Prof. Maud Muchuweti

Qualifications:

DPhil in Biochemistry (UZ); MSc (Biochemistry); BSc (Biochemistry, UZ)

Academic Appointments:

Senior Lecturer

Research Interests:

Analysis of polysaccharides in wild plants: Their use in industrial applications
Traditional and indigenous foods: Medico-nutritional properties and utilisation
Biological natural products
Water and Sanitation

Faculty: Science

Department: Biotechnology and Biochemistry

Research Category: Bioscience

Biography:

An accomplished academic, administrator and former member of the University of Zimbabwe Council, Professor Maud Muchuweti has been the Executive Dean of Science at the University of Zimbabwe, a position she has held for the past twelve (11) years. Prior to becoming Dean of the Faculty of Science, Professor Muchuweti served as Chairperson of the
She has also served the University in various other capacities. She has a long history of funded research relating to nutritional and anti-nutritional values of crops in Zimbabwe, particularly on wild and underutilised plants, some of the projects have been developed into commercial products in joint ventures with private companies. In addition, as Dean,
Professor Muchuweti has spearheaded the redesigning of the Faculty of Science curricula to
provide comprehensive programmes that emphasize critical thinking and analysis, conceptual
understanding and problem-solving.
Professor Maud Muchuweti is one of the few scientists in the country who have published phytochemical research on the much hyped plant Lippia javanica locallyknown as zumbani/ umsuzwane.Professor M. Muchuweti is leading a multi-disciplinary team of researcher on an innovativeproject on emergency and rapid therapeutic development for corona virus disease 2019 (ERTD-COVID-19) project to identify traditional medicinal plants used which can be prioritized for the formulation of herbal products and the development of drugs that can be used to cure COVID-19 or alleviate symptoms related to respiratory complications of the disease.In summary she is of proven leadership ability, a teacher, an active researcher, a mentor, team builder and a proven multidisciplinary collaborator.

Email: mmuchuweti@medic.ac.zw

Phone: +263 242 303211

Publications:

1. Gabaza, M., Joossens, M., Cnockaert, M., Muchuweti, M., Raes, K., & Vandamme, P. (2019). Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe. International journal of food microbiology, 289, 77-87.
2. Gabaza, M., Shumoy, H., Muchuweti, M., Vandamme, P., & Raes, K. (2018). Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe. Food Research International, 103, 361-370.
3. Gabaza, M., Shumoy, H., Louwagie, L., Muchuweti, M., Vandamme, P., Du Laing, G., & Raes, K. (2018). Traditional fermentation and cooking of finger millet: Implications on mineral binders and subsequent bioaccessibility. Journal of Food Composition and Analysis, 68, 87-94.
4. Gabaza, M., Shumoy, H., Muchuweti, M., Vandamme, P., & Raes, K. (2018). Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals. Innovative Food Science & Emerging Technologies, 47, 390-398.
5. Gabaza, M., Shumoy, H., Muchuweti, M., Vandamme, P., & Raes, K. (2018). Enzymatic degradation of mineral binders in cereals: Impact on iron and zinc bioaccessibility. Journal of Cereal Science, 82, 223-229.
6. Gabaza, M., Muchuweti, M., Vandamme, P., & Raes, K. (2017). Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels?. Food Reviews International, 33(6), 561-586.
7. Bhebhe, M., Füller, T. N., Chipurura, B., & Muchuweti, M. (2016). Effect of solvent type on total phenolic content and free radical scavenging activity of black tea and herbal infusions. Food Analytical Methods, 9(4), 1060-1067.
8. Gabaza, M., Shumoy, H., Muchuweti, M., Vandamme, P., & Raes, K. (2016). Effect of fermentation and cooking on soluble and bound phenolic profiles of finger millet sour porridge. Journal of agricultural and food chemistry, 64(40), 7615-7621.
9. Benhura, C., Kugara, J., Muchuweti, M., Nyagura, S. F., Matarise, F., Gombiro, P. E., & Nyandoro, G. (2015). Drying kinetics of syrup of Parinari curatellifolia fruit and cereal based product, zvambwa. Journal of food science and technology, 52(8), 4965-4974.
10. Chakuma, N., Chipurura, B., Muchuweti, M., Chitindingu, K., Bhebhe, M., & Chagonda, L. (2015). Total phenolic content, free radical scavenging and antioxidant potential of Lannea discolor (Sond.) Engl bark and root extracts. Journal of Biologically Active Products from Nature, 5(1), 71-77.
11. Chitindingu, K., Benhura, M. A., & Muchuweti, M. (2015). In vitro bioaccessibility assessment of phenolic compounds from selected cereal grains: A prediction tool of nutritional efficiency. LWT-Food Science and Technology, 63(1), 575-581.
12. Benhura, C., Benhura, M. A. N., Muchuweti, M., & Gombiro, P. E. (2014). Assessment of the colour of Parinari curatellifolia fruit using an image processing computer software package. International Journal of Agricultural and Food Research, 2(4).
13. Chipurura, B., Muchuweti, M., & Kasiyamhuru, A. (2013). Wild leafy vegetables consumed in Buhera district of Zimbabwe and their phenolic compounds content. Ecology of food and nutrition, 52(2), 178-189.
14. Muchuweti, M., Bhebhe, M., Chipurura, B., Kasiyamhuru, A., & Chitindingu, K. (2013). Determination of Profiles, Antioxidant Activity and Quantity of Phenolic Compounds in Bambara Nut (Vigna subterranea) Varieties Found in Zimbabwe. African Journal of Plant Science and Biotechnology, 7(1), 93-98.
15. Viol, D. I., Chagonda, L. S., Munodawafa, T., Muchuweti, M., Moyo, S. R., & Mericli, A. H. (2013). Antioxidant activity and total phenolic contents of some traditional medicinal plants from Zimbabwe. Journal of Biologically Active Products from Nature, 3(5-6), 345-352.

Patented Work:

Grants & Funding (current and Past projects):

1. The Kellogg Foundation, 2007; United Nations universities Institute of natural Resources in Africa (UNU-INRA);
2. CSSP UNICEF Small research grants
3. Analysis of food and nutrition security situation for children with Women' s university