Perspectives, challenges and opportunities for water supply management in Rustenburg: A case study of Tlhabane township

Perspectives, challenges and opportunities for water supply management in Rustenburg: A case study of Tlhabane township

Perspectives, challenges and opportunities for water supply management in Rustenburg: A case study of Tlhabane township

Author: Tsie Omphile Mathope

ISSN: 3078-2821
Affiliations: Walter Sisulu University
Source: International Journal of African Reflections 2025, p. 116-159
https://doi.org/10.47348/IJAR/2025/a7

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Tsie Omphile Mathope
Perspectives, challenges and opportunities for water supply management in Rustenburg: A case study of Tlhabane township
International Journal of African Reflections 2025, p. 116-159

Abstract

Water is perceived to be one of the precious resources that should not be denied to any person; however, without the knowledge and attitude of how to sustain it, water will continue to be in short supply. This study aimed to contribute more knowledge about the perspectives on, the challenges of and the opportunities for water supply management in the Rustenburg Local Municipality, specifically in the township of Tlhabane, a small suburb of the municipality situated in North West province, South Africa. The problems leading to poor water supply and management that are experienced by various local communities were explored, with particular reference to Tlhabane township. A descriptive research design was used in this study and the researcher applied the qualitative research method because the two approaches are best used concurrently. The target population identified to respond to the research questions of this study were the community members of Tlhabane who have been facing great water-supply challenges. A probability sampling method was chosen in this study due to its ability to give every person an equal chance of being selected. A systematic random sampling technique was also used in this study, the researcher having determined a sample size of 300 as being sufficient to represent a subset of the Tlhabane community. The data were gathered by distributing open- and close-ended questionnaires to the community members. In addition, five unstructured interviews were conducted with the municipal staff members in the Directorate of Technical and Infrastructure (the Water Supply Unit). The study’s key findings reveal that the community members of Tlhabane expressed frustration at having unreliable access to water. This has led to a growing reliance on self-supply methods. An ageing water infrastructure (eg, asbestos-cement pipes) has led to frequent pipe leaks and bursts. High levels of water loss have been caused by inadequate pipeline maintenance, leading to community protests as a result of persistent water shortages. Limited financial resources have also hindered water infrastructure maintenance and upgrades. The water distribution infrastructure must be upgraded to reduce leaks and wastage. Public–private partnerships must be strengthened for better water management, community participation must be encouraged in water conservation efforts and alternative water sources such as recycled water and sustainable water-supply strategies must be leveraged. Recommendations are made that can be adopted to ensure good service delivery of water to the Tlhabane community. Once these measures are implemented, it is believed the water-supply problems will be overcome. These recommendations are meant to help the municipality to improve its water services to the community by eradicating water shortages. This will serve to ensure that there is economic well-being, employment, peace and stability in the area.

Perspectives, challenges and opportunities for water supply management in Rustenburg: A case study of Tlhabane township

Production of malted fermented sorghum-based complementary foods to enhance food and nutrition security in Benue, Nigeria

Production of malted fermented sorghum-based complementary foods to enhance food and nutrition security in Benue, Nigeria

Authors: Priscilla M Utoo, Philip Bassey, Afiong Oku and Charles Ariahu

ISSN: 3078-2821
Affiliations: Department of Epidemiology and Community Health, College of Health Sciences, Benue State University, Makurdi, Benue State; Department of Community Medicine, University of Calabar, Cross River State; Department of Community Medicine, University of Calabar, Cross River State; Department of Food Science and Technology, Joseph Saarwuan Tarka University, Makurdi
Source: International Journal of African Reflections 2025, p. 160-178
https://doi.org/10.47348/IJAR/2025/a8

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Priscilla M Utoo, Philip Bassey, Afiong Oku and Charles Ariahu
Production of malted fermented sorghum-based complementary foods to enhance food and nutrition security in Benue, Nigeria
International Journal of African Reflections 2025, p. 160-178

Abstract

In Benue, Nigeria, malnutrition continues to be a significant public health concern, affecting mostly infants and young children in the form of impeded growth and development. This study aimed to develop and assess the nutritional quality of malted fermented sorghum-based complementary foods. Soya beans, orange-fleshed sweet potatoes and moringa oleifera leaf powder were sourced locally for the formulations. Individual flours were evaluated for their proximate composition, minerals, vitamins and anti-nutrient content. With the aid of material balancing, four different complementary food samples were formulated to produce 16 g of protein per 100 g sample and they were compared with selected traditional complementary food. The results revealed that treated food samples had improved protein, fibre and mineral content compared to the traditional complementary food. The fat and energy content were highest in the non-malted fermented sorghum-based formulation (4.32 g/100 g and 367.60 kcal/100 g sample, respectively) and the lowest in the traditional complementary food (2.06 g/100 g sample and 358.25 kcal/100 g sample, respectively). Sensory evaluation revealed that, generally, the treated formulations were more acceptable to the panelists. This study demonstrates the potential of malted fermented sorghum-based complementary foods to improve food and nutrition security. From the findings, it can be concluded that it is possible to develop scalable and sustainable interventions to treat malnutrition in Benue and Nigeria.