PhD study trip
Mutandabota, a dairy product from Zimbabwe, as carrier food for Lactobacillus rhamnosus GG
Mutandabota is an underutilised traditional food consumed by three million people in Zimbabwe.
It is made by mixing cow’s or goat’s milk and dry baobab (Adansonia digitata) fruit pulp. Besides the provision of carbohydrates, minerals, fat and fibre, mutandabota is one of the main sources of protein and vitamin C in the diet. Mutandabota needs to be researched, developed and made available to the whole population to combat malnutrition, Food and Nutrition Council (2010). Mutandabota can be an effective carrier vehicle for probiotics because it is an affordable food. Probiotic mutandabota is expected to enhance intestinal health of consumers.
Objectives
1. To evaluate the processing technology, chemical composition and microbiological load of mutandabota as a first step towards improved quality and safety under local conditions.
2. To evaluate technical considerations of incorporating Lactobacillus rhamnosus GG, a probiotic in mutandabota, under local conditions, for the delivery of viable cells.
Research
The study evaluated the processing technology, composition and socio-economic significance of mutandabota. Focus group discussions, interviews and practical observations were used for data collection. Mutandabota production is a gendered activity dominated by women. Mutandabota had 4.8 g 100 g -1 (dw) crude protein and 8 mg 100 g -1 (dw) vitamin C. This makes mutandabota one of the chief source of protein in Zimbabwe, where the population depends on millet, sorghum and maize grains for food. The high vitamin C content makes mutandabota an attractive natural source of vitamin C for the population. Microbiological composition of mutandabota was made of bacteria, yeasts and moulds. The pH of mutandabota was 3.5. This is a major benefit to the product in the enhancement of microbiological safety.
Future research
We intend to establish predominant microbes in mutandabota and evaluate microbiological safety as a first step towards improved quality. We will evaluate technical considerations of incorporating Lactobacillus rhamnosus in mutandabota for the delivery of viable cells. Acceptability tests will be performed on probiotic mutandabota. Although baobab products are widely eaten, it would be prudent to check the fruit-pulp for antinutritional components that might be detrimental to health if mutandabota is used intensively to feed malnourished babies. The desired end is a safe, healthy, optimum quality product of relevant nutritional value.
Conclusion
1. Mutandabota is an underutilised protein and vitamin C source in Zimbabwe and Sub-Saharan Africa where malnutrition needs eradication. Better knowledge of the quality and safety is essential for its broader use.
2. The acidic baobab pulp lowers pH in mutandabota to 3.5 through natural means, this improves microbiological safety.