Correlation between Chemical Composition, Water Holding Capacity and Flavonoids Content of Maize Verities Harvested at Buxedeni Village of KwaNongoma in KwaZulu Natal, South Africa

Zondo, Sandisiwe Gladness; Mahlambi, Precious

doi:10.12691/jfnr-8-11-8

Cited by 3 publications

(1 citation statement)

References 25 publications

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“…In this respect, studies need to be carried out to evaluate the impact of DIC treatment on the micro and macronutrients of maize kernels. Moreover, as indicated by Zondo and Mahlambi [ 47 ], the water holding capacity is also influenced by protein content and porosity attributes. Therefore, further studies are needed to evaluate the impact of DIC treatment on the micro and macronutrients of maize kernels.…”

Section: Discussionmentioning

confidence: 99%

A Preliminary Study on the Effect of the Instant Controlled Pressure Drop Technology (DIC) on Drying and Rehydration Kinetics of Maize Kernels (Zea mays L.)

Cardador‐Martínez

Pech-Almeida

Allaf

et al. 2022

Foods

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Maize is one of the three worldwide cereal crops with the most outstanding production; however, its postharvest losses range from 2 to 40% due to inadequate harvesting, drying, and storage technologies. This study focuses on the Instant Controlled Pressure Drop technology (DIC) effect on maize kernels’ drying and rehydration kinetics. In total, 19 different DIC treatments were carried out on maize kernels (~25% d.b.). The DIC parameters studied were steam pressure (0.1 to 0.4 MPa) and treatment time (10 to 90 s). After DIC treatment, drying kinetics were carried out by Convective Air Drying (CAD) at 50 °C and 0.4 ms−1 airflow. Rehydration kinetics and Water Holding Capacity (WHC) were evaluated at 20 °C. In comparison to CAD samples, DIC (0.4 MPa and 90 s) reduced the drying time from 180 min to ~108 min. Additionally, regarding the rehydration and WHC results, DIC achieved the same moisture content in only 3.5 min that controls achieved after 1 h of rehydration (0.40 g H2O/g dry matter). Moreover, DIC (0.4 MPa and nine cycles of 10 s) increased the WHC 2.3 times compared to the control. In this way, DIC could be a postharvest technology to improve maize kernels’ drying operations and functional properties.

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Section: Discussionmentioning

confidence: 99%

A Preliminary Study on the Effect of the Instant Controlled Pressure Drop Technology (DIC) on Drying and Rehydration Kinetics of Maize Kernels (Zea mays L.)

Cardador‐Martínez

Pech-Almeida

Allaf

et al. 2022

Foods

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Soil and irrigation water quality assessment for maize production in Buhle farm in Howick, Kwazulu-Natal province, South Africa

Zondo¹,

Mahlambi²

2022

AJFAND

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The continuous monitoring of soil health and irrigation water quality influences the crop yield and the quality of agricultural produce. In this study, various physicochemical parameters were measured to monitor the soil profile, irrigation water and maize quality harvested from the Buhle farm located in Howick in the KwaZulu-Natal Province of South Africa to ensure steady high quality food supply for the consumer. The maize crop was sampled from the maize stalk, the corresponding soil samples were collected from the upper surface of the soil (0-15 cm surface layer) using the soil auger and the irrigation water sample was taken from the irrigation tanks using polyethylene sample bottles. The physicochemical parameters considered for irrigation water were pH, electrical conductivity, alkalinity and chloride due to their ability to affect water quality which consequently affect crop growth and quality. The soil physicochemical parameters considered were moisture content, pH, electrical conductivity, texture, total nitrogen and nutrients (protein, fat, fibre, starch, total mineral matter and elements). These parameters determine the soil quality, water content, the ratio of absorbed and lost energy, concentration of ions and elements present which in turn affect or promote the yield and quality of crops. Maize was analysed for nutritional content and medicinal health-promoting compounds to assess the influence of soil and irrigation water on the maize quality and consequently the health of the consumers. The concentrations of total nitrogen (N), phosphorus (P) and potassium (K) in soil, which were translated into high soil fertility were 2700, 19 and 222 mg kg-1, respectively. The results obtained were within the required specification for high quality maize production. The levels of sodium, sodium adsorption ratio and electrical conductivity in the irrigation water were 0.05 mg L-1, 2 and 1.81 µS m-1, respectively, indicating safe water of low salinity. Maize was high in starch (58.6%) while fibre, protein and fat contents in the maize were 23.4, 9.01 and 4.55%, respectively, indicating suitability for consumption. Furthermore, the total anthocyanin, total flavonoids and total phenolic acid content of the maize were 8.5, 49.5 and 100 mg L-1, respectively. Overall, this study showed the presence of health-promoting compounds in the maize crop which is associated with its high quality for consumption. The validity of the analysis methods was tested using certified reference materials. The concentrations of the reference materials were not statistically different from the certified values, attesting to the validity of the analysis methods. Key words: Soil profile, water quality, soil fertility, nutrition, antioxidants

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The Phenolic Compounds’ Role in Beer from Various Adjuncts

et al. 2023

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Background: The present article considers the influence of malt with various adjuncts on beer organic compounds and taste profile composition, with more attention paid to the phenol complex change. The topic under consideration is relevant since it studies the interactions of phenolic compounds with other biomolecules, and expands the understanding of the adjuncts organic compounds contribution and their joint effect on beer quality. Methods: Samples of beer were analyzed at a pilot brewery using barley and wheat malts, barley, rice, corn and wheat, and then fermented. The beer samples were assessed by industry-accepted methods and using instrumental analysis methods (high-performance liquid chromatography methods—HPLC). The obtained statistical data were processed by the Statistics program (Microsoft Corporation, Redmond, WA, USA, 2006). Results: The study showed that at the stage of hopped wort organic compounds structure formation, there is a clear correlation between the content of organic compounds and dry substances, including phenolic compounds (quercetin, catechins), as well as isomerized hop bitter resines. It is shown that the riboflavin content increases in all adjunct wort samples, and mostly with the use of rice—up to 4.33 mg/L, which is 9.4 times higher than the vitamin levels in malt wort. The melanoidin content in the samples was in the range of 125–225 mg/L and its levels in the wort with additives exceeded the malt wort. Changes in β-glucan and nitrogen with thiol groups during fermentation occurred with different dynamics and depending on the adjunct’s proteome. The greatest decrease in non-starch polysaccharide content was observed in wheat beer and nitrogen with thiol groups content—in all other beer samples. The change in iso-α-humulone in all samples at the beginning of fermentation correlated with a decrease in original extract, and in the finished beer there was no correlation. The behavior of catechins, quercetin, and iso-α-humulone has been shown to correlate with nitrogen with thiol groups during fermentation. A strong correlation was shown between the change in iso-α-humulone and catechins, as well as riboflavin and quercetin. It was established that various phenolic compounds were involved in the formation of taste, structure, and antioxidant properties of beer in accordance with the structure of various grains, depending on the structure of its proteome. Conclusions: The obtained experimental and mathematical dependences make it possible to expand the understanding of intermolecular interactions of beer organic compounds and take a step toward predicting the quality of beer at the stage of using adjuncts.

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Correlation between Chemical Composition, Water Holding Capacity and Flavonoids Content of Maize Verities Harvested at Buxedeni Village of KwaNongoma in KwaZulu Natal, South Africa

Cited by 3 publications

References 25 publications

A Preliminary Study on the Effect of the Instant Controlled Pressure Drop Technology (DIC) on Drying and Rehydration Kinetics of Maize Kernels (Zea mays L.)

A Preliminary Study on the Effect of the Instant Controlled Pressure Drop Technology (DIC) on Drying and Rehydration Kinetics of Maize Kernels (Zea mays L.)

Soil and irrigation water quality assessment for maize production in Buhle farm in Howick, Kwazulu-Natal province, South Africa

The Phenolic Compounds’ Role in Beer from Various Adjuncts

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