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Browsing 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.
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    Phytochemical properties of a Namibian indigenous plant; Eembe (Berchemia discolor)
    (2010) Cheikhyoussef, Ahmad; Naomab, Erold; Potgieter, Sannette; Kahaka, Gladys K.; Raidron, Celestine Vida; MuAshekele, Hina
    The aim of this study was to investigate the phytochemical properties of Eembe (Berchemia discolor); one of the underutilized indigenous plant in Namibia. This species is distributed in the northern part of Namibia and has many general uses. The fruit is high in sugar and contains vitamin C. It is eaten fresh or dried and stored for use in the dry season. Dried fruit have a datelike flavour. Fresh fruit is fermented to make beer and wine. The bark is used medicinally and for basket dye. The wood is used for furniture, hut construction and other items. There have been no previous investigations on the bioactive metabolites of B. discolor in Namibia. B. discolor extracts (fruits, leaves and barks) were prepared by different organic solvents. Qualitative phytochemical analysis of the extracts was performed to investigate the presence of: Tannins, Alkaloids, Flavonoids, Saponins, Total Phenols, Steroids, Phlobatanins, Terpenoids, Cardiac Glycoside and Anthraquinone. The significance of Eembe (B. discolor) in traditional medicine and the importance of the distribution of its chemical constituents will contribute in elucidating the importance of this plant in ethnomedicine in Namibia.
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    Processing methods of Oshikundu, a traditional beverage from sub-tribes within Aawambo culture in the Northern Namibia
    (University of Namibia, 2013) Embashu, Werner; Cheikhyoussef, Ahmad; Kahaka, Gladys K.; Lendelvo, Selma M.
    Fermented beverages have a long history in Africa and fermentation is the cheapest, oldest form of food preservation. Indigenous Knowledge (IK) has been at the for-front of the traditional food and beverage processing technology. Oshikundu is a Namibian cereal based fermented beverage brewed with water, brans, pearl millet (Pennisetum glaucum (L.) R. Br.) flour locally known as mahangu and malted sorghum (Sorghum bicolor) flour. Oshikundu is brewed in many households among Aawambo and part of Kavango region.It is a perishable beverage with a shelf life under six hours. Oshikundu is brewed for many generations among Aawambo, which the brewing process have adopt and evolved over time. The traditional art of brewing Oshikundu has been passed orally from generation to generation. The knowledge of brewing and interest is declining over time especially among young people. Rural women have taken advantage of the locally available raw materials with their IK for their livelihood by selling Oshikundu. The traditional methods have potential to incorporate the modern biotechnology to control, optimise and standardise the organoleptic quality of Oshikundu.
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    Qualitative and quantitative analysis of phytochemical compounds in Namibian Myrothamnus flabellifolius
    (University of Namibia, 2015) Cheikhyoussef, Ahmad; Summers, Rowan Wayne; Kahaka, Gladys K.
    The phytochemical content and antioxidant activity of the Namibian resurrection plant, Myrothamnus flabellifolius, which is traditionally used in the management and treatment of various diseases was determined. Samples were collected from Remhoogte pass, 130 km south west of Rehoboth. Solvent extraction using ethanol, methanol, water on powdered extracts (leaves and twigs) were done by soxhlet extraction and maceration. Twelve classes of phytochemicals tested positively; flavonoids, anthocyanins, alkaloids, steroids, terpenoids, triterpenes, cardiac glycosides, saponins, phlobatanins, tannins, polyphenols and reducing sugars in the leaves extracts. However, anthraquinones, anthranoids, iridoids, leucoanthocyanins, proteins and amino acids tested negatively in all three solvent extracts from both leaves and twigs. The quantitative antioxidant activity analysis namely; the total phenolic content (TPC) and total flavonoid content (TFC) of the solvent extracts from M. flabellifolius were also determined. The TPC and TFC ranged from 372.42±0.21 to 375.14±0.21 mg gallic acid equivalent (GAE)/g and 1.43±0.03 to 3.49±0.15 mg equivalents for quercetin (QE)/g respectively. The high TPC in M. flabellifolius makes it suitable for potential application as a potent natural source of antioxidants and validates the ethnobotanical uses of this plant in the traditional healing system in Namibia.
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    Survey on indigenous knowledge and household processing methods of Oshikundu: A cereal-based fermented beverage from Oshana, Oshikoto, Ohangwena and Omusati regions in Namibia
    (2012) Embashu, Werner; Cheikhyoussef, Ahmad; Kahaka, Gladys K.
    SUMMARY: The aim of this study is to survey the indigenous knowledge and Household processing methods of Oshikundu; a cereal-based fermented beverage from Oshana, Oshikoto, Ohangwena and Omusati Regions in Namibia. A field trip to the above mentioned regions was carried out from 16-21 April, 2012. A total of 22 Oshikundu samples were collected and 12 questioner on the traditional household processing method. Oshikundu was found to be acidic, with an average pH 3.56. Oshikundu has social values and serves as an important daily beverage in many households. Variations were not observed in household processing methods among the four regions and women over the age of 60 years old have shown interest and knowledge when it comes to Oshikundu. Interestingly, they were quick to point out that the Oshikundu brewed in the 21st century is not the genuine Oshikundu as they grew up drinking it. Furthermore, they attributed this to modernization, loss of interest in traditional knowledge and its practices, and lack of documentations. In addition, young people claimed they put sugar in Oshikundu to enhance the taste. It was interesting to learn that some people feared that researchers have (might) exploit their resources and knowledge, the art of processing, brewing Oshikundu. This can be linked to secrecy of Indigenous knowledge, where secrecy may be used to stop the unauthorized flow of information from the traditional knowledge holders to outsiders. Findings for similar research that involves communities’ participants should look at communication strategy to disseminate information back to the community
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