Short CV content:

Chair of Innovative Agro-processing of Climate-smart Food Systems since July 2024. I lead a research team to develop processes and products for sustainable food processing and agriculture in Southern Africa.

Having completed my under-gradaute studies at the University of Pretoria, I completed a Post Graduate Certificate in Education at RAU (2002). Between 2010 and 2017, I furthered by post-graduate education by completing B.Sc. Honours (Home Economics), B.Sc. Masters and PhD. I was a post-doctoral fellow completing two projects from 2017 until December 2020.

I was appointed as a Senior lecturer at Sustainable Food Systems and Development in 2021, and is currently managing the research chair.

Initially, my studies focused on Cactus Pear research, involving the fruit, cladodes, mucilage and nopalitos. I expanded my research to include wild, edible indigenous succulent plants.

My research focusses on the promotion of agro-processing of maize and sorghum in low-income communities in South Africa, with a focus on nixtamalization and product development of grain products, sensory analysis, consumer testing, value-adding, training of small-scale farmers, and capacity building of community women through the processing of maize, and entrepreneurship.

I supervise and co-supervise honours, masters’ and PhD students, review international articles, and publish in international peer-reviewed journals. 

Cactus Pear Website (2019-2020)

I established a cactus pear website with information, fruit and nopalito recipes under the banner of the UFS. Recipes which are suitable for the South African palate and which are compatible with locally available ingredients have been developed, refined and published on the website and is available to the public. 

Patent:

Du Toit, A. & De Wit, M. 2011. A process for extracting mucilage from Opuntia ficus-indica, Aloe barbadensis and Agave Americana. PA 1531178P

Papers:

Du Toit, A., Mpemba, O.S., De Wit, M., Venter, S.L. The effect of size, cultivar and season on the edible qualities of nopalitos from South African cultivars. South African Journal of Botany 142 (2021) 459-466

du Toit A, de Wit M, Fouche´ HJ, Venter SL, Hugo A. 2020. Relationship between weather conditions and the physicochemical characteristics of cladodes and mucilage from two cactus pear species. PLoS ONE 15(8): e0237517. https://doi. org/10.1371/journal.pone.0237517

De Wit, M., Du Toit, A., Osthoff, G. & Hugo, A. 2020. Antioxidant content, capacity and retention in fresh and processed cactus pear (Opuntia ficus-Indica and O. robusta) fruit peels from different coloured cultivars. Frontiers in Sustainable Food Systems 4, 133

Du Toit, A., De Wit, M., Naudé, S., Taljaard, M. Fouché, H. J., Hugo, A. & Venter, S. L. 2019. Functional properties and sensory evaluation of mucilage from South-African cactus pear cladodes. ISHS Acta Horticulturae 1247: IX International Congress of Cactus and Cochineal: CAM Crops for a Hotter and Drier World: 251-260.

Du Toit, A., De Wit, M., Seroto, K. D., Fouché, H. J., Hugo, A. & Venter, S. L. 2019. Rheological characterisation of cactus pear mucilage for application in nutraceutical food products. ISHS Acta Horticulturae 1247: IX International Congress of Cactus and Cochineal: CAM Crops for a Hotter and Drier World: 63-72.

Du Toit, A., De Wit, M., Fouché, H. J., Taljaard, M.,  Venter, S. L. & Hugo, A. 2019. Mucilage powder from cactus pears as functional ingredient: Influence of cultivar and harvest month on the physicochemical and technological properties. Journal of Food Science and Technology: 56(5) 2404-2416.

De Wit, M., Du Toit, A., Fouché, H. J., Hugo, A. & Venter, S. L. 2019.  Screening of cladodes from 42 South African spineless cactus pear cultivars for human food applications. ISHS Acta Horticulturae 1247: IX International Congress of Cactus and Cochineal: CAM Crops for a Hotter and Drier World:47-55.

De Wit, M., Du Toit, A., Osthoff, G. & Hugo, A. 2019. Cactus pear antioxidants: a comparison between fruit pulp, fruit peel, fruit seeds and cladodes of eight different cactus pear cultivars (Opuntia ficus-indica and Opuntia robusta). Journal of Food Measurement and Characterization.

Du Toit, A., De Wit, M. & Hugo, A. 2018. Cultivar and harvest month influence the nutrient content of Opuntia spp. cactus pear cladode mucilage extracts. Molecules: 23(4) 916

Du Toit, A., De Wit, M., Osthoff, G. & Hugo, A. 2018. Relationship and correlation between antioxidant content and capacity, processing method and fruit colour of cactus pear fruit. Food and Bioprocess Technology: 11(2018) 1527-1535.

Du Toit, A., De Wit, M., Osthoff, G. & Hugo, A. 2018. Antioxidant properties of fresh and processed cactus pear cladodes from selected Opuntia ficus-indica and O. robusta cultivars. South African Journal of Botany: 118 (2018) 44-51.

Du Toit, A., De Wit, M., Osthoff, G. & Hugo, A. 2015. Antioxidant content and capacity of fruit from different colour cactus pear (O. ficus-indica and O. robusta) cultivars. Acta Horticulturae: 1067, 187-192.

Nixtamalization is an ancient food processing technique that provides several benefits over unprocessed maize. Any whole dried edible seeds such as maize kernels and sorghum grain can be used, even inexpensive dried yellow maize kernels used for chicken feed. South Africans prefer white maize, but yellow maize or any colour of dried maize kernels is safe for human food use and can make tasty and nutritious masa and masa flour.

The benefits of nixtamalization:

•            The nutritional value is increased as the Niacin (Vitamin B3) and the amino acids Tryptophan and Lysine are more bioavailable. It thus prevents malnourishment – particularly the deficiency disease called pellagra. The Phytic acid, which prevents the absorption of Niacin and Tryptophan, is reduced.

•            More calcium, iron, copper and zinc become bioavailable.

•            The starch granules are easier to digest.

•            The maize is more easily ground and processed.

•            The flavour of the maize is improved.

•            This process removes 100% of aflatoxins. Aflatoxins are toxic compounds produced during the storage of dried maize kernels and can cause liver damage and cancer.

This project is ground-breaking in developing nutritionally adequate staple maize product formulations. The nixtamalization process has health and nutritional benefits in communities where maize is the staple grain. The germ is not eliminated during nixtamalization, and the calcium in nixtamalized maize is significantly increased. The calcium content increases because the kernels absorb calcium during the steeping process. The protein content is complete because of the increased because of Tryptophan and Lysine bioavailability. Because of the improved niacin bioavailability, the risk of pellagra disease is reduced. The dietary fibre also increases owing to carbohydrates transforming to resistant starch in nixtamalized maize products. Another benefit of nixtamalized maize food products is the commercialization of conventional products that provide benefits beyond essential nutrition. Because of their extended shelf life, nixtamalized commercial products offer communities income and market opportunities.

 Nixtamalization

Product Development

Sustainable Food Systems

Analysis classification, composition, functions, selection, preparation and storage of food.

First years: CNSF1614, CNSF1624

Second years: CNSF2614, CNSF2624