Dr Bonno Sekwati-Monang

·      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.

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