Farmers' knowledge and traditional processing practices of pigeon peas (cajanus cajan) in rural areas in Lindi region Tanzania: a quantitative and qualitative mixed study
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Date
2024
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Publisher
Tanzania Journal of Agricultural Sciences
Abstract
Pigeon peas (Cajanus cajan) are an important protein source in many parts of tropical and
sub-tropical regions of the world. However, their quality and availability may be affected by post-
harvest handling and processing practices in use. In the present study, knowledge and practices
of pigeon pea growers (PPG) in Lindi Region were evaluated with respect to harvesting, storage,
processing and cooking preparation. A sample of 597 randomly selected PPG from two villages,
were interviewed and 60 farmers participated in focus group discussions. Majority PPG (83.6%)
harvested pigeon peas (PPs) by cutting and putting them in polyethylene sacks while 86.6% had
knowledge on only one storage method. Also, majority of PPG (77%) lacked any processing
knowledge on mentioned methods such as hulling and solar drying. Results also indicated
75.7% of PPG having no knowledge on cooking preparation methods out of which 94.5% had
no knowledge on soaking, 89.6% on use of bicarbonate and 89.9% on methods to increase shelf
life of PPs. Overall, 49.4% had little/limited knowledge on harvesting, storage, processing, and
cooking preparation practices, with no significant gender difference. All PPG prepared stew using
green or dry PPs. A sizeable proportion (45%) of PPG used dry PPs for stew preparation, after
traditional hulling. The threshing of peas from pods was carried out manually. Traditional methods
in the Lindi Region are laborious and time-consuming; resulting in poorly prepared products thus
affecting the appearance of processed PPs. Training farmers on proper postharvest handling and
processing can improve food security and market appeal.
Description
Journal Article
Keywords
Pigeon peas, Postharvest, Knowledge and practices, dhal