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Lossolli NAB, Leonel M, Leonel S, Izidoro M, Cândido HT, Assis JLDJ, Oliveira LAD. Exploring differences in the physicochemical and nutritional properties of mango flours and starches. FOOD SCI TECHNOL INT 2024:10820132241259055. [PMID: 38856150 DOI: 10.1177/10820132241259055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/11/2024]
Abstract
Mangoes contain several components that are beneficial for health, in addition to being potential sources of starch for the food industry. However, a substantial amount of fruit is lost in the field because it does not meet commercial standards, resulting in food losses and environmental damage. Herein, the physicochemical properties of mango flours and starches obtained from different parts of the fruit of two cultivars were evaluated. Mango peel flours have higher levels of proteins, fibers, minerals, carotenoids, ascorbic acid, and antioxidant activity than pulp flours, in addition to a higher yellowing index and water and oil-holding capacity, and can be used as a functional flour. The pulp flours, with the higher starch content, showed characteristics that make them valuable as a potential ingredient in soft baking and gluten-free products. Mango starches have circular and oval shapes, with a bimodal distribution. All starches showed an A-type crystallinity pattern. Pulp starches showed a higher peak viscosity and breakdown, with a lower setback, and can be used as a thickening or gelling agent. The higher thermal stability of kernel starch suggests its application in sauces, baking, dairy products, and canned foods.
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Affiliation(s)
- Nathalia Aparecida Barbosa Lossolli
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, Brazil
- Departament of Horticulturae, College of Agricultural Sciences, São Paulo State University (UNESP), Botucatu, Brazil
| | - Magali Leonel
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, Brazil
| | - Sarita Leonel
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, Brazil
- Departament of Horticulturae, College of Agricultural Sciences, São Paulo State University (UNESP), Botucatu, Brazil
| | - Maiqui Izidoro
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, Brazil
- Departament of Horticulturae, College of Agricultural Sciences, São Paulo State University (UNESP), Botucatu, Brazil
| | - Hebert Teixeira Cândido
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, Brazil
- Departament of Horticulturae, College of Agricultural Sciences, São Paulo State University (UNESP), Botucatu, Brazil
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de Oliveira Schmidt VK, de Vasconscelos GMD, Vicente R, de Souza Carvalho J, Della-Flora IK, Degang L, de Oliveira D, de Andrade CJ. Cassava wastewater valorization for the production of biosurfactants: surfactin, rhamnolipids, and mannosileritritol lipids. World J Microbiol Biotechnol 2023; 39:65. [PMID: 36583818 PMCID: PMC9801157 DOI: 10.1007/s11274-022-03510-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Accepted: 12/22/2022] [Indexed: 12/31/2022]
Abstract
The global production of cassava was estimated at ca. 303 million tons. Due to this high production, the cassava processing industry (cassava flour and starch) generates approximately ca. 0.65 kg of solid residue and ca. 25.3 l of wastewater per kg of fresh processed cassava root. The composition of the liquid effluent varies according to its origin; for example, the effluent from cassava flour production, when compared to the wastewater from the starch processing, presents a higher organic load (ca. 12 times) and total cyanide (ca. 29 times). It is worthy to highlight the toxicity of cassava residues regarding cyanide presence, which could generate disorders with acute or chronic symptoms in humans and animals. In this sense, the development of simple and low-cost eco-friendly methods for the proper treatment or reuse of cassava wastewater is a challenging, but promising path. Cassava wastewater is rich in macro-nutrients (proteins, starch, sugars) and micro-nutrients (iron, magnesium), enabling its use as a low-cost culture medium for biotechnological processes, such as the production of biosurfactants. These compounds are amphipathic molecules synthesized by living cells and can be widely used in industries as pharmaceutical agents, for microbial-enhanced oil recovery, among others. Amongst these biosurfactants, surfactin, rhamnolipids, and mannosileritritol lipids show remarkable properties such as antimicrobial, biodegradability, demulsifying and emulsifying capacity. However, the high production cost restricts the massive biosurfactant applications. Therefore, this study aims to present the state of the art and challenges in the production of biosurfactants using cassava wastewater as an alternative culture medium.
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Affiliation(s)
- Vanessa Kristine de Oliveira Schmidt
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina, Florianópolis, SC 88040-900 Brazil
| | | | - Renata Vicente
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina, Florianópolis, SC 88040-900 Brazil
| | - Jackelyne de Souza Carvalho
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina, Florianópolis, SC 88040-900 Brazil
| | - Isabela Karina Della-Flora
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina, Florianópolis, SC 88040-900 Brazil
| | - Lucas Degang
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina, Florianópolis, SC 88040-900 Brazil
| | - Débora de Oliveira
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina, Florianópolis, SC 88040-900 Brazil
| | - Cristiano José de Andrade
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina, Florianópolis, SC 88040-900 Brazil
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Jiang S, Ma J, Li Y, Lu B, Du J, Xu J, Qin Z, Ning T, Dong C. A polysaccharide from native Curcuma kwangsiensis and its mechanism of reversing MDSC-induced suppressive function. Carbohydr Polym 2022; 297:120020. [DOI: 10.1016/j.carbpol.2022.120020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 08/18/2022] [Accepted: 08/19/2022] [Indexed: 11/02/2022]
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Biswal AK, Mishra S, Bhavya MB, Samal AK, Merugu R, Singh MK, Misra PK. Identification of starch with assorted shapes derived from the fleshy root tuber of Phoenix sylvestris: extraction, morphological and techno-functional characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01261-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Leonel M, Fernandes DDS, Dos Santos TPR. Unmodified cassava starches with high phosphorus content. Int J Biol Macromol 2021; 187:113-118. [PMID: 34298045 DOI: 10.1016/j.ijbiomac.2021.07.116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 04/29/2021] [Accepted: 07/17/2021] [Indexed: 11/17/2022]
Abstract
Our study was based on the fact that physiological changes in the plant resulting from the growth conditions alter the properties of the starch. An experimental trial was installed with cassava plants in poor phosphorus soil. A part of plants received phosphate fertilization at a level three times higher than the recommended dose, in order to provide high availability of phosphorus in the soil. The plants grew for two years and the starches were isolated at three times in the second vegetative cycle. The starches had A-type X-ray pattern. Starches isolated from cassava plants grown in soils with high phosphorus had increases of more than 100% in the content of bound phosphorus, which caused changes in the size of the granules, amylose, swelling power, solubility, pasting and thermal properties. These results indicate possibilities of increasing the commercial value of native cassava starch due to the expansion of use, considering the range of uses of phosphate starches for food and non-food purposes.
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Affiliation(s)
- Magali Leonel
- Center for Tropical Roots and Starch (CERAT), São Paulo State University (UNESP), Universitaria Avenue 3780, PC 18.610-034, Botucatu, São Paulo, Brazil.
| | - Daiana de Souza Fernandes
- Center for Tropical Roots and Starch (CERAT), São Paulo State University (UNESP), Universitaria Avenue 3780, PC 18.610-034, Botucatu, São Paulo, Brazil
| | - Thaís Paes Rodrigues Dos Santos
- Center for Tropical Roots and Starch (CERAT), São Paulo State University (UNESP), Universitaria Avenue 3780, PC 18.610-034, Botucatu, São Paulo, Brazil
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Leonel M, Del Bem MS, Dos Santos TPR, Franco CML. Preparation and properties of phosphate starches from tuberous roots. Int J Biol Macromol 2021; 183:898-907. [PMID: 33971226 DOI: 10.1016/j.ijbiomac.2021.05.045] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2021] [Revised: 05/04/2021] [Accepted: 05/05/2021] [Indexed: 11/19/2022]
Abstract
The diversification of raw materials in the starch industries is a current strategy. However, the production of native starches does not meet market demand, and it is essential to expand the knowledge about chemical modifications in the same production line for different sources of starch. Phosphate starches are one of the most abundantly produced and widely used chemically modified starches. However, the effects of this modification may vary with the starch source and the reaction conditions. In this study, arrowroot, cassava and sweet potato starches were modified with sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) mixture under same conditions. The reaction time ranged from 7.5 to 120 min. Unmodified and modified starches were analyzed for phosphorus, amylose, morphology, X-ray diffraction pattern, crystallinity, swelling power, solubility, pasting and thermal properties. Phosphorus content linked to the starches increased with the reaction time, which affected the physicochemical properties of the three starches. The changes were more significant in all reaction times for cassava starch, followed by arrowroot. Due to its intrinsic characteristics, longer reaction times were necessary for more significant changes in sweet potato starch. Regardless of the starch source, as the reaction time increased, the average starch granule diameter, swelling power, solubility and peak viscosity increased. There was a decrease in setback in the longer reaction times for cassava and arrowroot starches. The changes in the reaction times allowed obtaining phosphate tuberous starches with different properties which can meet the demands of the food and non-food industries.
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Affiliation(s)
- Magali Leonel
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo PC 18610-307, Brazil.
| | - Marília S Del Bem
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo PC 18610-307, Brazil
| | - Thaís P R Dos Santos
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo PC 18610-307, Brazil
| | - Célia Maria Landi Franco
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo PC 18610-307, Brazil; Department of Food Engineering and Technology, São Paulo State University (UNESP), São José do Rio Preto, São Paulo PC 15054-000, Brazil
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Almeida VO, Di-Medeiros MCB, Batista KA, Moraes MG, Fernandes KF. Morphological and physicochemical characterization of starches from underground stems of Trimezia juncifolia collected in different phenological stages. Int J Biol Macromol 2020; 166:127-137. [PMID: 33098905 DOI: 10.1016/j.ijbiomac.2020.10.109] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 09/22/2020] [Accepted: 10/14/2020] [Indexed: 10/23/2022]
Abstract
In this study, starches from underground stems of Trimezia juncifolia were evaluated during dry season (DSS), wet season (WSS) and sprouting (SS). Results evidenced that drought stress did not interfere with the yield, amylose content and degree of polymerization (DP) of amylopectin. However, the extraction yield in SS was 58% lower, being observed and increase of 7.5% in the content of amylose, and 13.5% in DP values for SS amylopectin, with a predominance of A-chains. The amount of total sugar, the starch granules size as well as solubility and swelling properties varied as function of the phenological status. Also, starch granules changed from A-type polymorph in DSS and SS to a CA-type in WSS. Nevertheless, it was observed a crystallinity reduction from 56% in DSS to 37.1% in SS. In addition, thermograms evidenced the presence of amylose-lipid complexes, with endothermic transition temperatures being affected by drought stress and sprouting. Finally, results demonstrate that underground stems from T. juncifolia have adaptative strategies involving changes in the morphological and physicochemical properties of the starch granules.
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Affiliation(s)
- Viviane O Almeida
- Laboratório de Química de Polímeros, Instituto de Ciências Biológicas, ICB 2, Universidade Federal de Goiás, Goiânia, GO, Brazil
| | - Maria C B Di-Medeiros
- Laboratório de Ressonância Magnética Nuclear, Departamento de Química, Universidade Federal de São Carlos, São Carlos, SP, Brazil
| | - Karla A Batista
- Laboratório de Química de Polímeros, Instituto de Ciências Biológicas, ICB 2, Universidade Federal de Goiás, Goiânia, GO, Brazil; Departamento de Áreas Acadêmicas, Instituto Federal de Educação, Ciência e Tecnologia de Goiás, Campus Goiânia Oeste, Goiânia, GO, Brazil.
| | - Moemy G Moraes
- Laboratório de Fisiologia Vegetal, Instituto de Ciências Biológicas, ICB 1, Universidade Federal de Goiás, Goiânia, GO, Brazil
| | - Kátia F Fernandes
- Laboratório de Química de Polímeros, Instituto de Ciências Biológicas, ICB 2, Universidade Federal de Goiás, Goiânia, GO, Brazil.
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Liu L, An X, Zhang H, Lu Z, Nie S, Cao H, Xu Q, Liu H. Ball milling pretreatment facilitating α-amylase hydrolysis for production of starch-based bio-latex with high performance. Carbohydr Polym 2020; 242:116384. [PMID: 32564822 DOI: 10.1016/j.carbpol.2020.116384] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Accepted: 04/27/2020] [Indexed: 11/28/2022]
Abstract
Starch based bio-latex has been widely researched in the coating paper area for the purpose of partial replacement of petroleum-based binders. In this paper, a green and facile ball milling pretreatment was proposed to modify the starch granules before α-amylase hydrolysis by breaking up their crystalline structure, thus improving the accessibility and susceptibility of amylase into starch structure. It was found that the improved hydrolysis process after 8 h ball milling can generate suitable degree of polymerization of polysaccharides or oligosaccharides, which further facilitated the following H2O2 oxidation and SHMP crosslinking processes. In addition, a mechanism was also demonstrated to illustrate the improvement induced by ball milling pretreatment. The prepared bio-latex with crosslinking-structure performed excellent adhesive properties when substituted 25 % of petroleum-based latex during paper coating application, which showed great potential in improving the economic, cost, and environment benefits of traditional production of coated paper.
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Affiliation(s)
- Liqin Liu
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science and Technology, No. 29, 13th Street, TEDA, Tianjin, 300457, PR China
| | - Xingye An
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science and Technology, No. 29, 13th Street, TEDA, Tianjin, 300457, PR China.
| | - Hao Zhang
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science and Technology, No. 29, 13th Street, TEDA, Tianjin, 300457, PR China
| | - Zonghong Lu
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science and Technology, No. 29, 13th Street, TEDA, Tianjin, 300457, PR China
| | - Shuangxi Nie
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, PR China
| | - Haibing Cao
- Zhejiang Jing Xing Paper Joint Stock Co., Ltd., No. 1, Jingxing Industry Zone, Jingxing First Road, Caoqiao Street, Pinghu, Zhejiang Province, 314214, PR China
| | - Qingliang Xu
- Zhejiang Jing Xing Paper Joint Stock Co., Ltd., No. 1, Jingxing Industry Zone, Jingxing First Road, Caoqiao Street, Pinghu, Zhejiang Province, 314214, PR China
| | - Hongbin Liu
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science and Technology, No. 29, 13th Street, TEDA, Tianjin, 300457, PR China.
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Chotiprayon P, Chaisawad B, Yoksan R. Thermoplastic cassava starch/poly(lactic acid) blend reinforced with coir fibres. Int J Biol Macromol 2020; 156:960-968. [DOI: 10.1016/j.ijbiomac.2020.04.121] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 04/07/2020] [Accepted: 04/18/2020] [Indexed: 02/08/2023]
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Li Y, Shabani KI, Liu H, Guo Q, Liu X. Structural, physicochemical and rheological properties of a novel native starch obtained from Rhizoma Gastrodiae. FOOD STRUCTURE 2020. [DOI: 10.1016/j.foostr.2020.100148] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Li Y, Liu H, Wang Y, Shabani KI, Qin X, Liu X. Comparison of structural features of reconstituted doughs affected by starches from different cereals and other botanical sources. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102937] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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He R, Fu NF, Chen HM, Ye JQ, Chen LZ, Pu YF, Zhang WM. Comparison of the structural characterizatics and physicochemical properties of starches from sixteen cassava germplasms cultivated in China. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1752714] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Rui He
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
| | - Nai-Fang Fu
- Tropical Crops Genetil Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan, China
| | - Hai-Ming Chen
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou, Hainan, China
| | - Jian-Qiu Ye
- Tropical Crops Genetil Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan, China
| | - Li-Zhen Chen
- Tropical Crops Genetil Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan, China
| | - Yun-Feng Pu
- College of Life Science, Tarim University, Alar City, China
| | - Wei-Min Zhang
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou, Hainan, China
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Chisenga SM, Workneh TS, Bultosa G, Alimi BA. Progress in research and applications of cassava flour and starch: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2799-2813. [PMID: 31205336 PMCID: PMC6542882 DOI: 10.1007/s13197-019-03814-6] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/02/2019] [Accepted: 05/08/2019] [Indexed: 01/04/2023]
Abstract
The cassava flours and starches have elicited great use in the food and non-food industry. The diversity in cassava genotypes accounts for differences in end-product properties, and would require characterization of cassava varieties for suitability of culinary and processing. This review showed that screening criteria of cassava cultivars end-user properties include proximate contents, amylose content, structural, swelling, gelatinization and pasting characteristics, including freeze-thaw stability properties of cassava-derived flours and starches. Literature shows that the physiochemical properties vary with genetic factors (i.e. genotype). In this review, the amylose content was found to be the main genetic trait for discriminating the cassava varieties for gelatinization and pasting processes including resistant starches. Moreover, cassava derived raw materials (flours and starches) were found to have various application in baking, edible film, syrup, glucose, alcohol, and soups production.
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Affiliation(s)
- Shadrack Mubanga Chisenga
- Department of Bioresources Engineering, University of KwaZulu-Natal, Carbis Road, Rabie Saunders Building Scottsville, Scottsville, Private Bag X01, Pietermaritzburg, KZN 3209 South Africa
| | - Tilahun Seyoum Workneh
- Department of Bioresources Engineering, University of KwaZulu-Natal, Carbis Road, Rabie Saunders Building Scottsville, Scottsville, Private Bag X01, Pietermaritzburg, KZN 3209 South Africa
| | - Geremew Bultosa
- Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Private Bag 0027, Gaborone, Botswana
| | - Buliyaminu Adegbemiro Alimi
- Department of Bioresources Engineering, University of KwaZulu-Natal, Carbis Road, Rabie Saunders Building Scottsville, Scottsville, Private Bag X01, Pietermaritzburg, KZN 3209 South Africa
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