Bonno Sekwati-Monang

Evaluation of Antimicrobial and Antioxidant Properties in Green Synthesized Zinc Oxide Nanoparticles Using Morama (Tylosema esculentum) Seed Coat Extract

Lauretta Molatlhegi, Bonno Sekwati-Monang, Christinah Matsuane, Olekile Tibe, Granny Batlhophi, Modiri Setlhoka, Rosemary K. Lekalake & Gulelat Haki · Asian Food Science Journal · 2026

This study explores the green synthesis of zinc oxide (ZnO) nanoparticles using a seed coat extract of morama (Tylosema esculentum), an underutilised leguminous oilseed indigenous to the Kalahari Desert. Green synthesis is a method that utilises biological entities such as plant...

Open access Research Article 10.9734/afsj/2026/v25i9915

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