Browsing Reseach articles by Author "Seifu, Eyassu"
Now showing items 1-13 of 13
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Beekeeping Practices, Physiochemical Properties and Consumer Acceptability of Honey Collected from the Forest and Backyard Hives in Pandamatenga, Botswana.
Gilbert, Amogelang; Seifu, Eyassu; Kobue-Lekalake, Rosemary (Junghaengsa, Inc, 2021-11-15)Beekeeping is an important agricultural activity in Botswana and supports the livelihoods of many people in the country. However, there is limited documented evidence on apicultural practices and quality of honey produced ... -
Camel milk products: innovations, limitations and opportunities.
Seifu, Eyassu (BMC, 2023-03-04)Camel milk is the mainstay for millions of people in arid and semi-arid environments. In these areas, it is mainly consumed raw or after it spontaneously turns sour. Although some attempts have been made to produce dairy ... -
Community-based camel ecotourism in Botswana: Current status and future perspectives
Seifu, Eyassu; Angassa, Ayana; Boitumelo, Wame Shimane (International society of Camelid Research and Development, 2019-01-15)Ecotourism is a form of tourism that involves visiting fragile, pristine, and relatively undisturbed natural areas, intended as a low-impact and often small-scale alternative to standard commercial (mass) tourism. Ecotourism ... -
Effect of carrot juice and stabilizer on the physicochemical and microbiological properties of yoghurt
Kiros, Emun; Seifu, Eyassu; Bultosa, Geremew; Solomon, W.K. (Elsevier, 2016)Yoghurt fortification with fruits and vegetables has high potential to improve the nutrients and health promoting effects of the yoghurt. The effects of carrot juice (0, 10, 15 and 20%) and gelatin stabilizer (0.5,0.6 and ... -
Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge.
Kobue-Lekalake, Rosemary; Geremew, Bultos; Gopadile, Oduetse Daniel; Hak, Gulelat Desse; Molapisi, Moenyane; Seifu, Eyassu; Sekwati-Monan, Bonno; Gwamba, John; Sonno, Kethabile; Moko, Boitumelo (AIMS Press, 2022-05-06)Mageu is a non-alcoholic fermented gruel processed from cereal grains, mostly maize and is widely consumed in the Southern African region. The refined maize meal used for mageu processing is limited in dietary fiber, ... -
Effects of Moringa oleifera seeds on the physicochemical properties and microbiological quality of borehole water from Botswana
Semanka, Tiroyamodimo; Seifu, Eyassu; Sekwati-Monang, Bonno (IWA Publishing, 2022-09-07)This study was conducted to determine the effects of Moringa oleifera seeds on the physicochemical properties and microbiological quality of borehole water collected from Thamaga village in Botswana. Borehole water samples ... -
Introduction and expansion of Moringa oleifera Lam. in Botswana: Current status and potential for commercialization
Seifu, Eyassu; Teketay, Demel (Elservier, 2020-02-03)A survey was conducted to document the history of introduction of Moringa oleifera, its current uses as well as potential for expansion and commercialization in Botswana. The study was conducted between February and December ... -
Nutritional composition and mineral profile of leaves of Moringa oleifera provenances grown in Gaborone, Botswana.
Masitlha, Eng P.; Seifu, Eyassu; Teketay, Demel (BioMed Central Ltd, 2024-01-04)Although Moringa is an important vegetable crop elsewhere, its nutritional and non-food uses are not widely known in Botswana community. This study was conducted to determine the chemical composition and mineral contents ... -
Nutritional composition, bioactive components and antioxidant activity of Moringa stenopetala and Moringa oleifera leaves grown in Gaborone, Botswana
Ntshambiwa, Katso Twinkle; Seifu, Eyassu; Mokhawa, Gaone (BioMed Central, 2023)Moringa is a multipurpose tree and an important vegetable crop elsewhere. However, it is recently introduced to Botswana and grown in the backyards of households as a shade. Its uses are generally unknown to the community, and ... -
Perceptions and attitudes of communities on socio-economic importance of camels and consumption of camel milk and camel milk products in Kgalagadi District, Botswana.
Tselaesele, Nelson; Seifu, Eyassu; Molapisi, Moenyane; Boitumelo, Wame; Angassa, Ayana; Kgosikoma, Keneilwe; Teketay, Demel; Sekwati-Monang, Bonno; Chimbombi, Ezekiel; Kobue-Lekalake, Rosemary; Bultosa, Geremew; Haki, Gulelat Desse; Witness, Mojeremane; Kgaudi, Katsane; Mokobi, Boitumelo (International Society of Camelid Research and Development, 2021)Camels were introduced to Botswana in the early twentieth century as a means of transport for the Botswana Police Service in the Kgalagadi District. This service was discontinued in the early 1980s and the camels were ... -
Physicochemical properties of butter made from camel milk
Berhe, Tesfamariam; Seifu, Eyassu; Kurtu, Mohammed Y. (Elservier, 2013)The making of butter from camel milk using a traditional churning method and the physicochemical properties of the butter were assessed. Camel milk was obtained from pastorally managed camels in the Erer valley, eastern ... -
Plant-based traditional foods and beverages of Ramotswa Village, Botswana
Bultosa, Geremew; Molapisi, Moenyane; Tselaesele, Nelson; Kobue-Lekalake, Rosemary; Haki, Gulelat Desse; Makhabu, Shimane; Sekwati-Monang, Bonno; Seifu, Eyassu; Nthoiwa, Gothatamang P. (BMC (part of Springer Nature), 2020)Background and objectives: Different communities have various types of edible plants at their nearby ecology from which they process their traditional foods that make the basis of diversified diets for food and nutrition ... -
Plant‑based traditional foods of Mogoditshane, Mmopane and Metsimotlhabe villages, Botswana: nutritional and bioactive compounds potential, processing, values, and challenges
Molapisi, Moenyane; Tselaesele, Nelson; Makhabu, Shimane; Bultosa, Geremew; Haki, Gulelat Desse; Kobue‑Lekalake, Rosemary; Sekwati‑Monang, Bonno; Seifu, Eyassu; Phakama, Tsaone (Springer Link, 2024-08-27)Documentation of resources used in the indigenous diets are important for preservation of cultural heritage, biodiversity conservation, sustainability, and food systems resilience. In view of this, edible plants list, ...