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Professor Muchuweti

Dean

Prof M Muchuweti

Professor M Muchuwetu

Profile

An accomplished academic, administrator and former member of the University of Zimbabwe Council, Professor Maud Muchuweti is the current, Executive Dean of Science at the University of Zimbabwe, a position she has held for the past ten (10) years. Prior to becoming Dean of the Faculty of Science, Professor Muchuweti served as Chairperson of the Department of Biochemistry from 2001 to 2008 and lecturer in the same Department from 1995 to 2000. She has also served the University in various other capacities. 

Over the years, Professor Muchuweti has secured significant funding for her research projects. Some of the projects are being developed into commercial products in joint ventures with private companies. She was also instrumental in championing the establishment of a World Bank-funded Centre of Excellence in Sustainable Food Systems at the University of Zimbabwe as well as the setting up of the Faculty of Science Innovation Centre (FASIC), with a mandate to administer and manage all short courses and non-degree level programmes offered by the Faculty.

In addition, as Dean, Professor Muchuweti has spearheaded the re-designing of the Faculty of Science curricula to provide comprehensive programmes that emphasize critical thinking and analysis, conceptual understanding and problem-solving.  The initiative has seen the Faculty introducing Honours Bachelors degree programmes across all disciplines in the Faculty, as well as introducing new programmes that include the BSc Honours in Meteorology and Climate Sciences; BSc Honours in Geospatial Intelligence; and BSc Honours in Forensic Science.

 

Research Interests:

  • Analysis of polysaccharides in wild plants: Their use in industrial applications
  • Traditional and indigenous foods: Medico-nutritional properties and utilisation
  • Biological natural products
  • Water and Sanitation

Funded Research Projects

  • United nations Universities Institute of Natural Resources in Africa (UNU-INRA) Nutritional Composition and Utilization of wild plant foods
  • W.K.Kellogg Foundation : To Create Awareness of Wild Plant Foods in Buhera District in Zimbabwe  thereby preserving BiodiversityApplying Food Multi Mix Concept on Traditional Wild Plant-based Foods:  Funded by Development Partnerships in Higher Education (DelPHE) programme of the British Council. In Partnership with University of Greenwich, UK.
  • Norwegian Development Agency (NORAD), through the special programme, “Norwegian Programme for Capacity Building in Higher Education and Research for Development (NORHED)” to Launching and Strengthening Capacity at a Centre for Environmental Sustainability Research & Training (CESRT) in the Southern African Development Community (SADC) region.
  • Council for Assisting Refugee Academics(CARA) 
  • CSSP UNICEF Small Research Grants; Analysis of the Food and Nutrition Security Situation for Children with Women’s University
  • GCRF Interdisciplinary Research Project Award 2019. Improving resilience and nutrient retention of leafy vegetables for improved health in Southern Africa, (RIS 2421450/ RIS 2094206)
  • Submitted

South and East African Food, Nutrition and Seed Security (SEAFONS) in response to the Horizon 2020 EU call for proposals in collaboration with Rome, South Africa, Malawi, and Kenya due for submission on 15 January, 2019

Professional Membership:

  • Zimbabwe Academy of Science Fellow
  • Biochemistry and molecular biology society of Zimbabwe
  • International Society for Horticultural Science
  • Phytotrade (Africa)
  • NAPRECA

Scientific Publications:

  1. A.N. Benhura and M Marume, 1993. The mucilaginous polysaccharide material isolated from ruredzo (Dicerocaryum zanguebarium), Food Chemistry 46, 7 - 11
  2. A. N. Benhura and M. Marume, 1993. Emulysifying properties of the mucilage extracted from Ruredzo (Dicerocaryum zanguebarium), Bioscience, Biotechnology and Biochemistry, 57 (12), 1995 – 1998.
  3. A.N. Benhura and M. Marume, 1994. Periodate oxidation of the mucilage from ruredzo (Dicerocaryum zanguebarium), Chem. Mikrobiol. Technol. Lebensm. 16(3/4), 65 – 68.
  4. A.N. Benhura and M. Marume, 1993. Degradation of the mucilaginous polysaccharide from ruredzo (Dicerocaryum zanguebarium) during autoclaving. Carbohydrate Polymers,  21, 13 – 16.
  5. A.N. Benhura and M Marume, 1994. Viscosity behaviour of the mucilage extracted from Ruredzo (Dicerocaryum zanguebarium), Starch/Starke, 46, 106 – 108.
  6. Muchuweti, M., 1998. Review of gums of Industrial value, Journal of Applied Science in Sourthen Africa, 4(1), 29-33.
  7. Muchuweti, M, R.Ndhlala, A. Kasiamhuru 2005. Estimation of the degreee of polymerisation of tannins during ripening of Uapaca kirkiana fruit. Journal of Science of Food and Agriculture, 85, 1647-1650.

8.     Muchuweti, M., Ndhlala, A.R. and Kasiamhuru.A., 2005. Effect of Different solvents on extraction of tannins from Uapaca kirkiana fruit. Journal of Applied Sciences in Southern Africa,  11, [1], 2005.

  1. Muchuweti, M., Zenda, G., Ndhlala, A.R., and Abisha Kasiamhuru, A., 2005.     Organic acids, sugars and phenolic acids from Ziziphus mauritiana Fruit. European Food Research and Technology, 221(3), 570-574.
  2. Muchuweti, M., E.. Moyo and S. Mushipe, 2005. Some properties of the polygalacturonase from four Zimbabwean wild fruits (Uapaca kirkiana, Zizphus mauritiana, Tamarindus indica and Berchemia discolor fruits). Food Chemistry, 90, 655-661.
  3. Muchuweti, M, A. R Ndhlala and A. Kasiamhuru, 2006. Analysis of phenolic acids including tannins, gallotanins and flavonols in Uapaca kirkiana Food Chemistry, 94, 415-419.
  4. Muchuweti, M , Nyamukonda, L., Chagonda, L.S, Ndhlala A. R, Mupure, C. and. Kasiamhuru A., 2006. Total Phenolic Content and Antioxidant Activity in Selected Medicinal Plants of Zimbabwe. Journal of Food Science and Technology, 41 (supplement 1), 33-38.
  5. Ndhlala, A. R., Muchuweti, M.,Mupure, C., Chitindingu, K., Murenje, T., Kasiyamhuru, A. and Benhura, M.A, 2006. Antioxidant properties of methanolic extracts from Diospyros mespiliformis (Jackal Berry), Flacourtia indica (Batoka plum), Uapaca kirkiana (Wild Loquat) and Ziziphus mauritiana (yellow berry) fruits. Internationl Journal of Food Science and Technology, 284-288.
  6. Ndhlala, A.R., Mupure C.H., Chitindingu K., Benhura, M.A.N. and Muchuweti, M, 2006. Antioxidant potentials and degrees of polymerization of six wild fruits, Scientific Research and Essays, 1 (3), 87-92
  7. Muchuweti, M., Birkett, J.W., Chinyanga, E.,Zvauya, R., Scrimshaw, M.D and Lester, J.N. Heavy metal content of vegetables irrigated with admixtures of wastewater and sewage sludge: implications for human health, Agriculture, Ecosystem and Environment Journal,  112 (1), 41-48.
  8. Muchuweti, M., Mupure, C., Ndhlala, A.R., and Kasiamhuru, A., 2006. Characterization of Polyphenol oxidase from Uapaca kirkiana Fruit. Journal of the Science of Food and Agriculture,  86, 328-332.
  9. Muchuweti, M. Chirongo, M., A.R. Ndhlala, C. H. Mupure and K. Chitindingu. Free Radical Scavenging antioxidant Capacity and Activities of Selected Teas of Zimbabwe,  2007. RPMP Vol. 19 – Phytopharmacology& Therapeutic Values,I, 307-318.
  10. Ndhlala, A.R, Kasiayamhuru, A, Mupure, C, Chitindingu, K., Benhura, M.A and Muchuweti, M. , 2007. Phenolic Composition of Flacuritia indica, Opuntia megacantha and Sclerocarya birrea. Food Chemistry, 103, 82-87.
  11. Chitindingu, K., Ndhlala A.R., Chapano, C., Benhura, M.A. and Muchuweti M., 2007. Phenolic compound content, profiles and antioxidant activities of Amarantus hybridus (Pigweed), Brachiaria brizantha(Upright brachiaria) and Panicum maximum(Guinee grass). Journal of Food Biochemistry, 31, 206-216.
  12. Muchuweti, M., Kativu, E., Mupure, C., Ndhlala, A.R. and Benhura, M.A.N., 2007. Phenolic compounds and antioxidant properties of some spices, American Journal of Food Technolgy, 2 (5), 414-420.
  13. Mupure C, Ndhlala,A., Chitindingu, K., Muchuweti, M., and Benhura, M.A.N, 2007. Screening of antioxidant and radical scavenging activity of Vignaunguiculata, Bidenspilosa and Cleome gynandra. American Journal of Food Technology, 2(3), 161-168.
  14. Dzingirai, B., Muchuweti, M.,Murenje, T., Chidewe, C., Benhura, M.A.N and Chagonda, L. 2007. Phenolic content and phospholids peroxidation inhibition bymethanolic extracts of two medicinal plants: Elionurosmuticus and Hypoxishemerocallidea, African Journal of Biochemistry Research, 1 97), 137-141.

23.   Chikwambi, Z, Muchuweti, M, 2007, Isolation and identification of Anthocyanins in the fruit peels of Starkrimson, and Marx red Bartlett common pear cultivars and their bud mutants, American  Journal of Food Technology, 3 (1):1-12.

  1. Ndhlala, A. R., Muchuweti, M., Mupure, C., Chitindingu, K., Murenje, T., Kasiyamhuru, A. and Benhura, A.N., 2008.Phenolic content and profiles of selected wild fruits of Zimbabwe: Ximeniacaffra, Artobotrysbrachypetalus and Syzygiumcordatum. International Journal of Food Science and Technology, 43, 1333-1337.
  2. Parawira, W. and Muchuweti, M., An overview of the trend and status of food science and technology reserach in Zimbabwe over a period of 30 years. Scientific Research and Essays, 3 (11), 68-80.
  3. Muchuweti, AKasiayamhuru, MAN Benhura, B. Chipurura, P. Amuna, F. Zotor and W. Parawira, 2009. Assessment of the Nutritional Value of Wild Leafy Vegetables Consumed in the Buhera District of Zimbabwe: A Preliminary Study, Acta Horticulturae, 1, (806), 323-329.
  4. TafadzwaMunodawafa, Lameck S. Chagonda, Lklim Viol, Maud Muchuweti and Sylvester R. Moyo, 2009. Total Phenolic Content and Antioxidant Activity of some Zimbabwean Traditional Medicinal plants. RPMP Vol. 29: Ethnomedicine: Source & Mechanism-III, 294-402.
  5. Nhukarume, Z. Chikwambi, M. Muchuweti and B. Chipurura, 2010, Phenolic Compounds and Antioxidant Capacities of Parinari curatellifolia, strychnos apinosa and Adanisonia digitata, Journal of Food Biochemistry, 34, 207-221.
  6. Chipurura and M. Muchuweti, 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.
  7. Chitindingu, K., Benhura M.A.N. and Muchuweti, 2010. Sorghum arundinaceum, a Wild Cereal Grain with Potential; Comparison of antioxidant Potential With That of Domestics Cereals in the same Family, Comprehensive Bioactive Natural Products [Antioxidants and Nutraceuticals], 235-243.
  8. Chipurura, M. Muchuweti and F. Manditsera, 2010. Effect of Thermal Treatment on the Phenolic Content and Antioxidant Activity of Some Vegetables, Asian Journal of Clinical Nutrition, 2, [3], 93-100.
  9. Benhura, C., Benhura, M.A.N., Muchuweti, M., Nyagura, S.F., and Gombiro, P.E., (2012), “Proximate analysis of Parinaricuratellifolia fruit pulp of fruit from parts of Harare and a rural area in Zimbabwe”, Pakistan Journal of Nutrition, 11(7):639-642.
  10. Kudakwashe Chitindingu, Jill J.F. Chitindingu, Mudadi A. N. Benhura, Amos Marume, IssacMitingwende, Michael Bhebhe and Maud Muchuweti, 2012. Antioxidant capacity of Bioactive Compounds Extracted from Selected Wild and Domesticated Cereals of Zimbabwe, African Journal of Biochemistry Research, 6[5], 62-68.
  11. Chipurura , B., Muchuweti, M.,  Parawira, W and Kasiyamhuru, A. (2013).  An assessment of the phenolic content, composition and antioxidant capacity of selected Indigenous vegetables of Zimbabwe. Acta Horticulturae (ISHS) 979 [2], 611-615.
  12. Muchuweti, N. Matongo, M.A.N Benhura, M. Bhebhe, Kasiyamhuru and B. Chipurura, 2013. Nutritional Composition of Parinaricuratellifolia Fruit and a Jam Made From the Fruit; an Untapped Resourse., Acta Horticulturae, 2, 621-624.
  13. Chipurura, B., Muchuweti, M., Kasiyamhuru, A, 2013. Wild leafy vegetables consumed in Buhera District of Zimbabwe and their phenolic content. Journal of the Ecology of Food and Nutrition, 52[2], 178-189.
  14. Chipurura, B. andMuchuweti , M., 2013. Post harvest treatment of Adansoniadigitata (baobab) fruits in Zimbabwe and the potential of making yoghurt from the pulp. International Journal of Postharvest Technology and Innovation. 3[4], 392-402.
  15. Chipurura, B., Pswarayi, F. and Muchuweti, M., 2013. Sensory properties and consumer acceptance of a stirred-type yoghurt produced from Baobab (Adansoniadigitata) pulp during refrigerated storage. African Journal of Food, Nutrition and Development, 14, 8696-8708.
  16. Viol, D.I., Chagonda, L.S., Munodawafa, T., Muchuweti, M, Moyo, S.R, Mericli, A.H. 2013, Antioxidant and Total Phenolic Contents of Some Traditional Medicinal Plants from Zimbabwe. Journal of Biological Active Products From Nature,3[5-6]; 323-330.
  17. Benhura, M.A.N. Benhura, M. Muchuweti and P.E. Gombiro, 2013. Viscosity Properties of Parinaricuratellifolia Fruit Syrup, Journal of Applied Sciences in Southern Africa, 19[1], 1-11.
  18. Benhura, C., Benhura, M.A.N., Muchuweti, Mand Gombiro, P., and (2013), “Properties of  Parinaricuratellifolia (hacha or chakata) fruit from different parts of Harare, Zimbabwe”, African Journal of Food, Agriculture, Nutrition and Development, 13(4):8004-8018.
  19. Benhura, C., Benhura, M.A.N., Muchuweti, Mand Gombiro, P., and Nyagura, S  (2013), Assessment of the Colour of ParinariCuratellifolia Fruit Using an Image Processing Computer Software Package. International Journal of Agricultural and Food Research, 2(4): 41-48.
  20. Bhebhe, M., Muchuweti, M.,Chitindingu, K., Kasiyamhuru, A. 2014. Determination of profiles, antioxidant activity and quantity of phenolic compounds in Bambara Nut (Vignasubterranea varieties). African Journal of Plant Science and Biotechnology, 93-98.
  21. Benhura, C., Kugara, J., Muchuweti, M., andGombiro, P.E. 2014. Nutritional composition of food products made from ParinariCuratellifolia fruit syrup and meals of cereals grown in Zimbabwe, Journal of Applied Sciences in Southern Africa, 20 (2), 27-44.
  22. Chitindingu K., Benhura M.A.N. and Muchuweti M (2014). Food shortage in Zimbabwe: Can wild cereal grains be an alternative source of nutrition? Journal of Advances in Chemistry 7, No. 2, 1300-1307.
  23. Chakare Benhure, Jameson Kugara, Maud Muchuweti, Stella F. Nyagura, Florence Matarise, Power Gombiro and George Nyandoro, 2014, Drying Kinetics of Syrup of Parinaricuratellifolia Fruit and Cereal Based Product, zvambwa, Journal of Food Science and Technology, DOI 10. 1007/s13197-014-1616-z.
  24. 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 Aspalathuslinearis. South African Journal of Botany, 100, 213-218.
  25. Nyasha Chakuma, BatsiraiChipurura, Maud Muchuweti, Kudakwashe Chitindingu, Michael Bhebhe and Lameck Chagonda, 2015, Total Phenolic Content, Free Radical Scavenging and Antioxidant Potential of Lennea discolor [Sond.] Engl Bark and Root Extracts, Journal of Biological Active Products from nature, 1, 71-77.
  26. Michael Bhebhe and Maud Muchuweti, 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.
  27. Chitindingu, K., Benhura, M.A.N and Muchuweti, M., 2015. In vitro bioaccebility assessment of phenolic compounds from selected cereal grains: A prediction tool of nutritional efficiency. LWT-Food Science and Technology, 1-7.
  28. Idah Katendema, TafadzwaTaderera, BatsiraiChipurura, 2015 Michael Bhebhe, Kudakwashe Chitindinguand Maud Muchuweti, Heavy metal accumulation in selected medicinal plants, Journal of Applied Sciences in Southern Africa, In Press
  29. Chipurura, , Muchuweti, M and M. Bhebhe, 2015.      Nutritional content, phenolic compounds composition and antioxidant activities of yoghurt enriched with Baobab [Adanisoniadigitata] pulp. International Journal of Nutraceutical, Functional Food and novel Foods from, Research to Industrial Applications. In Press.

53.   Chikwambi, Z and Muchuweti, M, Determination of the variations in antioxidant activity, HPLC phenolic compound content and profiles in fruit portions of Marx Red Bartlett and Starkrimson pear cultivars, African Journal of Biochemistry, Accepted.

  1. Gabaza, M. Muchuweti, P. Vandamme, K. Raes, 2016. Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges and gruels? Food Reviews International, 33:6, 561-586, DOI:10.1080/87559129.2016.1196491
  2. Gabaza, Molly; Shumoy, Habtu; Muchuweti, Maud; Vandamme, Peter; Raes, Katleen, Effect of fermentation and cooking on soluble and bound phenolic profiles of finger millet sour porridge, Journal of Agricultural and Food Chemistry, 7615-7621.
  3. Muchuweti, N.G. Mushonga, P.E Gombiro, C. Benhura, G. Nyandoro, T. Chagomoka, V.C. Manyisa, 2017. A narrative review of food and Nutrition insecurity status among children aged 6-11 years. The Zimbabwe Child Monitor, Child Sensitive Social Policies, 60-63.
  4. Molly Gabaza, Habtu Shumoy, Lindsey Louwagie, Maud Muchuweti, Peter Vandamme,Gijs Du Laing, Katleen Raes, 2017, Traditional fermentation and cooking of finger millet: Implications on mineral binders and subsequent bioaccessibility,, Journal of Food Composition and Analysis, in press.
  5. Molly Gabaza, Habtu Shumoy, Maud Muchuweti, Peter Vandamme, Katleen Raes, 2017, Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe, Food Research International, 2017, In Press
  6. Benhura, J. Kugara, M. Muchuweti, S.F. Nyagura, M. Gabaza and P.E. Gombiro, 2016. Sensory properties of food products prepared from Parinari curatellifolia fruit syrup mixed with cereal meals. Journal of Applied Sciences in Southern Africa, 25-32.
  7. C. Benhura, J. Kugara, M. Muchuweti, S.F. Nyagura, and P.E. Gombiro, 2017. Physico-chemical properties of Parinari curatellifolia fruit syrup. Journal of Applied Sciences in Southern Africa, 23 (2),  1-7.

 

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