Browsing by Author "Kulwa, K."

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Adaption of the traditional coffee pulping machine to soybean dehulling
(2008-06) Silayo, V.C.K.; Laswai, H.S.; Ballegu, W.R.W; Mpagalile, J.J.; Kulwa, K.; Yuda, B.
Processing of soybean for human consumption requires wet heat treatment of the beans in order to inactivate anti-nutritional factors. After hot water treatment or steaming, dehulling of the bean has always been an uphill task for household processors in Tanzania. Dehulling is done by hand rubbing, which is tedious and time consuming. The traditional coffee pulping machine was adapted to dehull boiled soybean. Seven soybean varieties namely TGX-1876-2E, Bossier, Kaleya, TGX 1805-8E, Sable, Songea and Duicker were tried. This was a development process whereby three consecutively improved versions of dehulling machines were tested. The machines were branded Ml, M2 and M3, implying first, second and third generation, respectively. Bean recovery as a measure of performance was 74.3, 77.4 and 91.8% for Ml, M2 and M3, respectively compared with 89.7% for manual dehullingfrubbing. The respective throughput was 8, 10 and 28.2 kg/h compared with 0.43 kg/h for manual dehulling. The mean dehulling efficiency of the M3 dehuller was 82.4% which was the highest. The M3 dehuller's best performance was due to use of ball bearings to support the rasping roller axle instead of sleeves and its ergonomically suitable height. The M3 dehuller could be adopted for soybean dehulling under rural livelihood conditions but the economics for owning and running it needs to be explored. Its improvement to make it moiorised is recommended to increase throughput and increase chances for adoption in medium scale soybean processing.
Development and profiling of affordable and nutritionally optimal pigeon pea- based products for improved recipes diversification in rural communities in Tanzania
(East African Journal of Science, Technology and Innovation, 2023) Majili, S. Z.; Nyaruhucha, C.; Kulwa, K.; Rybak, C.
Pigeon pea is an affordable source of protein, vitamins and minerals. Despite its nutritional importance, the legume has not been adequately utilized for human consumption in Tanzania due to limited recipes. Therefore, the study aimed to develop and profile quantitative attributes of value-added pigeon pea-based noodles (PPBN) and instant porridge (PPIP) flour for diversification of recipes in rural Tanzania communities. The computation on the amount of ingredients, the cost of the product mix and optimization was done using Linear programming, simplex method. PPBN and PPIP were developed and Quantitative Descriptive Analysis (QDA) was done by trained panelists. Data were analysed using R and XLSTAT software. Eight and four samples of PPBN and PPIP respectively were formulated and developed. Major ingredients for PPBN was pigeon pea, wheat and orange flesh sweet potatoes flour and for PPIP was pigeon pea, maize, orange flesh sweet potatoes flour (or pumpkin flour). The protein content for PPBN ranged from 41.0 to 58.2 g. The highest amount of iron content was observed in sample PPBN193 (26.4 mg), followed by PPBN1718 (21.0 mg), PPBN267 (19.3 mg) and PPBN136 (18.3mg). The highest value of zinc and pro-vitamin A was observed in sample PPBN136. For instant porridge the highest value of protein (17.1 g), iron (7.9 g), zinc (5.4 mg) and pro-vitamin A (308.5 μg) was observed in sample PPIPofspr . The highest mean intensity score for colour, aroma and mouthfeel was observed in samples PPBN718, PPBN193 and PPBN136. For sample PPIPofspr , colour (8.7) Aroma (7.7), mouthfeel (7.8), sweetness (7.1) and viscosity (7.9) had the highest mean intensity score. There was a significant increase in protein, iron, zinc and pro- vitamin A with an increase in the amount of pigeon pea and/or orange flesh sweet potato flour. Sample PPBN718, PPBN193, PPBN136 and PPIPofspr had better nutritional and sensory qualities that make them suitable for consumption.
Food intake and dietary diversity of farming households in Morogoro Region, Tanzania
(AJFAND, 2016) Kinabo, J.; Mamiro, P.; Dawkins, N.; Bundala, N.; Mwanri, A.; Majili, Z.; Jumbe, T.; Kulwa, K.; Mamiro, D.; Amuri, N.; Ngowi, M.; Msuya, J.
The Tanzanian economy depends heavily on agriculture and hence human labor provides much of the power needed for farming activities. This study was carried out to determine the diversity and dietary adequacy of farming households in four selected districts of Morogoro region in Tanzania. Adult household members from 140 households participated in the study. A 24-hour dietary recall, dietary diversity score and frequency of food consumption tools were used to assess and quantify nutrient intake and adequacy of consumed diets in farming households. Tanzania food composition tables were used to compute estimates of the energy intake, macro and micronutrients consumed by farming households. Analysis was done using SPSS version 18 and Microsoft excel version 10. Cereal food group was consumed in relatively large quantities compared to other food groups in the surveyed households. The contribution of cereal group to energy intake was 75-82%, protein 8-16% and fat 9-14%. Stiff porridge made of maize flour was the mostly consumed cereal dish followed by rice. The mean intake of energy per day was inadequate; the intake of energy for men was 1402 kcal/day while for female was 1347 kcal/day meeting only 52% and 72%, respectively of the recommended energy intake. Generally, the consumption of protein from the animal sources was significantly low in all districts. Ninety-nine percent of the households rarely consumed eggs; 83% rarely consumed meat and poultry. Consumption of milk and milk products was inadequate as 92% of the households indicated that they rarely consumed these products. The intake of fat was also low by 53% compared to the recommended intake for adults. The intake of iron, zinc, and calcium was 40, 53 and 64%, respectively, which was not sufficient to meet daily requirements. Low intake of nutrients was generally attributed to inadequate food intake due to low feeding frequency, poorly diversified diets and sub- optimal practices in food preparation and cooking. The results from surveyed areas indicated that all districts are rich in terms of bio-diversity and food availability, nevertheless the consumption of these foods in the study communities was inadequate with regards to quantity and quality. This situation compromises nutritional status and pre-disposes farming households to diseases and infections hence affects work output, labor productivity and wealth generation. Educating farmers on the importance of consuming diversified and adequate diets from different food groups will improve their nutrition situation and stimulate more production hence increased agricultural productivity.
Preferences and consumption of pigeon peas among rural households as determinants for developing diversified products for sustainable health
(Sustainability, 2020) Majili, Z. S.; Nyaruhucha, C.; Kulwa, K.; Mutabazi, K.; Rybak, C.; Sieber, S.
Pigeon peas are legumes with a high nutritional value. Existing studies of pigeon peas in Tanzania mainly examine production and marketing, but little has been documented with respect to consumer preferences and the consumption of pigeon peas. This study assesses the preferences surrounding pigeon peas and their consumption as bases for the development of diversified and shelf-stable products for nutrition and income improvement. This study comprised 303 randomly selected farming households. Furthermore, 60 farmers participated in six focus group discussions in the Lindi region. A structured questionnaire and a checklist with guided questions were provided for data collection. The analysis uses SPSS (V.21), with di erences between groups established using Kruskal–Wallis and Mann–Whitney tests. The associations were tested using Spearman’s at p < 0.05. The mean pigeon peas consumption during the harvesting and lean seasons was 80 g/person/day and 18 g/person/day, respectively. The frequency of consumption was higher during the harvesting season (92%) than the lean (29%) season. The majority of farmers (91%) preferred to consume the local variety, with 84% of them consuming pigeon peas as stew. Five pigeon pea recipes exist in the area. The farmers identified availability, taste, source of income, and familiarity as the factors determining pigeon pea consumption and preferences. With limited recipes and other barriers limiting consumption, the creation of innovative ideas for the development of diversified and shelf-stable products fitting their consumption preferences is needed.