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Papers by JUSTICE MUNTHALI

Food Control, Mar 1, 2021

Abstract The aims of this study were to assess the state of knowledge and perceptions regarding a... more Abstract The aims of this study were to assess the state of knowledge and perceptions regarding aflatoxin contamination among frontline workers in direct contact with small holder farming households in Malawi as well as among the households themselves. The study first investigated and documented demographic profiles of agriculture extension workers (n = 22) and frontline health workers (n = 161) both from Ntchisi district and small holder farming households (n = 915) from Dedza, Balaka and Mzimba districts. Structured questionnaires were administered to document knowledge and perceptions. Majority of the respondents in Ntchisi were frontline nutrition and health workers as follows: care group promoters (31.7%), cluster leaders (51.9%) and health surveillance assistants (4.4%). Only 12% of the respondents were agriculture extension officers. Among frontline workers, using factor analyses, factors highly associated with the knowledge on domestic management of aflatoxin contamination and the impact of aflatoxin contamination on child linear growth and health in general were most prominent. Whereas, their knowledge of pre & post-harvest practices that pre-dispose crops to aflatoxin contamination and impact of aflatoxin contamination on trade and income losses was relatively low. On the other hand, among small holder farming households, lowest knowledge was related to occurrence of aflatoxin contamination pre and post-harvest. Highest knowledge was observed on issues around loss of income due to aflatoxin contamination. Across all districts over 50% of surveyed respondents reported that they perceived aflatoxin contamination severity as low. Majority of the households (>50%) did not perceive aflatoxin contamination as a problem that could be controlled. This is the first study to investigate knowledge, attitudes, practices and perceptions on aflatoxin contamination among a combination of agriculture extension officers and frontline health workers in parallel with the households they usually are in contact with. The current investigation is crucial because it elucidates knowledge gaps in aflatoxin critical control across agriculture extension, health workers and the small holder farming households. This is especially crucial among agriculture extension workers and frontline health workers as they have direct contact with households and therefore serve as an important source of information that could influence behavior change.

Heliyon, Sep 1, 2022

Beans are one of the most important cheap source of protein in developing countries. However, the... more Beans are one of the most important cheap source of protein in developing countries. However, their utilisation in the diets of many people remains limited due to long cooking time, among others. Therefore, it is imperative to identify ways to enhance utilisation of beans. The aim of the current study was to assess the effects of soaking and cooking in different types of water (tap, borehole, acidulated-1.0 percent citric acid and soda-0.2 percent sodium bicarbonate) on cooking time (CT), split percentage (SP) and total soluble solids (TSS) in broth of different varieties of beans. Results show that soaking significantly reduced CT across eight varieties from an average CT of 109.5-84.6 min in tap water, 109.5-85.2 min in borehole water, 115.9-92.7 min in acidulated water and 82.0-51.2 min in soda water representing 22.7%, 22.1%, 20.0% and 37.6% reduction in CT, respectively. Soaking generally decreased SP and varietal differences were observed suggesting beans are less likely to break when soaking precede cooking. Although cooking in soda water significantly reduced CT, unfortunately, it increased SP. Acidulated water extended CT but reduced SP in almost all varieties. Soaking generally decreased TSS in broth from 7.0 to 6.7% in tap water, 6.1-5.8% in borehole water and 11.3-7.7% in soda water while it increased TSS in acidulated water from 18.2 to 20.6% across all the eight varieties which suggest reduction in leaching out of bean solids into cooking water which is consistent with reduced SP of soaked beans. While use of soda water reduced cooking time and therefore saved time and energy, its effect of increasing split percent may not be appealing to some consumers. This study has demonstrated that bean soaking significantly reduced cooking time and split percent and these can also be affected by type of cooking water.

Heliyon

Beans are one of the most important cheap source of protein in developing countries. However, the... more Beans are one of the most important cheap source of protein in developing countries. However, their utilisation in the diets of many people remains limited due to long cooking time, among others. Therefore, it is imperative to identify ways to enhance utilisation of beans. The aim of the current study was to assess the effects of soaking and cooking in different types of water (tap, borehole, acidulated-1.0 percent citric acid and soda-0.2 percent sodium bicarbonate) on cooking time (CT), split percentage (SP) and total soluble solids (TSS) in broth of different varieties of beans. Results show that soaking significantly reduced CT across eight varieties from an average CT of 109.5-84.6 min in tap water, 109.5-85.2 min in borehole water, 115.9-92.7 min in acidulated water and 82.0-51.2 min in soda water representing 22.7%, 22.1%, 20.0% and 37.6% reduction in CT, respectively. Soaking generally decreased SP and varietal differences were observed suggesting beans are less likely to break when soaking precede cooking. Although cooking in soda water significantly reduced CT, unfortunately, it increased SP. Acidulated water extended CT but reduced SP in almost all varieties. Soaking generally decreased TSS in broth from 7.0 to 6.7% in tap water, 6.1-5.8% in borehole water and 11.3-7.7% in soda water while it increased TSS in acidulated water from 18.2 to 20.6% across all the eight varieties which suggest reduction in leaching out of bean solids into cooking water which is consistent with reduced SP of soaked beans. While use of soda water reduced cooking time and therefore saved time and energy, its effect of increasing split percent may not be appealing to some consumers. This study has demonstrated that bean soaking significantly reduced cooking time and split percent and these can also be affected by type of cooking water.

Heliyon, 2022

Beans are one of the most important cheap source of protein in developing countries. However, the... more Beans are one of the most important cheap source of protein in developing countries. However, their utilisation in the diets of many people remains limited due to long cooking time, among others. Therefore, it is imperative to identify ways to enhance utilisation of beans. The aim of the current study was to assess the effects of soaking and cooking in different types of water (tap, borehole, acidulated-1.0 percent citric acid and soda-0.2 percent sodium bicarbonate) on cooking time (CT), split percentage (SP) and total soluble solids (TSS) in broth of different varieties of beans. Results show that soaking significantly reduced CT across eight varieties from an average CT of 109.5-84.6 min in tap water, 109.5-85.2 min in borehole water, 115.9-92.7 min in acidulated water and 82.0-51.2 min in soda water representing 22.7%, 22.1%, 20.0% and 37.6% reduction in CT, respectively. Soaking generally decreased SP and varietal differences were observed suggesting beans are less likely to break when soaking precede cooking. Although cooking in soda water significantly reduced CT, unfortunately, it increased SP. Acidulated water extended CT but reduced SP in almost all varieties. Soaking generally decreased TSS in broth from 7.0 to 6.7% in tap water, 6.1-5.8% in borehole water and 11.3-7.7% in soda water while it increased TSS in acidulated water from 18.2 to 20.6% across all the eight varieties which suggest reduction in leaching out of bean solids into cooking water which is consistent with reduced SP of soaked beans. While use of soda water reduced cooking time and therefore saved time and energy, its effect of increasing split percent may not be appealing to some consumers. This study has demonstrated that bean soaking significantly reduced cooking time and split percent and these can also be affected by type of cooking water.

Alliance of Bioversity International and CIAT, 2020

my supervisors, mentors and role models for their persistent motivation, impartation of construct... more my supervisors, mentors and role models for their persistent motivation, impartation of constructive advice and expert guidance throughout the course of this study.  The Malawi Ministry of Agriculture, Irrigation and Water Development (MoAIWD) for granting me study leave and permission to undertake the study.  The agriculture extension development coordinators (AEDCs), the agriculture extension development officers (AEDOs) and the health surveillance officers (HSAs) in Bwengu, Njuyu and Engucwini extension planning areas (EPAs) for providing tobacco tenants data, coordinating field visits and participating in the data collection exercises.  The tobacco tenants (mothers and their under-five children) who gave consent as study participants and were very cooperative in providing as much information as the study needed.  Prof Piet Becker (University of Pretoria) for the assistance with the statistical analysis of the data.  Mr Christopher Manyamba (PhD student) for the input during proposal development.  Angellinah Nazombe, Kenaan Mfune, Sugzo Yangairo and Alien Mnyimbiri for assisting in data collection.  To my beautiful wife, Cynthia Chingama Munthali. Thanks for your awesome support and amazing love. I do not take your understanding for granted.

Food Control, Mar 1, 2021

Abstract The aims of this study were to assess the state of knowledge and perceptions regarding a... more Abstract The aims of this study were to assess the state of knowledge and perceptions regarding aflatoxin contamination among frontline workers in direct contact with small holder farming households in Malawi as well as among the households themselves. The study first investigated and documented demographic profiles of agriculture extension workers (n = 22) and frontline health workers (n = 161) both from Ntchisi district and small holder farming households (n = 915) from Dedza, Balaka and Mzimba districts. Structured questionnaires were administered to document knowledge and perceptions. Majority of the respondents in Ntchisi were frontline nutrition and health workers as follows: care group promoters (31.7%), cluster leaders (51.9%) and health surveillance assistants (4.4%). Only 12% of the respondents were agriculture extension officers. Among frontline workers, using factor analyses, factors highly associated with the knowledge on domestic management of aflatoxin contamination and the impact of aflatoxin contamination on child linear growth and health in general were most prominent. Whereas, their knowledge of pre & post-harvest practices that pre-dispose crops to aflatoxin contamination and impact of aflatoxin contamination on trade and income losses was relatively low. On the other hand, among small holder farming households, lowest knowledge was related to occurrence of aflatoxin contamination pre and post-harvest. Highest knowledge was observed on issues around loss of income due to aflatoxin contamination. Across all districts over 50% of surveyed respondents reported that they perceived aflatoxin contamination severity as low. Majority of the households (>50%) did not perceive aflatoxin contamination as a problem that could be controlled. This is the first study to investigate knowledge, attitudes, practices and perceptions on aflatoxin contamination among a combination of agriculture extension officers and frontline health workers in parallel with the households they usually are in contact with. The current investigation is crucial because it elucidates knowledge gaps in aflatoxin critical control across agriculture extension, health workers and the small holder farming households. This is especially crucial among agriculture extension workers and frontline health workers as they have direct contact with households and therefore serve as an important source of information that could influence behavior change.

Heliyon, Sep 1, 2022

Beans are one of the most important cheap source of protein in developing countries. However, the... more Beans are one of the most important cheap source of protein in developing countries. However, their utilisation in the diets of many people remains limited due to long cooking time, among others. Therefore, it is imperative to identify ways to enhance utilisation of beans. The aim of the current study was to assess the effects of soaking and cooking in different types of water (tap, borehole, acidulated-1.0 percent citric acid and soda-0.2 percent sodium bicarbonate) on cooking time (CT), split percentage (SP) and total soluble solids (TSS) in broth of different varieties of beans. Results show that soaking significantly reduced CT across eight varieties from an average CT of 109.5-84.6 min in tap water, 109.5-85.2 min in borehole water, 115.9-92.7 min in acidulated water and 82.0-51.2 min in soda water representing 22.7%, 22.1%, 20.0% and 37.6% reduction in CT, respectively. Soaking generally decreased SP and varietal differences were observed suggesting beans are less likely to break when soaking precede cooking. Although cooking in soda water significantly reduced CT, unfortunately, it increased SP. Acidulated water extended CT but reduced SP in almost all varieties. Soaking generally decreased TSS in broth from 7.0 to 6.7% in tap water, 6.1-5.8% in borehole water and 11.3-7.7% in soda water while it increased TSS in acidulated water from 18.2 to 20.6% across all the eight varieties which suggest reduction in leaching out of bean solids into cooking water which is consistent with reduced SP of soaked beans. While use of soda water reduced cooking time and therefore saved time and energy, its effect of increasing split percent may not be appealing to some consumers. This study has demonstrated that bean soaking significantly reduced cooking time and split percent and these can also be affected by type of cooking water.

Heliyon

Beans are one of the most important cheap source of protein in developing countries. However, the... more Beans are one of the most important cheap source of protein in developing countries. However, their utilisation in the diets of many people remains limited due to long cooking time, among others. Therefore, it is imperative to identify ways to enhance utilisation of beans. The aim of the current study was to assess the effects of soaking and cooking in different types of water (tap, borehole, acidulated-1.0 percent citric acid and soda-0.2 percent sodium bicarbonate) on cooking time (CT), split percentage (SP) and total soluble solids (TSS) in broth of different varieties of beans. Results show that soaking significantly reduced CT across eight varieties from an average CT of 109.5-84.6 min in tap water, 109.5-85.2 min in borehole water, 115.9-92.7 min in acidulated water and 82.0-51.2 min in soda water representing 22.7%, 22.1%, 20.0% and 37.6% reduction in CT, respectively. Soaking generally decreased SP and varietal differences were observed suggesting beans are less likely to break when soaking precede cooking. Although cooking in soda water significantly reduced CT, unfortunately, it increased SP. Acidulated water extended CT but reduced SP in almost all varieties. Soaking generally decreased TSS in broth from 7.0 to 6.7% in tap water, 6.1-5.8% in borehole water and 11.3-7.7% in soda water while it increased TSS in acidulated water from 18.2 to 20.6% across all the eight varieties which suggest reduction in leaching out of bean solids into cooking water which is consistent with reduced SP of soaked beans. While use of soda water reduced cooking time and therefore saved time and energy, its effect of increasing split percent may not be appealing to some consumers. This study has demonstrated that bean soaking significantly reduced cooking time and split percent and these can also be affected by type of cooking water.

Heliyon, 2022

Beans are one of the most important cheap source of protein in developing countries. However, the... more Beans are one of the most important cheap source of protein in developing countries. However, their utilisation in the diets of many people remains limited due to long cooking time, among others. Therefore, it is imperative to identify ways to enhance utilisation of beans. The aim of the current study was to assess the effects of soaking and cooking in different types of water (tap, borehole, acidulated-1.0 percent citric acid and soda-0.2 percent sodium bicarbonate) on cooking time (CT), split percentage (SP) and total soluble solids (TSS) in broth of different varieties of beans. Results show that soaking significantly reduced CT across eight varieties from an average CT of 109.5-84.6 min in tap water, 109.5-85.2 min in borehole water, 115.9-92.7 min in acidulated water and 82.0-51.2 min in soda water representing 22.7%, 22.1%, 20.0% and 37.6% reduction in CT, respectively. Soaking generally decreased SP and varietal differences were observed suggesting beans are less likely to break when soaking precede cooking. Although cooking in soda water significantly reduced CT, unfortunately, it increased SP. Acidulated water extended CT but reduced SP in almost all varieties. Soaking generally decreased TSS in broth from 7.0 to 6.7% in tap water, 6.1-5.8% in borehole water and 11.3-7.7% in soda water while it increased TSS in acidulated water from 18.2 to 20.6% across all the eight varieties which suggest reduction in leaching out of bean solids into cooking water which is consistent with reduced SP of soaked beans. While use of soda water reduced cooking time and therefore saved time and energy, its effect of increasing split percent may not be appealing to some consumers. This study has demonstrated that bean soaking significantly reduced cooking time and split percent and these can also be affected by type of cooking water.

Alliance of Bioversity International and CIAT, 2020

my supervisors, mentors and role models for their persistent motivation, impartation of construct... more my supervisors, mentors and role models for their persistent motivation, impartation of constructive advice and expert guidance throughout the course of this study.  The Malawi Ministry of Agriculture, Irrigation and Water Development (MoAIWD) for granting me study leave and permission to undertake the study.  The agriculture extension development coordinators (AEDCs), the agriculture extension development officers (AEDOs) and the health surveillance officers (HSAs) in Bwengu, Njuyu and Engucwini extension planning areas (EPAs) for providing tobacco tenants data, coordinating field visits and participating in the data collection exercises.  The tobacco tenants (mothers and their under-five children) who gave consent as study participants and were very cooperative in providing as much information as the study needed.  Prof Piet Becker (University of Pretoria) for the assistance with the statistical analysis of the data.  Mr Christopher Manyamba (PhD student) for the input during proposal development.  Angellinah Nazombe, Kenaan Mfune, Sugzo Yangairo and Alien Mnyimbiri for assisting in data collection.  To my beautiful wife, Cynthia Chingama Munthali. Thanks for your awesome support and amazing love. I do not take your understanding for granted.