Water use efficiency of maize (zea mays ) A dryland area of kenya.

This study was undertaken to investigate the variations of water use efficiency of two varieties of maize (Zea mays L.), viz. makueni and katumani composite B with planting density. and meteorological parameters under rainfed conditions. The study was conducted during the short rains season of 1990 at Kibwezi Dryland Research Station of the University of Nairobi in Machakos district, Kenya. The experimental design comprised two blocks, one for each maize variety, and three treatments characterised by Low (24,000 plants/ha), Medium (36,000 plants/ha) and High (83,000 plants/ha).

Food and nutrition surveillance and planning in Kilifi District, Kenya :a model for district based multi-sectoral policy formulation and planning

Chronic malnutrition has been consistently high in Kilifi District, Kenya, despite efforts to improve nutrition. This report presents an alternative approach to nutrition planning in Kilifi District, taking into account the multidimensional and multidisciplinary nature of nutrition. This approach incorporates the following processes: intersectoral collaboration and a participatory approach to solving nutritional problems; use of existing structures to implement food security and nutrition surveillance to provide information for district nutrition planning

Quality protein maize for the feed industry in Kenya

Quality protein maize (QPM) has increased levels of lysine and tryptophan, limiting amino acids for monogastric animals, so its use in animal feed reduces the need for more expensive high-protein sources. The authors, through the application of a linear programming optimization model with the composition and prices of feed components used at the coast, show that the cost reduction from substituting QPM for regular maize in poultry feed for Kenya is 5% (mainly as a result of a reduction in fishmeal).

Food Products Prepared in Africa from ICRISAT Mandate Crops and Scope for Improved Utilization

The ICRISA T mandate crops, except chickpea, are widely grown and enter into a wide range of traditional food products in Africa. The most common use of grain legumes is in stews, sauces, or thick soups that accompany starchy (cereal and root crop) dishes. Sometimes, either the immature pods are boiled and eaten or the mature seed is boiled along with cereals and other vegetables. They are also soaked and ground into a paste that is either deep-fried in oil or is steam-cooked. Groundnut is eaten raw, boiled, roasted or pounded into butter.

Comparison of the effects of supplementing diets of Protein Energy malnourished children at Mbooni family life training centre with milk-yellow Maize Porridge or Tempe-yellow Maize Porridge

A prospective case control study, (a clinical trial type and interventional in nature) was carried out at Mbooni Family Life Training Centre. Effects on weight gain, growth rate, diarrhoea experience and rehabilitation period of supplementing the diets of Protein Energy Malnourished children (PEM children) with either bean-tempe yellow maize porridge or milk-yellow maize porridge were studied.

Influence of utilization of modern farming techniques on food security in the dry highlands: a case of Ruguru ward in Mathira west sub county, Nyeri county

The agriculture sector is the backbone of Kenya’s economy and a means of livelihood for most of the population. The achievement of national food security is a key objective of the agricultural sector. Food availability, according to the Kenya National Food and Nutritional policy (2011), has over time been understood in terms of cereals surplus and food security in terms of having enough maize. Food and Agriculture Organization (2000) referred maize as the staple food for Kenya, averaging 80% of the total cereals produced.

Solar dehydration of cassava for production of flour for local foods in Kenya

Kenyans subsist for the most part on maize and wheat-based foods. The rapid population increase, however, has not been paralleled by a corresponding increase in maize production and has increased the need for wheat imports. This situation has led to the consideration, on a national basis, of the use of composite flours as potential alternatives to expanded maize production and increased wheat importation. This paper reports on the attempts to produce cassava flour for combining with maize meal in ugali, sorghum and millet flours in uji, and wheat flour in mandazis.

Effect of tempe-yellow maize porridge and milk-yellow maize porridge on growth rate, diarrhoea and duration of rehabilitation of malnourished children.

The diet for 117 protein-energy-malnourished children admitted into the Mbooni Family Life Training Centre between November 1992 and March 1993, was supplemented with either tempe-yellow maize porridge (TYMP) or milk-yellow maize porridge (MYMP). Fifty-six malnourished children had their diet supplemented with TYMP. Another group of 61 children had theirs supplemented with MYMP. The growth rate (weight gain), duration of diarrhoeal episodes and rehabilitation period for each child was recorded and a comparison made between the two dietary groups.

Decision making in food marketing in Kenya with special reference to maize and sugar

Four criteria may be used for evaluating agricultural marketing: guaranteeing of urban food supply; stabilization of prices, both seasonally and between localities; technical 'allocative efficiency; and promotion of agricultural development. To achieve these objectives a marketing organization with fair prices is important and needs storage facilities and government support and participation. In Kenya this governmental intervention is achieved through controlled marketing using parastatal boards. Many writer!

Micronutrients in selected food crops in Muguga, Kenya

Micronutrients are essential for growth of plants and although they are required in small quantities, inadequate supply of one or more of these results in reduced yields and quality of crop products. Micronutrients are transferred through the food chain to human beings and are important for health, growth and development. Deficiency of these poses a threat to the social-economic development of a nation due to the associated effects which include increased mortality rate, impaired physical and cognitive development and reduced labor productivity.


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