Maize and Marula Beverage Development Focus of Food Security PhD Research

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Dr Nothando Dlamini’s innovative PhD study investigated how acceptable indigenous, non-alcoholic fermented beverages made from provitamin A biofortified maize and marula fruits are to communities in KwaZulu-Natal, where their introduction would strengthen sustainable food systems.

Dlamini’s academic journey began with a Bachelor of Consumer Science undergraduate and honours degree at the University of Zululand (UNIZULU) and progressed to a Master of Agriculture in Food Security degree at the University of KwaZulu-Natal (UKZN), for which she achieved a cum laude result, completing her studies in a year.

Now lecturing at UNIZULU, a role she began shortly after starting PhD studies, Dlamini has had to carefully balance the demands of work, academic commitments, personal growth and parenting the two children she and her husband, Dr Nkosinathi Dlamini, welcomed during her studies.

Originally from Gamalakhe, a township near Port Shepstone in KwaZulu-Natal, Dlamini always admired UKZN for its strong academic reputation, consistency, and commitment to maintaining a high standard of education and hoped to enrol at the Institution, driven to earn a qualification from one of South Africa’s top universities.

With the support of her district municipality and national scarce skills funding, Dlamini attended UNIZULU for her undergraduate and honours degree before her master’s studies at UKZN.

Aiming to contribute to practical solutions to food and nutrition insecurity and recognising the need for swift, community-focused interventions, Dlamini used her background in Consumer Science, particularly in product development, to create products that offered realistic, sustainable solutions, using resources communities already had on hand.

Having focused on indigenous food at UNIZULU, Dlamini prioritised preserving local knowledge and leveraging underutilised, nutrient-rich foods. This aligns with national public health and nutrition strategies to address food insecurity.

“By integrating indigenous ingredients into product development, I aim to promote culturally relevant, accessible and resilient food solutions,” she said.

Dlamini set out to improve the nutritional profile of traditional beverages, particularly by increasing vitamin A content while maintaining sensory acceptability, using flavour-rich, locally available ingredients such as marula fruits, commonly used in beverage production. She found that incorporating marula fruit notably improved the sensory appeal of the provitamin A biofortified maize-based beverages, which were otherwise less acceptable due to the distinct taste and aroma associated with this maize.

Traditional fermentation processes greatly enhanced the beverages’ flavour, aroma and nutritional profile. Dlamini’s intervention is sustainable and cost-effective, demonstrating how locally available, inexpensive, and underutilised resources can be used to develop functional foods and underscores the importance of integrating indigenous knowledge with scientific innovation.

Ultimately, she designed her research to support broader efforts to develop practical, community-driven interventions that improve dietary outcomes and livelihoods. Her thesis is titled: ‘The Acceptability of Indigenous Non-Alcoholic Fermented Beverages Developed using Provitamin A Biofortified Maize and Sclerocarya Birrea (Marula) in Kwazulu-Natal Province, South Africa’.

Despite delays in obtaining ethical clearance when her research required biomedical ethics approval rather than simply human research ethics clearance, and the challenge of timing her research with marula fruit seasonality, Dlamini carefully planned her research phases to complete the work.

Funding from the Council for Scientific and Industrial Research (CSIR) and UNIZULU made it easier to conduct laboratory analyses and testing to achieve thorough, reliable results, and Dlamini found that completing her research strengthened her ability to plan proactively, adapt, and remain committed to her goals.

“Becoming a doctor and changing the title were always childhood dreams, and I was determined not to let any challenges derail that vision. Instead, each experience became part of the motivation that drove me toward the successful completion of my PhD,” said Dlamini.

Dlamini’s research resulted in her presenting at the 16^th International South African Association for Family Ecology and Consumer Science Conference, in conjunction with the International Federation for Home Economics. She also contributed to a book chapter and published two manuscripts in Food and Humanity and Food Studies: An Interdisciplinary Journal.

Having never taken a break from formal studies, she is taking time to reflect and prepare before enrolling for a Postgraduate Diploma in Higher Education at UKZN, using the qualification to strengthen her teaching practice and academic career.

Dlamini praised God for her strength to persevere, and her husband for his affirmation and support. She thanked her supervisors, Professor Unathi Kolanisi and Professor Muthulisi Siwela, for their guidance, and the CSIR and UNIZULU for financial assistance.

She thanked her mother for raising her and her sister with strength and resilience; the Qumbisa, Mbatha and Dlamini families for their unwavering support; the Evangelical Church for its spiritual support; and the communities of KwaShoba, Pongola, and King Cetshwayo for participating in the study. Finally, Dlamini gave thanks to friends, colleagues, research assistants and the higher degrees team for their continuous support and assistance.

Words: Christine Cuénod

Photograph: Sethu Dlamini