Development of a locally sustainable functional food based on mutandabota, a traditional food in southern Africa

A probiotic dairy product was developed on the basis of a traditional dish called mutandabota to enable resource-poor populations in southern Africa to benefit from a functional food. Mutandabota is widely consumed in rural southern Africa, making it an ideal food matrix to carry probiotics. First,...

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Bibliographic Details

Published in:	Journal of dairy science Vol. 97; no. 5; p. 2591
Main Authors:	Mpofu, Augustine, Linnemann, Anita R, Sybesma, Wilbert, Kort, Remco, Nout, M J R, Smid, Eddy J
Format:	Journal Article
Language:	English
Published:	United States 01-05-2014
Subjects:	Adansonia - chemistry Dairy Products - analysis Fermentation Food Analysis Food Microbiology Functional Food - analysis Humans Lactobacillus rhamnosus - chemistry Probiotics - chemistry Zimbabwe Zimbabwe milk baobab fruit probiotic mutandabota Lactobacillus rhamnosus
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