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12 April 2022 | Story Anthony Mthembu | Photo Supplied
Siphilangenkosi Dlamini.

“The reason I write is because I know that there will be a time when people such as my grandmother and her peers will not be around to tell us stories by word of mouth, hence we need to preserve the stories they tell us in black and white,” said Siphilangenkosi Dlamini.  

The fourth-year Governance and Political Transformation student at the University of the Free State (UFS) is the author of a book, titled Magic and Other Authentic Experiences. The book is a compilation of 13 short stories that follow the lives of a vast pool of characters as they experience chaos, love, and tragedy, among other things.

Some of the stories highlighted in the book

The chapter ‘The House on Marloth Street’ delineates the story of a young woman named Gracious, who is forced into prostitution to earn her keep by an elder in her life. The book also sheds light on the intricacies of young love through a story titled ‘The Suicide Note’. This story follows the lives of two characters named Menzi and Lulu, whose lives reach a devastating end because of secrets, deceit, and forbidden love. However, one of Dlamini’s favourite stories in the book is titled ‘Girl on the Bus’, which is based on a real-life occurrence. “It was one of those rare experiences where you meet someone and they are full of life,” he stated. 

The book is ultimately a manifestation of Dlamini’s love of literature. In fact, he argues that “these stories are a portrayal of different experiences of young people stepping into the world and trying to navigate life, love, and relationships”. This can be seen in the first story in the book, titled ‘Magic on Campus’, which is an account of Dlamini trying to pursue a young woman he met on campus, and highlighting how she made him feel. 

Making strides through literature

Dlamini’s authentic storytelling led to three of his stories being selected as part of the curriculum for the English Academic Literature module, which is included in most faculties at the UFS. As many of the students at the UFS are exposed to this work, he states that, “I would love this book to symbolise the importance of telling African stories”. Although Dlamini is making strides with this book, he is still working on expanding the book’s reach. “I’m emailing bookstores every day, trying to get the book into bookstores,” he said.

Future endeavours for the young author

As someone who strongly believes in the preservation of African literature and the portrayal of African love stories in their most authentic context, Dlamini is currently working on his next project. The project would count as his first novel and is a sequel to the stories from Magic and Other Authentic Experiences. In this novel, Dlamini explores a world in which the various characters are placed in a similar setting, and the experiences they would have if their lives were to intersect. 

The book is currently available for purchasing at R100 per copy. Those interested in purchasing a copy may contact Siphilangenkosi Dlamini on +27 84 374 0032 or 2018245304@ufs4life.ac.za.

Magic and Other Authentic Experiences book cover

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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