(1) Background: Water resources at Chia lagoon experience possible threat to its sustainability. Communities are seeking alternatives to improve water quality at the lagoon. The study evaluated the extent at which local communities are WTP to improve water quality at Chia lagoon and the influencing factors. (2) Methods: A study was conducted at Chia lagoon, Western Part of Lake Malawi from November, 2015 to March, 2016. Wide range of data collection approaches such as household surveys, exploratory surveys, focus group discussions, key informant interviews and field observation were employed. A sample of 240 households were selected randomly. Qualitative data was analysed using content analysis. Multivariate logistic regression analysis was used to determine factors influence WTP. (3) Results: Out of 240 respondents, 57.4% expressed WTP. Multivariate logistic regression analysis demonstrated significant (P<0.01 or P<0.05) relationship between demographic (Gender, age, literacy level), social-economic (Land ownership, main agriculture water source and income) and institution (civic education and social network, extension, water user rights) factors and WTP. (4) Conclusion: The findings from this study provide significant clues for further research and baseline information for local government and local communities in development of more effective and holistic approaches to improve water quality.

The consumption of fiber in the human diet is a global recommendation to ensure a healthy diet. Quinoa (Chenopodium quinoa Willd.), a gluten-free grain, and chia (Salvia hispanica), a seed, contain high fiber content and both have the potential to be explored in the development of nutraceutical and pharmaceutical formulations. An interesting characteristic of chia is its ability to form viscous mucilage when in contact with water, bringing the prospect of a binder in solid formulations. To produce tablets with a high fiber content, it is more appropriate to transform the material into granules using a wet process, with the help of a tool that exploits this possibility. Therefore, the objective of the present work was to study, using the Mixer Torque Rheometer, the feasibility of using chia as a binder to produce granulated quinoa and the development of chewable tablets. To this end, an experimental design was carried out to evaluate the impact of variables on the rheometer results for subsequent granulation. It was possible to obtain the granulation point for the formulations and after producing the granules, physical tests were carried out in which we noticed improvements in the flow. In the end, a formulation was selected for the development of chewable tablets containing quinoa and chia fibers.

Among the plant resources in pre-Columbian Mexico and Central America, the Chia (Salvia hispanica L.) is unique in being the only member of the Lamiaceae cultivated for the mericarps. Recently the crop has gained considerable attention due to its high of content omega-3 polyunsaturated fatty acid, antioxidants, fibre and protein classifying it as a nutraceutical.