Browsing by Author "Majili, Zahra"

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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.
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
Influence of socio-demographic factors on dietary diversity among pregnant business women in Tunduma town council, Tanzania
(European Journal of Nutrition & Food Safety, 2025) Peter, Senorina; Mosha, Theobald; Majili, Zahra
Background: Dietary diversity was a key factor in nutritional sufficiency particularly for business women who struggle to access diverse nutrients rich foods due to socio economic and occupational pressures that limited their access to nutrient-rich foods. Methods: The panel longitudinal study examined the influence of socio demographic factors on dietary diversity of 223 pregnant business women attending antenatal clinics from their second trimesters to term. Data collected from November 2024 up to May 2025 at baseline (Socio demographic factors and dietary diversity) and dietary diversity was included during endline. The Minimum Dietary Diversity for women (MDD-W) was based on 10 food groups as recommended by Food and Agriculture Organization (FAO) and seven days food frequency questionnaire was used to assess dietary intake of pregnant women. Results: The mean age of the women was 29.58± 6.96 (SD), among them 110 (49.3%) were aged between 20 and 35 years. The findings revealed that at baseline 55.6% of the pregnant business women had inadequate dietary diversity and slightly improved during endline with 65.5% exhibiting adequate dietary diversity. The consumption of cereal base foods was high at both baseline (100%) and endline (100%) while intake of other food groups show that vitamin A-rich fruits and vegetables rising from 49.7% to 66.4%, eggs from 39% to 63.2%, meat, poultry and fish from 43.5% to 62.2%. The increase of consumption occurred due to changes of meal when mothers delivery. Based on binary regression model the findings showed that at baseline and endline demographic factors particularly age (AOR=2.24, 95% CI: 2.04-2.44), education level (AOR=1.41, 95% CI 1.21-1.61, and income (AOR=1.82, 95% CI: 1.62-2.02), type of business (AOR=1.45 95% CI: 1.25-1.65), marital status (AOR=1.32, 95% CI: 1.12-1.52) and household size(AOR= 1.45, 95% CI: 1.23-1.63) significantly influenced minimum dietary diversity among respondents. Conclusion: Dietary pattern during pregnancy suggested potential risks for micronutrient deficiencies due to suboptimal consumption of diversified food groups. Government, health care providers, NGOs and other stakeholders should implement nutritional counseling before pregnancy, improve access to diverse local food markets and enhance fortification programs
Optimizing wheat gluten levels to improve textural integrity and sensory appeal in pigeon pea enriched noodles
(Journal of Food and Nutrition Sciences, 13(5): 224-236, 2025) Dotto, Shakira Rashid; Majili, Zahra; Chaula, Davis; Alamu, Emmanuel Oladeji; Baijukya, Frederick
Noodles made exclusively from pigeon pea flour often display undesirable textural characteristics, such as brittleness, poor mouthfeel and a lack of the chewiness typically associated with traditional wheat-based noodles. These shortcomings can significantly impact consumer acceptability and overall eating quality. Incorporating vital wheat gluten, a protein known for its viscoelastic properties, offers a promising strategy to improve the structural integrity, elasticity and sensory appeal of pigeon pea-based noodle formulations. This study aimed to evaluate the influence of varying levels of vital wheat gluten (VWG) on the textural and sensory qualities of pigeon pea-based noodles (PPBN). Two optimized experimental samples PPBN 718 and PPBN 193 designed to meet adult dietary protein and mineral requirements were prepared with three concentrations of VWG (2%, 4% and 6%). Texture Profile Analysis (TPA), Quantitative Descriptive Analysis (QDA), Consumer Preference Analysis (n=75) and Principal Component Analysis (PCA) were conducted to assess product quality. Results indicated that formulation B193 consistently outperformed formulation A718 across all quality parameters, exhibiting significantly higher hardness, elasticity and overall consumer acceptability (P <0.05). Notably, PPBN193-2 achieved the highest overall acceptability score (7.41±0.59). In contrast, formulation PPBN 718-3 showed diminished performance. PCA results revealed that color was a dominant driver of sensory variation, while aroma, taste and mouthfeel clustered together, suggesting a potential trade-off between visual appeal and other sensory attributes. The superior performance of PPBN193-2 was attributed to the synergistic interaction between its unique flour composition including orange-fleshed sweet potato flour and VWG, which together, formed a more cohesive protein-starch matrix. These findings suggest that incorporating VWG at an optimal concentration of 4% can significantly enhance the textural integrity and sensory quality of legume-based noodles, particularly when used in well-optimized formulations like PPBN 193. This research supports the development of nutritionally enriched and consumer acceptable legume-based noodle products for broader market adoption.