Research
Research & Publications
One of objectives of the Faculty of Consumer Sciences is
to apply science and technology in research for developing
innovations to benefit the business sector and the country
as a whole, and disseminate research outputs;
01 / RESEARCH AGENDA
Research priorities
01
Household food security and livelihoods
02
Consumer protection
03
Nutrition and health
04
Sustainable development
05
Value addition of products (food, clothing/fibres)
02 / PUBLICATIONS
Research Papers
01
One paper from M.Sc. thesis by Mr. Baphelele Khumalo
has been published in the Journal of Food. The paper
is titled:
“Isolation, identification and characterization of
predominant microorganisms in Swazi traditional
fermented porridge (incwancwa) and optimization of
fermentation conditions.”
02
Valorisation of brewer’s spent grain flour (BSGF)
through wheat-maize-BSGF composite flour bread:
optimization using D-optimal mixture design”.
Heliyon, p.e09514, 2022.
03
Antiproliferative and Cytotoxic Effects of
Methanol-Water Leaf Extracts of balsamina and
M. foetida from Eswatini on Human Liver
Hepatocellular Carcinoma (Hepg2) Cell Line”.
International Journal of Life Sciences. 11(3):23-29,
2022.
04
Optimization of heat treatment and pH of red and
white pear cactus [Opuntia ficus-indica (L) mill]
fruit juice using response surface methodology.
Food Research 6(3): 124-135, 2022.
Book Chapter
Solomon, W K; Nkambule, T P; “Biological Activities and
Antioxidant Properties of Guizotia abyssinica (niger) seed oil.”
In Multiple Biological Activities of Unconventional Seed Oils,
by A. A. Mariod, January 2022.
Journal Article
Shongwe, S G; Solomon, W K; Shelembe, J S; Nkambule, T P;
“Dough Rheology and Physicochemical and Sensory Properties of
Wheat-peanut Composite Flour Bread.” Legume Science,
February 2022.
Prof. L. Wangatia
Prof. L. Wangatia co-authored and published two articles on
the 3rd and 14th February 2022, respectively, respectively.
The titles of these articles are:
-
An innovative catalyst of PdNiP nanosphere deposited
PEDOT:PSS/rGO hybrid material as an efficient
electrocatalyst for alkaline urea oxidation
-
Insights into the Electrochemical Behavior and Kinetics
of NiP@PANI/rGO as a High-Performance Electrode for
Alkaline Urea Oxidation
03 / DEPARTMENTAL RESEARCH
Research projects
Department of Consumer Science Education and Community Development
-
Predictors of Learning Quality in the Teaching and
Learning of Fashion and Fabrics.
-
Improving and Enhancing Meal Participation by Learners
in the School Feeding Programme in Selected Eswatini
High Schools.
-
Teachers’ Reflections of their Rationale for Teaching
Consumer Sciences at Secondary Schools of Swaziland.
-
Do School Facilities In Eswatini Consumer Sciences
Supports Quality Education?
-
Effects of Sexual Harassment on Teachers By Students
In High Schools In The Manzini Region.
Publications in International Journals
A total of eighteen articles were published in peer
reviewed journals. The Department of Consumer Science
Education and Community Development published sixteen
articles on:
-
Social Media and Behavioural Patterns of Consumer
Science High School Students in Eswatini;
-
Teaching Practice Mentoring of Consumer Science
Student Teachers in Eswatini High Schools;
-
Elective Subjects in Zimbabwean High Schools:
Examining Influential Attributes for Prospective
Students for Physical Education and Home Economics
in Masvingo;
-
Educational Goals for Practical subjects: Factors
that Determine Implementation of Physical Education
and Home Economics Curriculum in Masvingo Primary
Schools, Zimbabwe;
-
Interrogating Influence of Family Structure on
Academic Performance of Zimbabwe Female University
Students;
-
Food Trends and Lifestyle of College Students
in Zimbabwe;
-
Attributes of High Failure Rates in Fashion and
Fabrics in Rural High Schools. A Case of Manzini
Region in Eswatini;
-
Teacher Competences in the Teaching of Fashion and
Fabrics Practical Skills in Eswatini High Schools;
-
Relationship of Dietary Intake of Food Group and
Academic Performance of College Students in Zimbabwe;
-
Impact of Self-help Group Projects on Women’s
Livelihoods in a Peri-urban Settlement in
Matabeleland, Zimbabwe;
-
A Motivating Tool in the Teaching and Learning
of Mathematics (Zimbabwe Indigenous Games);
-
Predictors of learning quality in the Teaching
and Learning of Fashion and Fabrics;
-
Improving and Enhancing Meal Participation by Learners
in the School Feeding Programme in Selected Eswatini
High Schools;
-
Teachers’ Reflections of Their Rationale for Teaching
Consumer Sciences at Secondary Schools of Swaziland;
-
Do School Facilities In Eswatini Consumer Sciences
Supports Quality Education?;
-
Effects of Sexual Harassment By Students In High
Schools In The Manzini Region.
Department of Food and Nutrition Sciences
The Department of Food and Nutrition Sciences published
two articles on:
-
Individual, household and Community Level Barriers
to ART Adherence Among Women in Rural Eswatini;
-
Optimization of blending Ratios of Jam from Swazi
indigenous Fruits: Tincozi (syzygium cordatum),
tineyi (phyllogeiton zeyheri) and Umfomfo
(cephalathus natalensis oliv.) Using Mixture Design.
