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

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.

Keywords:

• baobab fruit
• chemical composition
• microbial load
• milk
• mutandabota