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Journal Article 2019-11-05

Autor: Gondwe, T. Alamu, E.O. Mdziniso, P. Maziya-Dixon, B.B.

Improved varieties have agronomic advantages over local varieties,but not much attention has been given to understand the nutritional content of the improved cowpea varieties released in Swaziland. This study investigated the physical and nutritional properties of improved cowpea varieties releas...

Enlace original: https://cgspace.cgiar.org/handle/10568/105741

Investigación en Agricultura
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Gondwe, T. ,  Alamu, E.O. ,  Mdziniso, P. ,  Maziya-Dixon, B.B. ,  [Cowpea (Vigna unguiculata (L.) Walp) for food security: an evaluation of end-user traits of improved varieties in Swaziland] ,  Cowpea (Vigna unguiculata (L.) Walp) for food security: an evaluation of end-user traits of improved varieties in Swaziland
Book Chapter 2017

Autor: Alamu, E.O. Mooya, A.
Enlace original: https://cgspace.cgiar.org/handle/10568/93042

Investigación en Agricultura
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Alamu, E.O. ,  Mooya, A. ,  [Food processing technologies and value addition for improved food safety and security] ,  Food processing technologies and value addition for improved food safety and security
Journal Article 2017

Autor: Gondwe, T.N.P. Tegbaru, A. Alamu, E.O. Khonje, M. Manda, J. Gaya, H.

This paper analyses the link between gender differences and different activities along the cowpea value chain as well as food security and asset-based poverty using a recent cross-sectional data set of over 120 farm households in Eastern Zambia. We used the endogenous switching probit regression ...

Enlace original: https://cgspace.cgiar.org/handle/10568/82739

Investigación en Agricultura
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Gondwe, T.N.P. ,  Tegbaru, A. ,  Alamu, E.O. ,  Khonje, M. ,  Manda, J. ,  Gaya, H. ,  [Correlates and consequences of women’s participation in the cowpea value chain in eastern Zambia] ,  Correlates and consequences of women’s participation in the cowpea value chain in eastern Zambia
Journal Article 2019

Autor: Alamu, E.O. Ntawuruhunga, P. Chileshe, P. Olaniyan, B. Mukuka, I. Maziya-Dixon, B.B.

Fritters are flour-based snacks made from wheat flour, but a cheaper alternative is needed in a developing economy, such as Zambia, owing to the high cost of wheat. This study aimed at evaluating fritters produced from different sources: fresh cassava roots, high-quality cassava flour (HQCF), and...

Enlace original: https://cgspace.cgiar.org/handle/10568/105565

Investigación en Agricultura
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Alamu, E.O. ,  Ntawuruhunga, P. ,  Chileshe, P. ,  Olaniyan, B. ,  Mukuka, I. ,  Maziya-Dixon, B.B. ,  [Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences] ,  Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences

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