The effects of sauerkraut on human health, nutrition, and food security: a review of the literature

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dc.contributor.advisorSigge, G. O.en_ZA
dc.contributor.authorNgcamu, Sibongile Princessen_ZA
dc.contributor.otherStellenbosch University. Faculty of Agrisciences. Dept. of Food Science.en_ZA
dc.date.accessioned2023-02-28T13:08:56Z
dc.date.accessioned2023-05-18T07:07:35Z
dc.date.available2023-02-28T13:08:56Z
dc.date.available2023-05-18T07:07:35Z
dc.date.issued2023-03
dc.descriptionThesis (MScFoodSc)--Stellenbosch University, 2023. en_ZA
dc.description.abstractENGLISH ABSTRACT: South Africa has a diversity of native fruits and vegetables, grown for domestic, commercial, and international exports. All fruits and vegetables are beneficial for human health because of the nutritional value they offer. These are antioxidants, polyphenols, and the fibre they contain. When the production, processing and distribution is adequately managed, a population is guaranteed food- nutrition- security. Food must be properly kept and stored, to avoid food waste. Cabbage, as the core focus in this study, evidence shows that huge quantities of this crop go to waste in South Africa, because it is highly perishable. To mitigate such losses, an ancient preservation method is explored in this study, and may enhance the country’s economy. Fermenting cabbage to sauerkraut has beneficial effects on human health, nutrition, and food security. The advantage of fermenting cabbage is that even the smallholder producers can adopt the process, since it can be used even within households and requires no specialised equipment. Moreover, commercially fermenting the cabbage may enhance exports to both the European countries and the United States, who are high consumers of sauerkraut. Fermentation is a food preservation method that makes a high contribution to communities when it comes to enhanced health, whether for children, nursing mothers or the elderly. Sauerkraut was also used to be the main source of Vitamin C for the sailors to prevent Scurvy, a condition responsible for the death of over two million people in the Royal Navy between the 1500’s and mid-1800’s.en_ZA
dc.description.abstractAFRIKAANSE OPSOMMING: Suid -Afrika het 'n verskeidenheid inheemse vrugte en groente wat vir huishoudelike, kommersiële en internasionale uitvoermarkte gekweek word. Alle vrugte en groente is voordelig vir menslike gesondheid op grond van hul voedingswaarde en die antioksidante, polifenole en die vesel wat hulle bevat. Indien die produksie, verwerking en verspreiding (van voedsel, vrugte of groente?) voldoende bestuur word, is 'n bevolking verseker van voedsel-voedingsveiligheid. Kos moet behoorlik bewaar en geberg word om voedselvermorsing te vermy. Kool, as die kernfokus in hierdie studie, toon dat groot hoeveelhede van hierdie gewas in Suid -Afrika vermors word omdat dit baie bederfbaar is. Om sulke verliese te verlaag, word 'n antieke bewaringsmetode in hierdie studie ondersoek. Dit kan ook ‘n positiewe bydrae lewer tot die land se ekonomie. Fermentasie van kool na suurkool het 'n gunstige uitwerking op menslike gesondheid, voeding en voedselsekerheid. Die voordeel van die fermentasie van kool is dat selfs kleinboerprodusente of individuele huishoudings dit kan doen. Geen gespesialiseerde toerusting word vir die proses benodig nie. Boonop mag die kommersialisering van koolfermentasie die uitvoer na sowel Europese lande as die Verenigde State verbeter; streke wat 'n groot verbruikers van suurkool is. Fermentasie as 'n voedselbewaringsmetode kan 'n groot bydrae lewer tot gemeenskappe se verbeterde gesondheid, hetsy vir kinders, borsvoedende moeders of bejaardes. Suurkool was ook die belangrikste bron van Vitamien C vir matrose om skeurbuik te voorkom, 'n toestand wat verantwoordelik was vir die dood van meer as twee miljoen persone in die Vloot van die Verenigde Koninkryk van die 1500s tot middel 1800s.af_ZA
dc.description.versionMastersen_ZA
dc.identifier.urihttp://hdl.handle.net/10019.1/127163
dc.language.isoen_ZAen_ZA
dc.publisherStellenbosch : Stellenbosch Universityen_ZA
dc.rights.holderStellenbosch Universityen_ZA
dc.subject.lcshSauerkrauten_ZA
dc.subject.lcshSauerkraut -- Therapeutic useen_ZA
dc.subject.lcshFruit in human nutritionen_ZA
dc.subject.lcshVegetables in human nutritionen_ZA
dc.subject.lcshFermented foods -- South Africaen_ZA
dc.subject.lcshFood security -- South Africaen_ZA
dc.subject.lcshFood -- Nutritional aspectsen_ZA
dc.subject.lcshCabbage -- Preservationen_ZA
dc.subject.nameUCTDen_ZA
dc.titleThe effects of sauerkraut on human health, nutrition, and food security: a review of the literatureen_ZA
dc.typeThesisen_ZA
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