Lindelwe‬ ‭Doris‬ Ndlovu ‭ ‬‬


Consumer and Food Sciences


Bsc (Hons) Food Science

I completed my BSc Biochemistry in Richmond, Indiana, USA in 2016. I joined the University of Pretoria in 2019 to complete non-degree Food Science courses. In 2020, I then began my BSc Hons in Food Science. My research looked at the effect of cowpea sprouts on the phenolic content, antioxidant properties and protein quality of sorghum-based porridges.

Currently, I am undertaking my MSc Food Science at the University of Pretoria, under the guidance of Professor Emmambux and Professor Duodu. My research is focused on the nutritional and functional effect of enriching extruded white sorghum pasta with phenolic compounds and dietary fibre from red tannin sorghum and grape skins.


[email protected]


Primary Supervisor: Prof KG Duodu


Published by Gertruida Erasmus

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