Mutandabota, a food product from Zimbabwe: processing, composition, and socioeconomic aspects.
Ecol Food Nutr
; 53(1): 24-41, 2014.
Article
en En
| MEDLINE
| ID: mdl-24437542
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.
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Adansonia
/
Leche
/
Dieta
/
Manipulación de Alimentos
/
Microbiología de Alimentos
/
Frutas
/
Valor Nutritivo
Aspecto:
Determinantes_sociais_saude
Límite:
Animals
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Female
/
Humans
País/Región como asunto:
Africa
Idioma:
En
Revista:
Ecol Food Nutr
Año:
2014
Tipo del documento:
Article
País de afiliación:
Zimbabwe
Pais de publicación:
Estados Unidos