Browsing by Author "Naicker, Ashika"

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Development of an energy-dense biscuit suitable for primary school learners for the South African National School Nutrition Programme
(African Journal of Food, Agriculture, Nutrition and Development, 2021) Hassanally, Saffia; Naicker, Ashika; Singh, Evonne
South Africa has a well established National School Nutrition Programme (NSNP). Despite rescheduling the mealtime to two hours after the start of the school day to accommodate learners who come to school on an empty stomach, a gap still exists as many children start their learning day with low energy and concentration levels. A cost-effective, energy-dense snack served at the start of the school day can be a solution to sustain learners until the main meal is served. Cross-sectional surveys were used to determine the snack preferences of children and the product development process was used to develop a suitable snack. An energy-dense peanut butter biscuit was developed based on those surveys as well as a scoping review of previous snack studies. The energy-dense developed product provided 1388kJ (61.0%) of energy from fat, 688kJ (30.2%) of energy from carbohydrates and 201kJ (8.8%) of energy from protein per 100g. The biscuit conformed to microbial testing standards. Shelf-life analysis projected a shelf-life of five weeks fresh and five months in food grade packaging. Sensory results showed that there was no significant difference in sensory scores across gender (p=0.691) and age (p=0.706). More of the learners (n=56, 69.1%) found the biscuit to be ‘Super good’ than the other ratings (p<.0005). When compared with similar biscuit products currently on the market, it was found that the developed biscuit was the most reasonably priced. The developed biscuit has the potential to serve as a solution to hidden hunger for children that come to school on an empty stomach. This versatile snack solution has potential for continuity of use even during periods of national crisis as with COVID-19, when learners’ nutritional needs may be most vulnerable.
Embedding undergraduate research through industry-based projects : student experiences
(Durban University of Technology, 2022) Naicker, Ashika; Singh, Evonne
Traditionally, formal training in research methodology begins in postgraduate programmes; however, potential exists to embed high-impact research skills during the undergraduate programme to develop learning by inquiry, promote critical thinking and engaged scholarship. Identifying factors that affect students’ research engagement can provide important practical implications to effectively encourage and facilitate undergraduate research opportunities. This exploratory qualitative study investigates the undergraduate student experience of the research process embedded in collaborative industry-based projects, through focus-group discussions. Using predefined domains from the interview guide, key themes emerging from the focus group discussions included a process-orientated approach to research, knowledge synthesis through data collection and handling, data collection experience, and students’ experience of a collaborative and deep approach to learning. Key enablers of the research engagement included funding for undergraduate research and transfer of research skills into higher levels of study whilst key barriers were limited foundational research knowledge and the impact of emergency situations. Other emergent themes included knowledge transfer through early initiation of research in the undergraduate programme. Institutional and programmatic engagement is required to support undergraduate students with the rigours of becoming knowledge co-constructors for their graduate destination or continuation of postgraduate studies.
Product development, nutrient analysis and sensory evaluation of maize chips, enhanced with moringa oliefera
(2020-10-14) Naicker, Ashika; Govender, Karina
Product development of nutritionally enhanced foods, to improve food and nutrition security in developing countries, has gained momentum over the years. This study involved the product development optimization, analysis of nutrient and physiochemical content of a maize chip, enhanced with moringa oliefera, as a nutritious and safe snack for children. Food product development trials, nutritional analysis and microbiological testing were conducted. Two samples of moringa maize chip were developed: sample 1 (1 g moringa / 22 g portion of maize chips) and sample 2 (2 g moringa / 22g portion of maize chips). Samples 1 and 2 contained 1.81 g and 2.27 g of fat, 84.9 μg and 100.2 μg of vitamin A and 220 mg and 273 mg of calcium, respectively. Sensory evaluation of the product developed was conducted through a cross-sectional study. One hundred children, aged 9–13 years from four schools were recruited through stratified random sampling from Verulam, Durban, South Africa. Using a validated five-point facial hedonic scale, sensory evaluation revealed that the chips, containing 2 g moringa, were preferred to those with 1 g moringa, for taste and texture. The promising nutritional analysis results and sensory evaluation outcomes indicated the potential for maize chips containing moringa, to serve as a healthier, sensory acceptable snack suitable for children.