Pius Emesu

Sensory and Nutritional Quality of Cookies Supplemented with Wheat Bran and Lerotse (Citrullus lanatus var. citroides) Pulp from Botswana

Pius Emesu, Cynthia Oratile Makgale & Gulelat Desse Haki · Asian Food Science Journal · 2025

Lerotse or Kalahari melons which are usually planted as ground cover in crop fields in Botswana are rich in potassium, carotenoids and citrulline. However, they are undervalued and often go to waste. As a strategy of value addition and post-harvest waste-reduction, cookies were f...

Open access Research Article 10.9734/afsj/2025/v24i4778

Use of a Commercial Yoghurt Starter Culture in the Production of Motsena, a Fermented Non-alcoholic Sorghum-Maize Gruel from Botswana

Bogaufi Thomas, Pius Emesu, Tshegofatso Wame Mangope & Bonno Sekwati-Monang · Asian Food Science Journal · 2026

Motsena is a fermented, non-alcoholic cereal gruel traditionally prepared in Botswana from a mixture of leftover sorghum and maize porridges. Because leftover food is used as the fermentation substrate, the product is prone to spoilage and quality variability. The objective of th...

Open access Research Article 10.9734/afsj/2026/v25i9909

Physico-chemical Properties of Yoghurt Flavoured with Mmilo (Vangueria infausta) Pulp from Botswana

Katlego Mitchel Kasha, Tshegofatso Wame Mangope & Pius Emesu · Asian Food Science Journal · 2026

Mmilo (Vangueria infausta) is an edible fruit which is under-utilised in Botswana, often drying up and going to waste in the wild. As a way of embracing sustainability and indigenous value-addition in food production, yoghurt was fermented and flavoured with mmilo pulp. The purpo...

Open access Research Article 10.9734/afsj/2026/v25i2853