Mining white gold (camel milk) at Meru University of Science and Technology (MUST) under the stewardship of National Research Fund (NRF)

According to Food and Agricultural Organization Statistics (FAOSTAT), 2022, Kenya stands tall as the leading camel milk producer in the world producing 1.1 million tonnes of camel milk p.a. This standing has been the case for the last five years. However, there is nothing the country can show in terms of value-added camel milk products.

Researchers from Meru University of Science and Technology led by Prof. Joshua Arimi and three other universities saw the research gap and applied for the 2^nd Multi-institution multidisciplinary research funding from NRF and were awarded 18 million to carry out research on all aspects of camel milk. What a journey it has been since 2018 when the team came together. Join us in their journal of discoveries and findings after findings.

The journey in numbers: Nine (9) Postgraduate students-four (4) Doctorate and five (5) MSc, Twelve (12) Value added products, Three (3) local and two (2) international universities collaborating, Over twenty five (25) Early Career Researchers (ECRs) trained, Two (2) Erasmus exchange postgraduate students, one (1) international undergraduate project, over five (5) local undergraduate research projects, Two (2) patents applied,

Why camel milk?

It’s not because of its salty taste, not because of its smoked smell, not even because of how it its transported. Its because of little known facts. Camel milk is scientifically proven to have nutritional and medicinal benefits. Its rich in vitamins and minerals with its vitamin C content being up to 5 times that of cow’s milk. This is serves the arid regions well as a source of vitamin C due to lack of vegetables. Camel milk lacks beta-lactoglobulin therefore its appropriate for those who experience cow’s milk protein allergy. Other medicinal benefits is that its antidiabetic, anticancer and helps in managing autism. The camel milk fat has compounds that have moisturizing effect with anti-ageing and good for the skin properties.

Collaborating institutions

The project is a collaboration between Meru University of Science and Technology (MUST) as the lead institution led by Prof. Joshua Arimi. The other collaborators from MUST include Prof. Guyo Huka and Dr. Eunice Marete, currently with Commission for University Education (CUE). Prof. Julius Mathara Maina from Jomo Kenyatta University of Agriculture and Technology (JKUAT). Prof. levi Musalia from Tharaka University, Ngamia milk suppliers a private camel milk processor, Anolei women co-operative society and Tawakal women co-operative society, Isiolo.

From Left the collaborators: Prof. Guyo Huka-MUST, Prof. Julius Maina-JKUAT, Mr. Bernard Mulatya-NRF, Prof Joshua Arimi-PI, MUST, Prof. Levi Musalia-Tharaka University and Dr. Eunice Marete-MUST.

Dairy camel feeds

The project has developed climate-smart dairy camel feeds. The feeds which is the first dairy camel feed in the country formulated using locally available materials including acacia pods and prosopis (Mathenge) pods. The feeds can be used to supplement the dairy camels during drought to mitigate camel herders driving camels into farms during droughts. The feeds also enhance camel milk production.

Dr. Florence Karimi Thiakunu, a Doctorate student in the project registered at Kenyatta University (KU) exhibiting the formulated camel feeds.

Value-Added products

Based on nutritional and therapeutical benefits, the researchers have developed various value-added products including camel milk yoghurt. Normally its difficult to make camel milk yoghurt under the normal procedures used for other ruminants milk since camel milk protein have poor coagulation properties leading to low viscous yoghurt. They have successfully improved the viscosity of yoghurt to achieve similar to that of cow’s milk. The product has been submitted to Kenya Bureau of Standards (KeBS) for certification. Other food products include low fat milk, milk powder, camel milk butter, chocolate, ice-cream  and soft cheese.

Cosmetic products include: body and face cream, lip balm, body lotion and toilet soap. Video link https://youtu.be/jC1ZSefYL_Y

International recognition

In April 2023, two postgraduate students under the project visited University College Dublin (UCD), Ireland under Erasmus Exchange programme where they carried out some research work on freeze dried and spray dried camel milk.

On the left Mr. Jared Gisore, MSc student at MUST carrying out research on camel milk butter and on the right Mr. Stephen Oselu, a MSc graduate in the project currently pursuing PhD in Food Science, researching on Whey and Casein proteins in camel milk.

The outputs of the projects have been presented in the following universities, University of Reading, UK and University college Dublin, Ireland. The presentation is available online and can be watched here.

Link to the presentation: https://www.youtube.com/watch?v=VwjxBrLgdg4

National recognition

The research has received accolades nationally during the innovation week held in 2022 and Meru Agricultural Society Kenya show, KENIA supported research to commercialization (R2C) cohort 2, NACOSTI exhibition and many more.

Prof. Joshua Arimi articulating various products developed from camel milk to former CS Agriculture Mr. Linturi, Meru County Governor, Hon. Kawira Mwangaza while VC, Meru University of Science and Technology Prof. Romanus Odhiambo is on the right.

Centre of excellence in camel research

To address the identified problem, Meru University of Science and Technology is positioning itself by establishing a centre of excellence in camel research.

Site for the centre of excellence in camel research at Meru University of Science and Technology (MUST).

Papers Published

1. Marete, P. K., Mariga, A. M., Huka, G., Musalia, L., Marete, E., Mathara, J. M., & Arimi, J. M. (2024).Effects of Optimizing Fermentation Time and Stabilizers Using Response Surface Methodology on Physicochemical Properties of Camel Milk Yoghurt. Applied Food Research. AFRES_100469
2. Elly Oginga, Julius Toeri, Eunice Marete & Joshua Arimi. Potential application of camel milk as a therapeutic ingredient in bath soaps and shampoos: A Review”. Dermatology Research and Practice.
3. Thiakunu, F., Njehia, B.K., Nguhiu, P.N. and Arimi, J.M., 2023. Effects of concentrate supplementation on lactating Dromedary Camels during mating season in Isiolo, Kenya. African Journal of Science, Technology and Social Sciences, 2(2), pp.70-82.
4. Thiakunu, F. K., Njehia, B. K., Nguhiu, P. N., & Arimi, J. M. (2023). Camel Herd Structure and Performance in Isiolo and Marsabit Counties, Kenya. Journal of Agricultural Science, 16(1), 75-89. https://doi.org/10.5539/jas.
5. Marete, P. K., Mariga, A. M., Huka, G., Musalia, L., Marete, E., Mathara, J. M., & Arimi, J. M. (2023). Camel milk products beyond yoghurt and fresh milk: Challenges, processing and applications. Journal of Food Science and Technology (2023)

Online presence:

• Oselu, S., Ebere, R., Huka, G., Musalia, L., Marete, E., Mathara, J. M., Mwobobia, F., & Arimi, J. M. (2022). Production and characterisation of camel milk yoghurt containing different types of stabilising agents. Heliyon, e11816.
• Oselu, S., Ebere, Rebecca, Arimi, Joshua M. (2022). Camels, Camel Milk, and Camel Milk Product Situation in Kenya in Relation to the World. International Journal of Food Science, 2022, 1–15.