Prof Geremew Bultosa Beri

Staff

Prof Geremew Bultosa Beri

Associate Professor


Faculty of Agriculture
Department of Food Science and Technology

Private Bag 0027, Gaborone
+267 3650128
gbultosa@buan.ac.bw

Academic Qualification:

  • Ph.D in Food Science, University of Pretoria, Republic of South Africa, 2003.
  • PhD topic: Physicochemical and Functional Properties of Grain Tef [Eragrostis tef (Zucc.) Trotter] Starch.
  • Certificate in Food Technology, Hebrew University of Jerusalem, Israel, 1996.
  • M.Sc. in Chemistry (Applied Science of Materials), Dar es Salaam University, Tanzania, 1993.
  • B.Sc. in Chemistry, Addis Ababa University, Ethiopia, 1987.
  • 33 years of academic experience at the University.

Research Interest:

  • Food Science/Food Chemistry
  • Grain Science and Technology
  • Functional Foods
  • Starches Characterization
  • Indigenous Foods Resource Assessment and Processing Improvement
  • Value Addition to Agricultural Produces and Wild Edible Plants    
  • Food Nutrition, Weaning Foods Development
  • Chemical Food Safety Across Food Value Chains

Current

Food Chemistry (FSB 224), Food Analysis (FSB 312), Cereal Science and Technology (ELB 413), Food Packaging (ELB 414).

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, 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.   

Principal investigator

Survey of indigenous foods in three districts of Botswana with potential for the development of functional foods-part of project “Development of functional foods and nutrient enhancement of indigenous foods by potential utilization of selected food sources of Botswana” RTD&TC (RPC-42), BWP 608,580.38 from July 2016 ongoing.

Team member

Livelihood diversifying potential of camel-based food security and climate-smart sustainable development in Botswana RTD&TC (RPC 49), BWP 626572.00 ongoing from 2019.

Phytochemical constituents, nutrient composition, and antimicrobial effects of indigenous seed oils from Botswana, submitted to RTD&TC in 2021.

Book Chapters

2019

(1) Bultosa, G. 2019. Traditional African bread and the physicochemical properties of unfermented flatbreads. In: Melton, L., Shahidi, F., Varelis, P. (Eds.). Encyclopedia of Food Chemistry, Elsevier Ltd., Oxford, UK, Vol. 3, pp.  66-80. ISBN: 9780128140260, DOI: 10.1016/B978-0-08-100596-5.21696-X.

(2) 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.

 

2016

(3) Bultosa, G. 2016. Teff: overview. In: Wrigley, C. W., Corke, H., Seetharaman, K. and Faubion, J. (Eds.). Encyclopedia of Food Grains, 2nd ed., Elsevier Ltd., Oxford, UK, pp.209-220. ISBN: 9780123944375, DOI: 10.1016/B978-0-12-394437-5.00018-8.

(4) 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.

(5) Bultosa, G. 2016. Functional foods: dietary fibers, prebiotics, probiotics, and synbiotics. In: Wrigley, C. W., Corke, H., Seetharaman, K. and Faubion, J. (Eds.). Encyclopedia of Food Grains, 2nd ed., Elsevier Ltd., Oxford, UK, pp.11-16. ISBN: 9780123944375, DOI: 10.1016/B978-0-12-394437-5.00245-X.

 

2013 

(6) Bultosa, G. and Umeta, M. 2013. Tef grain for human food: food science and human nutrition research. In: Assefa K., Chanyalew S. and Tadele Z. (eds). Achievements and Prospects of Tef Improvement, Proceedings of the Second International Workshop, November 7-9, 2011, Debre Zeit, EIAR, Addis Ababa, Ethiopia; Institute of Plant Sciences, University of Bern, Stämpfli AG, 3001 Bern, Switzerland, pp. 211-231, ISBN: 978-3-033-03818-9. 

 

2004

(7) Bultosa, G. and Taylor, J. R. N. 2004. Teff. In: Wrigley, C., Corke, H. and Walker, C. E. (Eds.). Encyclopedia of Grain Science. Vol. 3., Elsevier Ltd., Oxford, UK. pp 281-290 (Role: contributed from my original works, reviewed other works, drafted edited and corresponding author). ISBN: 9780127654904. doi.org/10.1016/B0-12-765490-9/00172-5.

 

Refereed Journal Articles

2021

(1) Minweyelet, M., Solomon, W.K. and Bultosa, G. 2021. Effects of extrusion operating conditions and blend proportion on the physico-chemical and sensory properties of teff-rice blend extruded products. Food Research, 5 (2):173-183, doi.org/10.26656/fr.2017.5(2).467 (IF = 0.18). 

(2) Keyata, E.O., Tola, Y.B., Bultosa, G., Forsido, S.F. 2021. Premilling treatments effects on nutritional composition, antinutritional factors, and in vitro mineral bioavailability of the improved Assosa I sorghum variety (Sorghum bicolor L.). Food Science and Nutrition. 00:1–10, doi. org/10.1002/fsn3.2155. (IF* = 1.797).

(3) Keyata, E.O., Tola, Y.B., Bultosa, G., Forsido, S.F. 2021. Phytochemical contents, antioxidant activity and functional properties of Raphanus sativus L, Eruca sativa L. and Hibiscus sabdariffa L. growing in Ethiopia. Heliyon, 1-9, e05939, doi.org/10.1016/j.heliyon.2021.e05939. (IF* = 1.650).

 

2020 

(4) Tiruneh, A.T., Bultosa, G., Zewdie, T.A. and Agimassie Agazie Abera, A.A. 2020. Effect of mango and carrot fortification on proximate composition, β-carotene and sensory properties of teff injera. Cogent Food & Agriculture, 6:1, 1844513, DOI: 10.1080/23311932.2020.1844513. (IF*= 0.81). 

(5) 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* = 4.972).

(6) 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* = 3.067).

(7) 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* = 2.08).

(8) Teka T.A., Retta N., Bultosa G., Admassu H. and Astatkie T. 2020. Protein fractions, in vitro protein digestibility and amino acid composition of select cowpea varieties grown in Ethiopia. Food Bioscience, 36, 100634, doi.org/10.1016/j.fbio.2020.100634 (IF* = 3.067). 

(9) Chisenga, S.M., Workneh, T.S., Bultosa, G., Alimi, B.A., Siwela, M. 2020. Dough rheology and loaf quality of wheat-cassava bread made using different cassava varieties and wheat substitution levels. Food Bioscience, (IF* = 3.067), doi: 10.1016/j.fbio.2020.100529.

(10) Dessalegn, E., Bultosa, G., Haki, G.D. and Rupasinghe, H.P.V. 2020. Effect of extraction solvents on total phenolic contents and in vitro antioxidant activity of the leaves of Lippia adoensis var. Koseret Sebsebe. Food Science and Quality Management, 94: 29-37. doi: 10.7176/FSQM/94-04 (IF=4.5).

 

2019 

(11) Chisenga, S.M., Workneh, T.S., Bultosa, G. and Alimi, B.A. 2019. Progress in research and applications of cassava flour and starch: a review. Journal of Food Science and Technology, 56(6):2799-2813, doi: 10.1007/s13197-019-03814-6. (IF*=1.96).

(12) Chisenga, S.M., Workneh, T.S., Bultosa, G. and Alimi, B.A. 2019. Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough. Acta Agriculturae Slovenica, 114/1, 33-46. doi: 10.14720/aas.2019.114.1.4. (IF*=0.49).

(13) Tadesse, S.A., Bultosa, G. and Abera, S. 2019. Functional and physical properties of sorghum-based extruded product supplemented with soy meal flour. Cogent Food & Agriculture, 5:1707608. doi.org/10.1080/23311932.2019.1707608. (IF*= 0.81).

(14) Chisenga, S.M., Workneh, T.S., Bultosa, G. and Laing, M. 2019. Proximate composition, cyanide contents, and particle size distribution of cassava flour from cassava varieties in Zambia. AIMS Agriculture and Food, 4(4), 869-891, doi: 10.3934/agrfood.2019.4.869. (IF=0.86).

(15) Chisenga, S.M., Workneh, T.S., Bultosa, G. and Laing, M. 2019. Characterization of physicochemical properties of starches from improved cassava varieties grown in Zambia. AIMS Agriculture and Food, 4(4): 939-966, doi: 10.3934/agrfood.2019.4.939 (IF=0.86).

(16) Tadesse, S.A., Bultosa, G. and Abera, S. 2019. Chemical and sensory quality of sorghum-based extruded product supplemented with defatted soy meal flour. Cogent Food & Agriculture, 1-19, 5: 1653617, doi:10.1080/23311932.2019.1653617 (IF*= 0.81).

(17) Heiru, M., Bultosa, G. and Busa, N. 2019. Effect of grain teff, finger millet and peanut blending ratio and processing condition on weaning food quality. Cogent Food & Agriculture, 5, 1-12:1671116, doi.org/10.1080/23311932.2019.1671116 (IF*=0.81).

(18) Fito, J., Bultosa, G. and Kloos, H. 2019. Physicochemical and heavy metal constituents of the groundwater quality in Haramaya woreda, Oromia Regional State, Ethiopia. International Journal of Energy and Water Resources, doi.org/10.1007/s42108-019-00014-y.

(19) Dessalegn, E., Bultosa, G., Haki, G.D. and Rupasinghe, H.P.V. 2019. Evaluation of in vitro antidiabetic potential of Thymus schimperi R. and Thymus vulgaris L. Journal of Health, Medicine and Nursing, 69: 9-16, doi: 10.7176/JHMN/69-02. (IF=2.24).

(20) Tefera, T., Bussa, N.F., Abera, S. and Bultosa, G. 2019. Effect of papaya juice and gelatine on the physicochemical and acceptability of yoghurt. Global Journal of Nutrition & Food Science, 1(3): 1-6, doi: 10.33552/GJNFS.2019.01.000514. (IF=0.46).

(21) Girma A., Bultosa G., Abera S. 2019. Effects of blending semolina with egg powder on physicochemical and sensory quality of macaroni. Journal of Food Science and Nutrition, 5(1): 001-006. doi: http://dx.doi.org/10.17352/jfsnt.000016. (IF=0.39).

 

2018 

(22) Heiru, M., Bultosa, G. and Bussa, N. 2018. Effect of processing methods and blending cereal and legume grain on some mineral and sensory qualities of weaning foods. East African Journal of Sciences, 12(2):145-152.

 

2017 

(23) Diba, D., Bultosa, G. and Tolesa, G.N. 2017. Effect of maturity stages on nutritive quality and sensory properties of Fig fruits. Botswana Journal of Agriculture & Applied Sciences, 12 (Issue 1), 15-22.

(24) Temesgen, A. and Bultosa, G. 2017. Physicochemical characteristics and nutrient composition of three grain amaranth species grown in Hirna, Eastern Ethiopia. East African Journal of Sciences, 11(1): 17-26.

(25) Ayele, H.H., Bultosa, G., Abera, T. and Astatkie, T. 2017. Nutritional and sensory quality of wheat bread supplemented with cassava and soybean flours. Cogent Food & Agriculture, 3: 1331892. doi.org/10.1080/23311932.2017.1331892 (IF*=0.81).

(26) Fikiru, O., Bultosa, G., Fikireyesus, S. and Temesgen, M. 2017. Mineral, total carotenoids and anti-nutritional contents of complementary food blended from maize, roasted pea and malted barley. World Journal of Dairy & Food Sciences, 12 (2):124-131.

(27) Legesse, H., Dechassa, N.R., Gebeyehu, S., Bultosa, G. and Mekbib, F. 2017. Effect of aluminum toxicity on root growth and morphology of common bean (Phaseolus vulgaris L.) genotypes. International Journal of Plant & Soil Science, 14(1):1-13. doi: 10.9734/IJPSS/2017/26045 (IF= 0.28).

(28) Mihrete, Y. and Bultosa, G. 2017. The Effect of blending ratio of tef [Eragrostis tef (Zucc) Trotter], sorghum (Sorghum bicolor (L.) Moench) and faba bean (Vicia faba) and fermentation time on chemical composition of injera. Journal of Nutrition & Food Sciences, 7: 583. doi: 10.4172/2155-9600.1000583 (IF=1.49).

(29) Fikiru, O., Bultosa, G., Forsido, S.F. and Temesgen, M. 2017. Nutritional quality and sensory acceptability of complementary food blended from maize (Zea mays), roasted pea (Pisum sativum), and malted barley (Hordium vulgare). Food Science & Nutrition 5(2):173-181, doi: 10.1002/fsn3.376 (IF*=1.797).

(30) Soboka, S., Bultosa, G. and Firdissa, E. 2017. Rheological properties in relation to bread making quality of Ethiopian improved bread wheat (Triticum astivum L) cultivars grown at Kulumsa, Arsi, Ethiopia. International Journal of Agriculture, Environment and Bioresearch, 2 (05), 319-336. www.ijaeb.org (IF=4.083).

(31) Legesse, H., Dechassa, N., Gebeyehu, S., Bultosa, G. & Mekbib, F. 2017. Yield and leaf nutrient concentrations of common bean genotypes as influenced by aluminium toxicity under acidic soils. Journal of Bioscience and Agriculture Research, 12(01), 1003-1015, doi: org/10.18801/jbar.120117.122 (IF=1.225).

(32) Abera, G., Solomon, W.K. and Bultosa, G. 2017. Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat-taro flour composite bread. Food Science & Nutrition, 5(3): 653-661, doi: 10.1002/fsn3.444. (IF* =1.797).

 

2016

(33) Kiros, E., Seifu, E., Bultosa, G. and Solomon, W.K. 2016. Effect of carrot juice and stabilizer on the physicochemical and microbiological properties of yoghurt. LWT - Food Science and Technology, 69:191-196, doi: 10.1016/j.lwt.2016.01.026. (IF*= 4.0).

(34) Mohammed, H., Solomon, W.K. and Bultosa, G. 2016. Optimization of phosphate and anionic polyacrylamide flocculant (APF) level for sugar cane juice clarification using central composite design. Journal of Food Processing and Preservation, 40: 67-75, doi:10.1111/jfpp.12584. (IF*=1.405).

 

2015

(35) Befikadu, D., Sori, W., Abera, S., Bultosa, G. and Madhav, R.S. 2015. Quality of grain maize stored in Gombisa and Sacks in selected districts of Jimma Zone, Ethiopia. Science, Technology and Arts Research Journal, 4 (3): 26-31, doi: http://dx.doi.org/10.4314/star.v4i3.4. (IF=1.473).

(36) Legesse S, Worku S and Bultosa G. 2015. Effect of rice variety and blending proportion on the proximate compositions, minerals and phytic acid contents of bread from rice-teff blend. F1000Research 4:116 1-24. doi.org/10.12688/f1000research.6201.1, doi: 10.12688/f1000research.6201.1. (IF*= 2.64).

(37) Gebretsadikan, T.M., Bultosa, G., Forsido, S.F. and Astatkie, T. 2015. Nutritional quality and acceptability of sweet potato-soybean-moringa composite porridge. Nutrition & Food Science, 45 (6): 845-858, doi: 10.1108/NFS-05-2015-0048 (IF*=0.76).

(38) Neme, K., Bultosa, G. and Bussa, N. 2015. Nutrient and functional properties of composite flours processed from pre-gelatinized barley, sprouted faba bean and carrot flours. International Journal of Food Science and Technology, 50: 2375-2382, doi: 10.1111/ijfs.12903. (IF*=2.773).

(39) Amare, K., Zeleke, H. and Bultosa, G. 2015. Variability for protein content and determination of other physical seed quality characteristics in released sorghum varieties of Ethiopia. Unified Journal of Agriculture and Food Science, 1(1) 011- 018. http://eprints.icrisat.ac.in/id/eprint/13876.

(40) Amare, K., Zeleke, H. and Bultosa, G. 2015. Variability for yield, yield related traits and association among traits of sorghum (Sorghum bicolor (L.)  Moench) varieties in Wollo, Ethiopia. Journal of Plant Breeding and Crop Science, 7(5), 125-133, doi: 10.5897/JPBCS2014.0469.

(41) Dessalegn, E., Bultosa, G., Haki, G.D. and Rupasinghe, H.P.V. 2015. Antioxidant and α-amylase inhibition activities in vitro of various solvent extracts of Thymus schimperi Ronniger. Journal of Medicinal Plants Research, 9 (15), 515-524, doi: 10.5897/JMPR2014.5431 (IF=0.33).

(42) Legesse, H., Dechassa, N., Gebeyehu, S., Bultosa, G. 2015. Chemical quality of common beans as influenced by genotype and aluminum rates under two soil liming regimes. African Journal of Food, Agriculture, Nutrition and Development, 15 (2) 9872-9891. www.ajfand.net/Volume15/No2/index2.html (IF=0.59).

(43) Zebib, H., Bultosa, G. and Abera, S. 2015. Physico-chemical and sensory properties of banana flour-sesame paste blends. International Journal of Scientific and Research Publication, 5(4) 1-9. www.ijsrp.org (IF=6.64).

(44) Zebib, H., Bultosa, G. and Abera, S. 2015. Physico-chemical properties of sesame (Sesamum indicum L.) varieties grown in northern area, Ethiopia. Agricultural Sciences, 6: 238-246, doi: 10.4236/as.2015.62024 (IF=0.46).

(45) Girma, G., Bultosa, G. and Abera, S. 2015. Effect of cassava (Manihot esculenta Crantz) variety, drying process and blending ratio on the proximate composition and sensory properties of cassava-wheat composite bread. European Journal of Food Science and Technology, 3 (4):41-54. www.eajournals.org (IF=6.1).

(46) Belay, A., Solomon, W.K., Bultosa, G., Adgaba, N., Melaku, S. 2015. Botanical origin, colour, granulation, and sensory properties of the Harenna forest honey, Bale, Ethiopia. Food Chemistry, 167: 213-219, doi.org/10.1016/j.foodchem.2014.06.080 (IF*=6.306).

 

2014

(47) Girma, G., Bultosa, G. and Abera, S. 2014. Effect of drying process and partial substitution of wheat flour with cassava flours at different ratios on rheological properties and anti-nutritional factors. Basic Research Journal of Food Science and Technology, 1 (5): 38-45. www.basicresearchjournals.org.

(48) Worku, D., Seifu, E. and Bultosa, G. 2014. Handling practices and safety of street-vended milk in and around Addis Ababa city. Current Nutrition and Food Science, 10(2): 156-162, doi: 10.2174/1573401310666140506224512. (IF=0.68).

(49) Chemeda, A.S., Bultosa, G. and Dechassa, N. 2014. Effect of variety and storage on the tuber quality of potatoes cultivated in the eastern highlands of Ethiopia. Science, Technology and Arts Research Journal, 3(1): 84-89, doi:10.4314/star.v3i1.14 (IF =1.473).

(50) Befikadu, D., Sori, W., Abera, S., Bultosa, G. and Madhav, R.S. 2014. Mycoflora of grain maize (Zea mays L.) stored in traditional storage containers (Gombisa and Sacks) in selected woredas of Jimma zone, Ethiopia. African Journal of Food, Agriculture, Nutrition and Development, 14 (2): 1-19, doi: 10.4314/AJFAND.V14I2 (IF=0.59).

 

2013

(51) Belay, A., Solomon, W.K., Bultosa, G., Adgaba, N., Melaku, S. 2013. Physicochemical properties of the Harenna forest honey, Bale, Ethiopia. Food Chemistry, 141:3386-3392. doi.org/10.1016/j.foodchem.2013.06.035 (IF*=6.306).

(52) Legesse, H., Dechassa, N., Gebeyehu, S., Bultosa, G. and Mekbib, F. 2013. Response to soil acidity of common bean genotypes (Phaseolus vulgaris L) under field conditions at Nedjo, Western Ethiopia. Science, Technology and Arts Research Journal, 2(3): 03-15, doi:10.4314/star.v2i3.98714 (IF=1.473).

(53) Girma, T, Bultosa, G and Bussa, N. 2013. Effect of grain tef [Eragrostis tef (Zucc.) Trotter] flour substitutions with flaxseed on mineral content, antioxidant activity, phytic acid content and microbial quality of injera. Science, Technology and Arts Research Journal, 2(3): 51-58, doi: 10.4314/star.v2i3.98733 (IF=1.473).

(54) Engida, D., Bultosa, G. and Bussa, N. 2013. Physicochemical quality of Ethiopian plantation white sugar from three sugar factories. International Journal of Scientific and Research Publications, 3 (7) 1-7. www.ijsrp.org (IF=6.64).

(55) Legesse, H., Dechassa, N., Gebeyehu, S., Bultosa, G. and Mekbib, F. 2013. Multivariate analysis as a tool for indirect selection of common bean genotypes (Phaseolus vulgaris L) for soil acidity tolerance under field conditions. Science, Technology and Arts Research Journal, 2 (2): 07-15. DOI: 10.4314/star.v2i2.98862 (IF=1.473).

(56) Girma, T, Bultosa, G. and Bussa, N. 2013. Effect of grain tef [Eragrostis tef (Zucc.) Trotter] flour substitution with flaxseed on quality and functionality of injera. International Journal of Food Science and Technology, 48 (2) 350-356, doi: 10.1111/j.1365-2621.2012.03194.x. (IF*=2.773).

 

2012 

(57) Befikadu, D., Sori, W., Abera, S., Bultosa, G. and Madhav, R.S. 2012. Influence of agro-ecologies, traditional storage containers and major insect pests on stored maize (Zea mays L.) in selected woredas of Jimma Zone. Asian Journal of Plant Sciences, 11 (5): 226-234, doi: 10.3923/ajps.2012.226.234 (IF=0.84).

(58) Woyema A., Bultosa G. and Taa, A. 2012. Effect of different nitrogen fertilizer rates on yield and yield related traits for seven durum wheat (Triticum turgidum L. var Durum) cultivars grown at Sinana, south eastern Ethiopia. African Journal of Food, Agriculture, Nutrition and Development, 12 (3) 6079-6094. nd12032.pdf (IF=0.59).

(59) Bekele, A., Bultosa, G. and Belete, K. 2012. The effect of germination time on malt quality of six sorghum (Sorghum bicolor) varieties grown at Melkassa, Ethiopia. Journal of the Institute of Brewing, 118:76-81, doi: 10.1002/jib.19 (IF*=1.504).

(60) Abinasa, M., Bultosa, G. and Ayana, A. 2012. Variation and associations of quality parameters in Ethiopian durum wheat (Triticum turgidum L. var. durum) genotypes. International Journal of Plant Breeding and Genetics, 6(1) 17-31, doi: 10.3923/ijpbg.2012.17.31 (IF=0.4).

 

2011

(61) Temesgen M., Workneh, T.S. and Bultosa G. 2011.  Effect of tomato cultivars, honey finisher and processing methods on quality of tomato ketchup. African Journal of Biotechnology, 10 (80): 18516-18527. DOI: 10.5897/AJB11.532 (IF= 0.44).

(62) Abinasa, M., Ayana, A. and Bultosa, G. 2011. Genetic variability, heritability and trait associations in durum wheat (Triticum turgidum L. var. durum) genotypes. African Journal of Agricultural Research, 6 (17):3972-3979, doi.org/10.5897/AJAR10.880 (IF=0.51).

(63) Abebe, W., Bultosa, G. and Lemessa, F. 2011. Grain and starch properties of six durum wheat (Triticum turgidum L. var. durum Desf) varieties grown at Debre Zeit, Ethiopia. Ethiopian Journal of Applied Science and Technology, 2(1): 67-74.

(64) W. Michael, H., Bultosa, G. and Pant, L.M. 2011. Nutritional contents of three edible oyster mushrooms grown on two substrates at Haramaya, Ethiopia, and sensory properties of boiled mushroom and mushroom sauce. International Journal of Food Science and Technology. 46:732-738, doi: 10.1111/j.1365-2621.2010.02543.x. (IF*=2.773).

(65) Galano, T, Bultosa, G. and Fininsa, C. 2011. Malt quality of 4 barley (Hordeum vulgare L.) grain varieties grown under low severity of net blotch at Holetta, west Shewa, Ethiopia. African Journal of Biotechnology, 10 (5):797-806. doi.org/10.5897/AJB09.346. (IF=0.44).

 

2010 

(66) Kebede, L., Worku, S., Bultosa, G. and Yetneberek, S. 2010. Effect of extrusion operating conditions on the physical and sensory properties of tef (Eragrostis tef [Zucc.] Trotter) flour extrudates. Ethiopian Journal of Applied Science and Technology. 1(1): 27-38.

 

2009

(67) Paulos, G., Endale, A. Bultosa, G. and Gebre-Mariam, T. 2009. Isolation and physicochemical characterization of cassava starches obtained from different regions of Ethiopia. Ethiopian Pharmaceutical Journal. 27: 42-54, doi: 10.4314/epj.v27i1.51118 (IF=0.29).

 

2008

(68) Bultosa, G., Hamaker, B. R. and BeMiller, J. N. 2008. An SEC-MALLS study of molecular features of water-soluble amylopectin and amylose of tef [Eragrostis tef (Zucc.) Trotter] starches. Starch/Stärke. 60:8-22, doi:10.1002/star.200700642 (IF*=2.226).

(69) Abebe, W., Bultosa, G. and Lemmesa, F. 2008. Physicochemical and rheological properties of six Ethiopian durum wheat (Triticum turgidium) varieties grown at Debre Zeit suitable for pasta making. Journal of Food Science and Technology. 45: 237-241. (IF*=1.96).

(70) Gelano, T., Fininsa, C. and Bultosa, G. 2008. Effects of net blotch (Pyrenophora teres) on malt barley yield and grain quality at Holeta, Ethiopia. East African Journal of Sciences. 2: 150-158, doi: 10.4314/eajsci.v2i2.40375.

 

2007

(71) Bultosa, G. 2007. Physicochemical characteristics of grain and flour in 13 tef [Eragrostis tef (Zucc.) Trotter] grain varieties. Journal of Applied Sciences Research. 3 (12): 2042-2051. (IF=0.10).

 

2006

(72) Estifanos, E., Bultosa, G., Zelleke, H. and Singh, H. 2006. Agronomic performance and bread making quality of advanced bread wheat (Triticum aestivum) lines grown in Eastern Oromia, Ethiopia. East African Journal of Sciences. 1: 25-34, doi: 10.4314/eajsci.v1i1.40337.

(73) Adane M., Endale, A., Bultosa, G. Abdel-Mohsen, M. G. and Gebre-Mariam, T. 2006. Isolation and physicochemical characterization of Godare (Colocasia esculenta) starch from Ethiopia. Ethiopian Pharmaceutical Journal. 24: 13-22, doi: 10.4314/epj.v24i1.35094 (IF =0.29).

 

2004

(74) Bultosa, G. and Taylor, J.R.N. 2004. Paste and gel properties and in vitro digestibility of tef [Eragrostis tef (Zucc.) Trotter] starch. Starch/Stärke. 56: 20-28, doi: 10.1002/star.200200191.(IF*=2.226).

 

2003

(75) Bultosa, G. and Taylor, J.R.N. 2003. Chemical and physical characterization of grain tef [Eragrostis tef (Zucc.) Trotter] starch granule composition. Starch/Stärke. 55:304-312, doi: 10.1002/star.200390065 (IF*=2.226).

 

2002

(76) Bultosa, G. with Hall, A. N. and Taylor, J.R.N. 2002. Physico-chemical characterization of grain tef [Eragrostis tef (Zucc.) Trotter] starch. Starch/Stärke. 54:461-468, doi:10.1002/1521-379X(200210)54:10<461::AID-STAR461>3.0.CO;2-U (IF*=2.226).

 

2000

(77) Lemessa, F., Bultosa, G. and Wakgari, W. 2000. Quality of grain sorghum (Sorghum bicolor (L.) Moench) stored in traditional underground pits: case studies in two agro-climatic zones in Hararghe, Ethiopia. Journal of Food Science and Technology. 37: 238-244. (IF*=1.96).

 

1995

(78) Bultosa, G. and Mulokozi, A. M. 1995. Kinetics of the thermal decomposition of cadmium carbonate (CdCO3). Journal of Thermal Analysis. 45: 1339-1348, doi: 10.1007/BF02547428 (IF*=2.731).

Peer reviewed poster paper published. 

Bultosa, G. 2007. Tef [Eragrostis tef] grain and its crop residue utilization. IFS/Sik-MISTRA workshop. Traditional Grains for Low Environmental Impact and Good Health. Intundla Game Lodge, Pretoria University, South Africa, 5-8 November 2007).

 

Poster 

(1) Mogeu, F., Bultosa, G. and Khonga, E.B. 2017. The effect of mushroom blending on nutritional properties of Lehata (boiled sorghum) flour. Department of Food Science and Technology and Department of Crop and Soil Sciences, BUAN, Botswana.

(2) Mokoti, T. and Bultosa, G. 2016. Malt quality of three sorghum [Sorghum bicolor (L.) Moench] varieties grown in Botswana. Department of Food Science and Technology, BUAN, Botswana.

(3) Bultosa, G. 2015. Food traceability: an overview, Department of Food Science and Technology, BUAN, Botswana.

(4) Bultosa, G. and Taylor, J.  R.  N.   2004. Properties of tef [Eragrostis tef (Zucc.) Trotter] starch and potential applications. Poster presented at the annual American Association of Cereal Chemists meeting, San Diego, California, USA

 

Conference abstract

(1) Bultosa, G. 2018. Value addition opportunities to minimize maize grain loss and role of professionals and professional society, Post-Harvest Management (PHM) for Food Security and Sustainable Development: a Missing Link but Viable Approach, Ethiopian Society of Post-Harvest Management (ESPHM), Addis Ababa, Ethiopia, 26-27 January 2018.

(2) Bultosa, G. 2014. Potential of selected African indigenous foods as functional foods. Food Production, Nutrition & Food Security; a Function of Global Policies, Environment and Climate Change Conference, 11-14 March 2014, Gaborone, Botswana.

(3) Bultosa, G. 2013. Postharvest grain loss and value addition opportunities: Emphasis to maize, sorghum and tef grain produces from the subsistent farms in Ethiopia. Agricultural Extension Week 2013 and AFAAS General Assembly Grand Palm Hotel, GICC, 5- 10 August 2013, Gaborone, Botswana.

(4) Belay, A., Worku, S., Bultosa, G., Adgaba, N. and Abegaz, S. M. 2013. Determination of physico-chemical parameters of the Harenna forest honey in Bale, Ethiopia. Division of Agricultural and Food Chemistry (AGFD 178 abstract), 245th American Chemical Society National Meeting April 7-11, New Orleans, USA.

(5) Bultosa, G. 2010. Opportunities and challenges in traditional foods improvement. African Regional Workshop on “The Right to Adequate Food and Nutrition: Implications for Food Science and Nutrition Education, Public Policy, Food Fortification and Distribution Activities in Africa” October 7-9, Addis Ababa University, Ethiopia.

(6) Bultosa, G. 2010. Role and activities of University education program (curriculum) on food safety. Conference on Food Safety and Codex activities in Ethiopia, Quality and Standard Authority of Ethiopia (QSAE), 14 to 15 December 2010, Addis Ababa, Ethiopia.

(7) Bultosa, G. 2010. Properties and functionalities of selected native starches: A plenary lecture presented at the 26th annual congress of the Chemical Society of Ethiopia (CSE), Haramaya University, 26-28 February.

(8) Abebe, W., Bultosa, G. and Lemessa F. 2010. Pasta making features of six Ethiopian durum wheat (Triticum turgidium L. Var durum Desf) varieties. Oral paper presented at the 26th annual congress of the Chemical Society of Ethiopia (CSE), Haramaya University, 26-28 February.

(9) Bekele, A., Bultosa, G. Belete K. 2010. Malt quality of six sorghum varieties: the effect of germination time. Oral paper presented at the 26th annual congress of the Chemical Society of Ethiopia (CSE), Haramaya University, 26-28 February.

(10) WoldeMichael H., Bultosa, G. and Pant, L.M. 2010. Nutrient composition and sensory properties of selected edible oyster mushrooms grown on two substrates at Haramaya, Ethiopia. Oral paper presented at the 26th annual congress of the Chemical Society of Ethiopia (CSE), Haramaya University, 26-28 February.

(11) Galano, T., Bultosa, G. and Fininsa, C. 2010. Malt quality of four barley (Hordeum vulgare L.) varieties grown at Holetta. Oral paper presented at the 26th annual congress of the Chemical Society of Ethiopia (CSE), Haramaya University, 26-28 February

(12) Bultosa, G. 2007. Properties of grain tef [Eragrostis tef (Zucc.) Trotter] starch. Oral paper presented to the Department of Food Science and the Whistler Center for Carbohydrate Research of the Purdue University, West Lafayette, IN 47907, USA

(13) Bultosa, G. and Taylor, J.  R.  N.   2004. Characterization of grain tef [Eragrostis tef (Zucc.) Trotter] starch granule composition. Oral paper presented at the annual congress of the Chemical Society of Ethiopia. Chemical Society of Ethiopia, Addis Ababa, Ethiopia.

(14) Bultosa, G., Hall, A. N. and Taylor, J.  R.  N.  2002. Some physicochemical properties of grain tef [Eragrostis tef(Zucc.) Trotter] starch. Oral paper presented at the annual congress of the Chemical Society of Ethiopia. Addis Ababa, Ethiopia

Manuscript submitted under review 

(1) 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, Revision submitted (HELIYON-D-21-00500R1)

(2) Kobue-Lekalake, R., Bultosa, G., Tselaesele, N., Molapisi, M., Makhabu, S.,  Haki, G.D., Sekwati-Monang, B., Seifu, E. and Phakam, T. 2020. Animals-based traditional foods and beverages of Ramotswa Village, Botswana. Journal of Ethnic Foods. Under review (JEFO-D-20-00199, 05 Nov 2020).

(3) Bultosa, G., Tselaesele, N., Molapisi, M., Makhabu, S., Kobue-Lekalake, R., Haki, G.D., Sekwati-Monang, B., Seifu, E., Mokhawa, G., Sonno, K. and Nthoiwa, G.P. 2020. Plant-based traditional foods and beverages of Gumare Village, Botswana. Botswana Journal of Agriculture and Applied Sciences. Under review (107-Article Text-473-1-2-20200612, 12 June 2020).

(4) Gopadile, O.D., Kobue-Lekalake, R., Mokobi, B. and Bultosa, G. 2020. Physicochemical, cooking quality and sensory acceptability of three cowpea varieties grown in Botswana. Botswana Journal of Agriculture and Applied Sciences, Revision submitted (91-Article Text-445-2-15-20200521, 22 May 2020).

Unpublished monograph 

(1) Bultosa, G. 2019. Functional Foods Processing. FST, BUAN, pp 1-125.

(2) Bultosa, G. 2017. Food Safety Practices for use by Small and Medium Enterprises: Hazards, Good Manufacturing Practices and Hygiene. FST, BUAN, pp 1-94.

(3) Bultosa, G. and Abera, S. 2009. Grain Wet Milling Science and Technology. Training module for DIF project Center for Research on Grain Quality, Processing and Technology Transfer. Haramaya University, pp 1-123.

(4) Bultosa, G. 2008. Laboratory Methods on Wheat Grain Quality and its Products. Training Module for DIF project Center for Research on Grain Quality, Processing and Technology Transfer. Haramaya University, pp 1-127.

(5) Bultosa, G. 2007. Common Grain Nutrient Composition and Laboratory Methods in Grain Composition Analysis. Training module for DIF project Center for Research on Grain Quality, Processing and Technology Transfer (CRGQPTT). Haramaya University), pp 1-153.

Membership to the Professional Societies 

Botswana Food Science and Technology Association (BoFoSTA) from 30 August 2016.

American Association of Cereal Chemists International (AACCI) from 2004.

Food and Nutrition Society of Ethiopia from 2010.

Chemical Society of Ethiopia (CSE) from 1988.

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