Anita R Linnemann

Anita R Linnemann
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Anita verified their affiliation via an institutional email.
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Anita verified their affiliation via an institutional email.
Wageningen University & Research | WUR · Department of Food Sciences and Agrotechnology

Dr ir
See: https://research.wur.nl/en/persons/anita-linnemann/publications/

About

213
Publications
269,033
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Introduction
Anita’s focus is on the development of food technological solutions as a means to enhance nutrition security in developing countries, in particular at the bottom-of-the-pyramid in sub-Saharan Africa. For this purpose she applies a consumer-oriented perspective in combination with local food resources and tailor-made food technological practices. Her work in education and research is characterised by an inter- and transdisciplinary approach and the integration of natural and social sciences.
Additional affiliations
July 1995 - present
Wageningen University & Research
Position
  • Consumer-oriented food product development

Publications

Publications (213)
Article
Aroma is a key sensory attribute that determines consumer preference and acceptability of foods. The aroma of fermented dairy products comprises the volatile organic compounds (VOCs) produced by the activity of fermenting microbes and the compounds originally present in unfermented raw milk. A unique combination of specific compounds detectable by...
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Food-to-food fortification and fermentation are effective strategies to enhance the product functionality and nutrient density of infant complementary foods. However, their effectiveness hinges on a deep understanding of ingredient combinations. Our research focused on the physicochemical and techno-functional aspects of sorghum-baobab blends, comp...
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Date fruits are a valuable crop that grows well in marginal environments. Date fruit processing generates millions of tonnes of seeds (also known as pits or stones) annually which are used as animal feed and organic fertilizer. At the same time, some are discarded in landfills as waste. Nutritional benefits of date seeds and their laboratory-scale...
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There is growing interest in Sub‐Saharan Africa for substituting maize with climate‐smart crops like sorghum and millets in local food processing. We conducted a survey to explore current variations in processing and consumption practices for Mahewu, a traditionally fermented cereal beverage from Zimbabwe. Processing involved cooking a cereal porri...
Article
Street food is a public health concern due to the prevalence of foodborne diseases. Interventions aim to control and improve street food safety. However, the limited knowledge about the roles and influence of stakeholders impedes the best way to allocate efforts and therefore needs to be studied. This study, conducted in Ecuador, elucidates the rol...
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Blended complementary foods from cereals and high-protein sources are used worldwide to cope with infants' malnutrition. However, the usefulness of the food matrix during traditional processes reaches suboptimal effectiveness due to cereal gelatinization and viscosity, which reduce consumption. The interplay between nutritional and physical qualiti...
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Food and nutrition insecurity in low-income populations is common among children aged 6-24 months when complementary foods are introduced. Traditional complementary foods (TCFs) are usually produced from local staple sources with traditional techniques such as fermentation, malting, and germination, which can improve nutrition and food safety outco...
Article
Fermented maize starch, called ogi in Benin, is used for preparing akpan, a traditional yoghurt-like food that contributes to the food and nutrition security of its consumers. Current ogi processing technologies used by two socio-cultural groups of Benin, namely the Fon and the Goun, and aspects of the quality of the fermented starches were studied...
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The production of floating fish feed for the African catfish, Clarias gariepinus, in sub-Saharan African countries is challenged by a lack of affordable equipment and processing know-how. The present study aimed at defining the operating conditions for a locally built single-screw extruder. The effects of main ingredients and their particle size on...
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With food insecurity rising dramatically in Sub-Saharan Africa, promoting the use of sorghum, cowpea and cassava flours in staple food such as bread may reduce wheat imports and stimulate the local economy through new value chains. However, studies addressing the technological functionality of blends of these crops and the sensory properties of the...
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Four sustainable feeds were formulated with locally available ingredients of Benin, produced by extrusion, chemically and physically characterized and their performance was explored. Formulated feeds (F1, F2, F3 and F4) and a Control Feed (CF) were fed to Clarias gariepinus juveniles for 16 weeks and fish growth parameters were monitored. Nutrition...
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In supermarkets in the Netherlands, well over 150 potato products are displayed. They can be distinguished by heating characteristics (boiled or fried), appearance (e.g., intact tuber pieces or formed hash browns), dehydrated (e.g., snacks and flour) and storage temperature (e.g., ambient and frozen). Fancier products (frozen formed versus chilled...
Article
Street food consumption is growing substantially, particularly in developing countries, but represents a public health risk when street food vendors do not meet the hygiene requirements. This study assessed street food vendors' knowledge about the requirements to produce safe food, their self-reported personal and food hygiene practices, and their...
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Worldwide, hundreds of potato dishes exist, originally composed by cooks in traditional kitchens. Gradually cooks more and more applied processed products as ingredients to save time and to widen their range of dishes. The products are classified according to their features, ranging from thickeners in soups to ready-to-eat snacks. Besides cooks, al...
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Potato has strong links between the actors as varieties bred by breeders, crop management of growers and site location of processors strongly influence the yield and quality of the finished products. Here, the actors (breeders, growers, processors, retailers and users) in the value chain are recognized, and their information and material flows iden...
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Wheat, the most important food crop, can be stored for a much longer time than potato. It is ground and made into flour or pasta that can be turned into bread or a dish at any time. Potato is only storable for a limited period, so it floods the market at harvest. Major benefits of processing for growers include regulating the availability of market...
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Foods from unripe cereals, such as pepeta, i.e., a flakes prepared in Tanzania from immature rice, are popular. However, factors determining sensory quality of these immature rice flakes are inadequately characterised. In this study, grain size, colour, and volatile compounds of immature rice destined for pepeta production were investigated at diff...
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The processing potato ontology includes the three domains of growers, processors and cooks producing tubers, products and dishes, respectively. Dishes consist of three subdomains: types of dishes prepared from products, kitchen operations and consumer preferences. Preparing meals with potato as ingredients dates from the time of the domestication o...
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Natural (microbial) communities are complex ecosystems with many interactions and cross-dependencies. Among other factors, selection pressures from the environment are thought to drive the composition and functionality of microbial communities. Fermented foods, when processed using non-industrial methods, harbor such natural microbial communities....
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Two traditional treatments for shea (Vitellaria paradoxa) butter processing namely storage of fresh nuts and duration of subsequent boiling were studied by using the response surface methodology (RSM) to determine best treatment. Experimental treatments influenced several kernel parameters, such as fat content (38-52% dw), redness (a* values betwee...
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Improving the technological functionality of climate-resilient crops (CRCs) to promote their use in staple foods, such as bread, is relevant to addressing food and nutrition security in Africa. Dry heating of cowpea flour (CPF) was studied as a simple technology to modulate CPF physicochemical properties in relation to bread applications. For this...
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Food-to-food fortification of yellow cassava flour with leafy vegetable powders (Amaranthus and Telfairia occidentalis) was employed in this study to develop cassava-vegetable spaghetti-like pasta products (YP, YPA5, YPA10, YPU5, YPU10, YPA5O). The nutritional profile, micronutrient retention, bioaccessibility, starch digestibility and in vitro gly...
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Food-to-food fortification of yellow cassava flour with leafy vegetable powders (Amaranthus and Telfairia occidentalis) was employed in this study to develop cassava-vegetable spaghetti-like pasta products (YP, YPA5, YPA10, YPU5, YPU10, YPA5O). The nutritional profile, micronutrient retention, bioaccessibility, starch digestibility and in-vitro gly...
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In several developing countries, pineapple processing is a major source of income for small-scale processors. Many studies exist on the effect of novel preservation methods on the quality of pineapple juice. Therefore, insufficient data exist on the effect of processing treatments like pasteurization on the quality of pineapple juice. The objective...
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Africa has a rich cultural heritage that is accompanied by rich traditional foods. Some of these foods are preserved by traditional fermentation processes, which are transferred from one generation to another. Fermentation is a low cost technology, which converts raw materials into final products with improved nutritional value, organoleptic proper...
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We studied plant-based milk from soya beans as a means to release and convey the bound antioxidants in turmeric to benefit consumer health. This was compared to cow milk as a carrier because soya milk consumption as an alternative to cow milk is increasing globally. Hence, turmeric paste was added to milk to investigate the release of turmeric anti...
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Yellow cassava is an affordable starting material to design a healthy food, having high β‐carotene content. White and yellow cassava functional pasta were fortified with 50 g/kg (w/w) amaranth dry leaf powder and analyzed to evaluate the impact of cultivar difference, processing, and addition of amaranth leaf powder on the physicochemical, function...
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In this study, techno-functional and sensorial properties of cassava pasta, as influenced by incorporating fluted pumpkin leaf (“ugwu”) powder and the cultivar variation effect were evaluated. Fortification of cassava pasta with the leaf powder at incorporation levels of 5 and 10% decreased the particle sizes of the products while yellow cassava fl...
Article
The effect of one or two thermal treatments during pineapple juice production was evaluated on pH, vitamin C and microbiological evolution of 6 categories of juice during 12 months of storage. Three pasteurization temperatures (75°C, 80°C, 85°C) combined with one (1T) or two (2T) thermal treatments defined the juice category. Storage test consisted...
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To date, many efforts to eradicate hunger include increasing agricultural production, processing of raw materials and supplementation, and fortification of foods. Locally produced foods represent a significant part of Food Systems as they contribute to tackling hunger and malnutrition. However, few studies have investigated the processing of tradit...
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Immature grain represents a precious nutritional source in many rural Africa areas. To optimize processing of immature rice into pepeta (a traditional rice-flakes produced from immature rice grains), immature rice (TXD306 variety) harvested at 18 and 26 days after 50% heading were processed in the laboratory under different soaking (0 and 12 h) and...
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Nutritious complementary feeding is often not affordable in Benin, and iron deficiency exists. This research aimed at formulating an affordable and sensory acceptable complementary food supplement using local food ingredients to increase iron intake among children aged 6-59 months in Benin. The complementary food supplement was formulated to ensure...
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Micronutrient deficiencies are known to affect many people worldwide. Among the factors contributing to this situation, the poor bioavailability of foods micronutrients is key. This review aims at highlighting the factors affecting minerals bioavailability and their assessment methods. The numeric approach was used during data collection. The resul...
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BACKGROUND Newly developed yellow biofortified cassava has been adjudged as a cost‐effective solution to vitamin A deficiency in low‐ and middle‐income countries with high cassava intake such as Nigeria. In this study, yellow cassava was developed into a novel pasta enriched with amaranth vegetable and tested among consumers. Attitudes, perception,...
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Consumption of pepeta, a traditionally processed immature rice product, is common in Tanzania, where it contributes to food security as an early rice food i.e. when there is no other food available at the household while the crops in the field not yet fully ripe. Many production steps are needed to guarantee a consistent, good quality pepeta produc...
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Street-vended foods are cheap, readily available and have been currently identified as possible means for micronutrient fortification in an effort to prevent malnutrition in developing countries. The effect of enriching street-vended zobo drink (Hibiscus sabdariffa) with turmeric (Curcuma longa) was studied to assess the potential to increase healt...
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BACKGROUND Maize varieties that are rich in carotenoids have been developed to combat vitamin A deficiency in Sub‐Saharan Africa. Unfortunately, after harvest, carotenoids degrade and off‐flavor volatiles develop, which affect nutrient intake and consumer acceptance. This study evaluated carotenoid retention and aroma compound stability in provitam...
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Fermentation temperature is a crucial factor in the production of fermented dairy products. This study investigated the influence of fermentation temperature on physiochemical properties and the composition of the microbial communities of two types of mabisi: tonga and barotse mabisi. Mabisi is a traditionally fermented milk product made in Zambia...
Article
In this study, techno-functional and sensorial properties of cassava pasta, as influenced by incorporating fluted pumpkin leaf (“ugwu”) powder and the cultivar variation effect was evaluated. Fortification of cassava pasta with the leaf powder at incorporation levels of 5 and 10% decreased the particle sizes of the products while yellow cassava flo...
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Full-text available
BACKGROUND Knowledge on food neophobia among African consumers is scarce. Yet a good understanding in this area is essential to support the acceptance of new foods, for instance, when fortifying familiar foods to improve the health and nutritional status of the populace. In this paper, food neophobia among Nigerian consumers was assessed by their a...
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Rice is commonly consumed as fully mature grain, but immature rice is considered to have better nutrient and technological properties. This is attributed to changes in content and profile of nutritional and functional compounds during maturation. This study assessed the effect of maturity on nutrient content of rice grains, and in vitro digestibili...
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BACKGROUND Low adoption of maize varieties bred to address the nutritional needs of the growing African population limits their impact. Aroma is essential in consumer preference, but has hitherto hardly been studied. We analysed the volatile organic compounds of flours and porridges of 22 maize varieties belonging to four nutritionally distinct gro...
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The effect of pasteurization-range heat treatment on yeast inactivation, vitamin C and the physicochemical characteristics of fresh pineapple juice were assessed. Yeast inactivation could be described by the Weibull model. The desired 6 log reduction was achieved at 63 and 65°C for 8 and 2 min, respectively. The pH, degree brix and organic acids di...
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Many traditionally fermented milk products such as mabisi involve spontaneous fermentation, which can result in bacterial community composition variation due to selection pressure. The aim of this study was to determine the composition of bacterial communities in the different types of mabisi produced across Zambia and identify the factors that inf...
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The cost of fish feed is a major constraint to fish farming in Sub-Sahara Africa. In the aquaculture value chain, feed is a determining factor and accounts for 60-75% of the total cost of fish production in many African countries. Therefore, 284 actors from all eight agro-ecological areas of Benin were interviewed and 28 local feed ingredients were...
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Traditionally fermented beverages significantly contribute to food security in Africa. The nutritional and sensory quality characteristics of these beverages are closely linked to the different microorganisms they contain. We studied the effect of processing methods on the microbial composition of Munkoyo, a cereal-based fermented beverage, in thre...
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Making bread from maize is a technological challenge due to the poor viscoelastic properties of the dough. Maize germplasm as well as the thermoalkaline processing technique commonly used in Mexico can be harnessed for bread making purposes. We assessed the bread making performance of two maize hybrids, two landraces, and their thermoalkaline proce...
Article
High quality products can be produced only from high quality raw materials. The best agricultural practices that lead to pineapple fruits of desirable quality were investigated in the present study, focusing on the quality of the derived pasteurized juices. Physicochemical characteristics and sensory quality of the juices were determined in relatio...
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Taking food safety culture into account is a promising way to improve food safety performance in the food industry. Food safety culture (FS-culture) research is expanding from an organisational perspective to include characteristics of the internal and external company environment. In this study, the prevailing food safety culture in 17 food compan...
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Fermented cereal-based foods play a crucial role in attaining food and nutrition security for resource-poor populations in sub-Saharan Africa. These products are widely produced by spontaneous fermentation using of cereal grains as raw material. They have a unique taste and flavour, are rich sources of energy and their non-alcoholic nature makes th...
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Food fortification is an important nutrition intervention to fight micronutrient deficiencies and to reduce their incidence in many low‐ and middle‐income countries. Food fortification approaches experienced a significant rise in the recent years and have generated a lot of criticism. The present review aimed to shed light on the actual effect of f...
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Food safety outbreaks are recurrent events, which regularly cost human lives. Food safety goes beyond food safety management systems; an organisation's prevailing food safety culture, and its internal and external environment must also be considered. This study introduces a research framework to analyse crucial food safety culture elements, and cha...
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Cashew apples are by-products in the production of cashew nuts, which are mostly left to rot in the fields. Cashew apple juice (CAJ), a highly nutritious beverage, can be produced from them. It is rich in sugars and ascorbic acid, but its high polyphenol content makes it bitter and astringent, and therefore difficult to commercialize. The kingdom o...
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In vast swathes of Sub-Saharan Africa, maize is the staple food with consumption of up to 450 g/person/day. Additionally, maize is used as a weaning food for infants as well as for special ceremonies, caring for the sick, aged and pregnant women. Malnutrition persists in regions with heavy maize consumption, partly due to compositional maize charac...
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Fermented dairy products can be rich in beneficial microbes and one such product with potential is mabisi. Mabisi is a traditional fermented milk product from Zambia made through spontaneous fermentation of raw milk at ambient temperature using a calabash (gourd), clay pot, plastic or metal container. The fermentation takes about 48 hours after whi...
Data
Questionnaire for Key Informants on the Different Methods of Processing Mabisi. (DOCX)