Dr Rosemary Ikalafeng Kobue-Lekalake


Dr Rosemary Ikalafeng Kobue-Lekalake

Head of Department/Senior Lecturer

Faculty of Agriculture
Department of Food Science and Technology

Private Bag 0027, Gaborone.
+267 3650141

Academic Qualifications:

  • BSc Dietetics – University of Maryland, College Park, USA
  • MSc Food Science & Technology – Texas A&M University, College Station, USA
  • PhD Food Science – University of Pretoria, Pretoria, RSA

Research interests:

  • Food and Human Nutrition
  • Indigenous and traditional foods processing
  • Cereal science & Technology
  • Veldt / wild food plants
  • Food Preservation
  • Food Product Development
  • Phytochemicals in foods
  • Nutritional composition of foods
  • Animal studies to determine health benefits of indigenous foods

Current courses taught:
ELB 415 – Fruits and Vegetable Processing
FSB 410 – Sensory Evaluation
APB 410&420 – supervision of student projects

Past courses taught:
FSB 311 – Food and Human Nutrition
FSB 313 – Nutrition in the lifecycle
FSB 324 – Food Quality and Safety

1. Title: Cultivation, value addition and marketing of climate smart emerging crops to improve food security in Botswana (SASSCAL funded project - Task ID 335) (Duration: 4 years – 2013-2018). Funded by SASSCAL: BWP2,748,332.63

Role: Principal Investigator
Production of Emerging Crops in Botswana

  • To identify and select desirable traits for morama (Tylosema esculentum), kgengwe (Citrullus lunatus), mungongo (Schinziophyton rautenenii) and mogose (Bauhinia petersiana) for cultivation (genetics-breeding)
  • To establish abiotic and biotic factors influencing growth and development of morama (Tylosema esculentum), kgengwe (Citrullus lunatus), mungongo (Schinziophyton rautenenii) and mogose (Bauhinia petersiana) (stress tolerance, resource capture and carbon fixation)  as yield for selected indigenous plant species;

Quality evaluation of raw and value-added oilseed products in Botswana

  • To profile the nutritional and phytochemical composition of morama (Tylosema esculentum), kgengwe (Citrullus lunatus), mungongo (Schinziophyton rautenenii) and mogose (Bauhinia petersiana)
  • To develop value added products from morama (Tylosema esculentum) and mungongo (Schinziophyton rautenenii) for improving nutrition of vulnerable populations;

Capacity building and Policy Development in Botswana

  • To strengthen institutional and human resource capacity building and establish scientific exchanges of researchers and graduate students;
  • To build capacity of farmers and agribusinesses in the cultivation, processing and marketing of indigenous foods;
  • To provide marketing and business training, networking and mentoring support for the development of agribusinesses, particularly female-owned enterprises;
  • To develop evidence-based policy recommendations that could support production and value addition of Emerging Crops.


2. Title: Healthy SMA2RT snacks from climate-smart crops (SANBIO-NEPAD funded project) Duration: 18 months – Dec 2016 – Oct 2018. Funded by BUAN – BWP100.000 and SANBIO-NEPAD-BIOFISSA II – ZAR333,000

Role: Principal Investigator

  • To produce SMA2RT foods that meet the criteria of being: Safe, Market ready, Acceptable African, Ready to use/eat and Trendy
  • To produce an instant fermented/unfermented or soured cereal-melon composite powders to add to sour milk for the preparation of popular Setswana bogobe-ja-lerotse product
  • Raw materials under investigation are: sorghum (Sorghum bicolor (L.) Moench) and melons/marotse (Citrullus Lunatas) varieties suitable for the production of bogobe-ja-lerotse

1. Title: 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.

Role: Team member

2. Title: 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.

Role: Team member

1.     Books


2.     Chapters in books

2.1  De Cauwer, V., Knox, N., Kobue-Lekalake, R., Lepetu, J.P., Matenanga, O., Naidoo, S., Nott, A., Parduhn, D., Sichone, P., Tshwenyane, S., Yeboah, E. and Revermann, R. (2017). Woodland resources and management in Southern Africa. Chapter 6: Forest Resources. in Eds. Climate Change and Adaptive Land Management in Southern Africa, pp 296-308.

2.2  Jackson, J., Lekalake, R. and Mogotsi, K. (2020). Processing of climate smart indigenous crops to improve Food Security: A case study from Botswana. Chapter 6 in Eds Fernandes, T., Ferrao, J. and Facknath, S. Food and Nutrition Security in Africa, ISBN – 978–9928-27-705-6.

3.         Papers in refereed international and local journals 

3.1  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), pp. 30-36, 2021. ISSN: 2276-7762.

3.2  Tselaesele Nelson, Seifu Eyasu, Molapisi Moenyana, Boitumelo Wame, Ayana Angassa, Kgosikoma Keneilwe, Madibela Ricky, Fanta Teketay, Sekwati-Monang, Bonno, Chimbombi Ezekiel, Kobue-Lekalake Rosemary, Bultosa G, Haki Gulelat Desse, Mojeremane, Witness (2021).Communities' perceptions on socio-economic importance of camels and consumption of camel milk and camel milk products in Kgalagadi District, Botswana. Journal of Camelid Science, 14 (1): 52-66.

3.3  Maakelo, P.K., Bultosa, G., Kobue-Lekalake, R.I., Gwamba, J. and Sonno, K. (2021). Effects of watermelon pulp on maize mageu physicochemical and sensory acceptability. Heliyon, 7: e07128; pp 1-8.

3.4  Kaur, R., Masisi, K., Molaei, M., Le, K., Fischer, G., Kobue-Lekalake, R. and Moghadasian, M.H, (2021). Anti-Atherogenic Properties of Kgengwe (Citrullus lanatus) Seed Powder in Low Density Lipoprotein Receptor Knockout Mice Are Mediated through Beneficial Alterations in Inflammatory Pathways. Applied Physiology, Nutrition, and Metabolism. 2021 Feb;46(2):169-177. doi: 10.1139/apnm-2020-0015. Epub 2020 Aug 26. 

3.5  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.

3.6     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. (2020) 7:1, pp. 1-15. https://doi.org/10.1186/s42779-019-0041-3

3.7   Yenenesh Ayalew, Nigusse Retta, Ali Mohammed, Kyong Su Kim, Rosemary I Kobue-Lekalake, Gulelat D Haki (2019). Phytochemical Constituents in Edible Parts of Anchote (Coccinia abyssinica (Lam.) (Cogn.)) Accessions from Ethiopia. Bots. J. Agric. Appl. Sci, 13(Issue 1-special): 1-9.

3.8       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.

3.9       Motswagole, B.S., Matenge S.T.P, Mongwaketse, T.C., Bogopa J, Kobue-Lekalake, R.I., Mosetlha K, Kwape, L.D.  (2015). Application of the deuterium-oxide dose-to-mother technique to determine the exclusivity of breastfeeding in women in Kanye, Botswana. South African Journal of Clinical Nutrition. Vol. 28(3), pp. 128 – 133. 

3.10       Motswagole, B.S., Mongwaketse, T.C., Mokotedi, M., Kobue-Lekalake, R.I., Thomas, T.S., Kurpad, A.V., Kwape, L.D. (2013). The efficacy of micronutrient-fortified sorghum meal in improving the immune status of HIV-positive adults. Annals of Nutrition Metabolism. Vol. 62, pp. 323-330. (DOI: 10.1159/000346966)

3.11    Maria D.  Jackson, Boitumelo S. Motswagole, Lemogang Kwape, Rosemary I. Kobue-Lekalake, Tiyapo Mongwaketse, Motlalepula Mokotedi, Beauty Rakgantswana, Jose C. Jackson. (2012).  "Validation and Reproducibility of a Food Frequency Questionnaire for use among Adults in Botswana." Public Health Nutrition. November 2012, pp 1- 10. (DOI: 10.1017/S1368980012004636, Published online: Link to this article: http://journals.cambridge.org/abstract_S1368980012004636).

3.12    Kobue-Lekalake, R.I., Taylor, J.R.N., de Kock, H.L. (2012). Application of the dual attribute time-intensity (DATI) sensory method to the temporal measurement of bitterness and astringency in sorghum. International Journal of Food Science and Technology. Vol. 47, pp. 459–466.

3.13    Kobue-Lekalake, R.I., Taylor, J.R.N., de Kock, H.L. (2009) Influence of PROP taster status on the consumer acceptability of food made from tannin sorghums. Journal of the Science of Food Agriculture. Vol. 89, pp. 1809-1814.

3.14    Kobue-Lekalake, R.I., Taylor, J.R.N., de Kock, H.L. (2007). Effects of phenolics in sorghum grain on its bitterness, astringency and other sensory properties.  Journal of the Science of Food Agriculture. Vol. 87, pp. 1940-1948.

3.15    Mpofu, B., Clay, B., Kgosidintsi, N., Lekalake, R. and Maruapula, S. (1988).  Combating drought: food for all. World Health Forum. Vol. 9, pp. 92-97. 

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