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 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.
a Department of Food Science and Technology , Chinhoyi University of Technology , Chinhoyi , Zimbabwe.
Augustine
A
Mpofu
Anita R
AR
Linnemann
M J R
MJ
Nout
Marcel H
MH
Zwietering
Eddy J
EJ
Smid
D035162:Adansonia; D000818:Animals; D001205:Ascorbic Acid / Q000032:analysis; D001419:Bacteria; D002417:Cattle; D004032:Diet; D004044:Dietary Proteins / Q000032:analysis; D005260:Female; D005511:Food Handling; D005516:Food Microbiology; D005638:Fruit; D005658:Fungi; D006041:Goats; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008892:Milk; D009753:Nutritive Value; D012959:Socioeconomic Factors; D015003:Yeasts; D015030:Zimbabwe
D004044:Dietary Proteins; D001205:Ascorbic Acid