Tawanda Muzhingi

Wangithi, C. M. M., Nyangaresi, A. M. M., Srinivasulu, R., Moyo, M., Muzhingi, T., & Kawarazuka, N. (2023). Consumer willingness to pay a premium for orange-fleshed sweet potato puree products: a gender-responsive evidence from Becker-DeGroot-Marschak experimental auction among low- and middle-income consumers in selected regions of Nairobi, Kenya. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS, 7. https://doi.org/10.3389/fsufs.2023.1114468

Annette, N. M., Makeda, T., Mukani, M., & Tawanda, M. (2023). Tailoring business models for small-medium food enterprises in Eastern Africa can drive the commercialization and utilization of vitamin A rich orange-fleshed sweet potato puree. OPEN AGRICULTURE, 8(1). https://doi.org/10.1515/opag-2022-0168

Malavi, D., Mbogo, D., Moyo, M., Mwaura, L., Low, J., & Muzhingi, T. (2022). Effect of Orange-Fleshed Sweet Potato Puree and Wheat Flour Blends on beta-Carotene, Selected Physicochemical and Microbiological Properties of Bread. FOODS, 11(7). https://doi.org/10.3390/foods11071051

Nakitto, M., Johanningsmeier, S. D., Moyo, M., Bugaud, C., Kock, H., Dahdouh, L., … Muzhingi, T. (2022). Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda. FOOD QUALITY AND PREFERENCE, 101. https://doi.org/10.1016/j.foodqual.2022.104628

Banda, L., Kyallo, M., Entfellner, J.-B. D., Moyo, M., Swanckaert, J., Mwanga, R. O. M., … Muzhingi, T. (2021). Analysis of beta-amylase gene (Amy beta) variation reveals allele association with low enzyme activity and increased firmness in cooked sweetpotato (Ipomoea batatas) from East Africa. JOURNAL OF AGRICULTURE AND FOOD RESEARCH, 4. https://doi.org/10.1016/j.jafr.2021.100121

Moyo, M., Ssali, R., Namanda, S., Nakitto, M., Dery, E. K., Akansake, D., … Muzhingi, T. (2021). Consumer Preference Testing of Boiled Sweetpotato Using Crowdsourced Citizen Science in Ghana and Uganda. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS, 5. https://doi.org/10.3389/fsufs.2021.620363

Malavi, D. N., Abong, G. O., & Muzhingi, T. (2021). Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato puree processing in Kenya. FOOD CONTROL, 119. https://doi.org/10.1016/j.foodcont.2020.107500

Mbogo, D., Muzhingi, T., & Janaswamy, S. (2021). Starch digestibility and beta-carotene bioaccessibility in the orange- fleshed sweet potato puree-wheat bread. JOURNAL OF FOOD SCIENCE, 86(3), 901–906. https://doi.org/10.1111/1750-3841.15620

Chilungo, S., Muzhingi, T., Truong, V.-D., & Allen, J. C. (2019). Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 54(6), 2055–2063. https://doi.org/10.1111/ijfs.14106