Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Bonno Sekwati-Monang"'
Autor:
Moenyane Molapisi, Nelson Tselaesele, Shimane Makhabu, Geremew Bultosa, Gulelat Desse Haki, Rosemary Kobue-Lekalake, Bonno Sekwati‑Monang, Eyassu Seifu, Tsaone Phakama
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-31 (2024)
Abstract Documentation of resources used in the indigenous diets are important for preservation of cultural heritage, biodiversity conservation, sustainability, and food systems resilience. In view of this, edible plants list, processing, values, and
Externí odkaz:
https://doaj.org/article/60bad4cefaa44a37b2a5d376125b15d3
Publikováno v:
International Journal on Food, Agriculture and Natural Resources, Vol 4, Iss 2, Pp 1-8 (2023)
The seeds of Guibourtia coleosperma serve as potential source of nutritious food for rural communities in northern Botswana though underutilized. The objective of this study was to determine the proximate and mineral composition of G. coleosperma see
Externí odkaz:
https://doaj.org/article/5f58c69b94614b048767dc169be31efb
Autor:
Nelson Tselaesele, Geremew Bultosa, Moenyane Molapisi, Shimane Makhabu, Rosemary Kobue-Lekalake, Gulelat Desse Haki, Bonno Sekwati-Monang, Eyassu Seifu, Gaone Mokhawa, Kethabile Sonno
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-26 (2023)
Abstract The consumption of traditional and indigenous foods and beverages varies across different ethnic communities and is often influenced by geographical location. However, the diversity of edible plants is rapidly declining due to climate change
Externí odkaz:
https://doaj.org/article/d679d19e6fdd4ff1afce5a202b641876
Autor:
Rosemary Kobue-Lekalake, Oduetse Daniel Gopadile, Gulelat Desse Haki, Eyassu Seifu, Moenyane Molapisi, Bonno Sekwati-Monang, John Gwamba, Kethabile Sonno, Boitumelo Mokobi, Geremew Bultosa
Publikováno v:
AIMS Agriculture and Food, Vol 7, Iss 4, Pp 805-818 (2022)
The refined sorghum flour (SF) used is limited in fiber and micronutrients because of bran removal during milling, and protein digestibility is poor due to kafrin crosslinking. In this research, the effects of Bambara groundnut (BG) (15%, 25%, 35%) a
Externí odkaz:
https://doaj.org/article/611b94096e8847779842f1ba4cb0f690
Publikováno v:
Journal of Water, Sanitation and Hygiene for Development, Vol 12, Iss 9, Pp 659-670 (2022)
This study was conducted to determine the effects of Moringa oleifera seeds on the physicochemical properties and microbiological quality of borehole water collected from Thamaga village in Botswana. Borehole water samples were subjected to two diffe
Externí odkaz:
https://doaj.org/article/6800df73f991423fb509e5d25c88f9b6
Autor:
Rosemary Kobue-Lekalake, Geremew Bultosa, Oduetse Daniel Gopadile, Gulelat Desse Haki, Moenyane Molapisi, Eyassu Seifu, Bonno Sekwati-Monang, John Gwamba, Kethabile Sonno, Boitumelo Mokobi
Publikováno v:
AIMS Agriculture and Food, Vol 7, Iss 2, Pp 265-281 (2022)
Food-to-food fortification to refined sorghum flour (SF) for porridge making has an influence on the desirable properties of the porridge. In view of this, the effects of Bambara groundnut (BG) (15%, 25%, 35%) and dried butternut (BU) powder (23%) bl
Externí odkaz:
https://doaj.org/article/bee692f3f0c44e8d82b2eda9cc35f38d
Autor:
Geremew Bultosa, Moenyane Molapisi, Nelson Tselaesele, Rosemary Kobue-Lekalake, Gulelat Desse Haki, Shimane Makhabu, Bonno Sekwati-Monang, Eyassu Seifu, Gothatamang P. Nthoiwa
Publikováno v:
Journal of Ethnic Foods, Vol 7, Iss 1, Pp 1-15 (2020)
Abstract Background and objectives Different communities have various types of edible plants at their nearby ecology from which they process their traditional foods that make the basis of diversified diets for food and nutrition security. Exploration
Externí odkaz:
https://doaj.org/article/bc44445352a74c3590b2b7933a4435d4
Publikováno v:
International Journal of Food Studies, Vol 7, Iss 2 (2018)
The objectives of this study were to make yoghurt from camel milk and determine its physicochemical, microbiological and sensory qualities. The quality of camel milk yoghurt was compared with cow milk yoghurt and all parameters were analyzed followin
Externí odkaz:
https://doaj.org/article/8aa33e975d1141268dbf2ef11106f5a3
Publikováno v:
Journal of Apiculture. 37:163-174
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35785a49ac02faa5d146a0c8041ac6fb
https://doi.org/10.17519/apiculture.2022.06.37.2.163
https://doi.org/10.17519/apiculture.2022.06.37.2.163
Autor:
Geremew Bultosa, Rosemary Kobue-Lekalake, Oduetse Daniel Gopadile, Gulelat Desse Haki, Eyassu Seifu, Moenyane Molapisi, Bonno Sekwati-Monang, John Gwamba, Kethabile Sonno, Boitumelo Mokobi
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9195c1e96a3994e204a83f6a4ad9fec0
https://doi.org/10.2139/ssrn.4005099
https://doi.org/10.2139/ssrn.4005099