Chapters in Books (UNP)

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Browsing Chapters in Books (UNP) by Author "Kahaka, Gladys K."

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    Namibian leafy vegetables: From traditional to scientific knowledge, current status and applications
    (University of Namibia Press, 2015) Mushabati, Lameck F.; Kahaka, Gladys K.; Cheikhyoussef, Ahmad
    For centuries, our forefathers traditionally used vegetables that grow naturally in the wild. Many enjoyed a relish prepared with traditional vegetables. Moreover, they used these vegetables to treat a number of ailments. This is our African heritage - our Namibian leafy vegetables. These vegetables fall under a broad category that has come to be termed as leafy vegetables (LVs) or African leafy vegetables (ALVs). In this chapter, all Namibia leafy vegetables will be referred to as ALVs and NLVs interchangeably.
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    Oshikundu: An indigenous fermented beverage
    (University of Namibia Press, 2015) Embashu, Werner; Cheikhyoussef, Ahmad; Kahaka, Gladys K.
    Oshikundu is a common beverage in Oshana, Omusati, Ohangwena, Oshikoto and Kavango West and East regions of Namibia. As in many parts of Africa, cereal foods and beverages form part of the daily diet in these regions. Cereal beverages, such as oshikundu, undergo fermentation, which is a natural process that has been used for many years as an economical form of food preservation. Fermentation kills harmful microorganisms and prolongs the shelf life of basic foodstuffs; it also enhances the nutritional value and organoleptic quality of them, as it does to their quality and stability. Oshikundu fermentation is dominated by lactic acid bacteria (LAB). The use of LAB offers many advantages, such as increasing food palatability and improving the quality of foods and beverages. Using starter cultures has led to the large-scale production of fermented cereal beverages in many parts of the world. However, the inconsistency of the organoleptic properties of oshikundu remains a challenge in household processing technology. Consumer choice is greatly influenced by the sensory attributes of oshikundu, such as its aroma and taste. Furthermore, the brewing technology depends on backslopping of an unknown starter culture, preventing the successful production of it on a large scale.