Mutandabota , a Food Product from Zimbabwe
Processing, Composition, and Socioeconomic Aspects
Bibliographic Data
| ID | 14722906 |
|---|---|
| Authors | Augustine Mpofu (Wageningen University & Research), Anita R Linnemann (0000-0003-3201-3343, Wageningen University & Research), M J R Nout (Wageningen University & Research), M H Zwietering (0000-0003-2704-5690, Wageningen University & Research), Eddy J Smid (0000-0002-6687-5083, Wageningen University & Research, corresponding author) |
| Year | 2014 |
| Volume | 53 |
| Issue | 1 |
| Pages | 24-41 |
| Publication date | 2014-01-02 |
| Peer Reviewed | Yes |
| Open Access | No |
| Type | ARTICLE |
| Venue | Ecology of Food and Nutrition (JOURNAL) |
| Journal identifiers | ISSN: 0367-0244 • E-ISSN: 1543-5237 |
| Publisher | Informa UK Limited (PUBLISHER • GB) |
| DOI | 10.1080/03670244.2013.767802 |
| PMID | 24437542 |
| OpenAlex | W2145789175 |
| Language | EN |
| References cited | 20 |
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 ml(-1)) was high, 4.7 ± 1.2 mesophilic bacteria, 5.3 ± 2.1 lactic acid bacteria, and 5.0 ± 1.3 yeasts and molds. The pH of milk was 6.7 and the final pH of mutandabota was 3.5 ± 0.1. Mutandabota is a major source of proteins and vitamin C. Its microbiological quality needs evaluation
Art · Biology · Composition (language · Environmental health · Food composition data · Geography · Product (mathematics · Socioeconomic status · African Botany and Ecology Studies · Agriculture and Rural Development Research · Mathematics · Medicine · Seed and Plant Biochemistry · Food Science
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| Citation velocity | historical |
|---|---|
| Highly cited | No |