Výsledky vyhledávání - "Kethabile Sonno"

Akademický článek

Plant-based traditional foods and beverages of Gumare Village, Botswana

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

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Akademický článek

Effects of Bambara groundnut and butternut blend on proximate, mineral, beta-carotene and folic acid contents of sorghum flour

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

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Akademický článek

Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge

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

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Akademický článek

Effects of watermelon pulp fortification on maize mageu physicochemical and sensory acceptability

Autor: Peggy Keamogetse Maakelo, Geremew Bultosa, Rosemary Ikalafeng Kobue-Lekalake, John Gwamba, Kethabile Sonno

Publikováno v: Heliyon, Vol 7, Iss 5, Pp e07128- (2021)

Mageu is a non-alcoholic fermented gruel processed from cereal grains, mostly maize and is widely consumed in the Southern African region. The refined maize meal used for mageu processing is limited in dietary fiber, B-vitamins, vitamin C, carotenoid

Externí odkaz: https://doaj.org/article/b6e60edcafab4d0e8bb6cc14b0c3e9e9

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