Browsing by Author "Rybak, Constance"

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Adoption of processing technologies and innovative food preservation techniques: findings from smallholders in the Lindi Region in Tanzania
(Frontiers in Sustainable Food Systems, 2024) Sarr, Malika; Majili, Zahra; Khalili, Niloofar; Matavel, Custodio E.; Mbwana, Hadijah A.; Kaingo, Jacob; Löhr, Katharina; Rybak, Constance
Adopting processing technologies and innovative food preservation is crucial for improving the food security and nutritional status of rural populations in Tanzania and other countries in the Global South. However, low adoption rates among smallholders highlight the need for a better understanding of farmers’ decision-making processes. The aim of this study is to examine extrinsic and intrinsic factors influencing smallholders’ decision-making processes in the adoption of innovative food processing and preservation techniques (specifically, pigeon pea flour-based products, threshers, dehullers) in Mitumbati and Mibure in the Lindi Region in Tanzania. Primary data on 555 farm households were collected using a standardized survey. Extrinsic influential factors were analyzed using binary logistic regression analysis. The results on internal decision-making are based on an analysis of barriers and motivations identified by farmers in relation to the uptake of the different innovations. Training and awareness emerged as the most significant factors positively associated with the adoption of all innovative processing and preservation techniques. Moreover, the results show that the primary drivers for smallholders in the study region to adopt innovative technologies were the potential health benefits and time savings they offered. The main challenge they faced was a lack of knowledge about the innovations. The results indicate that disseminating knowledge is crucial for the successful adoption of innovative processing technology in the study region. Improving and expanding training programs to be more inclusive can help to create incentives and overcome barriers, leading to increased adoption.
Determinants of dietary quality among adults in selected rural and urban areas of Tanzania: the role of general self-efficacy and food literacy: a cross-sectional study
(John Wiley & Sons Ltd., 2026) Kariathi, Victoria; Mbwana, Hadijah; Rybak, Constance; Msollo, Safiness Simon
Improving dietary quality is challenging due to conflicting nutritional information and the availability of unhealthy food options, particularly in urban areas. Sociocognitive factors that enhance personal competence and confidence are essential for making informed food choices in this situation. This study employed the social cognitive theory (SCT) to investigate general self-efficacy (GSE) and food literacy as sociocognitive factors influencing adult dietary quality in rural (Mkuranga) and urban (Ilala) Tanzania. Data was collected through a cross-sectional study of 694 adults using structured questionnaires and validated instruments to gather information on GSE, food literacy, and dietary intake through interviews. Six dietary quality indicators were assessed: consumption across all five recommended food groups, dietary diversity scores (DDS), Minimum Dietary Diversity for Women (MDD-W), noncommunicable disease (NCD)-risk score, NCD-protect score, and Global Dietary Recommendations (GDR) score. A regression analysis was conducted to assess the relationship between GSE and food literacy, categorized into three levels (limited, sufficient, and excellent), and dietary quality indicators. Participants’ mean age was 38, with the majority falling between 30 and 39 years; 67% were female, 72% lived in urban ares, and 55% completed primary education. GSE scores were significantly higher among urban and male participants, while rural participants demonstrated significantly lower food literacy scores. Urban participants showed significantly higher DDS, MDD-W, and NCD-risk scores. Individuals’ sufficient food literacy level showed a statistically significant positive association with DDS (β = 0.39; 95% CI: 0.14–0.64), NCD-protect score (β = 0.41; 95% CI: 0.15–0.66), and GDR score (β = 0.33; 95% CI: 0.02–0.63), as well as the likelihood of consuming all five recommended food groups and meeting MDD-W. Having excellent food literacy was significantly associated with higher DDS and a greater likelihood of meeting MDD-W. GSE was also significantly positively associated with DDS (β = 0.02; 95% CI: 0.01–0.04). Urban residency was negatively associated with the GDR score and positively associated with the NCD-Risk score. Incorporating GSE, and food literacy aspects in nutrition education programs may improve dietary quality.
Development and validation of Tanzania’s food literacy tool for adults: implications for healthy eating behaviours
(Cambridge University Press, 2025) Kariathi, Victoria; Mbwana, Hadijah; Rybak, Constance; Msollo, Safiness
The study aimed to develop and validate a food literacy tool for Tanzanian adults. The Tanzanian nutrition, food and health promotion experts evaluated the initial twenty-three- question food literacy tool for its relevance to the context, where its content validity was determined. The construct validity involved the analysis of food literacy information collected in a cross-sectional study involving 709 adults (484 females and 225 males) sampled from rural and urban Tanzania. Exploratory factor analysis was conducted to explore the underlying factor structure and identify the number of latent constructs. A confirmatory factor analysis using structural equation modelling verified the measurement model and confirmed the theoretical model’s validity and reliability. The descriptive statistics summarised the essential character- istics of the study sample. The final tool remained with fourteen questions after removing questions with low factor loadings < 0·5 and higher uniqueness above 0·60. The model achieved construct validity through convergent and discriminant validity and construct reliability through the composite reliability exceeding 0·60 and a Cronbach’s α value of 0·83 and above. The fourteen-question food literacy tool has been reviewed and evaluated by experts in food, nutrition and public health; therefore, it is a valid measure of food literacy among adults in Tanzania. It is suitable for designing nutrition education programmes and ensures accurate and reliable measurements for effective interventions and policy actions.
Editorial: achieving nutrition security in Tanzania by improving production, education and economics: methods, tools and applications
(Frontiers, 2022-09-20) Hoffmann, Harry Konrad; Kinabo, Joyce Ludovick; Sieber, Stefan; Stuetz, Wolfgang; Bonatti, Michelle; Mbwana, Hadijah Ally; Uckert, Götz Bernhard; Matavel, Custodio Efraim; Hafner, Johannes Michael; Löhr, Katharina; Rybak, Constance
Globally, the number of people unable to afford a healthy diet rose by 112 million to almost 3.1 billion, reflecting the impacts of rising consumer food prices during the pandemic (1). In this context, food security and nutrition is increasingly highlighted as a priority among both scientists (2) and political decision makers (3). On the African continent, this topic is of particular importance as the number of individuals affected by undernourishment remained on a high level throughout the 2010s, and since 2019 are again rising (Figure 1)– the war in Ukraine will most likely cause even greater problems (4). In 2021, hunger affected 278 million people in Africa. Situated in one of the globally most affected regions, achieving food security and nutrition is already a substantial challenge in Tanzania, with the Food and Agriculture Organization (FAO) (5) reporting that, between 2014 and 2020, the overall prevalence of moderate or severe food insecurity in the total population has affected roughly 55-56% of the overall population. However, these already severe numbers do not display the food security situation in 2022 adequately because the devastating effects of the Covid-19 pandemic (6) and the subsequent spikes in global food prices since the 24th of February 2022 are not included. The latter is especially worrying as more than 65% of imported wheat in Tanzania derives from Russia (ca. 50%) or Ukraine (ca. 15%) (7). Furthermore, prices for agricultural inputs, like fertilizers and pesticides, are also increasing significantly, given that these are mainly imported from Russia. The knock-on effects will likewise worsen the food security situation in the near future. Thus, the topic of this special issue is even more important than it was when it was launched, especially as Tanzania is likely to be among the 10 largest countries globally in 2100 (8) and, simultaneously, climate change will hit East Africa (9) including Tanzania (10) particularly hard. The included set of papers aim to address the overall challenge of food insecurity from different disciplinary angles and on different analytical levels, thus holistically displaying the magnitude of the problem and showcasing potential pathways for solving some aspects of the crisis.
Exploring the preferences of developed value-added pigeon peas-based noodles and instant porridge among different consumer segments in rural Tanzania
(African Journal of Food Science and Technology, 2024) Majili, Zahra; Nyaruhucha, Cornelio N.; Rybak, Constance
Quantitative descriptive analyses for developed pigeon peas-based noodles (PPBN) and instant porridge (PPIP) has been done to quantify the perceived intensities of the sensory attributes. This does not inform about consumers’ preferences of the product that is fundamental for sustainable consumption. Therefore, this study aimed at assessing the preferences of developed PPBN and PPIP products. A total of 162 consumers residing in Mitumbati and Mibure villages in Nachingwea and Ruangwa districts respectively, were involved. Data were analysed using SPSS, R software and Consumer checker software. About 46% of consumers were aged 25 - 49 years, 73% were female, married (70%), farmers (86%) and 77% had primary school education. The highest mean preference scores for colour, aroma and mouthfeel were observed in sample PPBN 718 and PPIPofspr. The correlation loadings indicated the overall liking of sample PPBN718 was related to colour and aroma whereas for sample PPIPofspr was related with mouthfeel, sweetness, colour and aroma attributes. Study revealed that colour, aroma and mouthfeel the key attributes for product preferences. It is recommended that consumers’ preferences test should be considered during product development in order to come up with the best choice of product that will be acceptable among the intended consumers
Potentials and limitations of a food group-based algorithm to assess dietary nutrient intake of women in rural areas in Tanzania
(International Journal of Food Sciences and Nutrition, 2024-03) Eleraky, Laila; Stuetz, Wolfgang; Rybak, Constance; Frank, Jan; Biesalski, Hans Konrad; Mbwana, Hadijah; Kinabo, Joyce; Lambert, Christine
The aim of this study was to evaluate the accuracy of nutrient intake assessment with the food group-based algorithm “Calculator of Inadequate Micronutrient Intake” (CIMI) in comparison to the established nutrition software NutriSurvey. Using Food Frequency questionnaires and 24-h dietary recalls of 1010 women from two rural districts in Tanzania, 23 relevant typical Tanzanian food groups were identified and subsequently the dietary protocols assessed via CIMI algorithm were compared by bivariate correlations and Bland-Altman analysis with the results of the NutriSurvey software (reference) and were set in relation to blood biomarkers of 666 participants. CIMI and NutriSurvey calculations regarding macro- and micronutrient intakes were similar. The Bland-Altman analyses and correlation coefficients of energy (0.931), protein (0.898), iron (0.775) and zinc (0.838) confirm the agreement of both calculations. The food group based CIMI algorithm is a practical tool to identify the inadequacy of macro- and micronutrient intake at population level.
Sensory quality, price sensitivity, and perceived value as determinants of pigeon pea noodle purchase decisions
(Cogent Food & Agriculture, 2026) Majili, Zahra Saidi; Rybak, Constance
Understanding factors that drive consumer purchasing decisions is crucial for promoting value-added food products. This study investigated the influence of sensory attributes, perceived value, and price sensitivity on consumers’ willingness to pay (WTP) for pigeon pea-based noodles (PPBn) in Ruangwa and nachingwea districts, lindi region, Tanzania. a total of 107 consumers evaluated PPBn attributes and propose their preferred price. The mean household food expenditure was 13,625 ± 1653.8 TZS/week during the harvesting season and 25,176 ± 5485.8 TZS/week during the lean season. consumers (52%) spent between 2,500 and 10,000 TZS/day on household food. The majority of consumers (86%) showed willingness to buy the developed PPBn at a median price of 2,000 TZS (iQR = 1,500–2,200) per 1000 g. expenditure per day, package size, and price significantly influenced willingness to pay (χ2 = 27.402, p < 0.005) for the developed noodles. The colour, taste, and aroma of PPBn were perceived to be good, with differences in mouthfeel scores among samples. Sensory attributes, perceived value, and price sensitivity significantly influenced consumers’ willingness to pay for pigeon pea-based noodles. To enhance adoption and market acceptance, producers should focus on improving sensory quality, offering competitively priced and appropriately packaged products, and increasing consumer awareness. These strategies can boost consumption and support nutrition efforts in pigeon pea-producing communities