Page 22 - UNAM Virtual Graduation 2020 e-Book

FACULTY OF SCIENCE

DOCTOR OF PHILOSOPHY (SCIENCE BIOCHEMISTRY)

CANDIDATE: EMBASHU Werner

CURRICULUM VITAE

Werner Embashu was born in Olukulo village in Omusati region, Namibia.
He started primary education at Oshuuli Combined School and finished
secondary education at Oshigambo High School. His qualifications include
Bachelor of Science (Biochemistry and Biology) Honours and a Master
of Science (Biochemistry) from the University of Namibia. His professional career includes working as a
Researcher at the Multidisciplinary Research Centre of the University of Namibia. His research interests are
the development and promotion of pearl millet, sorghum, traditional vegetables and fruits based foods
and beverages.

CANDIDATE’S DISSERTATION

OPTIMISATION OF ONTAKU/OSHIKUNDU: PEARL MILLET AND SORGHUM MALTS QUALITY AND CONVENIENT
PREMIX DEVELOPMENT

The doctoral study was undertaken and completed under the supervision of Prof. Ahmad Cheikhyoussef
as Main-Supervisor, Dr. Gladys Kahaka and Dr. Komeine Nantanga from the University of Namibia as Co-
Supervisors.

The candidate investigated the standardization of malting process and formulations of a dry ingredient
premix for an improved Ontaku/Oshikundu brewing flow process. Currently, brewing of Ontaku remains
an art in households without a controlled brewing process to give a consistent product. Hence, different
viscosity flavours and tastes of Ontaku products from household to household. The lack of standardized
brewing process and ingredient quality and ratios and uncontrolled/unknown fermenting microbes result
in Ontaku of different qualities including differing amounts of dregs (sediments). Moreover, the current
preparation method is laborious and time-consuming and primarily female-mastered process. Mahangu
(pearl millet) varieties (Okashana 2, Kantana, Kangara) and sorghum varieties (Macia and landrace
red sorghum) were used in the study. The study showed that mahangu and sorghum varieties under set
conditions can be candidates for industrial malting for brewing Ontaku and potentially non-alcoholic
beverages and opaque beers. Convenient dry powder premixes for brewing Ontaku of known and
consistent quality were developed. The ease of preparation of the innovative product can allow all people
(> 5 years) of any gender and those who are new to the preparation to be able to manufacture Ontaku for
commercial purposes and to brew Ontaku conveniently. Furthermore, the standardized flow process and
conditions guarantees a product of known quality and is thus ideal for branding.

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