Senior Lecturer

Dr. Batsirai Chipurura

Qualifications: DPhil (2017), Food Science and Technology, UZ; Master of Philosophy, (2011),  Food Science and Technology; BSc Special Honours in Food Science, (2004),UZ; BSc Food Science and Technology ,(2001), UZ.

Area of Specialisation: Bioactive compounds in Foods, Nutritional composition of indigenous foods, Food product development, Food toxicology

Phone: 303211 Extension 15595/15596

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

Publications 

1. Chipurura, B., Muchuweti, M., & Manditsera, F. (2010). Effects of Thermal Treatment on the Phenolic Content and Antioxidant Activity of Some Vegetables. Asian Journal of Clinical Nutrition, 2(3).
2. Chipurura, B., & Muchuweti, M. (2010). Effect of irradiation and high pressure processing technologies on the bioactive compounds and antioxidant capacities of vegetables. Asian Journal of Clinical Nutrition, 2(4), 190-199.
3. Nhukarume, L., Chikwambi, Z., Muchuweti, M., & Chipurura, B. (2010). Phenolic content and antioxidant capacities of Parinari curatelifolia, Strychnos spinosa and Adansonia digitata. Journal of Food Biochemistry, 34(s1), 207-221.
4. Munodawafa, T., Chagonda, L. S., Viol, I. D., Muchuweti, M., Moyo, S. R., Chipurura, B., ... & Govil, J. N. (2010). Total phenolic content and antioxidant activity of some Zimbabwean traditional medicinal plants. Drug plants IV, 215-225.
5. Muchuweti, M., Kasiamhuru, A., Benhura, M. A. N., Chipurura, B., Amuna, P., Zotor, F., & Parawira, W. (2008, March). Assessment of the nutritional value of wild leafy vegetables consumed in the Buhera district of Zimbabwe: A preliminary study. In International Symposium on Underutilized Plants for Food Security, Nutrition, Income and Sustainable Development 806 (pp. 323-330).
6. 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.
7. Chipurura, B., Mushonga, G. N., & Pswarayi, F. (2014). Optimizing the Color of French Fries: A Review. Journal of Culinary Science & Technology, 12(2), 100-108.
8. Muchuweti, M., Matongo, N., Benhura, M. A. N., Bhebhe, M., Kasiyamhuru, A., & Chipurura, B. (2011, June). Nutritional composition of Parinari curatellifolia fruit and a jam made from the pulp of the fruit: an untapped resource. In II International Symposium on Underutilized Plant Species: Crops for the Future-Beyond Food Security 979 (pp. 621-624).
9. Pswarayi, F., Mutukumira, A. N., Chipurura, B., Gabi, B., & Jukes, D. J. (2014). Food control in Zimbabwe: A situational analysis. Food Control, 46, 143-151.
10. Chipurura, B., & Muchuweti, M. (2013). Post-harvest treatment of Adansonia digitata (baobab) fruits in Zimbabwe and the potential of making yoghurt from the pulp. International Journal of Postharvest Technology and Innovation, 3(4), 392-402.
11. Chipurura, B., Muchuweti, M., & Bhebhe, M. (2011, June). An Assessment of the Phenolic Content, Composition and Antioxidant Capacity of Selected Indigenous Vegetables of Zimbabwe. In II International Symposium on Underutilized Plant Species: Crops for the Future-Beyond Food Security 979 (pp. 611-620).
12. Chipurura, B., Pswarayi, F., & Muchuweti, M. (2014). Sensory properties and consumer acceptance of a stirred-type yoghurt Produced from Baobab (Adansonia digitata) pulp during refrigerated storage. African Journal of Food, Agriculture, Nutrition and Development, 14(2).
13. Muchuweti, M.,  Bhebhe, M., Chipurura, B., Kasiyamhuru, A. and Chitindingu, K. Determination of Profiles, Antioxidant Activity and Quantity of Phenolic Compounds in Bambara Nut (Vigna subterranea) Varieties Found in Zimbabwe.(2013). The African Journal of Plant Science and Biotechnology. 7 (1): 25-31
14. Nyasha Chakuma, Batsirai Chipurura, Maud Muchuweti, Kudakwashe Chitindingu, Michael Bhebhe & Lameck Chagonda (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.
15. M. Bhebhe, B. Chipurura and M. Muchuweti (2015). Determination and comparison of phenolic compound content and antioxidant activity of selected local Zimbabwean herbal teas with exotic Aspalathus linearis. South African Journal of Botany, 100: 213–218.
16. Bhebhe, M., Füller, T. N., Chipurura, B., & Muchuweti, M. (2015). Effect of Solvent Type on Total Phenolic Content and Free Radical Scavenging Activity of Black Tea and Herbal Infusions. Food Analytical Methods, 1-8.
17. Idah Katendema¹, Tafadzwa Taderera¹*, Batsirai Chipurura², Michael Bhebhe³, Kudakwashe Chitindingu^{3, 4} and Maud Muchuweti³ (2015). Heavy metal accumulation in selected medicinal plants. Journal of Applied Sciences In Southern Africa (JASSA). Vol 21; 2, 2015
18. Chipurura Batsirai, Michael Bhebhe and Maud Muchuweti (2016). Nutritional content, phenolic compounds composition and antioxidant activities of yoghurt enriched with baobab pulp (Adansonia digitata). Nutrafoods, 15: 61-69.
19. Tafadzwa Munodawafa, Sylvester Moyo, Batsirai Chipurura and Lameck Chagonda (2016). Brine Shrimp lethality bioassay of some selected Zimbabwean traditional medicinal plants. International Journal of Phytopharmacology, 7(5):