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  • Agnes M. Mwangwela (MVULA) Associate Professor of Food Science and Dean of Faculty




    Dr. Agnes Mwangwela is a Food Scientist with 19 years of experience in university teaching in food science, food product development and food analysis at Lilongwe University of Agriculture and Natural Resources (Formerly Bunda College of Agriculture of University of Malawi). From 2013, Dr. Mwangwela has served as Dean of food and human sciences after heading the department of Home Economics and Human Nutrition for 5 years. Dr. Mwangwela is a holder of Phd in Food Science from the University of Pretoria, an MSc and BSc from the University of Malawi. Dr. Mwangwela has been trained in Food Composition data compilation and management by EuroFIR and Applied Food Analysis by JKUAT. She is a seasoned researcher who has been awarded research grants from McKnight foundation, IITA, Africa Rising; IFS, South African NRF, USAID- Bean Cowpea Collaborative Research Support Program (CRSP), USAID Feed the Future, Innovation Lab for Peanut productivity and Mycotoxin (PMIL). Her research work has been published in local and international peer reviewed journals such as Food Chemistry and Journal of the Science of Food and Agriculture
    She has substantial knowledge of working with project supported by development partners (USAID, UNIDO, EU and JICA), farmers and food processing companies (Valid Nutrition, Technoserve- Malawi). She has provided consulting services to private companies and public value addition programs such as One Village One Product (OVOP). Dr. Mwangwela is able to deliver basic principles of food processing and value addition different types of audiences according to their needs. Dr Mwangwela is a recipient The Norman E. Borlaug International Agricultural Science and Technology fellowship. As part of a career development program for African Women in Agriculture Research and Development (AWARD), Dr. Mwangwela was one of the first Mentors in 2008 and has proceeded to mentor two more women in 2013 and 2014. She is a professional member of AACCI and SAAFoST

    PUBLICATIONS- JOURNAL PAPERS

    Vincent Mlotha, Agnes Mbachi Mwangwela, William Kasapila, Edwin W.P. Siyame & Kingsley Masamba (2015). Glycaemic responses to maize-flour stiff porridges prepared using local recipes in Malawi. Food Science and Nutrition

    Mizeck G.G.Chagunda, Agnes Mwangwela, Chisoni Mumba, Filomena Dos Anjos, Bettie S. Kawonga, Richard Hopkins and Linley Chiwona-Kartun. 2015. Assessing and managing intensification in smallholder dairy systems for food and nutrition security in Sub Saharan Africa. Regional Environmental Change 15 (6). DOI 10.1007/S 10113-015-0829-7.

    TKatungwe Patricia, Mwangwela Agnes and Geresomo Numeri, (2015) Acceptability of foods containing bambara groundnut among children from bambara groundnut farming households in Ntchisi district of Malawi. Journal of Ecology of Nutrition and Food Research 2:116-121

    Katungwe, Patricia, Mwangwela Agnes and Numeri Geresomo (2015) Dietary adequacy of rural school children among bambara groundnut growing farmers in Ntchisi district of Malawi AJFAND 15(1)9621-9634.

    Lora Forsythe, Mala Nya Manda , Agnes Mbachi Mwangwela and Ben Bennett (Accepted) Beliefs, taboos and minor crops: the case of Bambara groundnut in Malawi. Food Culture and Society

    Tinna A. Ng’ong’ola-Manani, Agnes M. Mwangwela, Reidar B. Schuller, Hilde M. Østlie and Trude Wicklund. 2013. Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean-maize blends. Food Science and Nutrition, DOI:10.1002/fsn3.82.

    Tsakama M, Mwangwela AM and Kosamu IBM. 2013. Effect of Heat-Moisture Treatment (HMT) on cooking quality and sensory properties of starch noodles from eleven sweetpotato varieties. International Research Journal of Agricultural Science and Soil Science, 3: 256-261.

    Tsakama, M., Mwangwela, A.M., Manani, T.A. and Mahungu, N.M. 2011. Effect of heat moisture treatment on physical and pasting properties of starch extracted from eleven sweetpotato varieties. International Research Journal of Agricultural Sciences and Soil Science. 1:254-260.

    Tsakama, M., Mwangwela, A.M., Manani, T.A. and Mahungu, N.M. 2010. Physicochemical; and pasting properties of starch extracted from eleven sweetpotato varieties. African Journal of Food Science and Technology 1:90-98.

    Agnes M. Mwangwela, Ralph D. Waniska and Amanda Minnaar. 2007. Effect of micronisation temperature (130 °C and 170 °C) on functional properties of cowpea flour. Food Chemistry 104, 650-657.

    Agnes M. Mwangwela, Ralph D. Waniska, Cassandra McDonough and Amanda Minnaar. 2007. Cowpea cooking characteristics as affected by micronisation temperature: a study of the physicochemical and functional properties of starch. Journal of the Science of Food and Agriculture 87, 399-410.

    Gabriella Phiri, Peter Mumba and Agnes Mwangwela. 2006. The quality of cooking oil used in informal food processing in Malawi: A preliminary study. International Journal of Consumer Studies 30, 527-532.

    Agnes M. Mwangwela, Ralph D. Waniska, and Amanda Minnaar. 2006. Hydrothermal treatments of two cowpea (Vigna unguiculata L. Walp) varieties: effect of micronisation on physico-chemical and structural characteristics. Journal of the Science of Food and Agriculture 86, 35-45.

    Mvula, A.M; Mwenda L.N. and Roy-Macaulay, E. 1996. Parenting styles and their relationship to socialization practices if children. Tizame 5: 25-32.

    PUBLICATIONS- TECHNICAL REPORTS

    Kaunda, E; Maliro, D; Khaila, S; Kamanga, L; Mwangwela, A and Chapotoka, O. 2003. Chambo: Is it taste or something else? Preference and acceptability of roasted, fried and boiled Oreochromis spp (Chambo), Ramphochromis spp (Ncheni) and Bagrus meridionalis (Kampango) from Lake Malawi. Aqua-Fish Technical Report 2: 6-9.

    Kenji G.M., Mvula A.M., Koaze H and Baba N. 2000. Aflatoxin Contamination of Kenyan Maize Flour and Malted Kenyan and Malawian Grains. The Scientific Reports of the Faculty of Agriculture, Okayama University Vol 89, 5-7.

    PUBLICATIONS- CONFERENCE PRESENTATIONS AND PROCEEDINGS

    Agnes M. Mwangwela and Amanda Minnaar. 2008. African traditional legumes. Paper presented the IFS-SIK-University of Pretoria seminar on Traditional grains for low environmental impact and good health. 23 September, 2008, Gothenburg, Sweden.

    Agnes M. Mwangwela, Ralph D. Waniska, and Amanda Minnaar. 2007. Micronisation of cowpeas: Effect on physicochemical properties of proteins and starch. Poster presented at the IFS-SIK-University of Pretoria workshop on Traditional grains for low environmental impact and good health. 5-8 November 2007, Pretoria, South Africa.

    Katungwe, P. Mulwafu, A. and Mwangwela, A.M. 2007. Utilisation of flour milled from micronised (130ºC) cowpeas in maize based traditional Malawian snacks. Poster presented at the IFS-SIK-University of Pretoria workshop on Traditional grains for low environmental impact and good health. 5-8 November 2007, Pretoria, South Africa.

    Agnes M. Mwangwela, Ralph D. Waniska, Louis Pelembe and Amanda Minnaar. 2005. Development of a simple rapid screening method for measuring food quality characteristics of cooked beans and cowpeas. Poster presented at a Conference on “Regional partnerships to enhance Bean/Cowpea Consumption and Production in Africa and Latin America” Bean/Cowpea CRSP, Dakar, Senegal, (September 12-16th).

    Agnes M. Mwangwela, Ralph D. Waniska, and Amanda Minnaar. 2005. The quest for convenient, dried, whole cowpeas: Use of micronization to reduce the cooking time of cowpeas (Vigna unguiculata L. Walp). Oral paper presented at the SAAFoST biennial congress (September 5th -7th), Stellenbosch , South Africa.

    Agnes M. Mwangwela, Ralph D. Waniska, and Amanda Minnaar. 2005. Effect of micronization temperature on structure and cooking characteristics of cowpea (Vigna unguiculata L. Walp) seeds. Poster presented at 1st International Edible Legume Conference and 4th World Cowpea Congress, (April 17th – 21st), Durban, South Africa.

    Agnes M. Mwangwela, Ralph D. Waniska, Alan N. Hall and Amanda Minnaar. 2004. Structural changes during hydrothermal processing of cowpea seeds. Extended abstract published in the Proceedings of the 43rd annual conference of the Microscopy Society of Southern Africa. (30th Nov – 3rd December), Pretoria, South Africa.

    Agnes M. Mwangwela, Ralph D. Waniska, Alan N. Hall and Amanda Minnaar. 2004. Structural changes during hydrothermal processing of cowpea seeds. Poster presented at the Microscopy Society of Southern Africa (30 Nov – 3rd December), Pretoria, South Africa.

    Phadi M.M; Mwangwela A.M. and Minnaar A. 2003. Effect of micronization on some physico chemical properties of cowpea seeds. Poster presented at the South African Association of Food Science and Technology (SAAFoST) Biennial conference, Pretoria, South Africa.

    Mwangwela A.M. and Ngwira M..M. 2003. Consumer knowledge and experience with cassava-maize blended flour in Malawi. IITA-SARRNET research dissemination conference, May 2003, Lusaka, Zambia.

    Mwangwela A.M and Ngwira M..M. 2003. Physico-chemical properties of cassava-maize blended flour. IITA-SARRNET research dissemination conference, May 2003, Lusaka, Zambia.

    Tewe O.O; Bokanga M; Karuri E.G. and Mwangwela A.M. 2001. Institutional Capabilities for Agroprocessing technologies in Africa:Trends from Nigeria’s Livestock Industry. GFAR-GIPhT Workshop. Entebbe, Uganda.

    Mvula A.M., G.M. Kenji and Kiyukia C. 1999. Incidence of moulds and aflatoxins in Malawian and Kenyan Malted grains. A paper presented at the Regional Conference of Food Science and Technology, Nairobi Kenya.

    PUBLICATIONS- THESES

    Mwangwela A.M. 2006. Physicochemical characteristics of conditioned and micronised cowpeas and functional properties of the resultant flours. PhD Thesis, submitted to the Univerity of Pretoria.

    Mwangwela A.M. 2000. Relation of phytic acid, calcium and processing water to culinary characteristics of freshly harvested dry beans. MSc Thesis, submitted to the University of Malawi, Bunda College of Agriculture.