Teaching

ELB 412: Food Engineering

FSB 411:  Edible Oils and Fats Technology

FSB 421: Food Product Development and Evaluation

FSB 222/227: Sanitation and Waste Management

Research Interest Areas

• Enzyme Technology
• Food Processing and Food Product Development
• Edible oils and Fats
• Fermentation technology and traditional foods
• Food fortification and complementary foods
• Sanitation and Waste Management

Selected Publications and Patents

Kobue-Lekalake RI, Matenanga OK, Sekwati-Monang B, Tibe O, Bultosa G, Seifu E, Molapisi M, Batlhophi MG, Gwamba J, Sonno K, Mokhawa G, Phakama T, Setlhoka MD and Haki GD (2022). Indigenous and under-utilised oil seeds of Botswana: proximate composition, phytochemical screening and antioxidant activity. Int J Pharm Sci & Res; 13(10): 4093-01. doi: 10.13040/IJPSR.0975-8232.13(10).4093-01.

Engeda Dessalegn, Geremew Bultosa, Gulelat Desse Haki, F. Chen & H. P. Vasantha Rupasinghe (2022). Antioxidant and cytotoxicity to liver cancer HepG2 cells in-vitro of Korarima (Aframomum corrorima (Braun) P.C.M. Jansen) seed extracts. International Journal of Food Properties, 25:1, 1-10, DOI: 10.1080/10942912.2021.2019268.

Tesfaye Deme, Gulelat D. Haki, Nigussie Retta, Ashagrie Woldegiorgis, Mulatu Geleta, Hinsta Mateos, Paul A. Lewandowski (2021). Sterols as a biomarker in tracing niger and sesame seeds oils adulterated with palm oil. Heliyon, 7  e06797.

Gulelat D. Haki, Alfredo J. Aneceno, and Sudip K. Rakshit. (2008). A typical Ca²⁺ independent, raw-starch hydrolyzing α-amylase from Bacillus sp. GRE 1: Characterization and gene isolation. World Journal of Microbiology and Biotechnology, 24: 2517-2524.

G.D. Haki and S. K. Rakshit (2003). Developments in industrially important thermostable enzymes: a review. Bioresources Technology, 89(1): 17-34.

(Selected among Science Direct TOP25 Hottest articles in the subject Area Energy, January 2005).  http://top25.sciencedirect.com/index.php?subject_area_id=11

Google Citation Profile:   https://scholar.google.co.za/citations? hl=en&view_op=search_authors&mauthors=Botswana+University+of+Agriculture+and+Natural+Resources&btnG=

ORCID ID: https://orcid.org/0000-0002-7147-3767

Research Gate Profile:  https://www.researchgate.net/profile/Gulelat_Desse_Haki

Current

Food Chemistry (FSB 224), Food Analysis (FSB 312), Cereal Science and Technology (ELB 413), Food Packaging (ELB 414), Projects (APB 410/420)

In the past

Beverage Science and Technology (FSB 412), Instrumental Methods of Food Analysis (FSPT 411), Sugar, Starch, Honey and Confectionary Technology (FSPT 431), Fats and Oils Processing Technology (FSPT 362), Advanced Food Chemistry (FSTC 511), Advanced Food Analysis (FSTC 531), Grain Science and Technology (FSTC 512), Fruit and Vegetable Processing Technology (FSTC 522), Beverage Science and Technology (FSTC 572), Analytical Chemistry (Chem 525).

Indigenous foods system resource assessment through survey, documentation for sustainability of the indigenous knowledge, and indigenous foods processing improvement.

Plant foods nutrient and bioactive compounds utilization (value addition) for functional foods development to combat malnutrition and diet related health problems.

Effect of ingredients and processing methods variations on grain-based food products development for enhanced nutrition profiles and functional food properties.

Starches characterization and functionality evaluation for foods and allied industries.

Complementary weaning foods development.   

Kobue-Lekalake, R., Bultosa, G., Gopadile, O.D., Haki, G.D., Molapisi, M., Seifu, E., Sekwati-Monang, B., Gwamba, J., Sonno, K. and Mokobi, B. 2022. Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge. AIMS Agriculture and Food, 7(2): 265-281, doi: 10.3934/agrfood.2022017 (IF* = 1.667).

Maakelo, P.K., Bultosa, G., Kobue-Lekalake, R., Gwamba, J. and Sonno, K. 2021. Effects of watermelon pulp fortification on maize mageu physicochemical and sensory acceptability. Heliyon Food Science and Nutrition, 7(5): 1-8, doi.org/10.1016/j.heliyon.2021.e07128 (IF* = 3.776).

Keyata, E.O., Tola, Y.B., Bultosa, G. and Forsido, S.F. 2020. Proximate, mineral, and anti-nutrient compositions of underutilized plants of Ethiopia: Figl (Raphanus sativus L.), Girgir (Eruca sativa L) and Karkade (Hibiscus sabdariffa): Implications for in-vitro mineral bioavailability. Food Research International, 137, 1-9, 109724, doi.org/10.1016/j.foodres.2020.109724 (IF* = 7.425).

Teka, T.A., Retta, N., Bultosa, G., Udenigwe, C., Shumoy, H. and Katleen Raes. 2020. Phytochemical profiles and antioxidant capacity of improved cowpea varieties and landraces grown in Ethiopia. Food Bioscience, 37, 1-10, 100732, doi.org/10.1016/j.fbio.2020.100732  (IF* = 5.318).

Bultosa, G., Molapisi, M., Tselaesele, N., Kobue-Lekalake, R., Haki, G.D., Makhabu, S., Sekwati-Monang, B., Seifu, E. and Nthoiwa, G.P. 2020. Plant-based traditional foods and beverages of Ramotswa Village, Botswana. Journal of Ethnic Foods, 7 (1): 1-15, doi: 10.1186/s42779-019-0041-3 (IF* = 2.73).

Bultosa, G. 2019. Traditional African bread: physicochemical and sensory properties of fermented breads. In: Melton, L., Shahidi, F., Varelis, P. (Eds.). Encyclopedia of Food Chemistry, Elsevier Ltd., Oxford, UK, Vol. 3, pp. 81-89. ISBN: 9780128140260, DOI: 10.1016/B978-0-08-100596-5.22458-X.

Bultosa, G. 2016. Functional foods: overview. In: Wrigley, C. W., Corke, H., Seetharaman, K. and Faubion, J. (Eds.). Encyclopedia of Food Grains, 2nd ed., Elsevier Ltd., Oxford, UK, pp.1-10. ISBN: 9780123944375, DOI: 10.1016/B978-0-12-394437-5.00071-1.

Link

Research Gate: https://www.researchgate.net/profile/Geremew_Bultosa

ORCiD Profile: https://orcid.org/0000-0003-4187-679X

Google Scholar: https://scholar.google.com/citations?user=zsAdnNUAAAAJ&hl=en

Scopus Author ID: 6507194234

Primary Research Areas

Investigation of the nutritional and bioactive compounds composition of the indigenous (domesticated cereals and legumes] and wild legumes/seeds, fruits and vegetables) foods of Botswana as well as their health benefits.

Other Research Areas

Sensory evaluation research

Food consumption surveys

Malnutrition and micronutrient deficiency surveys

1. Kobue-Lekalake, RI, Matenanga, OK, Sekwati-Monang, B, Tibe O, Bultosa, G, Seifu, E, Molapisi, M, Batlhophi, MG, Gwamba, J, Sonno, K, Mokhawa, G, Phakama, T, Setlhoka, MD and Haki, GD (2022): Indigenous and under-utilised oil seeds of Botswana: proximate composition, phytochemical screening and antioxidant activity. Int J Pharm Sci & Res. Vol. 13(10): 4093-4101.

2. Kobue-Lekalake, R., Geremew, B.*, Oduetse, D.G., Haki, G.D., Molapisi, M., Seifu, E., Sekwati-Monang, B., Gwamba, J., Sonno, K. and Mokobi. B. (2022). Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge. AIMS Agriculture and Food, 7(2): 265–281.

3. De Kock H.L., Nkhabutlane, P., Kobue-Lekalake, R.I, Kriek, J. Steyn, A., Van Heerden, C., Purdon, L., Kruger, C., Kinnear, M., Taljaard-Swart, H. and Tuorila, H. (2022). An alternative food neophobia scale (FNS-A) to quantify responses to new foods Author links open overlay panel. Food Quality and Preference 101 (2022) 104626, pp.1-8. https://doi. org/10.1016/j.foodqual.2022.104626 

4.     Motswagole, B., Jackson, J., Kobue-Lekalake, R., Maruapula, S., Mongwaketse, T., Kwape, L., Thomas, T. Swaminathan, S., Kurpad, A.V. and Jackson, M. (2020). The association of general and central obesity with dietary patterns and socio-economic status in adult women in Botswana. Journal of Obesity. Vol 2020; pp. 1-10. http://doi.org/10.1155/2020/4959272

5. Yeboah, E.M.O., Kobue-Lekalake, R.I., Jackson-Malete, J. C., Muriithi, E.N., Matenanga, O. and Yeboah. S.O. (2017). Application of high-resolution NMR, FTIR, and GC-MS to a comparative study of some indigenous seed oils from Botswana. Innovative Food Science and Emerging Technologies. Vol. 44, pp. 181-190.

Publications to hyperlink:

https://scholar.google.co.za/citations?hl=en&user=iHB68ykAAAAJ

(All taught courses, FSB 420 Food Biotechnology, FSB 310 Food Microbiology, FSB 412 Beverage Science and Technology, FPB400 Field Practical Training.)

I am interested in probiotics research and identification and isolation of probiotic microorganisms as well as their use in developing probiotic products. I am also interested in traditional fermented foods of Botswana, their production, isolation of the microorganisms responsible for the fermentation and bioactive compounds produced.

G. Mokhawa, M. Ralefala, B. Bulawayo and L. Ezeogu.2009. Qualitative Zymographic Studies of Major Proteinases from Malted Sorghum (Sorghum bicolor L) and the Effects of Cultivar. Cereal Chemistry 86 (5):575-581

G. Mokhawa, C. K. Kepaletswe-kruger and L. Ezeogu.2013. Electrophoretic Analysis of Malting Degradability of major Sorghum Reserve proteins. Journal of Cereal Science. doi: 10.1016/j.jcs.2013.05.008

  Kobue-Lekalake RI, Matenanga OK, Sekwati-Monang B, Tibe O, Bultosa G, Seifu E, Molapisi M, Batlhophi MG, Gwamba J, Sonno K, Mokhawa G, Phakama T, Setlhoka MD and Haki GD: Indigenous and under-utilized oil seeds of Botswana: proximate composition, phytochemical screening and antioxidant activity. Int J Pharm Sci & Res. Accepted

Nelson Tselaesele, Geremew Bultosa, Moenyane Molapisi, Shimane Makhabu, Rosemary Kobue-Lekalake, Gulelat Desse Haki, Bonno Sekwati-Monang, Eyassu Seifu, Gaone Mokhawa, Kethabile Sonno, Gothatamang P. Nthoiwa. 2022.  Plant-based traditional foods and beverages of Gumare Village, Botswana.  Food Production, Processing and Nutrition (revision submitted).

Google Scholar | ORCID

https://scholar.google.com/citations?user=FUuVSD4AAAAJ&hl=en

·      Investigation of heavy metal hazards status and their potential health risk in vegetables irrigated with waste- water

·      Survey of indigenous foods in three districts of Botswana with potential for the development of functional foods

·      Survey and microbial studies of kgodu ya lerotse; a traditional fermented melon of Botswana for commercial exploitation

·      Microbiological analysis of different food products

·      Characterization of microbial flora and documentation of indigenous fermented foods of

Development of probiotics from indigenous fermented foods of Botswana and evaluation of their diarrhoea mitigation potentials

Kobue-Lekalake, R., Bultosa, G., Gopadile, O.D., Haki, G.D., Molapisi, M., Seifu, E., Sekwati-Monang, B., Gwamba, J., Sonno, K. and Mokobi, B. 2022. Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge. AIMS Agriculture and Food, 7(2): 265-281, doi: 10.3934/agrfood.2022017

Kobue-Lekalake RI, Matenanga OK, Sekwati-Monang B, Tibe O, Bultosa G, Seifu E, Molapisi M, Batlhophi MG, Gwamba J, Sonno K, Mokhawa G, Phakama T, Setlhoka MD and Haki GD (2022). Indigenous and under-utilised oil seeds of Botswana: proximate composition, phytochemical screening and antioxidant activity. Int J Pharm Sci & Res; 13(10): 4093-01. doi: 10.13040/IJPSR.0975-8232.13(10).4093-01.

Tiroyamodimo Semanka, Eyassu Seifu and Bonno Sekwati-Monang. 2022. Effects of Moringa oleifera seeds on the physicochemical properties and microbiological quality of borehole water from Botswana. Journal of Water, Sanitation and Hygiene for Development Vol 12 No 9, 659 doi: 10.2166/washdev.2022.100

Kebonye, M; Lekalake, RK; Sekwati-Monang, B; Selebatso, T; Setlalekgomu, MR; Sonno, K; Gwamba, J; Tsaone, P; Haki, GD (2021). Proximate composition and determination of the physicochemical characteristics of Mmilo (Vangueria infausta) oil from Botswana. Greener Journal of Biological Sciences, 11(1): 30-36.

Geremew Bultosa., Moenyane Molapisi., Nelson Tselaesele., Rosemary Kobue-Lekalake., Gulelat Desse Haki., Shimane Makhabu., Bonno Sekwati-Monang., Eyassu Seifu., Gothatamang P. Nthoiwa. 2020. Plant-based traditional foods and beverages of Ramotswa Village, Botswana. Journal of Ethnic Foods. 7: 1. Pp https://doi.org/10.1186/s42779-019-0041-3.

Sekwati-Monang B., Gaboutloeloe K.G., Likuku S.A. (2018) Investigation of Heavy Metal Hazards Status and Their Potential Health Risks in Vegetables Irrigated with Treated Wastewater in Oodi Gardens. In: Ramasami P., Gupta Bhowon M., Jhaumeer Laulloo S., Li Kam Wah H. (eds) Emerging Trends in Chemical Sciences. ICPAC 2016. Springer, Cham. Print ISBN 978-3-319-60407-7, Online ISBN 978-3-319-60408-4.

Galeboe, O., Seifu, E. and Sekwati-Monang, B. 2018. Production of camel milk yoghurt: physicochemical and microbiological quality and consumer acceptability. International Journal of Food Studies, 7(2): 51-63.

Keipopele, K., Seifu, E., Sekwati-Monang, B. 2018. Composition and microbial quality of donkey milk sold in Gaborone, Botswana. Livestock Research for Rural Development, 30(7), Article #115, 3 July 2018 http://www.lrrd.org/lrrd30/7/eyass30115.html

Makgoeng, T., Seifu, E., Sekwati-Monang, B. and Sonno, K. 2018. Composition and microbial quality of camel milk produced in Tsabong, south-western Botswana. Livestock Research for Rural Development, 30(3), Article #43, 1 March 2018 http://www.lrrd.org/lrrd30/3/eyas30043.html

Narayan Paudyal., Victor Anihouvi., Joseph Hounhouigan., Maitshwarelo Ignatius Matsheka., Bonno Sekwati-Monang., Wisdom Amoa-Awua., Amy Atter, Nina Bernice Ackah., Samuel Mbugua., Agnes Asagbra., Warda Abdelgadir., Jesca Nakavuma, Mogens Jakobsen and Weihuan Fang., 2017. Prevalence of foodborne pathogens in food from selected African Countries- A meta-analysis. International Journal of Food Microbiology, 249, 35-43.

Sekwati.Monang, B., Rosica Valcheva and Gänzle, M.G., 2012. Microbial ecology of sorghum sourdoughs: selection of competitive microbiota by substrate supply and antimicrobial phenolic compounds. International Journal of Food Microbiology, 159, 240-246.

Sekwati-Monang, B. and Gänzle, M.G., 2011. Microbiological and chemical characterisation of ting, a sorghum-based sourdough product from Botswana. International Journal of Food Microbiology. 150, 115-121.

Svensson, Louise, Sekwati-Monang, Bonno, Lopes Lutz, Daise, Schieber Andreas, Gänzle, Michael.G., 2010. Phenolic Acids and Flavonoids in Nonfermented and Fermented Red Sorghum (Sorghum bicolor (L.) Moench). Journal of Agriculture, Food and Chemistry. 58, 9214-9220.

Gänzle, Michael.G, Zhang Chonggang, Sekwati-Monang Bonno, Lee Vivian, Schwab Clarissa., 2009. Novel metabolites from cereal-associated lactobacilli – Novel functionalities for cereal products?. Food Microbiology. 26, 712-719.

Google Scholar | ORCID

Food Chemistry (FSB224), Waste and Sanitation Management (FSB222), Beverage Science and Technology (FSB 412), Sensory Evaluation (FSB 410), Food Engineering (ELB 413), Food Quality and Safety (FSB312), APB 420.

Food Chemistry/Food analysis

Sensory Evaluation of foods

Indigenous foods utilization through value addition

Rosemary Kobue- Lekalake, Elizabeth M. Yeboah, Samuel Yeboah and Eva Murithii, Ompelege K. Matenanga and Kethabile Sonno. 2016.Nutritional properties of indigenous

oil seeds in Botswana. . Presented at the 17^th African Association for Biological Nitrogen Fixation Conference, October 17-21, Gaborone, Botswana.

Paphane, Banyaladzi D & Gontse, Ruth & Francis, Thapelo & Sonno, Kethabile. (2017). EXTRACTION OF OIL FROM DATURA STRAMONIUM SEEDS AS POTENTIAL FEED-STOCK FOR BIO-DIESEL PRODUCTION. International Journal of Advanced Research. 5. 1911-1917. 10.21474/IJAR01/4920

Makgoeng T, Seifu E, Sekwati-Monang B and Sonno K 2018: Composition and microbial quality of camel milk produced in Tsabong, south-western Botswana. Livestock Research for Rural Development. Volume 30, Article #43.

Bultosa, G., Kobue-Lekalake, R., Gopadile, O.D., Haki, D.G., Molapisi, M., Seifu, E., Sekwati-Monang, B., Gwamba, J., Sonno K., Mokobi, B. 2022. Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge. AIMS Agriculture and Food, 7 (2): 265–281.

Maakelo, P.K., Bultosa, B., Kobue-Lekalake, R.I., Gwamba, J., Sonno, K. 2021. Effects of watermelon pulp fortification on maize mageu physicochemical and sensory acceptability. Heliyon 7, e07128.

Molefe, K., Lekalake, R.K., Sekwati-Monang, B., Selebatso, T., Setlalekgomu, M.R., Sonno, K., Gwamba, J., Tsaone, P., Haki, GD. 2021. Proximate composition and determination of the physicochemical characteristics of Mmilo (Vangueria infausta) oil from Botswana. Greener Journal of Biological Sciences Vol. 11(1), pp. 30-36.

Google Scholar: https://scholar.google.com/citations?user=vaXYeg4AAAAJ=en&user=vaXYeg4AAAAJ

Food Analysis (FSB 312), Edible Oils and Fats Science and Technology (FSB 411), Fruit and Vegetable Processing (FSB 326), Food Packaging (ELB 414) and Food Product Development and Evaluation (FSB 421).

Keen researcher, actively involved in various departmental and university research activities and publications. Special research interest on exploring recent advances in food technology, food functionality (bioactive compounds, food composition and food characterization) and food product development.

Gwamba, J., Kruger, J., Taylor, J.R.N. 2019. Influence of grain quality characteristics and basic processing technologies on the mineral and antinutrient contents of iron and zinc biofortified open‐pollinated variety and hybrid‐type pearl millet. International Journal of Food Science and Technology, 55 (4): 1547-1558. DOI Link: https://doi.org/10.1111/ijfs.14375

Bultosa, G., Kobue-Lekalake, R., Gopadile, O.D., Haki, D.G., Molapisi, M., Seifu, E., Sekwati-Monang, B., Gwamba, J., Sonno K., Mokobi, B. 2022. Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge. AIMS Agriculture and Food, 7 (2): 265–281.

Kobue-Lekalake, R.I., Matenanga, O.K., Sekwati-Monang, B., Tibe, O., Bultosa, G., Seifu, E., Molapisi, M., Batlhophi, M.G., Gwamba, J., Sonno, K., Mokhawa, G., Phakama, T., Setlhoka, D., and Haki, G.D. 2022. Indigenous and under-utilised oil seeds of Botswana: proximate composition, phytochemical screening and antioxidant activity. International Journal of Pharmaceutical Sciences and Research. Vol. 13 (10): 4093-4101.

Maakelo, P.K., Bultosa, B., Kobue-Lekalake, R.I., Gwamba, J., Sonno, S. 2021. Effects of watermelon pulp fortification on maize mageu physicochemical and sensory acceptability. Heliyon 7, e07128.

Molefe, K., Lekalake, R.K., Sekwati-Monang, B., Selebatso, T., Setlalekgomu, M.R., Sonno, K., Gwamba, J., Tsaone, P., Haki, GD. 2021. Proximate composition and determination of the physicochemical characteristics of Mmilo (Vangueria infausta) oil from Botswana. Greener Journal of Biological Sciences Vol. 11(1), pp. 30-36.

Google Scholar | ORCID:

https://scholar.google.com/citations?hl=en&pli=1&user=n-n9apAAAAAJ

FSB311 Food and Human Nutrition,FSB310 Food Microbiology, FSB 413 Cereal Science and Technology, FSB325 Dairy Science and Technology,FSB425 Food Biotechnology, FSB223 Introduction to Food Science and Technology.

Food safety and microbiology

Human Nutrition

Functional foods for health

Food and beverage fermentations