MSc (Food Science and Technology) / Department of Food Science and Technology / White maize-based porridge is a staple food for about 80% consumers in South Africa and sub-Saharan African countries contributing significantly to the diet of rural populations in developing countries. White maize is deficient in some amino acids and over-dependency on its porridge may lead to high prevalence of malnutrition-related health conditions. Moringa oleifera (MO) and termite (Isoptera spp.) are known to contain a substantially high amount of protein. The aim of this study was to determine the effect of powders from MO leaves and termite on the nutritional and sensory properties of instant-maize porridge. Inclusion of MO and termite powders in instant-maize porridge, at different treatments, was considered using a completely randomised design. Factor levels were: AOB-control (maize flour); BEA (maize, powders of cooked dried MO and termite); CIA (maize, powders of blanched dried MO and termite) and DJE (maize, powders of uncooked dried MO and termite). Data were analysed using SPSS version 23. The protein content of fortified instant-maize porridge (FMP) significantly (p < 0.05) increased from 10.02 to 21.20% compared to unfortified porridges. The mineral content of FMP was higher in terms of Zn, Fe, Ca and Mg. Moisture content of FMP increased from 5.00 to 6.00%. Sensory analysis showed that among fortified porridges, CIA was rated high for colour and texture, BEA higher in taste and DJE higher for aroma. AOB had higher acceptance than fortified porridges for taste. Powder from MO leaves and termite could be used in complementary foods and food supplements to increase protein and mineral contents.

MSCAGR (Agricultural Economics) / Department of Agricultural Economics and Agribusiness / ABSTRACT This study was carried out to determine how members of households perceive economic benefits of production and marketing of Moringa in the Thulamela Local Municipality. The study adopted the snowball sampling procedure to identify the population of members of households who produce and market Moringa. Simple random sampling procedure was adopted to select 146 participants from the identified population. The Cross tabulations and Probit regression model were used as the analytical tools for this study. The results of the study revealed amongst others, that majority of members of households who were producing Moringa had no access to Moringa markets, and most of them were aware of the economic benefits of Moringa. The statistical significant variables which influenced the perceptions of members of households regarding economic benefits of production and marketing of Moringa were level of education (p < 0.01), Moringa farming experience (p < 0.05), access to market (p < 0.05), as well as the access to information (p < 0.05) about the production and the demand of Moringa produce. The study concluded that majority of respondents perceived that the production and marketing of Moringa would help to achieve sustainable livelihood for people living in Thulamela Local Municipality, while others were of the view that Moringa has the potential to improve nutrition, boost food security and foster rural development. The study recommended that establishment of Moringa markets, formation of Moringa cooperatives and promotional campaigns to educate members of households about the economic benefits of Moringa should be enhanced. / NRF