Thumbnail Image
 

Qumbisa, Nothando

Faculty: Faculty of Science, Agriculture and Engineering
Department: Consumer Sciences
Research Interest(s): Food product development, Indigenous knowledge and food systems, Food and nutrition security.
Active Research Project(s): To be added
Active Community Engagement: South African Association of Family Ecology and Consumer Science (SAAFECS).
Biography: Miss Nothando Qumbisa is a lecturer in the Department of Consumer Sciences and is based at the Richards Bay Campus. She has published over three papers in accredited journals. She is currently Enrolled at UKZN, Pietermaritzburg Campus for her PhD in food security.
Views

450

Downloads

0

Your Rating
N/A
Avg. Rating
0/5
( 0 Reviews )
Rating Breakup
1
0
2
0
3
0
4
0
5
0

Rating this item

FacebookXWhatsAppLinkedIn

More Detail

20221
Subject: Consumption ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    PublicationJournal Article
    FacebookXWhatsAppLinkedIn
    Consumption of noodles and utilization of amaranthus at the University of Zululand, South Africa
    2022
     | South African Associ...
    Over the years there have been significant increases in the global consumption of instant noodles. This trend has been notable among young people in colleges and is due to the convenience attributes associated with the product. Overconsumption of instant noodles is however said to compromise consumer health, especially when used as the main meal. Amaranthus is one of the most abundant traditional vegetables in South Africa and a good source of nutrients. However, the vegetable is underutilized and is often overlooked compared to exotic vegetables. The main objective of this study was to investigate the patterns of instant noodles consumption and utilization of Amaranthus among students at the University of Zululand. This was done to gauge the potential for using Amaranthus to improve the nutritional profile of noodles. A quantitative research approach was followed by using self-administered questionnaires. One hundred students were sampled using a quota sampling method. Results showed that a majority of the students (96%) were active consumers of instant noodles. Convenience and cost-effectiveness remain the major drivers of high instant noodles consumption among these students. About 76% students had knowledge of Amaranthus, however only 71% were consumers or had at least consumed Amaranthus in the past. The majority (92%) of participants used Amaranthus fresh leaves when cooking the plant while 4% used it in a powdered form. Amaranthus was therefore a familiar traditional leafy vegetable. However, its regular consumption as a vegetable was low due to stigmatization. Indigenization of noodles using Amaranthus as a supplement can be used as an intervention to improve nutritional value and optimise consumption of the vegetable.
    • 1
    • 2
    • 0