DOCSLIB.ORG

The Microbial Succession in Indigenous Fermented Maize Products

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Microbial Succession in Indigenous Fermented Maize Products The Microbial Succession in Indigenous Fermented Maize Products by Katongole, Joseph Nicholas Submitted in fulfilment of the requirements for the degree of MAGISTER SCIENTIAE AGRICULTURAE In the Faculty of Natural and Agricultural Sciences, Department of Microbial, Biochemical and Food Biotechnology, University of Free State, Bloemfontein February 2008 Supervisor: Prof. B.C. Viljoen The financial assistance of the Department of Labour (DST) towards this research is hereby acknowledged. Opinions expressed and conclusions arrived at, are those of the author and are not necessarily to be attributed to the DST. 1 DEDICATED TO MY PARENTS Mr. & Mrs. KATONGOLE i ACKNOWLEDGEMENTS I would like to express my gratitude towards the following persons and institutions for their contribution towards the successful completion of this study. Prof. B.C. Viljoen; Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, For his guidance in the planning and execution of this study Prof. J.A. Narvhus; Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, For her able and constructive criticism of this study The National Research Foundation (NRF); For the financial assistance received for my Masters study Mr. P.J. Botes; Department of Microbial, Biochemical and Food Biotechnology, University of the Free State; For his assistance with the chemical analysis (HPLC) Prof. Pieter WJ van Wyk and Ms. Beanelri Janecke Centre for Confocal and Electron Microscopy; University of Free State; For their assistance in the SEM analysis of the pot biofilm And to Aneeta Gosal, thanks for always being there for me, in both the good and bad times....... ii TABLE OF CONTENTS ACKNOWLEDGEMENTS ..................................................................................... ii LIST OF ILLUSTRATIONS ................................................................................. viii LIST OF ABRREVIATIONS ................................................................................. xi CHAPTER 1 LITERATURE REVIEW.........................................................................................1 1.1. Introduction ............................................................................................ 2 1.1.1. A historical account of indigenous fermented cereals .............................. 2 1.1.1.1. A World perspective ................................................................................. 2 1.1.1.2. African perspective .................................................................................. 3 1.1.1.3. Food fermentation types and special effects associated with it. ............... 6 1.1.1.4. The microbiology of fermented foods ....................................................... 8 1.2. Cereals as fermentation substrates ..................................................... 9 1.2.1. Cereal fermented, non-alcoholic beverages ........................................... 11 1.2.1.1. Mahewu. ................................................................................................ 11 1.2.1.2. Ogi ......................................................................................................... 11 1.2.1.3. Uji. .......................................................................................................... 12 1.2.2. Cereal fermented alcoholic beverages ................................................... 13 1.2.2.1. Umqombothi ........................................................................................... 13 1.2.2.2. Busaa ..................................................................................................... 13 1.3. The nature of cereal fermentations ..................................................... 15 1.4. Biochemical changes during cereal fermentation ............................. 20 1.5. Potential infective and toxic microbiological hazards ....................... 22 iii 1.5.1. Spoilage of popular fermented foods ................................................. 23 1.5.2. Factors increasing susceptibility ............................................................. 25 1.5.3. The role of fungal toxins (mycotoxins) in fermented foods ...................... 26 1.6. Recent advances in the malting and brewing industry ..................... 28 1.6.1. Lactic acid starter cultures in malting ...................................................... 28 1.6.2. New cereal based probiotic foods ........................................................... 29 1.6.3. Future use of S. cerevisiae as a starter culture. ...................................... 30 1.6.4. Future of fermented foods ....................................................................... 31 1.7. Conclusion ............................................................................................ 32 1.8. References ............................................................................................. 34 CHAPTER 2 ISOLATION AND CHARACTERISATION OF THE MICROFLORA ASSOCIATED WITH UMQOMBOTHI, A SOUTH AFRICAN FERMENTED BEVERAGE.........................................................................................................57 Abstract....................................................................................................58 2.1. Introduction ............................................................................................ 59 2.2. Materials and methods .......................................................................... 60 2.2.1. Source of raw materials. .......................................................................... 60 2.2.2. Collection of fermented beer samples ...................................................... 61 2.2.3. Preparation of umqombothi in the laboratory ........................................... 61 2.2.4. Chemical analysis .................................................................................... 62 2.2.5. Microbiological analysis ........................................................................... 62 2.2.6. Identification of yeasts ............................................................................. 63 2.2.7. Statistical analysis .................................................................................... 64 iv 2.3. Results and discussion ....................................................................... 65 2.3.1. Chemical analysis .................................................................................. 65 2.3.2. Microbiological analysis ......................................................................... 66 2.3.2.1. Lactic acid bacteria ................................................................................ 66 2.3.2.2. Yeasts .................................................................................................... 66 2.3.2.3. Moulds ................................................................................................... 67 2.3.2.4. Enterobacteriaceae ................................................................................ 67 2.3.2.5. Microbial interaction ............................................................................... 68 2.3.2.6. Yeast identification ................................................................................. 69 2.4. Conclusion ........................................................................................... 70 2.5. References ............................................................................................ 71 CHAPTER 3 MICROBIOLOGICAL ECOLOGY OF MAHEWU, A TRADITIONALLY FERMENTED NON-ALCOHOLIC BEVERAGE…………………………………...83 Abstract ................................................................................................... 84 3.1. Introduction ............................................................................................ 85 3.2. Materials and methods ........................................................................... 87 3.2.1. Production of mahewu .............................................................................. 87 3.2.2. Sampling for microbiological analysis ....................................................... 87 3.2.3. Microbiological analysis ............................................................................ 87 3.2.4. Isolation and identification of yeasts ......................................................... 88 3.2.5. Chemical analysis ..................................................................................... 89 3.2.6. Statistical analysis ..................................................................................... 89 3.3. Results and discussion ......................................................................... 90 3.3.1. Chemical analysis .................................................................................... 90 v 3.3.2. Microbial analysis ................................................................................... 90 3.3.2.1. Lactic acid bacteria (LAB) ...................................................................... 90 3.3.2.2. Yeasts .................................................................................................... 91 3.3.2.3. Moulds and Enterobacteriaceae ............................................................ 92 3.3.3. Microbial succession during the production of mahewu ......................... 92 3.3.4. Yeast identification ................................................................................. 93 3.3.5. Effect of growth of yeasts on the survival of Aspergillus parasiticus .....
Load more

Recommended publications
  • Dietary Intake, Physical Activity and Risk for Chronic Diseases of Lifestyle Among Employees at a South African Open-Cast Diamond Mine
    DIETARY INTAKE, PHYSICAL ACTIVITY AND RISK FOR CHRONIC DISEASES OF LIFESTYLE AMONG EMPLOYEES AT A SOUTH AFRICAN OPEN-CAST DIAMOND MINE Thesis presented to the Department of Human Nutrition of the Stellenbosch University in partial fulfilment of the requirements for the degree Master of Nutrition by Karen Stadler Study Leader: Prof. D Labadarios (Head: Department of Human Nutrition, Stellenbosch University) Co-study Leader: Prof MG Herselman (Associate Professor: Department of Human Nutrition, Stellenbosch University) Co-study Leader: Ms N Fredericks (Dietician, Tygerberg Hospital) Statistician: Prof DG Nel (Director: Center for Statistical Consultation, Stellenbosch University) Confidentiality: B April 2006 ii DECLARATION OF AUTHENTICITY Hereby I, Karen Stadler, declare that this thesis is my own original work and that all sources have been accurately reported and acknowledged, and that this document has not previously, in its entirety or in part been submitted at any university in order to obtain an academic qualification. Karen Stadler Date: 21 February 2006 iii ABSTRACT INTRODUCTION: The study investigated dietary intake, physical activity and risk for chronic diseases of lifestyle (CDL) among employees at a South African open-cast diamond mine. OBJECTIVES: The aim of the study was to determine the habits and barriers to a healthy lifestyle in order to determine the need for workplace interventions at De Beers Venetia Mine (DB-VM) to decrease the risk for CDL and optimise employee wellness. DESIGN: An analytical, cross-sectional, observational study. SAMPLING: A representative proportional stratified sample of 88 permanent employees at DB-VM was randomly selected to participate in the study. The sample was stratified according to work-shift configuration and occupational category.
    [Show full text]
  • Student Number: 201477310
    COPYRIGHT AND CITATION CONSIDERATIONS FOR THIS THESIS/ DISSERTATION o Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. o NonCommercial — You may not use the material for commercial purposes. o ShareAlike — If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original. How to cite this thesis Surname, Initial(s). (2012) Title of the thesis or dissertation. PhD. (Chemistry)/ M.Sc. (Physics)/ M.A. (Philosophy)/M.Com. (Finance) etc. [Unpublished]: University of Johannesburg. Retrieved from: https://ujcontent.uj.ac.za/vital/access/manager/Index?site_name=Research%20Output (Accessed: Date). Metabolomics, Physicochemical Properties and Mycotoxin Reduction of Whole Grain Ting (a Southern African fermented food) Produced via Natural and Lactic acid bacteria (LAB) fermentation A Thesis submitted to the Faculty of Science, University of Johannesburg, South Africa In partial fulfilment of the requirement for the award of a Doctoral Degree in Food Technology By OLUWAFEMI AYODEJI ADEBO STUDENT NUMBER: 201477310 Supervisor : Dr. E. Kayitesi Co-supervisor: Prof. P. B. Njobeh October 2018 EXECUTIVE SUMMARY Drought and challenges related to climate change are some of the issues facing sub-Saharan Africa countries, with dire consequences on agriculture and food security. Due to this prevailing situation, drought and climate resistant crops like sorghum (Sorghum bicolor (L) Moench) can adequately contribute to food security. The versatility and importance of sorghum is well reflected in its use as a major food source for millions of people in sub-Saharan Africa.
    [Show full text]
  • SIM 02 09 01 Nutrition Report 13 Jan 2004
    Safety In Mines Research Advisory Committee (SIMRAC) Final Report Nutrition and occupational health and safety in the South African mining industry Part 1 B Dias P Wolmarans JA Laubscher P C Schutte 1 Research Agency : CSIR Miningtek Project number : SIM 02 09 01 Date : December 2003 2 Executive Summary Housing and nutrition have been used as indicators of poverty, and as common targets for intervention to improve public health and reduce health inequalities (Gauldie 1974). The relationship between health, nutrition and housing is well established. The basic human need for shelter and food would appear to make the relationship between poor housing and food, and poor health self evident (Burridge and Omangy, 1993). At the Mine Health and Safety Council meeting in 2001, Mining Occupational Health Advisory Committee (MOHAC) was required to consider the potential impact housing and nutrition has on occupational health and safety in the South African Mining Industry. Historically, miners have been housed and fed in hostels but provisions of both accommodation and nutrition are changing and vary across the industry. There is no recent research to assess whether miners are receiving the proper nutrition and fluid intake for the physical demands of the work they perform in the South African mining industry. Research is therefore needed to assess the nutritional status of mineworkers who live out and those who stay in the hostels and to provide guidelines for a nutritionally adequate diet for mineworkers in various mining environments. The Black labour law was the last law to regulate nutrition in the mines. The regulation was gazetted in 1975 and stipulated the minimum ration scale for “Bantu” employees.
    [Show full text]
  • International Symposium on Sorghum Grain Quality
    pji 9- 7 Proceedings of the t5(v-- International Symposium on Sorghum Grain Quality ICRISAT Center Patancheru, India 28-31 October 1981 Sponsored by uSAID Title XII Collaborative Research Suppowt Program on Sorghum and Pearl Millet (INTSORMIL) International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) Indian Council of Agricultural Research (ICAR) / Correct citation: ICRISAT (International Crops Research Institute for the Semi- Arid Tropics). 1982. Proceedings of the International Symposium on Sorghum Grain Quality, 28-31 October 1981, Patancheru, A.P., Ind;9. Workshop Coordinators and Scientific Editors L. W. Rooney D. S. Murty Publication Editor J. V. Mertin The International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) is a nonprofit scientific educational institute receiving support from donors through the Consultative Group on International Agricultural Research. Donors to ICRISAT include governments and agencies of Australia, Belgium, Canada, Federal Republic of Germany, France, India. Japan, Mexico, the Netherlands, New Zealand, Nigeria, Norway, Sweden, Switzerland, United Kingdom, United States, and the following International and private organizations: Asian Development Bank, European Economic Community, Ford Foundation, International Bank for Reconstruction and Development, International Development Research Centre, International Fertilizer Development Center, International Fund for Agriculhural Development, the Leverhulme Trust, and the United Nations Developmunt Programme. Responsibility for the information in this publication rests with ICAR, ICRISAT, INTSORMIL, or the individual authors. Where trade names are used this does not constitute endorsement of or discrimination against any product by the Institute. Ii Contents Foreword vii Inaugural Session 1 Welcome Address J. C. Davies 3 Opening Address E.R. Leng 4 Keynote Address-The Importance of Food Quality H.
    [Show full text]
  • South Africa - Republic Of
    THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: 11/27/2013 GAIN Report Number: South Africa - Republic of Post: Pretoria Food Processing Ingredients Food Processing Ingredients Market Report Approved By: Nicolas Rubio Prepared By: Margaret Ntloedibe Report Highlights: The report remains the same as the 2012 Food Processing Ingredients report; only the 2013 statistics were updated. Executive Summary: South Africa’s agro-food and beverages processing sector, serving a population of about 53 million, remains a significant component of the manufacturing economy. The sector is developed, highly concentrated and competitive, producing high quality and niche products for local and international markets. The agro-processing (food and beverages) industry contributed $2,903 million between January-August 2013, an annual percentage change of 4 percent. The sector has a number of competitive advantages, making it an important trading partner. The establishment of preferential trade agreements such as Customs Union for Southern African Customs Union countries, African Growth and Opportunity Act (AGOA) for the U.S. market, a Free Trade Agreements (FTAs) with Southern African Development Community (SADC) and with the European Union (EU), and other agreements which confer generous benefits to South Africa. South Africa largest exports products are grapes, wine, apples, pears, citrus, and food preparations. Other important export products are avocados, pineapples, dates, and preserved fruits and nuts. South Africa January-August 2013 exports of agricultural, fish and forestry products to the United States experienced a 5 percent increase to $207 million as a result of export of edible fruit & nuts, and beverage spirits & vinegar.
    [Show full text]
  • The Current Rain-Fed and Irrigated Production of Food Crops and Its Potential to Meet
    THE CURRENT RAIN-FED AND IRRIGATED PRODUCTION OF FOOD CROPS AND ITS POTENTIAL TO MEET THE YEAR-ROUND NUTRITIONAL REQUIREMENTS OF RURAL POOR PEOPLE IN NORTH WEST, LIMPOPO, KWAZULU-NATAL AND THE EASTERN CAPE Report to the WATER RESEARCH COMMISSION and DEPARTMENT OF AGRICULTURE, FORESTRY & FISHERIES by SL Hendriks, A Viljoen, D Marais, F Wenhold, AM McIntyre, MS Ngidi, C van der Merwe, J Annandale and M Kalaba Institute for Food, Nutrition and Well-being University of Pretoria with D Stewart Lima Rural Development Foundation WRC Report No. 2172/1/16 ISBN 978-1-4312-0836-4 September 2016 Obtainable from Water Research Commission Private Bag X03 Gezina, 0031 [email protected] or download from www.wrc.org.za DISCLAIMER This report has been reviewed by the Water Research Commission (WRC) and approved it for publication. Approval does not signify that the contents necessarily reflect the views and policies of the WRC or the University of Pretoria (UP), nor does mention of trade names or commercial products constitute endorsement or recommendation for use. © Water Research Commission & University of Pretoria ii EXECUTIVE SUMMARY While there is not much evidence of widespread starvation and extreme undernutrition in South Africa, national surveys provide evidence of multiple forms of deprivation related to the experience of hunger, widespread manifestation of hidden hunger or micronutrient deficiencies and increasing rates of overweight and obesity. Moreover, the co-existence of adult (especially female) overweight and obesity with hidden hunger and child malnutrition raises serious concerns over household food security. Despite a multitude of state, private sector and non-governmental agency (NGO)-funded food security programmes, South Africa is one of only 12 countries in the world where stunting has increased over the Millennium Development Goal (MDG) period.
    [Show full text]
  • African Sorghum-Based Fermented Foods: Past, Current and Future Prospects
    nutrients Review African Sorghum-Based Fermented Foods: Past, Current and Future Prospects Oluwafemi Ayodeji Adebo Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg (Doornfontein Campus), P.O. Box 17011 Johannesburg, Gauteng 2028, South Africa; [email protected]; Tel.: +27-11-559-6261 Received: 28 February 2020; Accepted: 14 April 2020; Published: 16 April 2020 Abstract: Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast food use for the inhabitants of Africa and other developing countries. The importance of this crop is well reflected in its embedded benefits and use as a staple food, with fermentation playing a significant role in transforming this crop into an edible form. Although the majority of these fermented food products evolve from ethnic groups and rural communities, industrialization and the application of improved food processing techniques have led to the commercial success and viability of derived products. While some of these sorghum-based fermented food products still continue to bask in this success, much more still needs to be done to further explore evolving techniques, technologies and processes. The addition of other affordable nutrient sources in sorghum-based fermented foods is equally important, as this will effectively augment the intake of a nutritionally balanced product. Keywords: sorghum; fermentation; lactic acid bacteria; fermented products; food security; 4th industrial revolution (4IR) 1. Introduction In terms of production quantity, sorghum is the fifth most important cereal crop in the world after rice, wheat, maize and barley, and the most grown cereal in Sub-Saharan Africa, after maize [1–3].
    [Show full text]
  • Methods of Preparation of Swazi Traditional Fermented Foods
    J Ethn Foods 2 (2015) 119e125 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Methods of preparation of Swazi traditional fermented foods * Protus Simatende a, b, Tendekayi Henry Gadaga a, , Stanley Jabulani Nkambule a, Muthulisi Siwela b a Department of Environmental Health Science, University of Swaziland, Mbabane, Swaziland b College of Agriculture, Engineering and Science, University of Kwazulu-Natal, South Africa article info abstract Article history: Background: Fermentation is an age old technique of preserving food in many communities. A wide Received 18 May 2015 range of fermented products are prepared by varying the types of raw materials, utensils, and fermen- Received in revised form tation times. Several fermented foods are consumed in Swaziland. A survey of the types of fermented 21 June 2015 foods, preparation methods, and utensils used was done in the Hhohho region of Swaziland. The current Accepted 7 July 2015 study aimed at documenting the preparation methods of emahewu, emasi, umcombotsi, and buganu at Available online 28 August 2015 household levels. Methods: Detailed fermentation steps were documented for umcombotsi, emahewu, buganu, and emasi. Keywords: buganu Five constituencies, called tinkhundla, were randomly selected from the 14 found in the Hhohho region of emahewu Swaziland. At each inkhundla, households that were known to regularly prepare the fermented foods emasi were identified with the assistance of local community leaders and were interviewed. A semistructured umcombotsi questionnaire was used for the face-to-face interviews. Swaziland Results: With respect to preparation procedures and practices, all respondents indicated that they had prepared different fermented foods at one time or another.
    [Show full text]
  • Food Ration Scales for Hospitals And
    FOOD SERVICE MANAGEMENT AND ADMINISTRATION Volume 3 FOOD RATION SCALES FOR HOSPITALS AND HEALTH INSTITUTIONS Compiled by Working Group HMC Sub-committee for Nutrition Services - 1992 - Revised by Directorate Nutrition Department of Health - 2001 - Copyright © 2001 Department of Health, South Africa All rights reserved This publication is intended to support nutrition activities and may be copied and distributed as required. Distribution for remuneration is not permitted. Permission from the copyright holder is required for any changes to the format or content of this publication Food Ration Scales for Public Hospitals and Institutions CONTENTS 1 INTRODUCTION 5 2 INTERPRETATION OF THE RATION SCALE 5 2.1 Purpose of ration scales 5 2.2 Definition of a ration scale 5 2.3 Food budget 5 2.4 Food services 6 2.5 Conversion of energy and nutritional requirements into food 6 2.5.1 Edible form of food 6 2.5.2 Edible yield of food 6 2.5.3 Number of clients 6 2.6 Food substitutes 7 3 FOOD RATION SCALE FOR ADULT PERSONS 8 3.1 DAILY AND WEEKLY ALLOWANCE PER PATIENT (ADULT PERSON) 8 3.2 KITCHEN COMMODITIES FOR ADULT PERSONS 9 3.3 INTERPRETATION OF THE RATION SCALE FOR ADULTS 10 3.3.1 DAILY ALLOWANCES: FULL NORMAL DIET 10 3.3.1.1 Brown, Whole-wheat Bread: Ration per Person: 150-210g 10 3.3.1.2 Dry Cereals: Ration per Person: 90-150g 10 3.3.1.3 Vegetables - Fresh As Purchased 11 3.3.1.4 Coffee/Tea: Ration per Person: 9-15 g (dry weight) 13 3.3.1.5 Jam: Ration per Person: 30-40g (25 - 30ml) 14 3.3.1.6 Margarine/Cooking Oil: Ration per Person: 25-50 g/ml
    [Show full text]
  • Determining the Contribution of the National School Nutrition Programme to the Total Nutrient Intake of Mogale City Learners
    DETERMINING THE CONTRIBUTION OF THE NATIONAL SCHOOL NUTRITION PROGRAMME TO THE TOTAL NUTRIENT INTAKE OF MOGALE CITY LEARNERS PUMLA KGOMOTSO MONALA Research dissertation submitted in fulfilment of the requirements for the degree Magister Technologiae Food Service Management in the Department of Hospitality, Tourism and PR Management, In the Faculty of Human Sciences, Vaal University of Technology. Vanderbijlpark 2018 Supervisor: Prof. A.A Egal Co-supervisor: Prof. E.G Dicks DECLARATION This work has not been accepted in substance for any degree and is not being concurrently submitted in candidature for any degree Signed ___________________ Date_____________________ STATEMENT 1 This dissertation is being submitted in partial fulfillment of the requirements for the degree of Masters Technology: FOOD SERVICE MANAGEMENT Signed___________________ Date_____________________ STATEMENT 2 This dissertation is the result of my own independent work/investigation, expert where otherwise stated. Other sources are acknowledged by giving explicit references. Signed__________________ Date____________________ STATEMENT 3 I hereby give consent for my dissertation, if accepted, to be available for photocopying and for interlibrary loan, and for the title and summary to be made available to outside organisations. Signed___________________ Date_____________________ ii ACKNOWLEDGEMENTS The financial assistance of the Vaal University of Technology towards this research is hereby acknowledged. Opinions expressed and conclusions arrived at are those of the author and are not necessarily to be attributed to the Vaal University of Technology This study would have not been possible without the strength and the grace from the God Almighty. My gratitude and appreciation is expressed to the following people and organisations; • Professor Abdulkadir Egal, my supervisor. Thanks for your support, patience, advice, encouragement and most importantly for sharing your knowledge with me.
    [Show full text]
  • National Renal Nutrition Practice Guidelines for Adults
    National Renal Nutrition Practice Guidelines for Adults June 2018 National Department of Health Directorate: Nutrition National Renal Nutrition Practice Guidelines for Adults National Department of Health Directorate: Nutrition June 2018 i TABLE OF CONTENT ACKNOWLEDGEMENTS iv ACRONYMS v SCOPE AND PURPOSE vi BACKGROUND AND MOTIVATIONS vii SECTION A: ACUTE KIDNEY INJURY 1 1. DEFINITIONS 1 1.1 Classification of acute kidney injury (AKI) 1 1.1.1 Risk, injury, failure, loss, end stage renal disease (RIFLE) and acute kidney injury network (AKIN) Classifications 2 2. NUTRITIONAL ASSESSMENT 2 2.1 Anthropometry 2 2.2 Biochemistry 2 2.3 Clinical 2 2.4 Diet history 2 2.5 Urinary analysis 2 2.6 Blood gases 2 3. NUTRITIONAL RECOMMENDATIONS 3 3.1 Summary 3 4. NUTRITIONAL INTERVENTION 4 5. MONITORING 6 5.1 Nutritional assessment monitoring and follow-up 6 5.2 Complications related to AKI 6 5.3 Medication commonly used in acute kidney injury and potential side effects 7 5.4 Patient education 8 SECTION B: CHRONIC KIDNEY DISEASE (INCLUDING RENAL TRANSPLANT) 9 1. DEFINITIONS 9 2. NUTRITIONAL ASSESSMENT 10 2.1 Anthropometry 10 2.1.1 Screening for overnutrition 10 2.1.2 Screening for undernutrition 10 2.2 Biochemistry 10 2.3 Clinical 11 2.4 Diet history 11 2.5 Urinary analysis 11 3. NUTRITIONAL RECOMMENDATIONS FOR CHRONIC KIDNEY DISEASE (CKD) 12 3.1 Nutritional Management of HIV/AIDS in CKD 12 4. NUTRITIONAL INTERVENTION 14 5. MONITORING 16 5.1 Nutritional assessment monitoring and follow-up 16 5.2 Complications related to dialysis treatment [hemodialysis (HD) and peritoneal (PD)] 17 5.3 Medication commonly used in chronic kidney disease and possible side effects 17 5.4 Patient education (chronic kidney disease) 18 5.4.1 Energy requirements 18 5.4.2 Protein requirements 19 ii 5.4.3 Sodium restriction 19 5.4.4 Fluid restriction 19 5.4.5 Potassium restriction 19 5.4.6 Phosphate restriction 20 5.4.7 Fibre and the gut microbiome 20 5.5 Transplant patient education 21 5.5.1 Early post transplant phase 21 5.5.2 Intermediate to late post transplant phase 21 5.5.3 Advice on discharge 21 6.
    [Show full text]
  • Microbial Ecology and Diversity of Swazi Traditional Fermented Foods
    MICROBIAL ECOLOGY AND DIVERSITY OF SWAZI TRADITIONAL FERMENTED FOODS By Protus Simatende (MPhil Food Microbiology, Reading; MSc Food Science & Technology, Gent; BSc Agriculture, Lusaka, Zambia) Thesis submitted in fulfilment of the academic requirements for the degree of DOCTOR OF PHILOSOPHY (FOOD SECURITY) School of Agricultural, Earth and Environmental Sciences (SAEES) College of Agriculture, Engineering and Science University of KwaZulu-Natal Pietermaritzburg South Africa 2016 PREFACE The work described in this thesis was carried out in the School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal and Faculty of Health Sciences, University of Swaziland, from February 2014 to November 2016, under the supervision of Dr Muthulisi Siwela and Prof Tendekayi Henry Gadaga. Signed: Date: 01/12/2016 Protus Simatende (candidate) As the candidate‟s supervisors, we agree to the submission of this thesis. Signed: Date: Dr Muthulisi Siwela (Supervisor) Signed: Date: 07/12/2016 Prof Tendekayi H Gadaga (Co-supervisor) i DECLARATION I, Protus Simatende, declare that the thesis hereby submitted by me for the Philosophiae Doctorate degree in Food Security at the University of KwaZulu-Natal is my own original and independent research work. This thesis or any part of it has not been previously submitted by me for any degree or examination to another faculty or University. The research work reported in this thesis does not contain any person‟s data, pictures, graphs or other information unless specifically acknowledged as being sourced from those persons. Signed: Date: 01/12/2016 Protus Simatende (candidate) ii ABSTRACT Spontaneously fermented foods are part of the diets and livelihood in many African countries.
    [Show full text]