Zobrazeno 1 - 10
of 70
pro vyhledávání: '"Eyassu SEIFU"'
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:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-9 (2024)
Abstract Although Moringa is an important vegetable crop elsewhere, its nutritional and non-food uses are not widely known in Botswana community. This study was conducted to determine the chemical composition and mineral contents of leaves of Moringa
Externí odkaz:
https://doaj.org/article/7b9169efeeb1428ab14dba589d062fcb
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:
Eyassu Seifu
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-20 (2023)
Abstract Camel milk is the mainstay for millions of people in arid and semi-arid environments. In these areas, it is mainly consumed raw or after it spontaneously turns sour. Although some attempts have been made to produce dairy products from camel
Externí odkaz:
https://doaj.org/article/97a6a00d7fb347b789d58434a6bac959
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-13 (2023)
Abstract Moringa is a multipurpose tree and an important vegetable crop elsewhere. However, it is recently introduced to Botswana and grown in the backyards of households as a shade. Its uses are generally unknown to the community, and it is underuti
Externí odkaz:
https://doaj.org/article/7070dc333d294f8bbc6889dba8b89900
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
Autor:
Eyassu Seifu
Publikováno v:
AIMS Agriculture and Food, Vol 7, Iss 4, Pp 777-804 (2022)
Camels are important dairy animals and are better milk producers in arid and desert environments than other livestock kept in the same environment. They not only survive but also produce more milk for longer periods than other animals, such as cattle
Externí odkaz:
https://doaj.org/article/d19de5cffc154322ac5204162bb4f144
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