Mutandabota, a Food Product from Zimbabwe: Processing, Composition and Socioeconomic Aspects

A. Mpofu, A.R. Linnemann, M.J.R. Nout, M.H. Zwietering, E.J. Smid

Research output: Contribution to journalArticleAcademicpeer-review

8 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)24-41
JournalEcology of Food and Nutrition
Volume53
Issue number1
DOIs
Publication statusPublished - 2014

Keywords

  • microbiological quality
  • adansonia-digitata
  • milk
  • cows

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