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Agnes Mbachi Mwangwela

Observed names: A M Mwangwela, A. M. Mwangwela, A.M. Mwangwela, Agnes M Mwangwela, Agnes M. Mwangwela, Agnes Mwangwela, Mwangwela, A., Mwangwela, Agnes M.
ORCID: 0000-0001-9577-1024
Observed ORCID: 0000-0001-9577-1024
OpenAlex ID: A5031361356
Assessing and managing intensification in smallholder dairy systems for food and nutrition security in Sub-Saharan Africa
2015 · Mizeck G. G. Chagunda, Agnes Mwangwela, et al. · Regional Environmental Change · 55
Physicochemical and pasting properties of starch extracted from eleven sweetpotato varieties
2010 · M. Tsakama, Agnes Mwangwela, et al. · Global Journal of Food and Agribusiness Management · 54
Effect of micronisation temperature (130 and 170°C) on functional properties of cowpea flour
2007 · Agnes M. Mwangwela, Ralph D. Waniska, et al. · Food Chemistry · 49
Hydrothermal treatments of two cowpea (Vigna unguiculata L. Walp) varieties: effect of micronisation on physicochemical and structural characteristics
2005 · Agnes M Mwangwela, Ralph D Waniska, et al. · Journal of the Science of Food and Agriculture · 41
Cowpea cooking characteristics as affected by micronisation temperature: a study of the physicochemical and functional properties of starch
2006 · Agnes M Mwangwela, Ralph D Waniska, et al. · Journal of the Science of Food and Agriculture · 38
How immediate and significant is the outcome of training on diversified diets, hygiene and food safety? An effort to mitigate child undernutrition in rural Malawi
2018 · Anitha Seetha, Takuji W Tsusaka, et al. · Public Health Nutrition · 34
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Beliefs, Taboos and Minor Crop Value Chains
2015 · Lora Forsythe, Mala Nyamanda, et al. · Food Culture & Society · 29
Glycemic responses to maize flour stiff porridges prepared using local recipes in Malawi
2015 · Vincent Mlotha, Agnes Mbachi Mwangwela, et al. · Food Science & Nutrition · 27
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Effect of cowpea flour processing on the chemical properties and acceptability of a novel cowpea blended maize porridge
2018 · Theresa N. Ngoma, Ulemu K. Chimimba, et al. · PLoS ONE · 26
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Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean–maize blends
2014 · Tinna Austen Ng'ong'ola‐Manani, Hilde Marit Østlie, et al. · Food Science & Nutrition · 22
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Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria‐fermented pastes of soybeans and soybean–maize blends
2013 · Tinna A. Ng'ong'ola‐Manani, Agnes M. Mwangwela, et al. · Food Science & Nutrition · 21
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Hydrothermally Treated Soybeans Can Enrich Maize Stiff Porridge (Africa’s Main Staple) without Negating Sensory Acceptability
2019 · Martin Kalumbi, Limbikani Matumba, et al. · Foods · 19
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Research agenda for holistically assessing agricultural strategies for human micronutrient deficiencies in east and southern Africa
2024 · Philip Grabowski, Douglas Slater, et al. · Agricultural Systems · 14
Preventing mycotoxin contamination in groundnut cultivation
2018 · David Jordan, Rick Brandenburg, et al. · Burleigh Dodds series in agricultural science · 14
Physicochemical characteristics of conditioned and micronised cowpeas and functional properties of the resultant flours
2008 · Agnes Mwangwela · UpSpace Institutional Repository (University of Pretoria) · 14
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Acceptability of traditional cooked pumpkin leaves seasoned with peanut flour processed from blanched, deskinned and raw peanuts of different varieties
2020 · Albert D. Jere, Agnes Mbachi Mwangwela, et al. · Scientific African · 12
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Targeting caregivers with context specific behavior change training increased uptake of recommended hygiene practices during food preparation and complementary feeding in Dedza district of Central Malawi
2018 · Numeri C. Geresomo, Elizabeth Kamau Mbuthia, et al. · Ecology of Food and Nutrition · 10
Characterization and evaluation of twenty rice (Oryza sativa L.) genotypes under irrigated ecosystems in Malawi and Mozambique
2016 · H. Abade, J. M. Bokosi, et al. · African Journal of Agricultural Research · 9
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Sensory acceptability and nutritional quality of composite bread with added puree from biofortified beans in Malawi
2024 · William Kasapila, Agnes Mbachi Mwangwela, et al. · Legume Science · 7
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Identification and Characterization of Lactic Acid Bacteria Involved in Natural and Lactic Acid Bacterial Fermentations of Pastes of Soybeans and Soybean-Maize Blends Using Culture-Dependent Techniques and Denaturing Gradient Gel Electrophoresis
2015 · Tinna Austen Ng’ong’ola-Manani, Trude Wicklund, et al. · Food Biotechnology · 7
Correlation and path co-efficient analysis for grain quality traits in F1 generation of rice (Oryza sativa L.)
2016 · A J Abdala, J M Bokosi, et al. · Journal of Plant Breeding and Crop Science · 5
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Potential of egusi for food and nutrition security in northern Ghana: gender perspectives and social constructs underpinning cultivation and use
2025 · Abena Boakye, Mary Sefa Boampong, et al. · Frontiers in Sustainable Food Systems · 4
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Child Feeding Practices and Factors (Risks) Associated with Provision of Complementary Foods Among Mothers of Children Age 6–23 Months in Dedza District of Central Malawi
2017 · Numeri C. Geresomo, Elizabeth Kamau-Mbuthia, et al. · Journal of Nutritional Ecology and Food Research · 4
Effect of Heat-Moisture Treatment (HMT) on cooking quality and sensory properties of starch noodles from eleven sweet potato varieties
2013 · M. Tsakama, Agnes Mwangwela, et al. · HAL · 3
Fixing graduate research in Sub-Saharan Africa: faculty must set the agenda
2026 · Limbikani Matumba, Patsani Kumambala, et al. · Frontiers in Education · 2
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Works count: 52
Citation count: 537
H-index: 14
I10-index: 17
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