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Effectiveness of The Human Resources Planning in Higher Learning Institutions: The Case of Mbeya University of Science and Technology.
(OUT, 2015) Egina, Judith Ghati
The study was aimed to examine the determinant factors in the effectiveness of Human Resources Planning in the higher learning institution, taking Mbeya University of Science and Technology as the case study. The study also wanted to identify methods of Human resource planning. The study also wanted to establish whether existing human resources planning methods have been effective in acquisition and retain staff. Lastly to analyze challenges facing human resources planning. This was a case study and quantitatively research was used. To get primary data respondents were selected randomly and purposively for the case study and data was collected through administrating structured questionnaires. Interviews were conducted. For secondary data document review was used. Data was coded, edited and analyzed. The study found that judgmental, forecasting, trend analysis, replacement and ratio are methods which MUST be applied in human resources planning. But also, it was found that financial constraints, technology, lack of expertise and the incapability of the staffs, and workforce diversity are challenges which influence human resource planning. Also, the study found that to a large extent human resource planning is effective at the Mbeya University of Science and Technology. So, it is recommended that to put more emphasis on human resources planning so as ensure University goals are achieved.
Underutilised Oyster Nut (Telfairia pedata): Farmers’ Knowledge, Practices and Utilisation in Northern Tanzania.
(MUST Journal of Research and Development (MJRD), 2025-05-01) Shayo, Philip.; Treydte, Anna C.; Mbega, Ernest R.
Oyster nut [Telfairia pedata (Smiths ex Sim)] Hook is a regularly cultivated crop in East African countries such as Tanzania (including Zanzibar Island), Uganda, Angola, Mozambique, and along Kenya’s coast, which is regarded to be underutilised. Despite its relevance to small-scale farmers in terms of conservation, income creation and food security, little is known about the farmer’s knowledge, practices and utilisation in Northern Tanzania. Therefore, this study aimed at investigating aspects of its production, including farmers’ practices, utilisation and preferences. Data collection was carried out through semi-structured questionnaires in the regions of Arusha, Kilimanjaro and Tanga. Descriptive analysis was done whereby frequencies, means and percentages were calculated using SPSS from the farmers’ responses. The results on oyster nut preferences, knowledge, cultivation and utilisation were presented in the form of tables and graphs. The findings revealed that 87% of respondents who were knowledgeable about oyster nuts were female, 89% of interviewed farmers grew the nuts on inherited family lands, 24% of respondents stored oyster nuts in perforated plastic bags, and 90% of the farmers used recycled seeds as their primary method of propagation without the use of any agricultural inputs. Conclusively, the study gives significant baseline data for future research on oyster nuts and development projects in Tanzania to enhance its conservation and sustainable usage while ensuring nutritional security for the majority of resource-poor people.
Sensory Evaluation of Butter and Milk Derived from Oyster Nut
(MJRD, 2025-03-21) Shayo, Philipina F; Emmanuel, John; Oscar, Allen; Balole, Paul; Mlowe, Diana; Sangiwa, Veronica; Runyoro, Joan; Aluko, Angela
This study explores the sensory evaluation of butter and milk made from oyster nuts (Telfairia pedata), a lesser-known but nutritionally rich seed. The evaluation involved a panel of trained assessors who assessed the products on the basis of key sensory attributes, such as appearance, texture, flavour, aroma, and overall acceptability. The oyster nut milk added with strawberry and oyster nut butter with cocoa, sugar, pumpkin seeds and chocolate had higher scores of 7.57 and 6.52, respectively, on overall acceptability. However, as a dairy-free product alternative, oyster nut milk and butter scored highly on sensory evaluations, suggesting a significant market potential and positive benefits for cardiovascular health. The two products exhibit potential, though further refinement in processing could enhance its acceptability. These findings suggest that oyster nut-derived products could serve as viable alternatives in the growing market for plant-based dairy substitutes, especially for consumers seeking unique and allergen-free options.
Chemical Characterization of Pumice Material Sourced from Mbeya, Tanzania
(MUST, 2025-02) Nyangi, Patrice
Pumice, a lightweight volcanic material abundantly available in Mbeya, Tanzania, is underutilized and often discarded following excavation activities. In most construction projects within the region, conventional materials like clay soil, river sand, normal-weight aggregates, and cement are pre-dominantly used, leaving the potential of pumice largely unexploited. This study presents a comprehensive chemical characterization of pumice sourced from two locations, MUST main campus (Sample A) and Wimba (Sample B), to assess its suitability as a supplementary cementitious material (SCM). Energy Dispersive X-ray Fluorescence (EDXRF) analysis revealed that Sample A contained 70.3% SiO₂, 17.9% Al₂O₃, and 3.53% Fe₂O₃, while Sample B had 71.3% SiO₂, 17.3% Al₂O₃, and 3.38% Fe₂O₃. The combined SiO₂, Al₂O₃, and Fe₂O₃ content for both samples exceeded the 70% ASTM C618 threshold for pozzolanic materials, confirming strong pozzolanic properties. Additionally, K₂O was 5.21% in Sample A and 5.05% in Sample B, while CaO was 0.667% and 0.763%, respectively.SO₃ was detected at 0.448% (Sample A) and 0.482% (Sample B), and TiO₂ at 0.528% and 0.507%, respectively. Na₂O and MgO were not detected. The high levels of SiO₂ and Al₂O₃ suggest strong pozzolanic properties, while the low CaO content indicates that pumice would function primarily as a pozzolanic additive rather than a primary binder. Consequently, these findings confirm that pumice is better suited as a supplementary cementitious material (SCM) and filler rather than a complete replacement for cement. By partially replacing cement with pumice, it could be possible to reduce the carbon footprint, contributing to more sustainable construction practices.
What Accounts for Graduates Intentions of Being Self Employed? An Evidence of Mbeya University of Science and Technology and Teofilo Kisanji University, Tanzania.
(IJMT, 2024-07) Mwidege, Asheri M.; Ngimba, Christopher
It has been recognized that the route for young graduates from tertiary universities to the labor market is far from straightforward. However, little is known on what accounts for graduates intentions of self employment. This study therefore, assessed factors that account for graduates intentions to self employment along their specializations. This study employed quasi experimental approach and stratified purpose sampling plan to select finalist students from both Mbeya University of Science and Technology and Teofilo Kisanji University. Closed ended questionnaires were used to collect cross sectional data in which 388 students were interviewed. Descriptive statistics and non parametric approaches were methods for data analysis. Survey findings showed that there were an increase of interviewed respondents to become self employed from 29.4% to 39.7% before and after university studies. Also, there were an increase of respondents from 18.3% to 47.7% and 9.3% to 36.9% in business and technician activities accordingly before and after graduation. It is therefore concluded that specialization accounts for 32.7% and 100% to self employment and activities of graduates’ intentions, respectively. Thus, it is recommended that universities should associate specializations with self employment.