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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

Graduates challenged to fulfil their leadership obligations
2015-12-14



Procession frontline: seen making their way to the graduation ceremony are from left: Dr Khotso Mokhele (Chancellor of the UFS), Prof Busisiwe Bhengu (Chairperson of the South African Nursing Council), and Prof Jonathan Jansen (Vice-Chancellor of the UFS).
Photo: Johan Roux

The time for one-dimensional discourse was over, said Professor Busisiwe Bhengu, the guest speaker at this year’s Summer Graduation. Practical implementation of change was the step forward in forging the path into a brighter South Africa future.

During both the morning and afternoon ceremonies held at the University of the Free State (UFS) Bloemfontein Campus on 10 December 2015, the Chairperson of the South African Nursing Council, and Associate Professor at the University of KwaZulu-Natal, challenged the newly-graduated alumni to rise to the occasion, and be a part of the solution to our country’s diverse challenges.

Some of the pervasive hardships she highlighted were human immunodeficiency virus (HIV) and tuberculosis (TB), the escalating number of orphans and child-headed households, and the human resource shortages resulting from an ageing generation which is exiting the employment system through retirement.

Prior to dissolving the congregations, Dr Khotso Mokhele, the Chancellor of the UFS, said: “I was caught by the leadership challenge she [Prof Bhengu] threw out at the graduates because we indeed need courageous, creative and innovative leaders moving forward,” he said.

Dr Mokhele touched on South Africa’s dwindling economy, the leadership issues engulfing the government currently, the #FeesMustFall movement, and how students led a difficult dialogue and dictated the country’s trajectory as regards education, as well as the water scarcity we are facing. In closing, he warned that the graduates had lost the luxury of feeling led because of the fact that they now have a leadership obligation to fulfil.

Highlights of the day

Amongst 102 graduates from the UFS School of Medicine were two brothers from the Free State, Johann and Rudi Westraad who followed each other’s passion to become doctors.

Deputy Registrar at the UFS, Elna Van Pletzen, graduated with a Master’s in Higher Education Studies. Her thesis titled ”The implications of current legislative changes for academic freedom and institutional autonomy of South African higher education institutions”, focused on the amendment of Higher Education and Training Laws Amendment Act of 2012. In it, she tackled the subjects of academic freedom and the relationship between government and higher education institutions. Coincidently, her research was produced at a time when the subject of university autonomy was on the national agenda.

The occasion was not only a celebration of the students; teachers were also recognised for their dedication to quality education. Prof Jonathan Jansen, Vice-Chancellor and Rector of the UFS congratulated Dr Louise van den Berg (Faculty of Health Sciences) as well as Naquita Fernandes and Salomien Boshoff (both from the Faculty of Economic and Management Sciences) for their outstanding achievements. At a recent ceremony, Dr Van den Berg received the Vice-Chancellor’s Award for an individual teacher, and the Vice-Chancellor’s Award for the best teaching team was presented to Fernandes and Boshoff.

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