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CoE-FS grantee Daddy Kgonothi’s invention makes going gluten-free more affordable. Photo Je’nine May/CoE-FS.

Research supported by the DSTI-NRF Centre of Excellence in Food Security (CoE-FS) is demonstrating how scientific discovery can be translated into practical innovations with potential benefits for consumers, industry and rural communities.

University of Pretoria Food Science PhD candidate and Research Assistant Daddy Kgonothi has developed a patent-pending modified marama bean protein concentrate designed to improve the quality and affordability of gluten-free bakery products.

The innovation emerged from his doctoral research under the supervision of Professor Naushad Emmambux, CoE-FS Co-Principal Investigator: Innovation and Technology.

The work addresses a significant challenge faced by people living with celiac disease and others who require gluten-free diets. While demand for gluten-free products continues to grow, many commercially available alternatives remain expensive and often require numerous specialised ingredients to achieve acceptable baking performance.

Kgonothi’s research explores how protein derived from marama beans can be modified to behave more like gluten, helping dough retain structure, improve texture and produce higher-quality bakery products.

Native to Sub-Saharan Africa, marama is a drought-resistant, nutrient-rich legume with significant untapped potential. By combining modified marama bean protein with starch, the innovation offers a simpler gluten-free dough system that could reduce production costs while improving product quality and shelf life.

The invention arose directly from Kgonothi’s PhD research, where promising laboratory results prompted a shift in focus towards improving the functionality of marama bean protein for use in gluten-free bakery systems.

The journey was not without challenges. Marama beans are primarily found in Namibia and Botswana, making sourcing materials difficult and time-consuming. In addition, the research required Kgonothi to enter an entirely new field of study, building expertise in protein functionality and advanced analytical techniques.

The technology has now reached the prototype stage, with a patent application submitted and additional research underway to optimise its application in gluten-free bread production.

Importantly, the potential impact of the work extends beyond food innovation. Kgonothi believes that increased demand for marama beans could create new market opportunities for small-scale farmers and stimulate rural economic activity by developing local supply chains.

Reflecting on the achievement, he noted that learning that his research was worthy of patent protection changed how he viewed his role as a researcher.

“It signified that my research extended beyond academic contribution and had real innovation potential.”

The CoE-FS congratulates Daddy Kgonothi and Professor Emmambux on this significant milestone and is proud to have supported research that demonstrates how African crops, scientific innovation and postgraduate development can contribute to more resilient and inclusive food systems.

Read the original University of Pretoria article here.