Mr Gaone Mokhawa

(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