Dr. Loveness K. Nyanga

Qualifications:

PhD Food Science, (2006 – 2012), Wageningen UniversityThe Netherlands; MSc Biotechnology, (1997-1998),University of Zimbabwe; BSc Honours Nutritional Biochemistry, (1994-1996), University of Zimbabwe

Academic Appointments:

Senior Lecturer

Research Interests:

Food Microbiology
Food Safety
Food Product Development
Public Health Nutrition
Traditional and Indigenous Foods

Faculty: Science

Department: Nutrition Dietetics and Food Sciences

Research Category: Food Science & Technology

Biography:

Email: nyangael@yahoo.com

Phone: +263242303211

Publications:

1. Siamayuwa, C. E., Nyanga, L. K. and Chidewe, C. (2020) ‘Chemopreventive Effects and Antioxidant Capacity of Combined Leaf Extracts of Sesamum angustifolium (Oliv.) Engl. And Hibiscus articulatus on Rhabdomyosarcoma’, Evidence-based Complementary and Alternative Medicine, 2020. doi: 10.1155/2020/8567182.
2. Moyo, G. et al. (2020) ‘Identifying Barriers and Enablers to Exclusive Breastfeeding in Mwenezi and Chiredzi Districts, Zimbabwe’, Current Developments in Nutrition, 4(Supplement_2). doi: 10.1093/cdn/nzaa043_100 .
3. Moyo, G. T. et al. (2020) ‘Barriers and facilitators of exclusive breastfeeding: Findings from a Barrier Analysis Conducted in Mwenezi and Chiredzi Districts, Zimbabwe’, World Nutrition, 11(3). doi: 10.26596/wn.202011312-21.
4. Mushonga, P., Parawira, W. and Kuziwa Nyanga, L. (2020) ‘Occurrence of Fumonisins in Some Maize Meal Marketed to Consumers in Harare, Zimbabwe’, Agriculture and Food Sciences Research, 7(1). doi: 10.20448/journal.512.2020.71.58.64.
5. Ngwenyama, P. et al. (2020) ‘Comparative performance of five hermetic bag brands during on-farm smallholder cowpea (Vigna unguiculata L.Walp) storage’, Journal of Stored Products Research, 88. doi: 10.1016/j.jspr.2020.101658
6. Ngadze, R. T. et al. (2018) ‘Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice’, PLoS ONE, 13(8). doi: 10.1371/journal.pone.0202415.
7. Nyarugwe, S. P. et al. (2018) ‘Food safety culture assessment using a comprehensive mixed-methods approach: A comparative study in dairy processing organisations in an emerging economy’, Food Control, 84. doi: 10.1016/j.foodcont.2017.07.038.
8. Narra, R., Maeda, J. M., Temba, H., Mghamba, J., Nyanga, A., Greiner, A. L., Bakari, M., Beer, K. D., Chae, S.-R., et al. (2017) ‘Notes from the Field: Ongoing Cholera Epidemic — Tanzania, 2015–2016 ’, MMWR. Morbidity and Mortality Weekly Report, 66(6). doi: 10.15585/mmwr.mm6606a5.
9. Narra, R., Maeda, J. M., Temba, H., Mghamba, J., Nyanga, A., Greiner, A. L., Bakari, M., Beer, K. D., Chae, S. R., et al. (2017) ‘Ongoing cholera epidemic—Tanzania, 2015–2016’, MMWR Morb Mortal Wkly Rep, 66(6). doi: 10.15585/mmwr.mm6606a5.
10. Ngadze, R. T., Verkerk, R., et al. (2017) ‘Improvement of traditional processing of local monkey orange (Strychnos spp.) fruits to enhance nutrition security in Zimbabwe’, Food Security, 9(3). doi: 10.1007/s12571-017-0679-x.
11. Ngadze, R. T., Linnemann, A. R., et al. (2017) ‘Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa’, Food Reviews International. doi: 10.1080/87559129.2016.1149862.
12. Nyanga, L. K. et al. (2013) ‘Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits’, International Journal of Food Microbiology, 166(3). doi: 10.1016/j.ijfoodmicro.2013.08.003.
13. Nyanga, L. K. et al. (2012) ‘Yeasts preservation: Alternatives for lyophilisation’, World Journal of Microbiology and Biotechnology, 28(11). doi: 10.1007/s11274-012-1118-y.
14. Nyanga, L. K. et al. (2008) ‘Traditional processing of masau fruits (ziziphus mauritiana) in Zimbabwe’, Ecology of Food and Nutrition, 47(1). doi: 10.1080/03670240701702321.
15. Nyanga, L. K. et al. (2007) ‘Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in Zimbabwe’, International Journal of Food Microbiology, 120(1–2). doi: 10.1016/j.ijfoodmicro.2007.06.021.