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07 August 2024 | Story André Damons | Photo André Damons
Dr Alba du Toit
Dr Alba du Toit, Senior Lecturer in the Department of Sustainable Food Systems and Development, is leading the newly established Innovative ARC-DALLRD-UFS Agro-processing for Climate-smart Food System research chair at the UFS.

The Innovative Agro-processing for Climate-smart Food System research chair, one of four ARC-DALLRD-UFS research chairs recently established at the University of the Free State (UFS), will focus on innovative agro-processing technologies that could affect food and nutrition security. The chair’s work will also focus on improving food systems that can impact socioeconomic development.

In a concerted effort to address the challenges and effects of climate change in Southern Africa, the UFS, together with the Agricultural Research Council (ARC) and the Department of Agriculture, Land Reform and Rural Development (DALRRD), established four new research chairs within the Faculty of Natural and Agricultural Sciences (NAS).

The other research chairs are Climate Change and Agriculture, Agriculture Risk Financing and Sustainable Livestock Production and together with the Innovative Agro-processing for Climate-smart Food System research chair, and fall under the umbrella of climate change. They will also be part of the centre of excellence of the ARC and DALRRD on Climate Smart Agriculture.

Dr Alba du Toit, Senior Lecturer in the Department of Sustainable Food Systems and Development, will lead the Innovative Agro-processing for Climate-smart Food System research chair and says the chair allows researchers to dedicate their time and effort towards research. It consolidates expertise, resources, and facilities to strengthen the research team’s capacity and will have a strong foundation for sustainable development goals. The chair provides a hub for collaboration between the UFS, ARC and DALLRD to focus on regionally engaged research with maximum societal impact.

The chair, which officially started on 1 July, also allows researchers to do trans- and multi-disciplinary, relevant and cutting-edge research.

Nixtamalisation could transform the food system

“We believe that nixtamalisation could transform the food system. However, the consumer’s willingness to adopt and embrace new products and techniques is dependent on the success of the initiative.

“Thus, innovations in new product development must be consumer-led since the consumer is constantly evolving, making it imperative to understand consumer behaviour and motivations behind decision-making,” says Dr Du Toit.

The nixtamalisation process, she explains, is a multistep technique commonly employed in Mexico, Central America and the southern regions of the US to transform maize into food products. The nixtamalisation process alters the physicochemical, nutritional and sensory properties of maize products by increasing protein quality, improving the content of calcium, magnesium and potassium and reducing mycotoxin levels.”

According to Dr Du Toit, by using the principles of circular food design, they will develop products that could provide solutions and support the food system. It involves using processing technologies that could be applied and implemented by anyone with access to a basic kitchen.

“This would benefit rural farmers and communities, small-scale and emerging farmers to provide food for themselves and become economically active small business owners. We believed the right product could not only influence the food security and well-being of individual households but also stimulate entrepreneurial action, which could benefit the community and overcome barriers to make nixtamalisation an acceptable practice for all,” says Dr Du Toit.

Maize and sorghum

“Maize and sorghum are staple crops in South Africa that are not being utilised to their full potential. South Africa is well known for its maize production, and it is the staple for most of the population in the form of pap. However, the reliance on pap exaggerates the issues of food and nutrition insecurity because pap cooked from Super Maize Meal is deficient in nutrients and often consumed in isolation without diversification in the diet.

“Sorghum is another cereal crop that is climate-smart, drought-resistant and suited in South Africa’s arid and semi-arid areas, while it offers good nutritional value. However, most consumers are not familiar with the crop except for its application as an instant porridge.  Nixtamalisation is a process that could benefit consumers as maize and sorghum could be transformed into nutritious, safe meals directly from the farm to the fork,” explains Dr Du Toit.

Home-grown dried whole maize kernels, she continues, could be converted into safe and delicious meals in homes using basic equipment as it is widely and effectively done in Mexico by rural women. The research will determine if consumers would accept the process of nixtamalisation, whether the products would be acceptable, and if the nutritional value would be comparable to commercial products.

Some of the news consumer-acceptable products already developed, include maize chips, dehydrated phutu pap, and corndogs. Currently, the team is working on maize-milk, maize-milk frozen dessert and a custard tart. Maize products have the advantage of being lactose- and gluten-free and thus would appeal to consumers of plant-based products.

Societal impact

Dr Du Toit says she is excited about the societal impact this project will have on communities and the country and is hopeful that they will be able to influence policymakers and the industry to provide more nutritious staples that could be “game-changers” for the sake of society. She is looking forward to collaborating with DALRRD, the ARC and the grain industry to ensure that partnerships are strengthened and new opportunities are created for the staff and students.

Prof Wilna Oldewage-Theron, a Professor of Nutrition in the College of Human Sciences at Texas Tech University, will join the research chair next year as the co-leader. She has experience in community nutrition research in Africa, and her research interests include the factors contributing to household food insecurity and malnutrition in resource-poor communities. She will be focused on the nutritional benefits of soy for human health.

Prof Maryke Labuschagne, who is leading the NRF SARChI Chair in Diseases and Quality of Field Crops and who is passionate about impacting malnutrition, has been appointed as mentor for the chair.

News Archive

UFS staff among proud PhD graduates
2013-06-28

Prof Dave Lubbe with his two daughters, Leandi Steenkamp (left) and Nandi Lubbe.
Photo: Stefan Lotter

An exceptional moment at this year's graduation ceremony was when the two daughters of an academic, Prof Dave Lubbe of the Centre for Accounting, obtained their master's degrees. "It is indeed a highlight in my career that my daughters received their master's degrees cum laude at the same graduation ceremony, under my supervision!"

Prof Lubbe's two daughters, Nandi Lubbe and Leandi Steenkamp, both received their MCom with distinctions in Accounting. They completed their degrees under the supervision of Prof Lubbe and Nandi also won the Dean's medal as the best M student in the Faculty of Economic and Management Sciences.

Julia Ramabenyane Mamosebatho and Emmie Smit. Julia, of the Faculty of Education: School for Social Sciences and Language Education, received her PhD in Curriculum Studies. Her thesis was on The facilitative role of Grade 1 teachers in the development of reading skills in Sesotho. Emmie, from the Office of the Dean: Education, did her thesis on Appreciating the University of the Free State's transformation: A juxtaposed journey with Alice to Wonderland. With this, she obtained her PhD in Higher Education Studies.

 

Merridy Wilson-Strydom and Deidre van Rooyen. Merridy obtained her PhD in Higher Education Studies. Her thesis A framework for facilitating the transition from school to university in South Africa: A capabilities approach, is a comprehensive and ambitious research project that was accomplished with great academic mastery. With her thesis, Civic culture and local economic development in a small town, Deidre obtained her PhD in Development Studies.

 

 
 The Institute for Groundwater Studies (IGS) boasted with five students who received their doctor’s degrees at this Winter Graduation. They are, from the left, front: Vierah Hulley, Chris Moseki, Ferdie Linde, Abdon Atangana and Jacob Nyende. Back is Prof Jopie Botha, Prof Gerrit van Tonder and Dr Danie Vermeulen.

 

 

Modulathoko Irvin Mabokgole received his master's degree in Mathematical Statistics and Actuarial Science. He also received the Senate Medal for best master's student at the university.

 

 

Dave Mills obtained his master's degree in Practical Theology.

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Manie Moolman received his PhD in Higher Education Studies. With his thesis, Competence directives for enhancing the employability of hospitality management graduates in South Africa, he addresses one of the most important challenges facing higher education training in hospitality management, namely the training of employable graduates.

 

 

Jo-Marí Visser obtained her PhD in Criminal and Medical Law. With her thesis First generation forensic evidence and its influence on legal decision-making: A South African perspective, she investigates forensic evidence and the collection thereof at the crime scene.

 

Maralize Conradie received her master's degree in Commercial Law. The subject of her thesis is A critical analysis of the right to fair labour practices.

 

Jan Beukes received his PhD in Music – Performing Arts. This lecturer at the Odeion School of Music's thesis is titled: Oorwegings by die realisering en dokumentering van 'n duet- of duo-orreltranskripsie van Fauré se Requiem (op. 48).

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