http://hdl.handle.net/11189/1905 2026-08-12T07:31:01Z http://hdl.handle.net/11189/10671 Title: Salinity influenced growth, physio-biochemical responses, and antioxidative potential of Trachyandra ciliata Kunth (wild cabbage) Authors: Ngxabi, Sihle; Jimoh, Muhali; Sogoni, Avela; Barker, A.M.; Keyster, Marshall; Kambizi, Learnmore; Laubscher, Charles Abstract: Trachyandra ciliata is a wild edible halophyte endemic to the saline Western Cape coastal region. However, its tolerance mechanisms and physio-biochemical responses under salinity stress are undocumented. Thus, this study was conducted to evaluate the effect of salinity stress on growth parameters, leaf hydration, photosynthetic pigmentation, oxidative stress markers and concentration of antioxidative enzymes to further understand mechanisms involved in its salt tolerance. Four salinity concentrations (50, 100, 150, and 200 mM) were assessed by adding NaCl into the nutrient solution, while control was solely irrigated with nutrient solution. The results revealed that salinity positively influenced growth parameters in all plant parts at low concentration (50 mM NaCl) compared to the control. Moreover, the total chlorophyll content negatively correlated with increasing salinity. Trachyandra ciliata maintained equivalent relative water content (RWC) from control to 100 mM treatment, which then efficiently decreased with increasing salinity, while leaf succulence was equivalent among all treatments. On the other hand, high salinity stimulated oxidative stress as indicated by high MDA, cell death, and superoxide radicals, which were more expressive under 200 mM treatment. To counter the catastrophic effects of excessive ROS, T. ciliata activated antioxidative defence mechanisms as indicated by high SOD and CAT antioxidative enzymes which were more prevalent at high salinity (200 mM). Furthermore, the high proline content under higher salinity treatments ensured further scavenging of ROS. These findings validate that T. ciliata is able to tolerate salinity by modulating bio-physiological processes to manage oxidative stress and achieve cellular homeostasis under salinity stress. 2025-01-01T00:00:00Z http://hdl.handle.net/11189/10659 Title: Exploring antihypertensive drug leads from Blighia Sapida K. D. Koenig via GC-MS and in silico approaches Authors: Senjobi, Comfort Titilayomi; Shokoya , Daniel Oriola; Soremekun, Oladimeji Emmanuel; Senjobi, Abimbola Heritage; Olugbogi, Ezekiel Abiola; Lawal, Olubukola Iretiola; Okechukwu, Olaitan; Ettu, Afui Olugbenga; Jimoh, Muhali; Bamigboye, Samuel; Oyewole, Elizabeth Olajumoke Olabisi Abstract: Globally, hypertension is a leading cause of cardiovascular diseases that account for around 17 million deaths. Despite more studies and management measures, the cause of hypertension is barely unknown, auxiliary antihypertensive medications have some drawbacks which include high prices, adverse effects, and resistivity. The little or no side effects posed by alternative medicines and patient compliance to medicinal plants raised interest in investigating Blighia sapida K. D. Koenig (Ackee) for its bioactive agents including proteins that could be responsible for its antihypertensive properties. Ethanol leave extract was analyzed using gas chromatography-mass spectrometry (GC-MS) analysis to detect the various bioactive compounds, two proteins that play prominent roles in hypertension were studied and retrieved for Molecular Docking using 3D crystal structures, wizard module of Schrödinger Maestro 12.8 employed to prepare the protein. The results of the docking computations were cleaned and analyzed using Excel spreadsheet software. Following receptor and ligand preparation, molecular docking computations were conducted using Glide's ligand docking plugin with extra precision docking to rigorously score ligand-protein interactions. Further graphical representations of the docking results were created using the R Studio package and GraphPad Prism V8.0. Visualization of the molecular interactions of the ligand-protein complexes was conducted. The GC-MS identified a total of 33 compounds in the ethanol extract: Benzenecarboximidothioic acid, N-phenyl-, 4-nitrophenyl ester, N-Serylserine and Palmitic Acid among others. During molecular docking, in-silico pharmacokinetics, and toxicological profiling, serylserine and pirenzepine were identified for their potential interactions with other important proteins related to hypertension including the calcium ion channel and the angiotensin II receptor (ARB). Serylserine and pirenzepine showed potential binding energy against the targeted proteins. This study could produce new antihypertensive medications that are less expensive, more widely available, and less likely to cause adverse effects, thereby meeting public health requirements, particularly in poor nations. 2025-01-01T00:00:00Z http://hdl.handle.net/11189/10657 Title: Physicochemical properties and consumer acceptability of Bambara groundnut tofu chunks Authors: Chipeta, Londiwe; Maphosa, Yvonne; Jideani, Victoria Abstract: Bambara groundnut (BGN) (Vigna subterranea [L.] Verdc.) is a protein-rich legume suitable for developing healthy, high-quality meat alternatives for vegetarians and health-conscious consumers. This study evaluated the physicochemical and sensory properties of tofu chunks derived from BGN tofu. A response surface I-optimal point exchange randomised design was used to determine the effect of gum Arabic (0.3, 0.4, 0.5 %) and sodium alginate (0.3, 0.4, 0.5 %) on the textural, physicochemical and rheological properties of BGN tofu. The design consisted of six models, with three lack of fit and three replicate points, giving a total of twelve runs. The interaction of gum Arabic and sodium alginate was optimal at 0.5 % and was further used to make tofu chunks. Incorporating gum Arabic and sodium alginate significantly (p < 0.05) enhanced the colour characteristics and protein content of the chunks. Bambara groundnut tofu chunks were a good source of essential amino acids, with leucine (4.34–4.94 %) and phenylalanine (4.61–5.62 %) being the most abundant. Samples with 0.6 % gluconolactone (GDL) had higher lysine (3.76 %) and alanine (2.65 %) content than others. Chunks prepared with vinegar + 0.5 % gum Arabic + 0.5 % sodium alginate had the highest protein content (53.09 %), while those with 0.6 % GDL had the lowest (42.70 %). Tofu chunks made with 0.6 % GDL had the highest carbohydrate content (43.10–47.38 %) and significantly (p < 0.05) increased bulk density, particularly in ground samples. Chunks formulated with 0.6 % GDL, gum Arabic, and sodium alginate received the highest sensory evaluation scores for appearance, colour, taste, texture and overall acceptability. Bambara groundnut tofu chunks are a promising candidate for novel, sustainable, legume-based meat analogues, with functional ingredient selection offering opportunities to optimise product quality and consumer appeal. 2025-01-01T00:00:00Z http://hdl.handle.net/11189/10656 Title: Nutritional value and consumer acceptance of non-alcoholic cereal-based beverages in Sub-Saharan Africa: a review of fortification, supplementation, and processing Innovations Authors: Ratau, Mmaphuti Abashone; Bamidele, Oluwaseun; Jideani, Victoria; Ramashia, Shonisani Abstract: Background: Non-alcoholic cereal-based beverages (NACBs) are important to the cultural traditions of sub-Saharan Africa (SSA), as each region uses locally grown cereals to create unique beverages. However, they are often seen as inferior to dairy products due to their lower protein content (1-3%) and lysine levels (0.18-3.38%), compared to dairy, which contains 3-4% protein and 7.50-8.20% lysine, along with the presence of anti-nutrients. Objectives: This review reveals recent advancements in food fortification, supplementation, and processing innovations that enhance the nutritional value of these beverages while addressing sensory characteristics that influence consumer preferences. Methods: An overview literature analysis from the past decade (2015-2024) was conducted on supplementation and fortification techniques, processing methods, and health benefits of NACBs while highlighting their cultural significance and production processes. Additionally, the review highlights these techniques’ potential health, economic, and social advantages. Results: While fortification and supplementation can significantly enhance the nutritional profile of NACBs, they may also alter taste, potentially leading to decreased consumer acceptance. For example, NACB, with 5% of the whole moringa, scored 4.33 versus 7.62 for the control beverages. Conclusions: There is a pressing need for ongoing research to identify effective fortificants and supplements that improve taste without compromising nutritional benefits. Enhancing the sensory appeal of fortified NACBs can address nutrient deficiencies and positively influence public health and economic participation in SSA. Overall, these efforts hold significant promise for improving the health and well-being of populations across the region. 2025-01-01T00:00:00Z