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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

Kovsies included in national team for 2015 World Cup in Australia
2015-06-30

Karla Mostert
Photo: Johan Roux

The success of netballers Adele Niemand (former Kovsie) and Karla Mostert (captain of the Kovsie netball team) continues - they represent Kovsies, the provincial Crinums, as well as the national SPAR Proteas as goal-keeper and goal defender, respectively. The UFS is also very proud of their inclusion in the national team for the upcoming 2015 World Cup in Australia.
 
On 6 June 2015, Niemand and Mostert played for the Free State Crinums, who overpowered the Gauteng Jaguars in the Brutal Fruit Netball Premier League (NPL). This win secured the championship title for the Crinums for the second time in a row.
 
“Our aim was to improve with each game. We did this throughout the league. The final game against the Jaguars was definitely our best game, so we are very satisfied. The NPL prepared us and gave us game time, which I think, is great preparation for the Diamond Challenge,” said Mostert.
 
Niemand and Mostert represented South Africa at the Diamond Challenge in Margate from 14 to 18 June 2015.
 
Prior to the event, Burta de Kock, Head Coach of the university’s team, said, “The Diamond Challenge in Margate will be hard, because Zambia, Uganda and Malawi want to be the best in Africa. But SA has enough brilliant players to do the trick for us, and we also have a great leader as captain.”
 
Niemand and Mostert form part of the national squad selected for the upcoming 2015 World Cup in Australia. Kovsie Lauren-Lee Christians from the UFS is the only non-travelling substitute for the World Cup. In their group, the team will compete from 7 to 16 August 2015 against Malawi, Singapore and Sri Lanka.
 
For the upcoming games against the world’s best in Sydney, Niemand has set a personal goal, namely to be the best by playing every game as if it's her last, and in so doing, aims to maintain the high standard of the team.
 
Their coach’s words of encouragement for the World Cup are: “Just go out with passion and enjoy every second. Never forget you are our CHAMPS!!”
 
The SPAR Proteas have indeed proven to be champions by beating Zambië 63 - 38 in the opening match of the challenge on 16 June 2015 at the UGU Sports Centre. They continued to beat Malawi convincingly by 43 - 33, and thrashed Uganda with a score of 56 - 39 to maintain their unbeaten run. The Proteas managed to uphold their lead to the end and thereby secured the tournament trophy win a win of 40 - 35.  In the first two games against Zambia and Malawi, Mostert and Niemand was respectively Player of the Match.
 
The UFS is also proud of Maryka Holtzhausen, a former Kovsie now captaining the Proteas. Ilze du Pisanie, also a former Kovsie, is the conditioning coach for the Proteas.

 

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