Browsing by Author "Gathambiri, C."
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Item Cow Pea Production Training and Extension Manual(Kenya Agricultural and Livestock Research Organization, 2016-08) Too, A.; Esilaba, A.O.; Bett, B.; Gathambiri, C.; Githunguri, C.; Nyongesa, D.; Nassiuma, E.; Odoyo, E.; Wanjekeche, E.; Wamaitha, J.; Miriti, J.; Wasilwa, L.; Waithaka, M.; Otipa, M.; Likhayo, P.; Kuruma, R.W.; Amata, R.; Ochieng, V.; Kenya Agricultural and Livestock Research OrganizationCowpea Vigna unguiculata (L.) Walp.) is believed to have originated in Africa where a large genetic diversity of wild types occur throughout the continent, particularly southern Africa, however the greatest genetic diversity of cultivated cowpea is found in West Africa. In Kenya, cowpea is an important source of proteins consumed in many households. It is consumed in the form of whole dried seeds or leaves. Cowpea is grown as a green leafy vegetable mainly in Western Kenya and for grain mainly in the dry lands of Eastern, Coast and Nyanza regions. Cowpea grown as a vegetable requires rich soils and high rainfall. In contrast, cowpea grown for grain requires low rainfall and high temperature. 85% of total area under cowpea production in the eastern region of Kenya, is under intercropping systems with maize and or cassava. Cowpea rank second to beans in importance as vegetable protein food crops. The production is mainly at subsistence level by small-holder farmers with low input. The crop is mainly grown by smallholder farmers. However, pests and diseases are major constraints in cowpea production in Kenya. Accuracy in pest and disease identification are important for proper management making it necessary to build the capacity of extension officers and small holder farmers in pest and disease management in orderto minimize losses.Item Effects Of Grafting and High Tunnel Tomato Production on Pest Incidence, Yield And Fruit Quality In Smallholder Farms In Central Kenya(2013) Njeru, C.; Erbaugh, M.; Omaiyo, D.; Waiganjo, M.; Kovach, J .; Gathambiri, C.; Kuria, S.; Kleinhenz, M.; Miller, S.Tomato, (Solanum lycopersicum L.) is one of the most valuable local market vegetable in Kenya. Production of the crop is constrained by abiotic and biotic stresses. The major pests include bacterial wilt caused by Ralstonia solanacearum; tomato yellow leaf curl virus; whiteflies, Bemisia tabaci; thrips, Frankliniella occidentalis and F Schultzei; aphids, Aphis gossypii; mites, Tetranychus spp and bollworms, Helicoverpa armigera. To address these constraints, tomato grafting and use of high tunnels was evaluated in collaboration with smallholder tomato growers in Kirinyaga County. The aim of the trials was to compare grafted with un-grafted tomato and high tunnel with open field production on pest incidence, yield and fruit quality. The treatments included tomato seedlings of a common variety Onyx, grafted on a bacterial wilt resistant MT56 and un-grafted Anna F I hybrid. The tomato crops were simultaneously grown in the high tunnel and open field for two seasons in a two-factor randomized complete block design. Results showed that tomato grown in the open field had higher infestation of whiteflies (P<0.05), thrips and aphids than tomato grown in the high tunnel where no aphids and very slight whitefly and thrips infestations were recorded. Grafting the bacterial wilt susceptible var. Onyx on Mt 56 resulted in lower disease incidence in both high tunnel (15%) and open field (25%) compared to 90% and 88% disease incidence in the un-grafted Onyx in the open field and high tunnel respectively(P<0.05). There was no difference in disease incidence betweenthe production systems (P<0.05). Higher yields were recorded from high tunnel crop than the crop in open field. Tomato in the high tunnel had superior quality in terms of peel thickness, percent brix and vitamin C.Item Effects of Grafting and High Tunnel Tomato Production on Pest Incidence, Yield and Fruit Quality in Smallholder Farms in Central Kenya(2013) Kovach, J.; Miller, S.; Erbaugh, M.; Njeru, C.; Kuria, S.; Omaiyo, D.; Waiganjo, M.M.; Gathambiri, C.; Kleinhenz, M.; Jomo Kenyatta University Ohio Univeristy KARI Muguga KARI ThikaTomato, (Solanum lycopersicum L.) is one of the most valuable local market vegetable in Kenya. Production of the crop is constrained by abiotic and biotic stresses. The major pests include bacterial wilt caused by Ralstonia solanacearum; tomato yellow leaf curl virus; whiteflies, Bemisia tabaci; thrips, Frankliniella occidentalis and F. Schultzei; aphids, Aphis gossypii; mites, Tetranychus spp and bollworms, Helicoverpa armigera. To address these constraints, tomato grafting and use of high tunnels was evaluated in collaboration with smallholder tomato growers in Kirinyaga County. The aim of the trials was to compare grafted with un-grafted tomato and high tunnel with open field production on pest incidence, yield and fruit quality. The treatments included tomato seedlings of a common variety Onyx, grafted on a bacterial wilt resistant MT56 and ungrafted Anna Fl hybrid. The tomato crops were simultaneously grown in the high tunnel and open field for two seasons in a two-factor randomized complete block design. Results showed that tomato grown in the open field had higher infestation of white flies (P<0.05), thrips and aphids than tomato grown in the high tunnel where no aphids and very slight white fly and thrips infestations were recorded. Grafting the bacterial wilt susceptible var. Onyx on Mt 56 resulted in lower disease incidence in both high tunnel (15%) and open field (25%) compared to 90% and 88% disease incidence in the un-grafted Onyx in the open field and high tunnel respectively(P<0.05). There was no difference in disease incidence between the production systems (P<0.05). Higher yields were recorded from high tunnel crop than the crop in open field. Tomato in the high tunnel had superior quality in terms of peel thickness, percent brix and vitamin C.Item Evaluation of Plantain Varieties on Yield Parameters in Murang’a County, Kenya(East African Journal of Science, Technology and Innovation, 2022-02-16) Njuguna, J.K.; Gathambiri, C.; Wepukhulu, S.; Muniu, F.; Mugii, P.; Kinaga, P.; Kenya Agricultural and Livestock Research OrganizationPlantains are commonly grown in the coastal region of Kenya. However their demand in urban areas particularly in Nairobi has been increasing thus triggering demand for suitable varieties by farmers in medium altitude zone. A study was therefore initiated to determine the suitable varieties for this zone in order to meet the requirements and demand of the producers and consumers. The objective of this study was therefore to evaluate the performance of various plantain varieties in a medium altitude zone of Murang’a, Kenya. Consequently, three plantain varieties locally known as “Mkono wa Tembo”, “Bokoboko” and “Kampala” sourced with others from Kilifi, Busia, Kisii, Nyeri and Tharaka Nithi Counties were evaluated at KALRO HRI (1450m a.s.l) which is located in Muranga County. The design used was Randomised Complete Block (RCBD) with three replicates. Data on bunch weight, fingers per bunch, finger length and finger thickness were collected at full maturity stage. “Mkono wa Tembo” variety had significantly (P= 0.0006) higher mean bunch weight (43kg) than Kampala (24.5kg) and Bokoboko (16.6kg). Similarly, “Mkono wa Tembo” variety had significantly more fingers per bunch (119) than “Kampala” (85) and “Bokoboko” (59). For finger length, “Mkono wa Tembo” variety had significantly (P=0.0027) longer fingers (25.9 cm) compared to “Bokoboko” (20.1) but almost same size with “Kampala” (25.8 cm). On the other hand “Bokoboko” variety had significantly thicker fingers (17.8cm) than “Mkono wa Tembo” (13.0cm) and Kampala (13.6cm). “Mkono wa Tembo” therefore outperformed other varieties in all parameters considered apart from finger thickness which indicates its superior adaptability in this zone. Consumers normally prefer varieties with long and thin fingers thus “Mkono wa Tembo” and “Kampala” would go very well with consumers. In conclusion, “Mkono wa Tembo” variety was the most promising variety followed by “Kampala” variety for production in medium altitude zone of Murang’a.Item Green Grams Production Training and Extension Manual(Kenya Agricultural and Livestock Research Organization, 2016-08) Too, A.; Esilaba, A.; Rono, B.; Bett, B.; Gathambiri, C.; Githunguri, C.; Nyongesa, D.; Macharia, D.; Nassiuma, E.; Odoyo, E.; Wayua, F.; Kamau, G.; Mwathi, J.M.; Miriti, J.; Wasilwa, L.; Wanyama, M.; Waithaka, M.; Otipa, M.; Likhayo, P.; Amata, R.; Ochieng, V.Green grams also known as mung bean, is an erect annual plant which grows to a height of 60-70 cm tall are the more commonly grown in Kenya as compared to black grams. They are common in central and south Nyanza areas, in Machakos and Kitui Counties and at the coast. The two main varieties for the Kenyan market are N26 and KS20 and are differentiated by the colour of seeds. Yellow green grams have bright green seeds while the local green gram seed is small and ripens unevenly. An improved variety (K26) has larger seeds and tends to ripen uniformly, see Table 1. The common names used to refer to green grams are Ndengu or Pojo Ngina. Green grams produces pale yellow flowers borne in clusters of 12–15 near the top of the plant. The flowers develop into cylindrical pods with cylindrical seeds. Pods measure 7.5 cm to 10 cm long and contain 10 to 15 seeds each. Each plant typically produces 30 to 40 pods which turn darker in colour as they mature. The seed colour is in varying shades of yellow to green and black with green and yellow grams being the more common ones in Kenya. The crop is mainly produced by smallholder farmers. However, pests and diseases are major constraints in green grams production in Kenya. Accuracy in pest identification and disease diagnostics are important for proper management of these challenges. It is therefore necessary to build the capacity of extension officers and growers in pest and disease management in order to minimize losses.Item KALRO-KCEP - CRAL Common Dry Beans Extension Manual(Kenya Agricultural and Livestock Research Organization., 2016-04) Macharia, D.; Waithaka, M.; Esilaba, A.O.; Nyongesa, D.; Okoti, M.; Githunguri, C.; Miriti, J.; Otipa, M.; Too, A.; Bett, B.; Gathambiri, C.; Amata, R.; Nassiuma, E.; Odoyo, E.; Wayua, F.; Karanja, J.K.; Mwathi, J.W.; Likhayo, P.; Ooro, P.A.; Ochieng, V.; Wasilwa, L.; Kenya Agricultural and Livestock Research OrganizationPulses, or grain legumes in general, are an essential source of supplementary protein to daily diets based on cereals and starchy for a predominantly vegetarian population and those who cannot afford expensive animal protein. Pulses are therefore often regarded as poor man’s meat”. They also provide energy, protein, essential minerals, vitamins and several compounds considered beneficial for good health. Their cultivation enriches soil by adding nitrogen, and improves the physical, chemical and biological soil properties. They are also well suited to diverse environments and fit in various cropping systems owing to their wide adaptability, low input requirements, fast growth, nitrogen fixing and weed smothering ability. Their short growing period and photoperiod sensitivity make them suitable for crop intensification and diversification. Notwithstanding their high production potential, their productivity is generally low as these are cultivated on poor lands, with no or little inputs, and are susceptible to several abiotic and biotic stresses.Item KCEP - CRAL Green Grams Extension Manual(Kenya Agricultural and Livestock Research Organization, 2019-04) Macharia, D.; Waithaka, M.; Otipa, M.; Nassiuma, E.; Esilaba, A.O.; Nyongesa, D.; Okoti, M.; Githunguri, C.; Miriti, J.; Too, A.; Bett, B.; Gathambiri, C.; Amata, R.; Odoyo, E.; Wayua, F.; Karanja, J.K.; Mwathi, J.W.; Likhayo, P.; Ooro, P.A.; Kamau, G.M.; Ochieng, V.; Wasilwa, L.; Kenya Agricultural and Livestock Research OrganizationPulses, or grain legumes in general, are an essential source of supplementary protein. They also provide energy, protein, essential minerals, vitamins and several compounds considered beneficial for good health. Their cultivation enriches soil by adding nitrogen, and improves the physical, chemical and biological soil properties. They are also well suited to diverse environments and fit in various cropping systems owing to their wide adaptability, low input requirements, fast growth, nitrogen fixing and weed smothering ability. Their short growing period and photoperiod sensitivity make them suitable for crop intensification and diversification. Not withstanding their high production potential, their productivity is generally low as these are cultivated on poor lands, with no or little inputs, and are susceptible to several abiotic and biotic stresses.Green gram (Vigna radiata L.) also known as Mung bean and in Kiswahili Ndengu is one of the potential food and cash crop pulses that have been observed to perform well in the arid regions of Kenya. The crop is commonly grown in central, south Nyanza, eastern and coastal regions. Its edible grain is characterized by good digestibility, flavor, high and easily digestible protein content and absence of any flatulence effects (Ahmed et al., 2001). Its seed contains contain approximately 374Kcal, 23.9% protein, 1.2% fat, 16.3% dietary fiber, 4.5-5.5% ash, 63% carbohydrates on dry weight basis. It’s also a crucial source of vitamins A and B complex and generous amounts of micro-nutrients such as iron and zinc which are deficient in diets among the poor, particularly pregnant women and children in Africa (Swaminathan et. al., 2012).Item Selected Commercial Banana Cooking Varieties(KALRO - Horticultural Research Institute, 2024) Gathambiri, C.; Gatambia, E.; Nyaga, A.; Njuguna, J.; Nyonje, W.; Cheboswony, R.; Kirigua, V.; Wasilwa, L.Bananas are a rich source of both macronutrients and micronutrients. The cooking types have starchy fruits and are used in their mature unripe form as vegetables, and mostly cooked before consumption.They are a rich source of carbohydrates, potassium and vitamin B6, which helps fight infection and is essential for the synthesis of ‘heme’, the iron containing pigment of hemoglobin. Additionally, bananas are an excellent source of fibre. Cooking bananas can also be converted to other products such as flour, wine, beerand weaning food products. Green (un-ripened) bananas also can be sliced. Low productivity of local banana varieties and low adoption of improved varieties has led to low banana supplies that cannot meet the demand occasioned by the increasing human population driven by a more nutritionally aware consumer base. Farmers are increasingly finding adoption of improved banana varieties with market driven traits necessary in order meet the market demands. Important cooking banana cultivars available in Kenya include Uganda green, Ngombe and FHIA 17, some of which are also dual purpose varieties to make chips and crisps.Item Value Addition in Cooking and Plantain Banana(KALRO - Horticultural Research Institute, 2024-03) Gathambiri, C.; Buke, G.D.; Kori, J.N.; Mungai, J.; Cheboswony, R.J.; Nyonje, W.A.; Lusike, W.; Kenya Agricultural and Livestock Research OrganizationBanana is a universal fruit cultivated in tropical countries. Plantain (Musa AAB), as well as other cooking banana (Musa ABB) are an excellent food source and a principal component of diet. Plantain is a multipurpose crop because the fruit can be utilized when cooked and when ripened. Cooking varieties include: Nusu ngombe, Kikuyu giant and Mogaka I while plantain varieties include: Bokoboko, Mkono wa tembo and Kampala. Cooking banana can be dried; processed into products such as flour and used in many recipes for value addition and enhanced shelf life. Plantain banana are processed into various products such banana fritters, crisps and chips.Item Zero Energy Brick Cooler (ZEBC)(Kenya Agricultural and Livestock Research Organization (KALRO), 2024) Wayua, F.; Okoko, N.; Amata, R.; Nyaga, T.; Nyonje, W.; Cheboswony, R.; Gathambiri, C.; Wasilwa, L.It is a low cost postharvest temperature manage-ment that improves the shelf-life of banana using less power. Its evaporative cooler works on the principle of cooling resulting from evaporation of water from the surface of porous materials such as sand or bricks. Hot dry air is drawn over the porous material. The water evaporates into the air using latent heat of evaporation, raising its humidity and at the same time reducing the temperature of the air within the chamber compared to the ambient (environment) temperature.
