Overcoming barriers for people with disabilities participating in income-generating activities: A proposed development framework

Background: People with disabilities in sheltered workshops are disempowered and face many barriers, adversely affecting their income-generating activities and weakening their competitiveness in the labour market. There is limited evidence on how to overcome these barriers. Objectives: This paper seeks to propose a framework to overcome the barriers experienced by people with disabilities participating in income-generating activities in a sheltered workshop. Method: The qualitative exploratory single case study was done with observations and semi-structured interviews as data collection methods. Purposive sampling was used to select 24 participants between ages 22 and 52 years, and content analysis was done of transcribed interviews. Community-based rehabilitation (CBR) guidelines were used to develop the framework. Results: A proposed framework was developed that outlined intervention strategies to address the barriers experienced by sheltered workshop participants to promote increased participation of people with disabilities in income-generation activities, thereby improving their quality of life. Conclusion: The participation of people with disabilities in income-generating activities is hindered by several barriers. However, the proposed framework overcomes the barriers to effective participation in income-generating activities. Contribution: People with disabilities will benefit from this framework as it will address their challenges and needs for empowerment. It would also inform stakeholders involved about these challenges and strategies

Mutual Aid and Informal Finance: The Persistence of Stokvels

This paper focuses on stokvels in contemporary South Africa. It examines the resilience and persistence of mutual aid in a modern setting. It seeks to build a qualitative model to understand the persistence and adaptation of the stokvels in a modern society where banking institutions coexist with informal credit practices. The concept of cooperation is key to the analysis. We argue that stokvels continue to persist in modern society, despite the rise of banking institutions, because of their cooperative nature

The Potential of Goat Meat Acceptance by Young Adults in South Africa

Recent global meat consumption trends report an increase in goat meat consumption as a protein source; however, consumption is not popular in South Africa. Despite goat meat being a nutritious and sustainable source, the willingness to consume goat meat as an acceptable protein source among young adults is not known. The study aims to explore factors that may prevent goat meat consumption and determine the potential for goat meat consumption among young adults from a rural and urban university in KwaZulu-Natal, South Africa. An online meat consumption survey was developed and disseminated through email to students (n=416). Goat meat consumption by young adults was reported to be mainly due to cultural practices. Although most of the participants consumed goat meat, the frequency of consumption was lower than that of chicken, beef and pork. Key barriers to goat meat consumption included a lack of availability, unappealing aroma and allergies. The findings indicated the potential to promote goat meat availability at retail outlets in South Africa, specifically through value-added convenience products. An integrated approach, including consumer education and the increasing availability of goat meat and value-added products, will improve the consumption of this sustainable and nutritious protein source

The Potential of Goat Meat Acceptance by Young Adults in South Africa

Recent global meat consumption trends report an increase in goat meat consumption as a protein source; however, consumption is not popular in South Africa. Despite goat meat being a nutritious and sustainable source, the willingness to consume goat meat as an acceptable protein source among young adults is not known. The study aims to explore factors that may prevent goat meat consumption and determine the potential for goat meat consumption among young adults from a rural and urban university in KwaZulu-Natal, South Africa. An online meat consumption survey was developed and disseminated through email to students (n=416). Goat meat consumption by young adults was reported to be mainly due to cultural practices. Although most of the participants consumed goat meat, the frequency of consumption was lower than that of chicken, beef and pork. Key barriers to goat meat consumption included a lack of availability, unappealing aroma and allergies. The findings indicated the potential to promote goat meat availability at retail outlets in South Africa, specifically through value-added convenience products. An integrated approach, including consumer education and the increasing availability of goat meat and value-added products, will improve the consumption of this sustainable and nutritious protein source

Acceptability of a moringa-added complementary soft porridge to caregivers in Hammanskraal, Gauteng province and Lebowakgomo, Limpopo province, South Africa

Objectives: This study determined caregivers’ (mothers’) acceptability and perceptions of a soft, white maize porridge (traditional complementary food (TCF)) that was modified by substituting maize meal with Moringa oleifera Lam. leaf powder at different levels, 1%, 2% and 3% weight for weight (w/w). Design: A cross-sectional study was conducted. Setting: The study was conducted in Stinkwater, Hammanskraal, Gauteng province (25° 23’ 59.99” S: 28° 16’ 60.00” E) and Ga-Mphahlele village, Lebowakgomo, Limpopo province (24°18’0.83”S: 29°32’33.61”E), South Africa. Subjects: Sixty mothers were sampled, separately, from Hammanskraal and Lebowakgomo communities. Outcome measures: The sensory acceptability of the complementary soft porridges was evaluated by caregivers from Hammanskraal and Lebowakgomo communities using a five-point facial hedonic scale (n = 60 per study area). A series of three focus-group discussions were conducted per study area (n = 12 persons per group) to assess caregivers’ perceptions on the inclusion of moringa in complementary foods. Results: Sensory evaluation results showed that the acceptability of the two traditional complementary foods decreased as the level of moringa leaf powder increased. Caregivers indicated in the focus-group discussions that moringa-based soft porridges had a bitter taste, which would not be suitable for children. Only the Lebowakgomo modified traditional complementary food (MTCF) containing 1% of moringa was rated similar in overall acceptability to the corresponding TCF (control). Nevertheless, all caregivers expressed willingness to use moringa in complementary foods provided they would be trained on how to process it. Conclusions: Varying product formulation and processing methods may contribute to increased acceptability of moringa-based foods. Overall, moringa appears to have the potential for use in complementary foods

The Potential of Goat Meat Acceptance by Young Adults in South Africa

Recent global meat consumption trends report an increase in goat meat consumption as a protein source; however, consumption is not popular in South Africa. Despite goat meat being a nutritious and sustainable source, the willingness to consume goat meat as an acceptable protein source among young adults is not known. The study aims to explore factors that may prevent goat meat consumption and determine the potential for goat meat consumption among young adults from a rural and urban university in KwaZulu-Natal, South Africa. An online meat consumption survey was developed and disseminated through email to students (n=416). Goat meat consumption by young adults was reported to be mainly due to cultural practices. Although most of the participants consumed goat meat, the frequency of consumption was lower than that of chicken, beef and pork. Key barriers to goat meat consumption included a lack of availability, unappealing aroma and allergies. The findings indicated the potential to promote goat meat availability at retail outlets in South Africa, specifically through value-added convenience products. An integrated approach, including consumer education and the increasing availability of goat meat and value-added products, will improve the consumption of this sustainable and nutritious protein source

Nutritional composition and consumer acceptability of Moringa oleifera leaf powder (MOLP)-supplemented mahewu

Abstract: Adequate nutrition is fundamental for optimal human well-being and productivity. Mahewu, a non-alcoholic cereal grain beverage, is prepared in many rural settings in southern Africa by fermenting maize meal porridge. People of all age groups, including infants, consume mahewu. However, the drink is deficient in essential amino acids and some micronutrients. This study investigated the effects of adding Moringa oleifera leaf powder (MOLP) on the nutritional composition and consumer acceptability of mahewu. Moringa oleifera leaf powder-supplemented mahewu was prepared by substituting a portion of the maize meal used in a traditional recipe with MOLP at 2, 4 and 6% (w/w) levels. The MOLP was boiled and added to the fermented porridge (mahewu) prior to consumption. The nutritional composition of the resulting mahewu samples and standard traditional mahewu were analyzed using AOAC methods. Sensory evaluation was conducted using (n=52) untrained panelists who rated the samples on a 5-point hedonic scale. AddingMOLP resulted in a significant (p b .05) increase in the total mineral content (ash), selected mineral elements, fat and fiber content of the beverage. The Calcium content increased by 350, 700 and 950% in mahewu samples supplemented with 2, 4 and 6% MOLP, respectively. The Iron content increased by 106, 214 and 287% in the same order of MOLP substitution levels. However, consumer acceptability decreased as the percentage of MOLP increased in the beverage. The color and aroma of mahewu were the sensory attributes most affected by MOLP supplementation. These results indicate that blanched MOLP could be used to enhance the nutritional profile of maize meal-based staple foods

Underutilization versus nutritional-nutraceutical potential of the Amaranthus food plant : a mini-review

Abstract: Amaranthus is a C4 plant tolerant to drought, and plant diseases and a suitable option for climate change. This plant could form part of every region’s cultural heritage and can be transferred to the next generation. Moreover, Amaranthus is a multipurpose plant that has been identified as a traditional edible vegetable endowed with nutritional value, besides its fodder, medicinal, nutraceutical, industrial, and ornamental potentials. In recent decade Amaranthus has received increased research interest. Despite its endowment, there is a dearth of awareness of its numerous potential benefits hence, it is being underutilized. Suitable cultivation systems, innovative processing, and value-adding techniques to promote its utilization are scarce. However, a food-based approach has been suggested as a sustainable measure that tackles food-related problem, especially in harsh weather. Thus, in this review, a literature search for updated progress and potential uses of Amaranthus from online databases of peer-reviewed articles and books was conducted. In addition, the nomenclature, nutritional, and nutraceutical value, was reviewed. The species of focus highlighted in the review include, A. blitum, A. caudatus, A. cruentus, A. dubius, A. hypochondriacus, A. spinosus, A. thunbergii, A. tricolor, and A. viridis

Effect of Amaranthus leaf powder (ALP) addition on the nutritional composition, physical quality and consumer acceptability of instant noodles

Abstract: Noodles are a popular starchy food among youth and children. However, they are not nutritionally adequate as a single meal. The aim of the study was to determine the effect of Amaranthus leaf powder (ALP) addition on the nutritional composition, physical quality and consumer acceptability of instant noodles. Instant noodle samples were developed by partially substituting wheat flour used in a common noodle recipe with 1, 2 and 3% (w/w) of ALP. The samples were analyzed for nutritional composition using AOAC methods. Physical quality was evaluated in terms of color (CIELAB color values) and texture (g cutting force). Consumer acceptability was evaluated by 60 panelists using a 9-point hedonic scale. Increasing ALP from 0% to 3% had a non-significant effect on the total glycemic carbohydrate, protein, fiber and mineral contents of the noodles. However, the fat content significantly increased (from 1.55% to 4.57%) with the inclusion of ALP, leading to a higher energy value. ALP-fortified noodle samples were significantly softer in texture (271.39 g) than standard noodles (control) (609.08 g), and a significantly greener color was observed with ALP addition. All noodle samples were as acceptable as the control, which suggests that ALP could be used to improve the nutritional value of instant noodles