Browsing by Author "Gichangi, A."
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Item Consumer Intentions to Buy Nutrient-Rich Precooked Bean Snacks: Does Sensory Evaluation Matter?(African Scholarly Science Communications Trust, 2021-06-25) Lutomia, C.K.; Karanja, D.; Nchanji, E.B.; Induli, I.; Mutuku, R.; Gichangi, A.; Gichangi, A.; Birachi, E.; Kenya Agricultural and Livestock Research Institute ; International Center for Tropical Agriculture ; Bioversity International ; Sayari foods-Smart Logistics SolutionPrecooked bean products have the potential of bridging the common bean demand and consumption gap in Kenya. However, sensory evaluation of novel precooked processed products has been inadequate in determining acceptability. This study assessed the sensory evaluation of precooked bean snacks by 269 rural consumers in Machakos County of Kenya. Descriptive results indicated that less than one-quarter (22%) of the consumers were aware of the precooked bean products. The low awareness is a disconnect from the expectations that farming households were probably going to be aware of processed bean products because of their participation in bean value chain. Sensory evaluation showed that 75% of the consumers evaluated the freshness of the bean snacks positively, with about 90% and 63% of them positively assessing the taste of the precooked bean snacks branded Keroma Delicious and Keroma Fruity, respectively. The taste evaluation of Keroma Fruity brand significantly differed depending on age and level of education of the consumer. Similarly, the taste of Keroma Delicious brand also significantly differed by age and educational attainment of consumers. Furthermore, while consumers liked the taste parameters of the products, less than half of them liked the beany flavour of the two products. Results from the binary logit regression model indicated that freshness, sourness, and flavour positively and significantly predicted the probability of future purchases of Keroma Fruity bean snack brands. Consumer intentions to buy Keroma Delicious brand were positively predicted by flavour and marginally by sweetness. To accelerate the consumption of precooked bean products, product development and marketing strategies should recognise the role of sensory attributes in driving acceptability of the bean snacks, deploy processing technologies that retain and enhance sensory attributes, create awareness of the products, and segment the market from a gender lens in order to satisfy the diverse consumer needs and preferences.Item Factors That Influence Adoption of New Improved Wheat Varieties by Farmers in Nakuru and Narok, Kenya(European Journal of Agriculture and Food Sciences, 2022-04-14) Gichangi, A.; Mukhebi, A.; Murithi, F.; Kenya Agricultural and Livestock Research Organization (KALRO) ; Jaramogi Oginga Odinga University of Science and Technology (JOOUST)This study examines the factors that influence the adoption of new improved wheat varieties (NIWV) by wheat farmers in Nakuru and Narok counties in Kenya. Cross-sectional data from 344 randomly selected wheat farmers from the Njoro and Rongai sub-Counties in Nakuru County; and Narok South and Narok North sub-counties in Narok County, Kenya were investigated. Probit model was run to estimate the factors influencing the adoption rate of improved new wheat varieties. Results derived from model estimates indicate that farmers' adoption of improved wheat varieties in the study area is positive due to education, availability of information, off-farm income, distance to inputs and produce markets, and exposure to extension advice services and access to credits. The study recommends that the public and private sectors promote access to advisory services to improve the dissemination of certified wheat seeds to farmers through training, workshops, and seminars.Item Mineral and Nutritional Analysis of Bread Wheat Germ plasm in Kenya(2012) Cheboswony, R.; Kimani, E.N; Gichangi, A.; Ndung'u J.N.; Njau,P.N.; Ngari, M.Wheat (Triticum aestivum L.) is ranked second after maize in cereal crops research priorities in Kenya. The mineral concentration and nutritional profiling of 21 Kenyan wheat varieties and lines grown in Njoro, Kenya were screened to determine the contribution of genotype to the variation observed on minerals and nutritional traits using Atomic Absorption Spectrophotometer, Near Infra Red Spectrophotometer and AACC methods. The analysis of variance (ANOVA) showed that genotypes (G) grown in Njoro site were different (P::;O.Ol) in mean values for calcium, iron, magnesium, zinc, resistant starch and protein in the grains. Correlation coefficients between wheat quality traits were not different (P ~O.O I) but only for calcium with magnesium, calcium with zinc, magnesium with zinc and magnesIUm with protein. From the mean quality data for all the test parameters, a dendogram was derived depicting the levels of genetic similarity between wheat varieties based on quality traits. For all the quality traits, at an 80 % similarity coefficient, four cluster groups were delineated which comprised of the four wheat groupings of wheat in Kenya based on nutritional status.Item Returns to Wheat Research, Varietal Adoption, and Turnover Rates and Wheat Production Risks in Kenya(Asian Journal of Agricultural Extension, Economics & Sociology, 2022-04-01) Gichangi, A.; Mukhebi, A.; Murithi, F.; Jaramogi Oginga Odinga University of Science and Technology (JOOUST) ; Kenya Agricultural and Livestock Research OrganizationA lot of public funds have been used for investment in wheat research in Kenya. The concern is whether it is worthwhile to continue investing. The problem is there is no information on what returns to investments have been achieved to guide the continued allocation of resources to wheat research. To address this problem, this paper seeks to estimate returns to wheat research investments in Kenya, and the wheat varietal adoption and turnover rates that influence it. The Benefit-Cost Analysis (BCA) model was applied to estimate the returns to wheat research, in terms of three indicators: Benefit-Cost Ratio (BCR), Net Present Value (NPV), and Internal Rate of Return (IRR). Adoption index was used to estimate wheat varietal adoption rates (VAR). The area-weighted average variety age (WAVA) was used to estimate the varietal turnover rate (VTR). The Five-Point Likert scale model was used in assessing production risks. A field survey was used for data collection in selected wheat-producing Counties of Kenya. The results generated were a BCR of 1.47, an NPV of 23.31 million Kenya Shillings, an IRR of 41%. The VAR was 42% and VTR was 15.65 years. The main wheat production risks were output price fluctuations, seed availability, pests, and diseases in that order of ranking. In conclusion, return on investments in wheat research is positive, though relatively low compared to other countries, largely due to low varietal adoption and turnover rates and prevalence of high production risks. The recommendation is that to improve returns to wheat research in Kenya, varietal adoption and turnover rates should be improved and production risks should be minimized or eliminated.
