Browsing by Author "Ntuli, V."

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    Microbial and Physicochemical Characterization of Maize and Wheat Flour from a Milling Company, Lesotho
    (FoodHACCP.com Publishing, 2013) Ntuli, V.; Mekbib, Sissay Bekele; Asita, A. O.; Molebatsi, Ntseliseng; Makotoko, Makotoko; Chatanga, Peter
    Maize meal flour and wheat flour are the most widely consumed cereals in Lesotho. The present study was undertaken to investigate the physicochemical and microbiological quality of special, super and extra super brands of maize meal flour; cake, white wheat and whole brown wheat brands of wheat flour produced by a mill company in Maseru, Lesotho. Three samples of each flour were collected on each of five sampling trips during January to May 2012, making a total of 90 samples, and were analysed physico-chemically for ash, fat, protein, moisture content and pH. Microbiologically, total plate count, total coliforms, Bacillus cereus, Salmonella spp, E. coli, yeasts and moulds were also determined. A series of biochemical tests were done to characterize the isolated micro-flora. Moisture content (9.89±0.76% to 13.31±0.64%) and pH (5.83±0.06 to 6.40±0.12) of the flours were within recommended legal limits. However, fat content (33% (n=90)) in maize samples exceeded the maximum recommended limit. The fat content (2.00±0.08% to 5.29±0.10%) of all maize meal brands was significantly higher (P<0.05) than that of wheat flour (0.90±0.03% to 1.87±0.02%). Protein content in maize meal was significantly lower than that of wheat flour, ranging from 7.01±0.91% to 9.64±0.09%. Ash content for the samples ranged from 0.29-1.21%. Statistically, bacterial counts in the different brands of flours showed significant differences (p < 0.05). In a more qualitative assessment, microbes of the genera Escherichia, Klebsiella, Aerobacter, Enterobacter, Salmonella, Bacillus, Aspergillus, Penicillium, Fusarium, Candida, Saccharomyces and Rhodotorula were identified in the flours. Pathogens (Bacillus cereus and Salmonella spp) and indicator organisms (coliforms and E. coli) were above World Food Programm (WFP) recommended limits. This study highlighted the need for stringent cleaning and sanitation regimes to be fully implemented in such companies for consumer safety and public health protection.
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    Socio-economic and hygenic aspects of street food vending in maseru city, Lesotho
    (UNISWA Research journal of Agriculture, Science and Technology, 2013) Gadaga, T. H.; Ntsike, M. M.; Ntuli, V.
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    Sustainable waste management by production of activated carbon from agroforestry residues
    (South African Journal of Science, 2013) Ntuli, V.; Hapazari, I.
    Agroforestry waste presents a problem for disposal and negatively impacts on the environment if left to rot or burn. The aim of this study was to reduce environmental problems associated with agroforestry waste by promoting the innovative use of such waste in the production of activated carbons (ACs) using a low-cost production technique, and ultimately delivering more affordable water and effluent treatment adsorbents. Four varieties of ACs from four different agroforestry materials � pine (Pinus contorta) cones (PC), Abies (Abies cilicica) seeds (AS), maple (Acer ginnala) seeds (MS) and peach (Prunus persica) stones (PS) � were prepared by single-step steam pyrolysis and characterised. The raw materials were evaluated for AC yield while the respective ACs were evaluated on the basis of iodine number, phenol specific area, ash content, pH, moisture content and removal of metal ions, nitrates and sulphates from aqueous solution. The AC yields for PS, PC, AS and MS were found to be 23.0%, 18.0%, 17.8% and 14.6%, respectively. The yield for PS (23%) is within the specified commercial limits of 20% to 40%. The phenol specific areas of the ACs ranged between 381 m2/g and 415 m2/g higher than the commercial lower limit (300 m2/g) generally specified.The ACs also showed the capacity to remove heavy metal ions from their aqueous solutions. Removal of both nitrates and sulphates in raw water was greater than 50%. Although no quantitative analysis has been performed to date, it is envisaged that the production of AC from agroforestry wastes can contribute to the sustainable management of environmental pollution by these residues and the concomitant delivery of cheaper adsorbents.
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    Traditional fermented foods of Lesotho
    (Journal of Microbiology, Biotechnology and food science, 2013) Gadaga, T. H.; Lehohla, M.; Ntuli, V.
    This paper describes the traditional methods of preparing fermented foods and beverages of Lesotho. Information on the preparation methods was obtained through a combination of literature review and face to face interviews with respondents from Roma in Lesotho. An unstructured questionnaire was used to capture information on the processes, raw materials and utensils used. Four products; motoho (a fermented porridge), Sesotho (a sorghum based alcoholic beverage), hopose (sorghum fermented beer with added hops) and mafi (spontaneously fermented milk), were found to be the main fermented foods prepared and consumed at household level in Lesotho. Motoho is a thin gruel, popular as refreshing beverage as well as a weaning food. Sesotho is sorghum based alcoholic beverage prepared for household consumption as well as for sale. It is consumed in the actively fermenting state. Mafi is the name given to spontaneously fermented milk with a thick consistency. Little research has been done on the technological aspects, including the microbiological and biochemical characteristics of fermented foods in Lesotho. Some of the traditional aspects of the preparation methods, such as use of earthenware pots, are being replaced, and modern equipment including plastic utensils are being used. There is need for further systematic studies on the microbiological and biochemical characteristics of these these products.