Asian Food Science Journal

Use of a Commercial Yoghurt Starter Culture in the Production of Motsena, a Fermented Non-alcoholic Sorghum-Maize Gruel from Botswana

Bogaufi Thomas, Pius Emesu, Tshegofatso Wame Mangope, Bonno Sekwati-Monang — Thu, 23 Jul 2026 00:00:00 +0000

Motsena is a fermented, non-alcoholic cereal gruel traditionally prepared in Botswana from a mixture of leftover sorghum and maize porridges. Because leftover food is used as the fermentation substrate, the product is prone to spoilage and quality variability. The objective of the study was to investigate the feasibility of using a commercial dairy starter culture to improve product quality compared with the traditional product. Two batches of cultured motsena were prepared, whereas four independent samples of traditionally prepared motsena were obtained from two villages in Central Botswana, where it is commonly produced and consumed. Lactic acid bacteria (LAB), yeasts and coliforms were enumerated, while pH and total titratable acidity were measured for both products and compared statistically using pairwise Student’s t-tests. The mean pH of cultured motsena was 4.06, while traditional motsena had a significantly higher mean pH of 4.81 at P = .05. Cultured motsena was significantly less acidic, with a mean titratable acidity of 0.36% compared with 0.46% for traditional motsena. Cultured motsena supported a significantly higher LAB population of 6.82 log₁₀ CFU/mL compared with 6.12 log₁₀ CFU/mL in traditional motsena, and it had a significantly lower yeast population of 4.52 log₁₀ CFU/mL compared with 6.08 log₁₀ CFU/mL in traditional motsena. Total coliforms were nevertheless detected at 4.48 log₁₀ CFU/mL in cultured motsena and 6.43 log₁₀ CFU/mL in traditional motsena; the difference was statistically significant at P = .05, indicating that use of the starter culture alone was insufficient to ensure the safety of motsena. Nevertheless, because the yoghurt starter culture produced motsena with significantly higher LAB and lower yeast counts than the traditional product, it may have potential to improve the microbial quality of motsena. The process should be optimised to increase final acidity, further lower the final pH, reduce the yeast population and eliminate coliforms as target control variables

Development of an Iron and Protein-Enriched Oats Mix for Nutritional Improvement

Tue, 21 Jul 2026 00:00:00 +0000

Iron deficiency and protein-energy malnutrition continue to be major public health concerns, particularly among children, adolescents, pregnant women, and other nutritionally vulnerable populations. The present study was undertaken to develop and evaluate an iron and protein-enriched ready-to-cook oats mix using natural food ingredients. Five formulations (T₀–T₄) were prepared by incorporating varying proportions of soybean flour and dry dates powder into rolled oats, while roasted Bengal gram flour, flaxseed powder, skim milk powder, cardamom powder, and cinnamon powder were maintained at predetermined levels. The developed formulations were analysed for proximate composition, iron content, functional properties, sensory attributes, microbiological quality, and storage stability following standard AOAC International (2023) procedures. Sensory evaluation was conducted by a panel of 30 semi-trained members using a nine-point hedonic scale, while microbiological analyses included Total Plate Count, Yeast and Mould Count, and Coliform Count. Statistical analysis was performed using one-way ANOVA followed by Duncan's Multiple Range Test (DMRT) at a significance level of p < 0.05. The results revealed that incorporation of soybean flour and dry dates powder significantly (p < 0.05) enhanced the protein, iron, crude fibre, ash, and energy contents of the oats mix while reducing carbohydrate content. Among the developed formulations, T₃ exhibited the highest overall sensory acceptability (8.76 ± 0.05), along with an improved nutritional profile containing 23.84 ± 0.28% protein, 11.48 ± 0.17 mg/100 g iron, 9.36 ± 0.14% crude fibre, and 412.76 ± 2.15 kcal/100 g. Functional properties such as water absorption capacity, oil absorption capacity, swelling capacity and dispersibility also improved with increasing incorporation of the enrichment ingredients. Microbiological evaluation confirmed that all formulations were within permissible safety limits throughout 90 days of storage, with no detectable coliforms. The study concluded that the optimised oats mix is a nutritionally superior, shelf-stable, and consumer-acceptable functional food that has considerable potential for improving dietary protein and iron intake and may serve as an affordable supplementary food for combating protein-energy malnutrition and iron deficiency.

Food Safety Knowledge, Attitudes and Microbiological Contamination in Ready-to-eat Vegetable Salads Sold on the Streets of Maputo, the Capital of Mozambique

Glória Alberto Manhique — Wed, 22 Jul 2026 00:00:00 +0000

Street food vending in urban centres is important because it provides low-income urban residents with an affordable and accessible food option. However, inadequate hygiene during preparation and sale can contribute to foodborne illness. This study evaluated food safety knowledge and attitudes among food handlers and investigated Enterobacteriaceae contamination on handlers’ hands and in ready-to-eat vegetable salads sold in Maputo City, Mozambique. A total of 110 vendors selling ready-to-eat salads were randomly selected from different street-food vending sites in Maputo municipality. Data on demographic characteristics, food safety knowledge and attitudes were collected using a structured questionnaire administered through face-to-face interviews. Ready-to-eat salad and hand-swab samples were analysed using the ISO 21528-2 standard method for Enterobacteriaceae, and isolated microorganisms were further identified by matrix-assisted laser desorption ionisation-time of flight mass spectrometry (MALDI-TOF-MS). Most respondents were female, younger than 35 years and had never received food safety training. A large proportion of food handlers had insufficient food safety knowledge, particularly regarding cross-contamination, temperature control and foodborne pathogens. In contrast, most vendors showed adequate knowledge of personal hygiene practices, including the need to wash hands before food preparation, after using the toilet, and after touching garbage or raw meat. The mean Enterobacteriaceae counts in ready-to-eat salads and on vendors’ hands were 4.23 ± 0.78 log CFU/g and 3.14 ± 0.74 log CFU/cm², respectively. Generic Escherichia coli was detected in only one hand sample. A significant positive correlation (P < 0.05) was observed among food safety knowledge, attitudes and indicator microorganism results.