties of chemical and enzyme mediated cross-linking of Bambara Protein Hydrogel
Netshiheni Khavhatondwi Rinah P009 Effect of different processing methods on cholesterol content of egg
Ramashia Shonisani Eugenia P010 Fortification of finger millet (Eleusine coracana) flour with riboflavin and zinc
Vhangani Lusani P011 Antoxidant and inhibitory effect of Maillard reaction products against enzymatic browning of apple slices
Walters Nico A. P012 Reproducibility of HPLC column selectivity poses a major challenge for the natural product analyst: Rooibos phenolic analysis as case study
Food Contaminants and Toxicology
Fernandes-Whaley Maria P013 Evaluation of Hydrophilic/Lipophilic Balanced Solid Phase Extraction (HLB-SPE) column performance in effective matrix removal for multi-mycotoxin contaminant determination in maize
Food Legislation and its impact on the Food Industry
Cluff MacDonald P014 A survey: Labelled versus analyzed salt and sodium content of South African processed meat products
Food Quality and Shelf Life
Chemane Lucia P015 Oxidative stability of oil from mafura (Trichilia emetica Vahl.) seeds grown in Mozambique
Hugo Arno P016 Evaluation of tenderness related properties of beef at retail level in the Tshwane Metropole
Hugo Arno P017 Fatty acid analysis of South African beef in the retail market
Kassim Alaika P018 Discrete and integrated applications of different pre-packaging treatments affecting the postharvest quality of citrus fruit: A review
Khoza Sandile P019 Attachment and biofilm formation by bacillus cereus, Paenibacillus spp., Micrococcus luteus and Staphylococcus epidermidis on the nozzles of ESL milk filling machines
Kutu Maphuti P020 The effect of brine composition and injection level on the chemical composition of frozen chicken meat
Kutu Maphuti P021 The effect of brine injection on the oxidative stability of chicken meat
Kutu Maphuti P022 Microbiological quality of chicken breasts injected with re-circulated brine
Miller Neil P023 Batch-to-batch variation in major flavonoid content of green rooibos (Aspalathus linearis): implications for extract standardisation
Ncube Sindiso V. P024 Quality aspects of precooked dehydrated legumes - a review of research gaps
Njenga Josphat P025 Potential for improvement of deep-fried meat products among four pastoral communities in Kenya
Ramashia Shonisani Eugenia P026 Isolation of microbial safety of street-vended foods sold in Thohoyandou
Rikhotso Lillian Nkhesani P027 Effect of processing on the nutritional quality of Guxe (Corchorus olitorius)a traditionally vegetable in Vhembe district, Limpopo province, South Africa
Sibomana Milindi P028 Assessing storage conditions for 'Hass' avocado in the South African supply chain: temperature and relative humidity
Sibomana Milindi P029 Postharvest handling and losses in the fresh tomato supply chain: A focus on Sub-Saharan Africa
Food Safety and Risk Management
Baig Jawaid Ahmad P030 Improved food safety standards to address critical issues arising from the globalization of food supply
Fernandes-Whaley Maria P031 If you are what you eat, do you know what you are?
Germishuys Zandr� P032 Microbial quality and safety of game meat with regard to harvesting and processing, including method development for rapid detection of STEC
Kammies Terri-Lee P033 NIR hyperspectral imaging and multivariate data analysis for the differentiation of foodborne pathogenic bacteria
Manyatsa Jugen P034 Design of prerequisite programmes relating to facilities associated with a school nutrition programme in central South Africa
Matodzi Takalani P035 Bacteriological analysis of environmental surfaces in butcheries
Mkhungo Mveli P036 Household-level food safety handling and preparation in Kwazulu Natal, South Africa
Njage Patrick P037 Quantitative risk assessment of human infections with pathogenic E. coli from irrigation water to lettuce and additional risk posed by presence of extended spectrum and AmpC ?-lactamases
Sendin Kate P038 Rapid non-destructive evaluation of white maize kernel quality and safety using NIR hyperspectral imaging and multivariate data analysis
Sibanda Thulani P039 Stress response and recovery of sub-lethally injured Listeria monoytogenes
Tshelane Cathrine P040 Distribution of microbial contaminants on working surfaces in the dairy farm plant
TUESDAY, 08 SEPTEMBER 2015          POSTER SESSION          10:00 - 10:30
Food Security and Sustainability
Henning Sune P041 Presence of Kudoa paniformis and Kudao thyrsites, responsible for myoliquefaction, in Cape snoek (Thyrsites atun) and South African sardines (Sardinops sagax)
Jideani Afam P042 Optimization of oven drying conditions of two banana varieties using response surface methodology
Jideani Afam P043 Moisture diffusivity of two banana varieties (Musa spp., AAA group, cv. 'Mabonde' and 'Luvhele')
Jideani Afam P044 Drying kinetics of banana (Musa spp)
Jula Mellisa. N. P045 The quality and storage stability of Bambara kunun-zaki, fermented cereal-legume gruel
Van Wyk Rudean P046 Composition of amadumbe (Colocasia esculenta) storage proteins and their antimicrobial properties
Food, Nutrition, Diet and Well-being
Adetunji Adeoluwa Iyiade P047 Mechanism of cassava tuber cell wall breakdown by the activities of cell degrading enzymes together with lactic acid bacteria fermentation
Allan Roslynn P048 Health promoting properties of phenolic compounds and bioactive peptides of fermented sorghum porridge
Bosman Magdalena P049 Comparing consumers' food label knowledge in a developing and developed country context
Bosman Magdalena P050 South African consumers' vegetable-health beliefs versus their use and preparation practices
Chabikuli Bibi Nsengiyumva P051 Water holding capacity of the crude fibre extracted from Cassava leaves and its possible use within the Food Industry.
Gill Damian P052 Improving digestibility of dairy products in Sub-Saharan Africa
King B.L P053 Formation of a viscoelastic dough from total zein (?-, ?- and ?-zein) isolated from white maize
Leighton Christina P054 Dairy for optimal nutrition in South African: ' Have milk, maas or yoghurt everyday'
Mncina Gugu Felicity P055 Wet-heat processing maize meal stiff pap, breakfast porridge and maize starch with fatty acid improves the functionality and glycaemic index
Mtembu Nosiphiwo P056 In-vitro Antioxidant and Anti-diabetic potential of Five Vigna Unguiculata cultivars
Mtolo Mlungisi P057 Effect of simulated gastrointestinal digestion system on the in-vitro antioxidant capability and phenol content of processed Cowpea (Vigna unguiculata) cultivars
Naidoo Terusha P058 In vitro starch digestibility and predictive glycaemic index of five Vigna unguiculata(Cowpea) cultivars
Rikhotso Lillian Nkhesani P059 Nutritional properties, utilization and health benefit of Moringa oleifera leaves
Sch�nfeldt Hettie P060 Marketplace servings of fresh South African chicken products
Sch�nfeldt Hettie P061 The contribution of portion size of processed pork products to total salt intake in the diet
Vermaak Maretha P062 Dairy for optimal nutrition in South Africa: 'Have milk, maas or yoghurt every day'
Functional Ingredients and Foods
Boto Olwethu P063 Identification and quantification of phytochemicals and antioxidants in microalgal strains (Amphora and Cymbela)
Du Toit Alba P064 Determination of the yield and rheological properties of mucilage from the cactus pear (Opuntia ficus-indica) cladodes for human food applications
Onipe Oluwatoyin P065 Effect of size reduction on hydration properties and colour of wheat bran
Sipahli Shivon P066 Stability and degradation kinetics of crude anthocyanin extracts from H. sabdariffa
Xulu Precious Gugu P067 The isolation and characterisation of natural pigments from microalgal strains
Innovations in Food Processing Technologies and Engineering
Jideani Afam P068 Effect of dehydration on the physicochemical properties of some yam (Dioscorea spp) varieties
Muller Kara P069 Utilization of sorghum and bambara groundnuts for the production of nutritious and ready-to-eat foods using extrusion cooking
Wokadala Obiro Cuthbert P070 Mathematical modelling of desert banana convective drying; the effect of banana cultivar and surface area/volume ratio
Zewdie Helen P071 Nutritional and rheological properties of extruded whole grain teff ready-to-eat porridges
Nanotechnology, Food Structure and Food Systems
Mapengo Clarity Ropafadzo P072 Properties of heat-moisture treated maize starch with stearic acid
Novel Food Ingredients and Additives
De Wit Maryna P073 Opuntia mucilage as jellant in marshmallows
Huma Nkatuku P074 Remarkable emulsion stabilization capacity of protein-polysaccharide complexes formed using underutilized food proteins
Johnston Jeandre A P075 The evaluation of a fermented whey drink with added natural starch stabilizer
Product Development/New Products
Chimbiko Faith P076 Production and characterization of banana wine using banana fruit.
Mthombeni Fungai M. P077 Consumer acceptability of a savoury loaf prepared from an indigenous morama bean (Tylosema esculentum) and green lentil (Letlhodi)
Omolola Adewale P078 The effect of drying methods on the organoleptic properties of lemongrass (Cymbopogon citratus) tea
Rikhotso Lillian Nkhesani P079 Research gaps on the use of moringa leaf powder in traditional fermented food development in Limpopo province
Sensory and Consumer Sciences
Dlamini Nosihle P080 Effects of compositing sorghum with cowpea flour and addition of salt on the sensory properties of extruded snacks
Gous Andries P081 Cross modal interaction of sensory properties of grapefruit-like beverages for optimization of consumer liking
Mashau Mpho P082 Physico-chemical and sensory properties of maize meal from different small scale milling around Thohoyandou in Limpopo Province, South Africa
Nkhabutlane Pulane P083 Comparisons of preparation techniques and consumption of basotho cereal bread in rural and urban areas of Lesotho
Pelekekae Amogelelang P084 Descriptive sensory analysis of sorghum motoho
Technology Transfer
Robertson Louise P085 Agro-processing of indigenous Monkey Apple (Strychnos spp.) and Marula (Sclerocarya birrea) fruits for community education and economic upliftment