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25 May 2020 | Story Prof Danie Brand | Photo iStock

We are indeed privileged to have this paper from Prof Toyin Falola to include in our celebrations of Africa Day. Toyin Falola is a world-renowned African. A scholar of African history and African studies, he holds the Jacob and Frances Sanger Mossiker Chair in the Humanities at the University of Texas, Austin. He has published, as author or editor, more than 100 scholarly books on topics ranging from diaspora, migration, empire and globalization to intellectual history, international relations, religion and culture. He has been awarded seven honorary doctorates and has received, among many other awards, the Distinguished Africanist Award from the African Studies Association, the Ibadan Foundation Award for Professional Excellence in Scholarship and the Cheikh Anta Diop Award for Excellence in African Studies. He served as Vice President of UNESCO’s International Scientific Committee, Slave Route Project from 2011 – 2015 and currently is a member of the Carnegie African Diaspora Fellows Programme and the International Committee of the Thabo Mbeki African Leadership Institute at UNISA.

In this wide-ranging paper, originally presented as keynote address at the Visions of African Unity (1930s – 2018) conference at the University of the Free State, Prof Falola begins with a tour of the intellectual history of ideas of African Continentalism (Pan-Africanism / African Unity), from Henry Sylvester Williams, through WEB du Bois, Marcus Garvey, George Padmore and Julius Nyerere, to Kwame Nkrumah. He then describes the current institutional landscape of African unity and present-day intellectual versions of African Continentalism. Asking, and answering the question ‘Why must Africa unite?’, he then proceeds, on the basis of a consideration of more contemporary intellectual versions of African continentalism such as Black Consciousness, Black Nationalism, Afropolitanism, and now Afrofuturism (which he depicts as ‘ideological dispensations of true African cultural recovery and re-orientation’), to propose a disaggregated approach to contemporary African unity that is not fixated on global-Northern models. This means that unity should (re)start small, working territorially from regional units toward a continental unit, on the one hand; and on the other, seeking unity and cooperation around discrete substantive themes, from the more obvious and traditional, such as economic policy, global politics and a reformed unified political and military system, to the less, such as common educational policy, synergizing science and technology with African culture(s) and language, culture and literary exchange.

We thank him for the gift.

News Archive

From wheat protein to perfect pizza
2017-09-26

Description: Phd Read more Tags: Barend Wentzel, Department of Plant Sciences, plant breeding, proteins, Agricultural Research Council 

Barend Wentzel received his PhD at the Department
of Plant Sciences during the university’s
winter graduation ceremony.
He is pictured here with Prof Maryke Labuschagne,
professor in Plant Breeding at the UFS.
Photo: Charl Devenish

Barend Wentzel, an alumnus of the University of the Free State’s Department of Plant Sciences, is passionate about plant breeding. 

He literally eats and lives wheat proteins. In 1989 he initiated a breeding programme on arum lilies. “This breeding programme is at an advanced stage,” he said. Besides reading, playing the piano and accordion, Barend, due to the nature of his research at the Agricultural Research Council, also experiments with different types of ciabatta recipes made from sour dough. “I usually make my own pizza on Saturday evenings,” he said.

He is working at the Agricultural Research Council – Small Grain (ARC-SG) at the Wheat Quality Laboratory where he established a Cereal Chemistry Laboratory.

Complexity of flour quality

He explains that the focus of his research is on wheat protein composition. “The research conducted for my PhD study explains the complexity of flour quality to a certain extent, and it further emphasises the influence of the environment and genetic composition on selected baking characteristics. 

“Wheat protein can be divided into different types of protein fractions. These protein fractions contribute differently to dough properties and baking quality and the expression is affected by different components in the environment, including locality, rainfall and temperature. 

“Protein content alone does, however, not explain the variation in baking quality parameters, such as mixing time, dough strength and extensibility, and loaf volume.

“Several methods can be applied to quantify the different protein fractions. I am using high-performance liquid-chromatography (HPLC). The procedure entails the separation of a wheat protein extract through a column with chromatographic packing material. The injected sample is pumped through the column (known as the stationary phase) with a solvent (known as the mobile phase). The specific procedure, size-exclusion high-performance liquid-chromatography (SE-HPLC), is also used by the university’s Department of Plant Breeding, as well as in several international Cereal Chemistry Laboratories,” said Barend.

Dough strength and to loaf volume
“One of the highlights from the study was the positive contribution of the albumin and globulin protein fractions to dough strength and to loaf volume. The findings were wheat cultivar specific and the growing environment influenced the expression. The contribution of these protein fractions was much larger than previously reported for South African wheat cultivars,” said Barend. 
“Previous reports indicated that these protein fractions had a non-specific contribution to the gluten network during dough formation. The findings from this PhD justify further research on albumins and globulin proteins.” 

The Cereal Chemistry Laboratory at ARC-SG is involved in postgraduate student training under Barend’s guidance. He serves as co-promoter for several MSc and PhD students. He is also a collaborator on an international project with the International Maize and Wheat Improvement Centre (CIMMYT) in Mexico. Barend is furthermore working on improving wheat quality for processing and health purposes as a member of the expert working group of the International Wheat Initiative. 

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