M H Zwietering
Biographic Data
| ID | 10911301 |
|---|---|
| NAME | M H Zwietering |
| GIVEN NAMES | M H |
| FAMILY NAME | Zwietering |
| SIGNATURE | ZWIETERING M H |
| AFFILIATIONS | Wageningen University & Research |
| ORCID | 0000-0003-2704-5690 |
| VERIFIED | No |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 2 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2008 |
| LATEST PUBLICATION YEAR | 2014 |
| H-INDEX | 0 |
Mutandabota , a Food Product from Zimbabwe: Processing, Composition, and Socioeconomic Aspects
We evaluated processing technology, composition, and socioeconomic significance of mutandabota, a food product made by mixing cow's or goat's milk with dry baobab fruit pulp. Mutandabota production is a gendered activity dominated by women. Nutrient content was (g 100 g(-1) w.b) protein 4.8 ± 1, fat 2.8 ± 0.9, fiber 1.1 ± 0.4, ash 0.9 ± 0.2, carbohydrates 20 ± 1.7, moisture 70.4 ± 3.7, and vitamin C 80 ± 25 mg/100g. Microbiological load (log cfu …
Traditional Processing of Masau Fruits ( Ziziphus Mauritiana ) in Zimbabwe
A survey of the traditional processing techniques of masau was conducted using a questionnaire and two focus group discussions in Mudzi, Mt. Darwin, and Muzarabani districts in Zimbabwe. Masau fruits form part of the family diet and generate additional income by selling at local markets. Surplus fruits are sun dried and can be transformed into various products such as porridge, traditional cakes, mahewu, and also fermented to produce a spirit cal…
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Traditional Processing of Masau Fruits ( Ziziphus Mauritiana ) in Zimbabwe
A survey of the traditional processing techniques of masau was conducted using a questionnaire and two focus group discussions in Mudzi, Mt. Darwin, and Muzarabani districts in Zimbabwe. Masau fruits form part of the family diet and generate additional income by selling at local markets. Surplus fruits are sun dried and can be transformed into various products such as porridge, traditional cakes, mahewu, and also fermented to produce a spirit cal…
Mutandabota , a Food Product from Zimbabwe: Processing, Composition, and Socioeconomic Aspects
We evaluated processing technology, composition, and socioeconomic significance of mutandabota, a food product made by mixing cow's or goat's milk with dry baobab fruit pulp. Mutandabota production is a gendered activity dominated by women. Nutrient content was (g 100 g(-1) w.b) protein 4.8 ± 1, fat 2.8 ± 0.9, fiber 1.1 ± 0.4, ash 0.9 ± 0.2, carbohydrates 20 ± 1.7, moisture 70.4 ± 3.7, and vitamin C 80 ± 25 mg/100g. Microbiological load (log cfu …
African Botany and Ecology Studies (2 works) · Biology (2 works) · Food Science (2 works) · Mathematics (2 works) · Medicine (2 works) · Agriculture and Rural Development Research (1 works) · Art (1 works) · Composition (language (1 works) · Environmental health (1 works) · Fermentation (1 works)