Dr. Twambo Hachibamba

Department of Food Science and Nutrition

Academic Qualifications

  • BSc (Biology and Chemistry), Unza, Zambia
  • MSc (Food Technology), Gent, Belgium
  • PhD (Food Science), Pretoria, South Africa

Dr Twambo Hachibamba joined the University in September, 2004 as lecturer in the Department of Food Science and Technology. She is currently head of department and also lectures undergraduate students of Food Technology in Food processing, food toxicology and technology of meat and fish. Her research interests include research on cowpea phytochemcial compounds and their antioxidant potential; cowpea processing and utilization. Cowpea is a resilient crop in harsh climatic conditions and has low requirements of inputs to grow it. It can be very handy in enhancing nutrition and household food security in Southern Africa. 


Ongoing research

Development of Cowpea Based Complementary Foods to Contribute to Household Nutrition Security in Siavonga, Lundazi and Lilongwe; Project funded by the Agricultural Productivity programme for Southern Africa (APPSA).


Peer reviewed research publications

  1. Ojwang, Leonnard O., Nivedita Banerjee, Giuliana D. Noratto, Gabriela Angel-Morales, Twambo Hachibamba, Joseph M. Awika, and Susanne U. Mertens-Talcott. Polyphenolic extracts from cowpea (Vigna unguiculata) protect colonic myofibroblasts (CCD18Co cells) from lipopolysaccharide (LPS)-induced inflammation–modulation of microRNA 126." Food and function (2014).
  2. Hachibamba, T., Dykes, L., Awika, J., Minnaar, A., and Duodu, K.G. (2013), Effect of simulated gastrointestinal digestion on phenolic composition and antioxidant capacity of cooked cowpea (Vigna unguiculata) varieties, International Journal of Food Science and Technology. 48, pp 2638 – 2649
  3. Nyau V., Hikeezi D., and Hachibamba T., Potential Food Safety hazards associated with process steps in the manufacture of Gouda cheese in Zambia (2009), Zambia Journal of Agricultural Sciences (2010).
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