Growth, physiological and yield response of Provitamin A biofortified maize cultivars to different natural environments

Malnutrition remains a main problem in sub-Saharan Africa regardless of the applied interventions to combat food and nutrition insecurity.  Biofortication of staple crops has been regarded as the latest intervention strategy to combat micronutrient diseases such as vitamin A deficiency in  developing countries in southern Africa. The aim of the study was to determine the response of provitamin A biofortified maize cultivars under  different environmental conditions. A randomized complete block design with five cultivars, two provitamin A varieties and three common maize  varieties were planted in two on farm trails located under different agro-ecological zones (Bulwer and KwaDlangezwa) of KwaZulu-Natal in a two-  season period (2015/16 and 2016/17). The five cultivars namely Border king (BK), provitamin A biofortified maize (PVABM), local landrace (LL), SC 506  and SC510 recorded a highly significant (P<0.001) plant growth (height and leaf number) in both experimental sites across two seasons  (2015/16 and 2016/17). Chlorophyll content showed no significant differences for both trial sites in both 2015/16 and 2016/17 seasons. For the first  season, no significant differences (P< 0.05) were observed for biomass among the maize varieties in both trial sites. However, it was observed that  SC510 had higher biomass (2.33 t/ha), while BK recorded lowest biomass (0.66 t/ha) in Bulwer. In KwaDlangezwa, the biomass ranged from 0.713  t/ha (PVA) to 1.66 t/ha (SC510). For the second season (2016/17), Biomass in Bulwer ranged from 0.86 t/ha (LL) to 1.52 t/ha (SC510) and 0.94 t/ha (BK)  to 1.44 (SC510) in KwaDlangezwa. The performance of the provitamin A biofortified varieties (SC510 and PVABM) showed that they can adapt  and produce similarly to common varieties. It is noted that there is potential for these varieties to adapt under different environmental conditions of  KwaZulu-Natal, South Africa. The provitamin A biofortified varieties can be produced for human consumption at common smallholder farming  systems.&nbsp

Potential of using amaranthus leaves to fortify instant noodles in the South African context : a review

Abstract: There has been a significant increase in the consumption of instant noodles among the youth, especially students. According to literature, instant noodles are preferred because of their taste, extended shelf life, cheap price as well as convenience, which suit the busy lifestyle of the student population. However, it has been highlighted that instant noodles are not always a healthy food choice. The nutrient quality compromise poses a negative impact on the functioning of the body, which could affect the student’s nutrition negatively. The objective of the study was, therefore, to determine the potential of Amaranthus leaf powder in fortifying instant noodles. Articles looking at instant noodle utilization and consumption by students as well as Amaranthus use, perceptions and utilization were used in this narrative review. These were selected and grouped by the authors according to the sub-topics mentioned above. Literature reports that instant noodles can be fortified by substituting wheat flour with Amaranthus grain flour. Studies on Amaranthus snacks and other starch-based foods using the leaf part have been reported but the fortification of noodles with Amaranthus leaf powder is not documented. The findings on the consumer acceptability of Amaranthus leaf powder-fortified foods have reported lower acceptability. This is due to unfamiliar sensory attributes such as a green color and a ‘leafy’ taste. Amaranthus is still perceived as food for poor and backward people, which contributes to lower acceptability of the plant to the youth. Nevertheless, Amaranthus leaves are considerably nutritious and the incorporation in staple foods could maximise crop utilization. Therefore, incorporation of Amaranthus with the noodles could lead to instant noodle indigenization in South Africa and give a sense of identity to the future generations. Furthermore, Amaranth-fortified noodles could sustain the utilization of traditional foods, promoting local-based food systems and help reduce unemployment among the youth

Possibility of organic beef production on South African communal farms

South African communal farmers possess indigenous breeds and resources required for organic beef production. However, the market off-take rate from communal farms is 5-10%, compared to 25% on commercial farms, despite the fact that 40% of cattle are found on communal lands. The objective of the study was to investigate the possibility of organic beef production on South African communal farms, using Focus Group Discussions (FGDs) conducted with communal cattle farmers in UMgungundlovu, KwaZulu-Natal. The findings revealed that socio-cultural factors are the primary reasons for keeping cattle, with cash generation being a secondary importance. Despite the lack of external support, communal farmers value their communal production systems and produce which are labelled ‘organic’ by default. These farmers perceive this system as wholesome; results in mature and tasty meat with several domestic and medicinal benefits compared to conventional cattle production systems, hence, its products should be sold at a premium. Socio-behavioural factors, such as isolation, inferiority and lack of institutional support, market access and market information pertaining to the marketing of organic beef are the reasons why communal farmers are not actively participating in the South African formal beef market. It can be concluded that facilitating product differentiation and the involvement of communal farmers as stakeholders in the South African formal beef market through civic engagement has the potential to increase off-take rates from communal farms, rather than the bottom-up and top-down management strategies.Keywords: Civic engagement, Communal farmers, Extension, Formal beef markets, Organic beef, Off-take rates, Socio-behavioural facto

Preparation, storage, and utilization of Mahewu (a non-alcoholic maize meal beverage) in Ntambanana, South Africa

Maize is among the top three grain crops in the world. In Africa, especially Southern Africa, maize is the basic ingredient in fermented soft porridge known as Mahewu. Mahewu is a refreshing drink, produced at the household level using various practices and ingredients as a fermentation enhancer. The underprivileged consume Mahewu as the main meal of the day and hence, Mahewu is a source of dietary nutrients for manypopulations in Africa and South Africa. The ingredient and practices of making Mahewu differ from one ethnic group to another. However, some of the indigenous practices are not well reported. These practices are fading away, hence, there is limited information on some indigenous practices. This paper reports some traditional practices of making Mahewu in Zulu-based households in Ntambanana, a rural municipality in KwaZulu-Natal, South Africa. An ethnographic research approach was adopted for the study to gain insight into the traditional practices of making Mahewu. Probing of key informants, interviews, and observations were complemented by four focus group discussions, within the range of 10-12 regular consumers of Mahewu. Four focus group discussions were conducted in Buchanana and Luwamba in Ntambanana; findings consistently reveal that Mahewu is popularly known as “umdokwe” and is consumed by all age groups beginning from four months to the aged. Irish potatoes (Solanum tuberosum), imbiliso, inserting a saucer, or a spoon deep down into the Mahewu container were mentioned and identified as fermentation enhancers which are lacking in other studies. Therefore, indigenous practices are diminishing while some practices are being lost between generations. Inadequate transfer of these practices might make the drink, to soon be accessible only commercially. To prevent this dilemma, the retention of traditional techniques of making Mahewu with sweet potatoes could promote food and nutrition security while retaining the  indigenous practices. This study reports the preparation, storage, and utilization of Mahewu, a non-alcoholic maize meal beverage in Ntambanana, South Africa. It is recommended that campaigns promoting indigenous food consumption should form part of health, social development, as well as welfare, hence, food and nutrition interventions should be implemented in rural communities

Physical activity levels in urban-based South African learners: A cross-sectional study of 7 348 participants

Background. Establishing profiles of physical activity (PA) is critical in tackling the chronic diseases associated with lack of PA and avoiding healthcare costs.Objective. To investigate PA levels in urban-based South African (SA) primary school learners.Methods. The Physical Activity Questionnaire for Older Children was completed by 7 348 learners (3 867 males and 3 481 females) aged 8 - 14 years, of whom 49% were white, 39% black and 12% from other ethnic groups. Differences in PA levels by ethnic origin and province were determined using an analysis of covariance after adjusting for gender (p<0.05). Bonferroni corrections controlled for multiple comparisons. A fitted regression model examined age-related differences in PA adjusting for province.Results. Of SA learners aged 8 - 14 years, 57% (n=4 224) engaged in moderate levels of PA. Thirty-one percent (n=2 247) did not meet internationally recommended amounts of moderate to vigorous physical activity. Overall, males reported higher PA levels than females (p<0.0001). PA levels declined with age from 11 to 14 years by 14% and 20% in males and females, respectively. Black learners had higher PA levels than white learners (p=0.0039). There were also significant differences in PA levels between the provinces (p<0.0001).Conclusion. This study provides evidence of differences in PA levels between gender, age and ethnic groups, and between provinces. A targeted approach to increase PA in high-risk populations in SA is warranted. Increased PA will help reduce the risk of chronic diseases and will contribute to the health of SA’s population and the growth of the country’s economy.

The relationship between depression symptoms and academic performance among first-year undergraduate students at a South African university

DATA AVAILABILITY : The data that support the findings of this study are available from the University Registrar of the University of the Witwatersrand, Johannesburg, but restrictions apply to the availability of these data, which were used under license for the current study, and so are not publicly available. Data are however available from the corresponding author upon reasonable request and with permission of the University Registrar of the University of the Witwatersrand, Johannesburg.BACKGROUND : South African universities face a challenge of low throughput rates, with most students failing to complete their studies within the minimum regulatory time. Literature has begun to investigate the contribution of well-being, including mental health, with depression among students being one of the most common mental disorders explored. However, locally relevant research exploring associations between depression and academic performance has been limited. This research hypothesizes that the presence of depression symptoms, when controlling for key socio-demographic factors, has an adverse impact on student academic outcomes and contributes to the delay in the academic progression of students. METHODS : The study used a cross-sectional design. Data were collected in 2019 from first-time, first-year undergraduate students using a self-administered online questionnaire. In total, 1,642 students completed the survey. The Patient Health Questionnaire-9 (PHQ-9) was used to screen for depression symptoms. Data on students’ academic performance were obtained from institutional records. Bivariate and multivariate regression analyses were used to examine associations between depression symptoms and academic performance. RESULTS : Most participants (76%) successfully progressed (meeting the requirements to proceed to the second year of university study). Of the participants, 10% displayed symptoms of severe depression. The likelihood of progression delay (not meeting the academic requirements to proceed to the second year of university study) increased with the severity of depression symptoms. Moderate depression symptoms nearly doubled the adjusted odds of progression delay (aOR = 1.98, 95% CI: 1.30-3.00, p = 0.001). The likelihood of progression delay was nearly tripled by moderate severe depression symptoms (aOR = 2.70, 95% CI:1.70–4.36, p < 0.001) and severe depression symptoms (aOR = 2.59, 95% CI:1.54–4.36, p < 0.001). The model controlled for field of study, financial aid support as well as sex and race. CONCLUSION : Higher levels of depression symptoms among first-year university students are associated with a greater likelihood of progression delay and may contribute to the low throughput rates currently seen in South African universities. It is important for students, universities and government departments to recognize student mental wellness needs and how these can be met.The Kresge Foundation and the South African National Research Foundation.http://www.biomedcentral.com/bmcpublichealtham2023Paraclinical Science

Financialization and Sustainable Credit: Lessons from Non-Intermediated Transactions?

Does increasing access to finance promote human flourishing? And if so, are there pathways to sustainable credit and finance in the face of the perceived excesses of financialization? Can we reform or regulate the financial sector to promote sustainable credit and avoid over-indebtedness? These and similar questions have attracted considerable scholarly and public debate in the aftermath of the 2007 global financial crisis, with a growing focus on institutional alternatives to market exchange in finance and beyond. In this article, we study the persistence of non-intermediated credit, whereby lenders and borrowers engage in transactions directly and without financial intermediaries. Peer lending was a mainstay source of credit prior to the emergence of financial intermediaries and our benchmark case study outlines common features of credit relationships before modern banking in Europe. The other two case studies come from jurisdictions where non-intermediated credit persists on a broad scale, despite parties having formal access to modern finance. The aim of our contribution is threefold. First, we identify features of non-intermediated transactions that are consistent with a notion of sustainable credit, in the sense that they are not destabilising for the transacting parties (or the broader community). Secondly, we highlight the normative mechanisms that support non-intermediated credit across different settings to identify the scope conditions and limits for such transactions. Third, we evaluate such credit transactions along a set of normative benchmarks to draw out lessons for contemporary finance and financial regulation. We argue that even if non-intermediated credit cannot provide an alternative to modern finance, such transactions can help financial institutions tailor products to the needs of specific consumers or outsource credit assessment and repayment, while also allowing policymakers and regulators to identify and resolve concrete credit access problems for disadvantaged communities

BODY IMAGE DISSATISFACTION, DISORDERED EATING ATTITUDES AND NUTRITIONAL STATUS AMONG FEMALE UNDERGRADUATE STUDENTS IN LAGOS, NIGERIA

Body image dissatisfaction (BID) is associated with the development of disordered eating attitudes, which can eventually lead to eating disorders. This study was conducted to assess body image dissatisfaction, disordered eating attitudes and nutritional status of female undergraduate students in Lagos as a baseline for an online intervention study. It was a descriptive cross-sectional study. Multistage sampling technique was employed to select 1009 from the intervention group (University of Lagos) and 1005 students from the control group (Lagos State University). Data were collected using semi-structured self-administered questionnaire. Anthropometric measurements were taken following standard procedures. Perceived body size was determined by using the Pulver’s Figure Rating Scale Silhouette. Disordered eating was assessed using the Eating Attitudes Test (EAT-26). Data were analysed using a statistical program IBM SPSS (version 25) with a significant level set at p ≤0.05. Chi-squared tests were used to detect differences in proportions for categorical variables. Fisher’s exact test was used where cell sizes were less than five, independent-samples t-tests were used to test for differences in the means of continuous variables. The mean age of the students was 20.7±2.0 years for intervention and 20.9±2.2 years control groups. The prevalence of body image dissatisfaction was 57.0% and 60.6% among intervention and control groups, respectively. The prevalence of underweight, overweight and obesity were 13.5%, 18.3% and 7.2%, respectively for the intervention group and 13.3%, 19.5% and 8.0% respectively for the control group. The prevalence of disordered eating attitudes was 5.2% and 4.7% for intervention and control groups, respectively. Only the control group demonstrated a significant positive association between nutritional status and body image dissatisfaction as well as body image dissatisfaction and disordered eating. There was no statistically significant difference in nutritional status, body image dissatisfaction and disordered eating attitudes among the students in the intervention and control groups. Although the prevalence of BID and overweight/obesity was high, the rate of disordered eating was low. The study showed a significant positive association between BMI and body image dissatisfaction as well as body image dissatisfaction and disordered eating among undergraduates in Lagos. Body Image dissatisfaction, overweight/obesity are higher than reported in the past although the prevalence of disordered eating was low among university undergraduates in Lagos. Interventions that address these three parameters are needed among university undergraduates to prevent increase in disordered eating, eating disorders and other related health consequences

Potential for organic beef production by communal farmers in Southern Africa: a review

Southern African countries have similar climatic and agricultural conditions, with 70% of agricultural land suitable for extensive livestock farming. The article is based on the review that assesses the potential for organic beef production for communal farming systems. The findings reveal that consumers’ perceptions of organic beef are based on the production processes. The literature shows a growing concern and controversy regarding the health, safety and environmental benefits of conventional and organic beef production. Communal farmers rear almost 50% of indigenous and adaptable breeds such as the Nguni which have proven their hardiness and adaptability through heat tolerance, improved calving rates, efficient utilization of feed resources, disease and parasite tolerance. Nguni cattle have a lower sero-prevalence for A.marginale and B.bigemina in both the cool-dry and hot-wet seasons. Consumers perceive organic beef as healthier and safer than conventional beef, and are willing to pay a premium. Civic engagement amongst all stakeholders through efficient management of indigenous knowledge systems and science is required for establishing organic beef niche market.Keywords: Organic beef, Nguni cattle, communal farms, conventional farms

THE DEVELOPMENT AND CONSUMER ACCEPTANCE OF GOAT MEAT BURGER PATTIES AND SAUSAGES AMONG YOUNG ADULTS IN KWAZULU-NATAL, SOUTH AFRICA

Although goat meat is a nutritious and sustainable Animal Food Source (AFS), it is not commonly preferred as an AFS in sub-Saharan Africa even though goats thrive in the region. To explore the potential of promoting goat meat consumption among young adults in KwaZulu-Natal, South Africa, an experimental study was conducted involving the development, nutrient analysis and microbial testing of two goat meat products through a series of recipe development trials. This study aimed to use food processing techniques to improve the sensory qualities of goat meat (texture and aroma) in value-added products. Goat meat patties and sausages were developed and evaluated for consumer acceptance using Check-All-That- Apply (CATA) food action rating scale and paired preference testing (n=100). Results from the nutrient analysis showed that both the patty (31.57g/100g) and the sausage (26.88g/100g) were high in protein. The total fat content for each sample was less than 10g per 100g portion.The coliform counts for both samples were very low and well within the acceptable range. The yeast and mould counts were very low, and total bacterial counts were low and within an acceptable range. The CATA test revealed the most frequently selected term used to describe the sensory attributes were ‘smoky’ for aroma (82%, 55%), ‘brownish-grey’ for appearance (68%, 80%), ‘meaty’ for flavour (92%, 86%), and ‘tender’ for texture (59%, 51%) for the goat meat patty and sausage, respectively. Participants showed a more positive attitude towards purchasing and consuming the goat meat patty (96%) than the goat meat sausage (88%). Both products received positive sensory feedback. However, the majority of the participants preferred the goat meat patty (66%) over the sausage (34%). The findings suggest that promoting goat meat consumption in South Africa can be achieved through the introduction of value-added convenience products like the goat meat patties and sausages developed in this study