Publications

Nutrition and Dietetics Department

Departmental Publications

  •  Motswagole BS, Matenge STP, Mongwaketse T, Bogopa J, Kobue-Lekalake R, Mosetlha K, Kwape L. Application of the deuterium-oxide dose-to-mother technique to determine the exclusivity of breastfeeding in women in Kanye, Botswana. S Afr J Clin Nutr 2015;28(3):128-133
  • Boitumelo S Motswagole,• Tiyapo C Mongwaketse,• Motlalepula Mokotedi,• Rosemary I Kobue-Lekalake,• Bernard T Bulawayo,• Tinku S Thomas,• Anura V Kurpad,• Lemogang D Kwape. The Efficacy of Micronutrient-Fortified Sorghum Meal in Improving the Immune Status of HIV-Positive Adults. Ann Nutr Metab 2013;62(4):323-30. doi: 10.1159/000346966. Epub 2013 Jun 20.
  • M.D. Jackson, B.S. Motswagole, L. D. Kwape, R.I. Kobue-Lekalake, T. C. Mongwaketse, M. Mokotedi, B. Rakgantswana, J. C. Jackson. Validation and Reproducibility of a Food Frequency Questionnaire for use among Adults in Botswana. Public Health Nutrition, Available on CJO doi:10.1017/S1368980012004636
  • Motswagole, B.S., Wambete, J., Mpotokwane, S.M., Leteane, T., Tlhong, T., Kwape, L.D. Botswana traditional dishes and their nutritional adequacy in the diet: is food fortification needed? Proceedings for FoodAfrica meeting. May 2003
  • M M Kebakile, S M Mpotokwane, B S Motswagole, M Lima de Faria, P Santo, M Domingues and C Saraiva. Consumer attitudes to Sorghum Foods in Botswana. Afripo 2003 Conference Proceedings.

Food Technology Department

Departmental Publications

  • Mpotokwane S.M., Walker K.P., Matenge S.T., Molefe G., Magowe T.K. Product Standardization and Development of Commercializable Packages for Botswana's Priority Indigenous Food Technologies. IUFoST 2014. Montreal. Canada. http://iufost2014.org/files/book-of-abstracts.pdf
  • Mpotokwane S.M., Tlhong T., Mthombeni F., and J.C. Jackson. 2013. Effect of pre-processing on the physico-chemical properties of morama bean (Tylosema esculentum) milk. African Journal of Food, Agriculture, Nutrition and Development, 13:1; 7105-7121
  • Moatshe T., Masisi K., Phuthego L., Mpotokwane S.M., Mthombeni F., Tlhong T.M. and Jackson J. Effect of morama flour on textural, nutritional and functional properties of cookies. IUFoST 2012. Foz do Iguassu. Brazil http://iufost.org.br/sites/iufost.org.br/files/anais/03788.pdf
  • Mpotokwane S.M., Lesenya T., Thutoetsile G.O., Gwamba J., Gaseboloke K., Mopako B., Sonno K., Kebakile M.M., Mithen R., Tlhong T.M. Using SPME-GC-MS and Sensory Analyses as Tools in Developing Appropriate Kgalagadi Desert Truffle (Kalaharituber pfeilii) Products in Botswana. IUFoST 2012. Foz do Iguassu. Brazil http://iufost.org.br/sites/iufost.org.br/files/anais/04514.pdf
  • Mpotokwane S.M. and Mbah S.N. 2011. A Sui Generis System for the Protection of Traditional Knowledge and Folklore – A Comparative Analysis of Nigeria and Botswana. WIPO Publication No. 797 E/10: 455-484 http://www.turin-ip.com/research-papers/research-papers-2010
  • Jackson J.C., Duodu K.G., Holse M., Lima de Faria M.D., Jordaan D., Chingwaru W., Hansen A., Cencic A., Kandawa-Schultz M., Mpotokwane S.M., Chimwamurombe P., de Kock H.L. and Minnaar A. The Morama Bean (Tylosema esculentum): A Potential Crop for Southern Africa. Advances in Food and Nutrition Research, 61:187-246. 2010. Academic Press
  • • Mpotokwane S.M. Investigating the Potential for Production of Non-Dairy Milk Products from Bambara Groundnuts. IUFoST 2010. Cape Town, South Africa
  • Mpotokwane S.M., Ralefala M.P., Mokotedi M., Mosetlha K., Nkwe-Mosele A.N., Kamakama M., Bogopa J.; Functional Components in Traditionally Consumed Foods from Botswana; 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management; Aug 31st to Sept 2nd, 2009; Potsdam, Germany
  • Mpotokwane S.M.; Economic Implications of Fortification; presented at Millers’s Workshop; Gaborone; Botswana; February 2003.
  • Wambete, J. & Mpotokwane, S. Investigating opportunities for bambara groundnut in the development of weaning foods; In: Proceedings of the International Bambara Groundnut Symposium; Gaborone; Botswana; 2003.
  • Mpotokwane S.M.; Carbohydrate Changes During Lactic Acid Fermentation of Finger Millet (Eleusine coracan) and Kidney Beans (Phaseolus vulgaris); Thesis - MSc. Food Science and Technology; Dept. of Food Technology & Nutrition; Faculty of Agricultural & Applied Biological Sciences; University of Ghent; Belgium; September 1999.
  • Ohiokpehai, O., Botsalo, S. and Mpotokwane, S.; Consumer preferences for the Use of Cereal Products in Botswana-An Urban Area Survey; TWOS General Assembly and International Conference: Women, Science and Technology for Sustainable Human Development 8-11 February; 1999.
  • • Ohiokpehai, O, Botsalo, S.B., Mpotokwane, S.M., Espirito Santo, P., Domingues, M. and Faria M.; Consumer Preferences and Utilization of Sorghum and Millet in Rural Areas of Botswana; Botswana Notes and Records, v. 30, pp: 163-169; 1999
  • Javaid, I. & Mpotokwane S.M. — Evaluation of plant material for the control of Callosobruchus maculatus (Fabricius) (Coleoptera: Bruchidae) in cowpea seeds; African Entomology Vol. 5 (1997); pp 357–359
  • Kebakile M.M., Mpotokwane S., Botsalo B.S.; Scientific Project Report: Collaborative Project to Investigate Consumer Preferences for Selected Sorghum and Millet Products in the SADC Region of Africa; Botswana Technology Centre- Food Technology Research Service; 1997
  • Ohiokpehai O., Bulawayo B., Mpotokwane S., Sekwati B. and Bertinuson A.; Expanding the Uses of Phane, A Nutritionally Rich Local Food – Proceedings of the First Multidisciplinary Symposium on Phane; Eds. Gashe B. A., Leggett K. and Mpuchane S. F.; University of Botswana; Gaborone; June 1996; pp 84-103
  • Mpotokwane S.M.; Physical and Sensory Evaluation of Groundnut-fortified Sorghum-Wheat Composite Cakes – Proceedings of the Fourth Regional Group Training Programme on ‘Applied Food Analysis’; Jomo Kenyatta University of Agriculture and Technology; Kenya; March 1996
  • Kebakile M.M., Mpotokwane S., Botsalo S.B.; Review of Millets in Botswana - Production, Processing, Marketing and Utilization - A Study carried under the ‘Collaborative Project to Investigate Consumer Preferences for Selected Sorghum and Millet Products in the SADC Region of Africa’; Botswana Technology Centre- Food Technology Research Service; 1996
  • Botsalo B. S. and Mpotokwane S.; Water Purification; paper appearing in News on Technology – Botswana Technology Centre Newsletter; February 1995

Food Microbiology and Biotechnology Department

Departmental Publications

  • Ralefala MP., Leareng S., Dehlane, T., Mokhawa, G., Phokoje, O., Mpotokwane, S. Bulawayo, B. Ezeogu L. (2009) Characterization of Lactobacilli in Fermented Sorghum Flour (Ting) using PCR-DGGE
    Presented at Food and Function 9th -11th June 2009, Zilina, Slovakia
  • Mpotokwane S., Ralefala M., Mokotedi, M., Mosetlha, K., Nkwe-Mosele, A., Kamakama, M., Bogopa, J. (2009) Functional Components in Traditionally Consumed Foods in Botswana.
    Presented at CIGR, Potsdam, Germany, 2009
  • Gaone Mokhawa, Malebogo Ralefala, Bernard Bulawayo, Lewis Ezeogu (2009) Qualitative Zymographic Studies of Major Proteinases from Malted Sorghum (Sorghum bicolour L) and Effects of Cultivar. Cereal Chemistry, 86 (5), pp575-581
  • Mpotokwane S, Tlhong T, Mthombeni F, Gaditlhatlhelwe E, Phokoje O and Jackson JC. Effect of Pre-Processing On The Physico-Chemical Properties Of Morama Bean (Tylosema Esculentum). 2013. African Journal of Food, Agriculture, Nutrition and Development, volume 13, no 1.

Extension and Training Department

Departmental Publications

  • Food Processing Manual (accredited by BQA)
  • NFTRC Promotional Materials


Food Technology Department

Departmental Publications

  • Jideani V.A. and Mpotokwane S.M., Modeling of Water Absorption of Botswana Bambara Varieties using Peleg’s Equation; Journal of Food Engineering; Vol. 92 (2009) pp: 182-188
  • Ralefala M.P., Leareng S., Dehlane T., Mokhawa G., Phokoje O., Mpotokwane, S. Bulawayo, B. and Ezeogu L.; Characterization of Lactobacilli in Fermented Sorghum Flour (Ting) using PCR-DGGE; Food and Function 2009; 9th-11th June 2009; Zilina, Slovakia
  • Mpotokwane S.M. 2008. Sorghum and Millets Consumption Patterns in Botswana; Proceedings of workshop on Alternative Cereal Processing Technologies; 4th-6th November 2008; Lobatse, Botswana
  • Mpotokwane S. M., Tomlinson P., Gaditlhatlhelwe E., Sebaka A., Masisi K., Jideani I. A., Tomlinson W.; Consumer Acceptance of Bonutrix, a Highly Nutrient-dense Peanut-based Spread; ISEKI ISEKI Food 2008 – Bridging Training and Research for Industry and the Wider Community; 10-12 September 2008; Porto; Portugal
  • Mpotokwane S.M., Gaditlhatlhelwe E.G., Sebaka A., and Jideani V.A.; Physical Properties of Bambara Groundnuts from Botswana; Journal of Food Engineering; Vol. 89 (2008) pp: 93-98
  • Mpotokwane S.M., Sopejame M., Gaditlhatlhelwe E., Mosele M.M., Tlhong T.M., Ramosako T., Phokoje O., Mmonatau Y., Mthombeni F., Mahgoub S., and J.C. Jackson; Chemical and Physical Characteristics of Marama Milk as affected by Processing Method; SAAFoST 2007 – 19th Biennial Congress and Exhibition; Durban; South Africa; August 2007
  • Mpotokwane S.M.; Increasing the Utilization of Terfezia pfeilii for Economic Diversification in Botswana; In: Khabar L. ed. Actes de Premier Symposium sur les Champignons Hypoges du Basin Mediteraneen; Rabat; Morocco; 6-8 Avril 2004. pp.221-232; 2006.
  • Mpotokwane, S.M., Nkwe-Mosele A.N. and Thamage D.; Development of Functional and Nutraceutical Foods Using Natural Raw Materials Indigenous to Botswana; In: Proceedings of the First Biennial Conference on Agricultural Research and Development; Gaborone; Botswana; 24-26 May 2005; pp.241-247; 2005.
  • Maruatona G.N., Kebakile M.M., Mpotokwane S.M. and Gaditlhatlhelwe E.; Botswana’s Experience: Enriching sorghum flour with defatted soy flour; Collaborative project between the National Food Technology Research Centre (Botswana), the World Initiative for Soy in Human Health (WiSHH) and Nutritional Products (Pty) Ltd – Botswana; 7th International Soyfood Conference; Pretoria; South Africa; 2004.
  • Mpotokwane S.M.; Economic Usage of Water in the Food Processing Industry in Botswana – presented at the 17th Biennial Conference of the World Association of Industrial and Technological Research Organizations (WAITRO); Nairobi; Kenya; September 2004.
  • Mpotokwane S.M.; Product Development: From Customer Needs to Launch – an adaptation of the annual one-day seminar, “From Recipe to Reality” (University of Nebraska – Food Processing Center); presented at the Market Strategies for Food Enterprises in Botswana workshop; Syringa Hotel; Gaborone; Botswana; March 2004.
  • Kebakile M.M., Mpotokwane S., Motswagole B.S.; Lima de Faria M, Santo P, Domingues M., Saraiva C.; Consumer Attitudes to Sorghum Foods in Botswana; Afripo 2003 Conference Proceedings; 2003.
  • Motswagole, B. S., Wambete, J.T., Mpotokwane, S. M., Leteane, T., Tlhong, T., Kwape, L. D.; Botswana Traditional Dishes and their Nutritional Adequacy in the Diet: Is Food Fortification Needed?; FoodAfrica (NRI Publication) - Food, Nutrition and Health; Yaounde; Cameroon; 5-9 May 2003.